engleski

Special analytical methods for authentication of wine

Wine authentication is the analytical process by which a wine is verified as in compliance with its label description (category of quality, geographical origin, year of vintage, garpe variety). The proof of authenticity or the detection od adulteration or decration which pretend a better than the real quality, are main official tasks of wine quality control and consumer protection. During the last years, analytical methods have been improved in this field. Some of them stable isotope analysis of ethanol, sugar, and water in grape must and wine by SNIF-NMR (2H-NMR), δ 13C-, and δ 18O-isotope ratio mass spectrometry (IRMS), have been adapted as official methods by the OIV and the EU and ply a key role in detecting adulteration like addition of water, sweetening with sugars or inadmissible chaptalization. Results of stable isotope analysis of authenitc and commercial wines from the EU and countries outside the EU show that it is important to continue and to expand the model of the EU wine databank, started 1990. Among conventional methods analysis, chromatographic ones like GC-MS of volatile compoundes or HPLC analysis of color pigments are also important tools for detection of adulteration. Nevertheless traditional chemical wine analysis and sensorial evaluation are necessary for a successful and complete authentication, too.

wine authentication; stable isotope analysis; interpretation of stable isotope results

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