Authentication of wine and other alcohol-based beverages—Future global scenario

Basalekou, Marianthi; Kyraleou, Maria; Καλλιθράκα, Σταματίνα

doi:10.1016/b978-0-323-91001-9.00028-1

Cited by 4 publications

(1 citation statement)

References 99 publications

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“…Infrared spectroscopy has been successfully used for authentication purposes, has shown potential for the prediction of several wine characteristics and sensory attributes, and is capable of producing the fingerprint of a wine. However, it has also been shown to potentially assess the volatile profile indirectly, but research is ongoing in this area [70][71][72][73][74].…”

Section: Chemical Characterization Of Wine's Sensory Spacementioning

confidence: 99%

Measuring Wine Quality and Typicity

Basalekou,

Tataridis,

Georgakis

et al. 2023

Beverages

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Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.

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Section: Chemical Characterization Of Wine's Sensory Spacementioning

confidence: 99%

Measuring Wine Quality and Typicity

Basalekou,

Tataridis,

Georgakis

et al. 2023

Beverages

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Comparative Quality Analysis of Different Beers

Nehra,

Grover,

Sandhu

et al. 2024

Fruit Fortification of Craft Beer

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Biochemical composition of ciders from various raw materials

Shirshova

Ageyeva

Sheludko

et al. 2023

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.

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Authentication of wine and other alcohol-based beverages—Future global scenario

Cited by 4 publications

References 99 publications

Measuring Wine Quality and Typicity

Measuring Wine Quality and Typicity

Comparative Quality Analysis of Different Beers

Biochemical composition of ciders from various raw materials

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