From the Field to the Bottle—An Integrated Strategy for Wine Authenticity

Pereira, L. S.; Gomes, Sónia; Barrias, Sara; Gomes, Eduardo; Baleiras-Couto, Margarida; Fernandes, José R.; Martins-Lopes, Paula

doi:10.3390/beverages4040071

Cited by 23 publications

(16 citation statements)

References 93 publications

(106 reference statements)

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“…Most often, electroanalytical techniques in wine analysis are used for: (1) the direct evaluation of antioxidant activity and total polyphenol content of wines [40][41][42][43]; (2) the detection and the quantification of individual polyphenols in wines [40,44,45]; and (3) the monitoring of alcoholic and malolactic fermentation [42], as well as monitoring grape ripening [46,47].…”

Section: General Consideration Regarding Application Of Electrochemical Methodologies In Wine Authenticationmentioning

confidence: 99%

“…Due to the fact that wine adulteration is occurring more and more often and to protect the health of consumers and avoid dishonest competition, which could create an unstable market, there is a need for appropriate analytical approaches that are capable of identifying some changes in the composition of wines induced by adulteration. The determination of wine authenticity through analytical laboratory investigations aims at confirming the inscriptions on the label and is of particular interest to consumers and authorities [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review

2020

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Consumers are increasingly interested in the characteristics of the products they consume, including aroma, taste, and appearance, and hence, scientific research was conducted in order to develop electronic senses devices that mimic the human senses. Thanks to the utilization of electroanalytical techniques that used various sensors modified with different electroactive materials coupled with pattern recognition methods, artificial senses such as electronic tongues (ETs) are widely applied in food analysis for quality and authenticity approaches. This paper summarizes the applications of electrochemical sensors (voltammetric, amperometric, and potentiometric) coupled with unsupervised and supervised pattern recognition methods (principal components analysis (PCA), linear discriminant analysis (LDA), partial least square (PLS) regression, artificial neural network (ANN)) for wine authenticity assessments including the discrimination of varietal and geographical origins, monitoring the ageing processes, vintage year discrimination, and detection of frauds and adulterations. Different wine electrochemical authentication methodologies covering the electrochemical techniques, electrodes types, functionalization sensitive materials and multivariate statistical analysis are emphasized and the main advantages and disadvantages of using the proposed methodologies for real applications were concluded.

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Section: General Consideration Regarding Application Of Electrochemical Methodologies In Wine Authenticationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review

2020

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“…The search for objective criteria for assessing the authenticity and the place of origin of food products with the possibility of traceability of the entire life cycle “from field to counter” is a strategically important task that can only be achieved by multidisciplinary science-intensive approaches [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

“…Using nuclear microsatellite loci (nSSR) [ 18 , 19 , 20 ] and chloroplast (cpSSR) [ 21 , 22 , 23 ] DNA which were intended for genetic identification of grapes variety is one of the approaches to DNA authentication of wines [ 1 , 2 , 3 , 4 , 5 , 6 , 8 , 9 , 10 , 11 , 12 , 13 , 17 , 24 , 25 , 26 ], a sequential procedure which is carried out with separately taken SSR-marker primer set, and not multiplex PCR.…”

Section: Introductionmentioning

confidence: 99%

Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production

Galstyan

Semipyatny

Mikhailova

et al. 2021

Foods

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DNA authentication of wines is a process of verifying their authenticity by genetic identification of the main plant component. The sample preparation of experimental and commercial wines was carried out by precipitation of wine debris by centrifugation with preliminary exposure with precipitators and co-precipitators, including developed macro- and micro- volume methods applicable to white or red wines, using polyvinylpyrrolidone as a co-precipitator. Addition of 2-mercaptoethanol and proteinase K to the lysing solution made it possible to adapt the technology for DNA extraction from the precipitated wine debris. The additionally tested technique of DNA extraction from wine debris by dimethyl sulfoxide (DMSO) lysis had fewer stages and, consequently, a lower risk of contamination. The results of further testing of one of the designed primer pairs (UFGT-F1 and UFGT-R1) in conjunction with the tested methods of wine material sample preparation and nucleic acid extraction, showed the advantage in the given set of oligonucleotides over previously used ones in terms of sensitivity, specificity and reproducibility. The developing strategy for genetic identification of grape varieties and DNA authentication of wines produced from them based on direct sequencing of polymerase chain reaction (PCR) products is implemented by interpreting the detected polymorphic positions of variable Vitis vinifera L. UFGT gene locus with distribution and split into 13 UFGT gene-associated groups.

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“…The other review [2] presents several strategies to ensure the authenticity of wines, identifying new technological methods that can be employed in wine traceability. The authors emphasize an integrated approach to verify the origin of wine.…”

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confidence: 99%