Quality Tools in Wine Traceability and Authenticity

Pasvanka, Konstantina; Tzachristas, Alexandros; Proestos, Charalampos

doi:10.1016/b978-0-12-816681-9.00009-6

Cited by 10 publications

(9 citation statements)

References 158 publications

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“…In the case of red wine samples, a higher amount is also noticeable in integrated production, i.e., in the RM Z sample (Figure 3). The similar representation and number of peaks in both red and white wine samples confirms the theory of the influence of the variety on the phenolic profile, which is in line with, for example, Paskvanka et al [32], Shadidi and Naczk [33], and Merkyté et al [34].…”

Section: Phenolic Profile By Hplcsupporting

confidence: 88%

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Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Fermentation

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A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color and taste. The most phenolic substances are found in red wines, slightly less in orange wines, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differs based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical, and sensory) of organic wines compared to wines created from nonorganic grapes, which are grown in a selected wine region—Kutná Hora. The analyzed wines were created from the same grape wine cultivar in the Kutná Hora area. The following analyses were performed on the wine samples: the phenolic and antioxidant profiles, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar and the same region, but declared as organic wines and wines from conventional production. Although a higher number of bioactive substances is expected in wines from organic production, in most cases it did not show a statistically significant difference in the sense of a higher amount in BIO wines; on the contrary, in many cases, the content of these substances was higher in wines from integrated production.

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Section: Phenolic Profile By Hplcsupporting

confidence: 88%

“…Not on The amount of polyphenols can be influenced by the variety and also by the regi in which the grapes were grown. This is also confirmed by Pasvanka et al [32]. Not on The amount of polyphenols can be influenced by the variety and also by the regi in which the grapes were grown.…”

Section: Phenolic Profile By Hplcsupporting

confidence: 76%

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Fermentation

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“…Moderate consumption of wine can offer various beneficial health effects to consumers [8]. The value of wine is affected by many factors including geographical origin, grape variety, vintage, and production methods [9]. In order to protect consumers and to evaluate the wine quality, the European Commission has introduced a regulatory framework for wines and spirits and quality schemes for food products (Council Regulation, EEC No.…”

Section: Introductionmentioning

confidence: 99%

Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication

Mac,

Pham,

et al. 2023

Beverages

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Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven to have harmful effects on health, several approaches have been utilized for the detection of fruit juice and wine adulteration. Based on the requirement for sample destruction, analytical techniques to assess food authenticity can be classified into 2 main categories, i.e., destructive and non-destructive techniques. This paper provides an overview on the principle of adulteration detection, its application and performance, and the advantages and limitations of various analytical techniques. Destructive approaches, such as physicochemical methods, isotope analysis, elemental analysis, chromatographic techniques, and DNA-based techniques, are reviewed. Furthermore, non-destructive approaches, including spectroscopic-based techniques, nuclear magnetic resonance spectroscopic technique, electronic techniques, and imaging-based techniques, are discussed.

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“…Currently, wine consumers demand information regarding its composition, nutritional properties and health benefits; characteristics that are usually related to the region where the grapefruit is grown. Therefore, the economic relevance in wine production lies in the consumer demand for higher quality products [1].…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Antioxidant Evaluation of Young and Aged Wines from Aguascalientes and Queretaro

Castañeda,

Godínez,

Ledesma-García

et al. 2023

J. Mex. Chem. Soc.

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Abstract. Red wine is distinguished by a high economic and cultural value and therefore, its reliable characterization is important to assess its quality and authentication. Currently, Mexican wine consumption is growing due to wine tourism initiatives, then the determination of the chemical profile of commercial selected samples of young and aged red wines produced at wineries from Queretaro and Aguascalientes was performed. Seventy-eight nonvolatile compounds were identified by ultra performance liquid chromatography coupled to mass spectrometry. Three main families of secondary metabolites (Flavonols, ellagitannins and anthocyanins) were quantified by differential pulse voltammetry using carbon screen printed electrodes (SPEs). Tempranillo aged wine from Vinos del Marqués, Queretaro, showed the highest content of total polyphenols and anthocyanins from the evaluated wine samples. This research contributes to the knowledge of the chemical profile of commercial selected samples from wineries that belong to Mexican wine routes in a consolidated and experimental stage. Resumen. El vino tinto se distingue por un alto valor económico y cultural y, por lo tanto, su caracterización confiable es importante para evaluar su calidad y autenticación. Actualmente, el consumo de vinos mexicanos se encuentra en crecimiento debido a las iniciativas de enoturismo, por ello, se llevó a cabo la determinación del perfil químico de muestras comerciales seleccionadas de vinos tintos jóvenes y de conserva producidos en bodegas de Querétaro y Aguascalientes. Se identificaron setenta y ocho compuestos no volátiles mediante cromatografía líquida de alta resolución acoplada a espectrometría de masas. Tres familias principales de metabolitos secundarios (flavonoles, elagitaninos y antocianinas) fueron cuantificadas mediante voltamperometría de pulso diferencial utilizando electrodos serigrafiados (SPEs) de carbón. El vino Tempranillo conserva de Vinos del Marqués, Querétaro, mostró el mayor contenido de polifenoles totales y antocianinas de las muestras de vino evaluadas. Esta investigación contribuye al conocimiento del perfil químico de muestras comerciales seleccionadas de bodegas pertenecientes a las rutas del vino mexicano en etapa consolidada y experimental.

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Quality Tools in Wine Traceability and Authenticity

Cited by 10 publications

References 158 publications

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication

Chemical Characterization and Antioxidant Evaluation of Young and Aged Wines from Aguascalientes and Queretaro

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