Site-specific (13) С/(12) С isotope abundance ratios in dicarboxylic oxyacids as characteristics of their origin.

Rationale: Recommendations of relevant international organizations controlling the quality of grape wines and beverages specify that only tartaric acids of grape origin can be introduced to achieve the required parameters. The development of methods for determining the origin of tartaric acid in grape wine is of great technological significance.

Methods: Organic dicarboxylic oxyacids were extracted from wines as barium salts.