In this news, we discuss the Novel technique may stamp out wine fraud.
Wine researchers are developing a fast and easy method of authenticating wine as a potential solution to billions of dollars in fraud around the world.
The new molecular fingerprinting technique using “fluorescence spectroscopy,” a technology that analyzes the fluorescence of molecules, could offer a possible way to create a regional branding image.
The team of scientists from the University of Adelaide was able to identify the geographical origins of wines from three wine regions in Australia and Bordeaux in France with 100% accuracy.
The study was published in the journal Food Chemistry.
“Wine fraud is a major problem for the global wine industry, given an annual economic impact in Australia only estimated at several hundred million dollars, and globally estimated at billions of dollars,” says Ruchira Ranaweera, PhD student at Waite University. Research Institute, which conducted the research.
“Wine authentication can help avoid any uncertainty around labeling wine according to origin, variety or vintage. Applying a relatively simple technique like this could be adapted for use in the supply chain as a robust method of authenticating or detecting adulterated wines. “
The researchers looked at Cabernet Sauvignon – a grape of global importance and the second most planted in Australia – from three different wine regions in Australia and Bordeaux in France, the birthplace of Cabernet Sauvignon.
The researchers compared an existing approach for authentication, which involves measuring elements in wine samples using “ inductively coupled plasma mass spectrometry ” (ICP-MS), with the technique simpler, faster and more cost-effective fluorescence spectroscopy.
“This method provides a ‘fingerprint’ of samples based on the presence of fluorophore or light-emitting compounds,” says Ranaweera. “When used in combination with robust data analysis using a particular machine learning algorithm, it turns out to be a powerful authentication technique.”
In each wine they tested using the new combination of fluorescence spectroscopy with machine learning-based data analysis, they were able to correctly assign the wine to the region with the fluorescence data, but not with the elements. determined by ICP-MS.
There are other useful applications of this technology for the wine industry that are available now or in development, such as phenolic and wine color analysis, and smoke odor detection.
Project leader, Associate Professor David Jeffery, of the Waite Research Institute and the ARC Training Center for Innovative Wine Production, said they ultimately hope to identify specific chemical markers that help distinguish between wine regions.
“In addition to providing a robust method of testing for authenticity, we hope to use the chemical information obtained from the fluorescence data to identify the molecules that differentiate wines from different regions,” explains Jeffery.
“It can help with regional branding, by understanding how the characteristics of their wines are influenced by the region and how they differ from other regions.”
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