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Analysis of Wine by spectroscopical and statistical methods for authentication
Project
Project code: BfR-SiN-08-1322-681
Contract period: 01.01.2017
- 31.12.2017
Purpose of research: Applied research
Introduction The matrix wine is of particular importance for the chemical analysis in the field of food control/authentication. Valuable characteristics of wine are based on different factors, such as geographical origin along with growing conditions, vintage, grape variety as well as applied oenological procedures. Accordingly, the range of analytical methods to enable a comprehensive characterisation of these products is highly diverse. These classical (mainly wet-chemical) methods aim to determine the concentrations of selected indicative compounds, which then are compared to previously established normal concentration ranges. However, these so-called targeted analysis are often not sufficient to detect fraudulent products or to verify product identity with respect to the wine labelling. Therefore, new and powerful analytical methods are needed/have to be established, which allow a comprehensive analysis of food, especially of wine. Since a few years, the scientific community has been aware to an upcoming analytical strategy, which belongs to the field of –omics technologies, the so called food-fingerprinting. This non-targeted analysis of food with subsequent statistical analysis focuses on the recognition of patterns (fingerprints) of biological matrices enabling a comprehensive characterisation. Furthermore, food-fingerprinting provides the possibility to investigate complex matrices (such as wine) with regard to their identity and authenticity (geographical as well as botanical origin, adulterations). Status quo of research In the field of non-targeted analysis/authentication of wine, many applications are based on the use of various spectroscopic methods, such as nuclear magnetic resonance (NMR), Fourier transform infrared (FTIR) and near infrared (NIR) spectroscopy. These are used to identify e.g. the botanical variety and/or geographical origin as well as to prove unauthorized additives, respectively. Especially, spectroscopic techniques offer a variety of advantages: simple and fast sample preparation, short measurement times, good signal-to-noise ratios and a high reproducibility of the spectra. Objektive Since the last years, especially 1H-NMR spectroscopic applications have reached innovative support in wine authentication. Commercial systems (Juice-ScreenerTM, Wine-ScreenerTM, Honey-ScreenerTM, Bruker) are already being used or are in discussion for a possible use in official food control. Among others, these applications enable customers to investigate samples with regard to the geographical origin. In order to expand the range of applications of this technology, a guest scientist is supervised at the BfR in cooperation with the 'China National Research Institute of Food and Fermentation Industries' (Beijing/ China). On the one hand, the 12 month stay at BfR serves to promote international contacts. On the other hand, scientific aim is to use an already developed method to investigate further wine samples from China in terms of their authenticity. For this purpose, the possibility to quantify individual parameters (e.g. glucose, fructose, shikimic acid and methanol) is investigated in a first step. In addition, multivariate classification is carried out to determine e.g. the variety or origin of the particular wine samples.
Section overview
Subjects
- Viticulture
- Food Chemistry
