The analysis of alcoholic beverages, especially wine and high-proof spirits such as schnapps and whisky, using ICP-MS and ICP-OES poses a significant challenge. Due to the complex matrix of these samples - caused by the high alcohol content, sugar and organic acids – C-based matrix effects often occur resulting in erroneous results.¹ However, in the quality control of alcoholic beverages, accurate elemental analysis is essential in order to comply with legal requirements and ensure product safety. The aim of this study is to develop suitable sample preparation methods that minimizes C-based matrix effects. Several approaches are compared: analysis after sufficient dilution, digestion with mineral acids automated high-Pressure-Flow-Digestion.2 The latter method is shown to offer a time-saving and efficient alternative to conventional digestion techniques, as it requires fewer intermediate steps and at the same time enables effective matrix reduction. The results show that a significant reduction in C-based matrix effects can be achieved through targeted sample preparation. These methods therefore offer a reliable approach to quality control in the alcoholic beverage industry.