Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives

Abstract

Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers’ choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.

Keywords:

• adulteration
• analytical techniques
• authenticity
• chemometrics methods
• geographical origins
• grape variety
• multivariate analysis
• traceability
• vintage
• wine

Disclosure statement

The authors declare that they do not have any conflict of interest.

Additional information

Funding

This study was supported by the National key research and development program (2019YFD1002502), the Science and Technology Innovation Project of Ningxia Agriculture and Forestry Academy (No. NKYJ-20-01 and NGSB-2021-5-04).