Fondillón Wine Adulteration by Addition of Other Monastrell 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...

Full description

Saved in:
Bibliographic Details
Published inBeverages (Basel) Vol. 9; no. 1; p. 28
Main Authors Issa-Issa, Hanán, Hernández, Francisca, López-Lluch, David, Uysal, Reyhan Selin, Carbonell-Barrachina, Ángel A.
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.03.2023
Subjects
Acetic acid
Acids
Alcohol
Alcoholic beverages
Antioxidants
authentication
Authenticity
Benzaldehyde
Beverages
Chromatography
Consumers
Food industry
Food quality
Food safety
Fraud
fructose
Furfural
Low concentrations
minerals
Phenolic compounds
Phenols
Polyphenols
TDN
Wines
United States > US
Germany
Spain
Online AccessGet full text

Cover

More Information
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