Detection of synthetic dyes in red wines

Abstract

The falsification of drinks, syrups, extracts and concentrates, as a rule, is of a technological nature and is carried out by diluting, as well as completely or partially replacing natural ingredients with essences, sweeteners, colorants and other additives, including synthetic ones. Painted fruits are distinguished by the presence of anthocyanins - compounds that determine their color and have high antioxidant activity. The paper describe developments of libraries of spectra of artificial dyes used as additives in drinks and food products and of spectra of natural juices (containing anthocyanins) in the wavelength range of the visible part of the spectrum from 400 to 760 nm.