Authenticity and Chemometrics of Wine and Beer

Abstract

In these days, the agro-food economy is focused on the consumer demands regarding safety, quality and security of food and especially of wine products. Authenticity of wine has been extensively examined as wine is an easily adulterated product as it has high alcohol content and low pH and also is available worldwide. For these reasons, continuous controls are required to maintain the quality of wine. Usually, volatile compounds are used to characterize varieties, minerals are used for geographical differentiation whereas amino acids as well as phenolic compounds evaluation are used for both. There is a necessity to be developed advanced techniques for wines authentication and this is the challenge for the researchers, who currently are given a special focus. Wine adulteration for both variety and origin has been very extensive.Therefore, apart from novel experimental techniques (GC-MS, ICP-MS, 13 C NMR and FT-IR among others) it is also used Multivariate Analysis comprising Principal Component Analysis (PCA), Discriminant Analysis (DA), Canonical Analysis (CA), Cluster Analysis (CLA).Beer is a very common alcoholic beverage which comes in different types. Its authenticity has always received a lot attention of the scientific literature. This resulted in numerous studies focused on the classification of beers, according to different types, brands and factories, based on the determination of characteristic compounds or chemical, physical fingerprint in beers by various analytical instruments such as vibrational spectroscopy, fluorescence, mass