Adulteration: nf The adulteration (or falsification) is the fact of distorting the quality of a wine in particular by wetting (wine to which water has been added). Thanks to the analysis of elements such as carbon 13 and oxygen 18, controls make it possible to detect the adulteration of wines, such as, for example, wetting. In the near future, all the parameters measured could also be used to control the geographical origin of wines ....
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