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A Review of Representative Methods Used in Wine Authentication

Author

Listed:
  • Andreea Popîrdă

    (Department of Horticultural Technologies, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

  • Camelia Elena Luchian

    (Sciences Department, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

  • Valeriu V. Cotea

    (Department of Horticultural Technologies, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

  • Lucia Cintia Colibaba

    (Department of Horticultural Technologies, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

  • Elena Cristina Scutarașu

    (Department of Horticultural Technologies, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

  • Ana Maria Toader

    (Department of Horticultural Technologies, Faculty of Horticulture, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3rd M. Sadoveanu Alley, 700490 Iași, Romania)

Abstract

Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adulterated foods, as the monthly reports of the European Commission show. This results in a two-fold problem: consumer expectations are not met and there is a disloyal competition among wine producers in the field. Authenticity has been a priority research direction worldwide for centuries. Today, researchers are working on improving already existing methods of authenticity monitoring, but also on creating new ones. The intention is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection of the hypothesis. The bibliographic study of the literature undertaken for the development of this article aims to identify the classical methods of establishing authenticity, describe them and establish their degree of efficiency. Moreover, a review of the current research trends is presented in this work.

Suggested Citation

  • Andreea Popîrdă & Camelia Elena Luchian & Valeriu V. Cotea & Lucia Cintia Colibaba & Elena Cristina Scutarașu & Ana Maria Toader, 2021. "A Review of Representative Methods Used in Wine Authentication," Agriculture, MDPI, vol. 11(3), pages 1-20, March.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:3:p:225-:d:513393
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    References listed on IDEAS

    as
    1. Caracciolo, Francesco & D’Amico, Mario & Di Vita, Giuseppe & Pomarici, Eugenio & Dal Bianco, Andrea & Cembalo, Luigi, 2016. "Private vs. Collective Wine Reputation," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 19(3), pages 1-20, August.
    2. Wim Verbeke, 2005. "Agriculture and the food industry in the information age," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 32(3), pages 347-368, September.
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