Studies regarding the certification of the authenticity of wines and tracking their forgeries

Claudia Nicoleta Sas Wilhelmine, Ovidiu Tița

Volume 28, Issue 4;
Pages: 394-396; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The present work proposes a deepening of the main research carried out at international level on the issue of traceability and authenticity of food products, with a special focus on grapes and products derived from grapes (e.g. juices, compote, wines, distillates), in order to identify potential quality and origin certification markers as well as contaminants that can affect the quality of the fruits as well as the products resulting from them.

On the other hand, the authentication of food products must be based on chemical markers that show great stability during the processing of the raw materials, until the finished product is obtained and consumed.

Determining the natural composition in stable or radioactive isotopes of a wine is one of the high-performance applications of analytical chemistry, namely establishing the relationship between the finished product (wine) and the raw materials (water, CO₂) from their natural environment. The isotopic fingerprinting of wines involves several aspects, such as determining the geographical origin, the year of harvest, the wine grower and the quality.

That is why it is necessary that the proof of authenticity of the wine is based on the specific parameters of the origin that do not undergo changes during the vinification or that are difficult to falsify. The isotopic analyzes related to water and alcohol in wine are part of a global European program for establishing the authenticity of wines.