IFondillón/I Wine Adulteration by Addition of Other IMonastrell/I Wines

Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the Eur...

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Bibliographic Details
Published in:Beverages (Basel) 2023-03, Vol.9 (1)
Main Authors: Issa-Issa, Hanán, Hernández, Francisca, López-Lluch, David, Uysal, Reyhan Selin, Carbonell-Barrachina, Ángel A
Format: Article
Language:English
Subjects:
Analysis
Chemical properties
Composition
Grapes
Testing
Wine
Wine adulteration
Online Access:Get full text
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Summary:Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages9010028