CONICET | Buscador de Institutos y Recursos Humanos

The accurate determination of marker chemical species in grape, musts and wines presents a unique analytical challenge with high impact on diverse areas of knowledge such as health, plant physiology and economy. The purpose of this article is to present a revision on capillary electromigration methods applied to the analysis of wine and its precursors over the last decade. The current state of the art of the topic is evaluated, with special emphasis on the natural compounds that have allowed wine to be considered as a functional food. The revised compounds are phenolic compounds, amino acids, proteins, elemental species, mycotoxins and organic acids.