Possibilities to asses the wines authenticity

Abstract

Authenticity of wine has been extensively investigated because wine is an easily adulterated product due to its chemical composition and its availability throughout the world. Responsible and continuous controls are required to maintain the quality of wine. Usually volatile compounds are used to characterise varieties, whereas minerals are used for geographical differentiation. Amino acids as well as phenolic compounds evaluation are used for both. The development of advanced techniques for wines authentication is a challenge, which currently is given a special attention.