A Review of Representative Methods Used in Wine Authentication

Liquid chromatographic methods coupled to chemometrics: a short review to present the key workflow for the investigation of wine phenolic composition as it is affected by environmental factors

(2020) Natasa P. Kalogiouri et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Discrimination of sparkling wines samples according to the country of origin by ICP-OES coupled with multivariate analysis

(2020) Naira Poerner Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity

(2020) Alexandros Tzachristas et al.   Applied Sciences-Basel

Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions

(2020) Luigi Galletto et al.   British Food Journal

Phenolic Compounds as Markers of Wine Quality and Authenticity

(2020) Vakarė Merkytė et al.   Foods

Wine Authenticity by Quantitative 1H NMR Versus Multitechnique Analysis: a Case Study

(2019) Louis Gougeon et al.   Food Analytical Methods

How to integrate wet lab and bioinformatics procedures for wine DNA admixture analysis and compositional profiling: Case studies and perspectives

(2019) Rita Vignani et al.   PLoS One

Potential of lead elemental and isotopic signatures for authenticity and geographical origin of Bordeaux wines

(2019) Ekaterina N. Epova et al.   FOOD CHEMISTRY

Strontium elemental and isotopic signatures of Bordeaux wines for authenticity and geographical origin assessment

(2019) Ekaterina N. Epova et al.   FOOD CHEMISTRY

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

(2019) John‐Lewis Z. Zaukuu et al.   JOURNAL OF FOOD SCIENCE

Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

(2019) Leonardo Valentin et al.   FOOD CHEMISTRY

Applying high-resolution melting (HRM) technology to olive oil and wine authenticity

(2018) Leonor Pereira et al.   FOOD RESEARCH INTERNATIONAL

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

(2018) P. Pavloušek et al.   CZECH JOURNAL OF FOOD SCIENCES

Geochemical fingerprints of “Prosecco” wine based on major and trace elements

(2017) Salvatore Pepi et al.   ENVIRONMENTAL GEOCHEMISTRY AND HEALTH

Isotopic and Elemental Authenticity Markers: a Case Study on Cypriot Wines

(2017) Rebecca Kokkinofta et al.   Food Analytical Methods

Origin and Regionality of Wines—the Role of Molecular Spectroscopy

(2017) S. Chandra et al.   Food Analytical Methods

Determination of semi-volatile additives in wines using SPME and GC–MS

(2017) Gulyaim N. Sagandykova et al.   FOOD CHEMISTRY

Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks

(2017) Clizia Villano et al.   FOOD CONTROL

Effect of Wood Aging on Wine Mineral Composition and 87Sr/86Sr Isotopic Ratio

(2017) Ayse D. Kaya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Red wines from South America: Content of phenolic compounds and chemometric distinction by origin

(2017) Tailândia Maracajá Canuto Belmiro et al.   MICROCHEMICAL JOURNAL

Classification of wines according to their production regions with the contained trace elements using laser-induced breakdown spectroscopy

(2017) Ye Tian et al.   SPECTROCHIMICA ACTA PART B-ATOMIC SPECTROSCOPY

Elemental composition as a tool for the assessment of type, seasonal variability, and geographical origin of wine and its contribution to daily elemental intake

(2017) S. Đurđić et al.   RSC Advances

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

(2017) Guo CHENG et al.   Food Science and Technology

Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional gas chromatography with tandem mass spectrometric detection

(2016) Johannes Langen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Elemental Profile and 87Sr/86Sr Isotope Ratio as Fingerprints for Geographical Traceability of Wines: an Approach on Romanian Wines

(2016) Elisabeta-Irina Geană et al.   Food Analytical Methods

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods

(2016) Angelika Ziółkowska et al.   FOOD CHEMISTRY

Verifying the red wines adulteration through isotopic and chromatographic investigations coupled with multivariate statistic interpretation of the data

(2016) Elisabeta Irina Geana et al.   FOOD CONTROL

Microsatellite markers: what they mean and why they are so useful

(2016) Maria Lucia Carneiro Vieira et al.   GENETICS AND MOLECULAR BIOLOGY

Experimental Review of DNA-Based Methods for Wine Traceability and Development of a Single-Nucleotide Polymorphism (SNP) Genotyping Assay for Quantitative Varietal Authentication

(2016) Valentina Catalano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vine water status is a key factor in grape ripening and vintage quality for red Bordeaux wine. How can it be assessed for vineyard management purposes?

(2016) Cornelius Van Leeuwen et al.   OENO One

Anthocyanins as markers for the classification of Argentinean wines according to botanical and geographical origin. Chemometric modeling of liquid chromatography–mass spectrometry data

(2015) Pablo L. Pisano et al.   FOOD CHEMISTRY

Classification of monovarietal Argentinean white wines by their elemental profile

(2015) Silvana M. Azcarate et al.   FOOD CONTROL

Classification and chemometric study of Southern Italy monovarietal wines based on NMR and HPLC-DAD-MS

(2015) Rosa Ragone et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Synergistic effect of the simultaneous chemometric analysis of 1H NMR spectroscopic and stable isotope (SNIF-NMR, 18O, 13C) data: Application to wine analysis

