Russian researchers have published a method based on sugar profiles to determine wine authenticity. The glucose-fructose Iindex (GFI) and disaccharide content can be used as marker for wine from different grape varieties. The method can detect when extra grape must has been added before fermentation, as well as wines from arrested fermentation. For sweet wines the glycerol content has to be measured as well. 

  Read the full paper here

 

E-mail me when people leave their comments –

You need to be a member of FoodAuthenticity to add comments!

Join FoodAuthenticity