Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
Highlights
Wine is a product with high commercial value and relevant cultural aspects
Using a canonical variate analysis (CVA), significant markers of the geographical origin of Riesling wines proved to be p-coutaric acid, (+)-catechin, (-)-epicatechin, trans-resveratrol, and cis-resveratrol (Table 3). To emphasize their suitability as markers for the geographical origin, different vintages of Riesling wines were examined, and the analysis showed that these phenolic compounds were not influenced by the vintage year [8]
Markers applied for the differentiation according to the origin were phenolic acids for white wines and various flavonoids, especially anthocyanins for red wines
Summary
Wine is a product with high commercial value and relevant cultural aspects. Its desirability on the market, combined with the high prices that consumers are willing to pay for top quality bottles, is a cause for food frauds [1,2], with very recent examples [3]. Over one million liters of counterfeit wine were discovered by the European Anti-Fraud Office [4]. Mislabeling of variety, geographical origin, or vintage year and adulteration with ethanol, sugar, and colorants are typical examples of frauds related to wine [5]. Wine quality is determined by several factors such as the type (or blend) of grape varieties, the terroir, the viticultural practices, the winemaking techniques, and the aging conditions [7,8,9]
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