Wine adulteration and its detection based on the rate and the concentration of free amino acids

dc.contributor.authorCsapó, János
dc.contributor.authorAlbert, Csilla
dc.date.issued2018-09-05
dc.description.abstractFollowing the definition of wine adulteration, the authors briefly review its history from ancient times to present day and describe the methods that are applied for adulteration of wine from the historical point of view. More space is devoted to the Hungarian wine adulteration and to the detailed reports of the early methods, which attempted to discover fake wine. It describes in detail the current situation of wine adulteration and the fight against counterfeiting. The second half of the review article presents some examples of the analytical chemistry techniques with which fake wines can be detected. In doing so, priority is given to the discussion of high performance liquid chromatography and gas chromatography applications. The end of this paper describes the free amino acid content of wines, and the possibilities of using the results for detection of wine adulteration.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, 2018: 150th Anniversary of the Foundation of Agricultural University in Debrecen , 139-151
dc.identifier.doihttps://doi.org/10.34101/actaagrar/150/1710
dc.identifier.issn2416-1640
dc.identifier.issue150
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315593en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1710
dc.rights.accessOpen Access
dc.subjectwine adulterationen
dc.subjectfree amino acid contenten
dc.subjectwine analyticsen
dc.subjection exchange column chromatographyen
dc.subjectIECen
dc.subjecthigh performance liquid chromatographyen
dc.subjectHPLCen
dc.subjectgaschromatographyen
dc.subjectGCen
dc.titleWine adulteration and its detection based on the rate and the concentration of free amino acidsen
dc.typefolyóiratcikkhu
dc.typearticleen
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