Quality monitoring and authenticity assessment of wines: analytical and chemometric methods

CANIZO, BRENDA V.; ESCUDERO, LETICIA B.; PELLERANO, ROBERTO G.; WUILLOUD, RODOLFO G.

Quality control in the beverage industry

Elsevier

Año: 2019; p. 335 - 384

This chapter introduces the most relevant concepts about the wine field, including ?terroir,? manufacturing process, and the Wine Protected Designation as a way of authentication. Contents of molecular organic acids, volatile species, polyphenols, amino acids, biogenic amines, and inorganic species seem to depend on climatic, agricultural, and wine-making factors. As a result, compositional profiles of this beverage can be exploited as potential descriptors of wine quality and authenticity. Thus, a brief introduction about the chemical composition of wine is presented. The different analytical methods used nowadays for wine quality control are addressed. Furthermore, since most characterization studies are based on chemometrics to facilitate extraction of information, principal component analysis, cluster analysis, and related pattern recognition methods currently used for discrimination and classification are also explained. The potential of combining different analytical techniques and chemometric methods provides different tools for use by the wine industry to authenticate wines and define Protected Designation of Origin.