College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China.
Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile.
Crit Rev Food Sci Nutr. 2022;62(24):6783-6808. doi: 10.1080/10408398.2021.1906624. Epub 2021 Apr 7.
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.
葡萄酒是一种深受消费者欢迎的高价值酒精饮料，因其风味和营养价值而备受青睐。酒瓶标签上的关键信息是消费者选择的基础，这也成为了制造商掺假的目标，包括地理来源、葡萄品种和年份。随着葡萄酒掺假技术的提高，需要现代技术手段来解决上述问题。葡萄酒的化学基础决定了所使用技术的类型。检测技术可细分为四类：质谱技术、光谱技术、色谱技术和其他技术。通过化学计量学方法对数据进行多元统计分析。本文概述了一系列葡萄酒分类和鉴定程序，并对近年来使用的分析技术和数据处理方法进行了分类，列出了它们的原理、优缺点，以帮助葡萄酒研究人员选择合适的方法来应对挑战，确保葡萄酒的可追溯性和真实性。
