Abstract
This chapter deals with authenticity of wine, this issue has been extensively investigated because wine is an easily adulterated product, due to its strong chemical basis (high alcohol content, low pH) and its availability throughout the world. Therefore, reliable and occasionally complicated techniques have to be applied in conjunction with multivariate analysis in order to ensure wine authenticity. Most of the classical (HPLC, GC–MS) and novel (FT–IR, NMR, AAS, DNA-based, PCR) techniques applied in wine authenticity are thoroughly reviewed in this chapter. The importance of ISO22000 is also highlighted and an application of it is presented.
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