Abstract:

In these days, the agro-food economy is focused on the consumer demands regarding safety, quality, and security of food. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of wines and its conditions of storage. Traceability ensures the registration on specific documents of all manipulations of basic materials, ingredients, and final products. They are created to allow a rapid identification of the product history. The wine supply chain requires traceability from grape production to processing and wine distribution. Authenticity of wine has been extensively examined as wine is an easily adulterated product because it has high alcohol content and low pH and also is available worldwide. Responsible and continuous controls are required to maintain the quality of wine. Usually volatile compounds are used to characterize varieties, whereas minerals are used for geographical differentiation. Amino acids as well as phenolic compounds evaluation are used for both. The growth of advanced techniques for wines authentication is a challenge, which currently is given a special focus. Wine adulteration for both variety and origin has been very extensive. Therefore, apart from novel experimental techniques (gas chromatography-mass spectrometry, inductively coupled plasma MS, 13C nuclear magnetic resonance, Fourier transform infrared and DNA, and among others), it is also used as multivariate analysis comprising principal component analysis, discriminant analysis, canonical analysis, and cluster analysis.

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