Paper Title
Stable Isotope Analysis in Wine and Vinegar as a Tool to Determine Food Adulteration

Abstract
Τhe current work examines stable isotopes [C,O, (D/H)CH3 in wine and acetic acid(as the latter is the main component of vinegar) and lead and strontium isotopic signatures, as tools to determine the geographical origin of wines and the authenticity of wine and vinegar, as well as their products. Stable isotopes of carbon (13C/12C, in acetic acid), oxygen (18O/16O, in water) and hydrogen (D/H)CH3 encompass an internationally accredited methodology to detect food fraud. The analytical results defined the values for δ18O that define vinegar as a wine product, which is a range of 1.5-4.5 ‰. For hydrogen the mean value should be 99-105 ppm. This project is funded by NSRF (PEP, Attiki 2014-2020), named as 'Zidoron'. Samples of vinegar were examined using stable isotope analysis and the range of values derived from analysis, determined the potential adulteration. Keywords - Acetic Acid, Authenticity, Soil, Stable Isotopes, Minerals, Wine Adulteration, Vinegar.