(2014) Yulia B. Monakhova et al.   ANALYTICA CHIMICA ACTA

Differentiation of Romanian Wines on Geographical Origin and Wine Variety by Elemental Composition and Phenolic Components

(2014) Elisabeta Irina Geana et al.   Food Analytical Methods

Discrimination of varietal wines according to their volatiles

(2014) Vassilis Dourtoglou et al.   FOOD CHEMISTRY

Intraregional classification of wine via ICP-MS elemental fingerprinting

(2014) P.P. Coetzee et al.   FOOD CHEMISTRY

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

(2014) Ilknur Sen et al.   FOOD CONTROL

Progress in authentication, typification and traceability of grapes and wines by chemometric approaches

(2014) Andrea Versari et al.   FOOD RESEARCH INTERNATIONAL

Non-Enzymatic Depurination of Nucleic Acids: Factors and Mechanisms

(2014) Ran An et al.   PLoS One

Characterization and Classification of Turkish Wines Based on Elemental Composition

(2013) I. Sen et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

High-Throughput OEnomics: Shotgun Polyphenomics of Wines

(2013) Adéline Delcambre et al.   ANALYTICAL CHEMISTRY

Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values

(2013) S.V. Dutra et al.   FOOD CHEMISTRY

Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics

(2013) María P. Fabani et al.   FOOD CHEMISTRY

Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data

(2013) Juliane Elisa Welke et al.   FOOD CHEMISTRY

Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region

(2013) Livio Muccillo et al.   FOOD CHEMISTRY

Anthocyanic composition of Brazilian red wines and use of HPLC-UV–Vis associated to chemometrics to distinguish wines from different regions

(2013) Raphael Henrique Soares de Andrade et al.   MICROCHEMICAL JOURNAL

Elemental Patterns of Wines, Grapes, and Vineyard Soils from Chinese Wine-Producing Regions and Their Association

(2012) J.-F. Zou et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia

(2012) Anthony L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

DNA Extracted with Optimized Protocols Can Be Genotyped to Reconstruct the Varietal Composition of Monovarietal Wines

(2012) Jacopo Bigliazzi et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios

(2012) N. Dordevic et al.   ANALYTICA CHIMICA ACTA

Genetic traceability of Asti Spumante and Moscato d’Asti musts and wines using nuclear and chloroplast microsatellite markers

(2012) Paolo Boccacci et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis

(2012) Daniel Serrano-Lourido et al.   FOOD CHEMISTRY

The multi-element determination and regional discrimination of Australian wines

(2012) Alexander E. Martin et al.   FOOD CHEMISTRY

Geographical origin identification of Romanian wines by ICP-MS elemental analysis

(2012) Irina Geana et al.   FOOD CHEMISTRY

Ethanol isotope method (EIM) for uncovering illegal wine

(2012) I. Smajlović et al.   NATURAL PRODUCT RESEARCH

FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS

(2012) C VERGARA et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

An Enhanced Method for Vitis vinifera L. DNA Extraction from Wines

(2011) Leonor Pereira et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

The Impact of Grape Varieties to Wine Isotopic Characterization

(2011) Diana Costinel et al.   ANALYTICAL LETTERS

Authentication of Italian red wines on the basis of the polyphenols and biogenic amines

(2011) Fernanda Galgano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

(2011) Daniel Granato et al.   FOOD CHEMISTRY

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

(2011) Rosa Perestrelo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elemental analysis for categorization of wines and authentication of their certified brand of origin

(2011) Sónia M. Rodrigues et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Trace Element Analysis and Pattern Recognition Techniques in Classification of Wine from Central Balkan Countries

(2010) Slavica Ra\#;i\#; et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Discrimination of Wine Attributes by Metabolome Analysis

(2010) Alvaro Cuadros-Inostroza et al.   ANALYTICAL CHEMISTRY

LC–MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage

(2010) Leonhard Jaitz et al.   FOOD CHEMISTRY

Chemometric investigation of the volatile content of young South African wines

(2010) Berhane T. Weldegergis et al.   FOOD CHEMISTRY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

Class modeling techniques in the control of the geographical origin of wines

(2009) Michele Forina et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Chilean wine varietal classification using quadratic Fisher transformation

(2009) Manuel A. Duarte-Mermoud et al.   PATTERN ANALYSIS AND APPLICATIONS

Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel

(2009) José Pedro Santos et al.   TALANTA

Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques

(2008) Antonella Nasi et al.   FOOD CHEMISTRY

Classification of Slovak white wines using artificial neural networks and discriminant techniques

(2008) Dasa Kruzlicova et al.   FOOD CHEMISTRY

Elemental fingerprint of wines from the protected designation of origin Valencia

(2008) A. Gonzálvez et al.   FOOD CHEMISTRY

Characterization and Quantification of Grape Variety by Means of Shikimic Acid Concentration and Protein Fingerprint in Still White Wines

(2008) David Chabreyrie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Analysis of trace elements in southern Italian wines and their classification according to provenance

(2008) Fernanda Galgano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Portable e-nose to classify different kinds of wine

(2007) M. Aleixandre et al.   SENSORS AND ACTUATORS B-CHEMICAL

Analysis of elements in wine using near infrared spectroscopy and partial least squares regression

(2007) D. Cozzolino et al.   TALANTA