Fermentation beverages: verification of authenticity by chromatographic analysis

Abstract

<jats:p>Beverages made using fermentation technology (wine, beer, cognac, whiskey, vodka, kvass and their varieties) make up the dominant group of beverages on the domestic and world markets. Large volumes of production or high cost inevitably cause increased interest of falsifiers to this group of drinks. The article discusses the main methods and techniques for detecting falsification based on chromatographic measurements.</jats:p>