Published in Wine
Detection and quantification of adulterations in aged wine

Spanish researchers have developed a method to authenticate aged high-quality wines and to quantify their potential adulterations through multivariate analysis and regression techniques applied to the obtained RGB digital images. The results were published in Food Chemistry journal.

Wines of pure Gran ReservaCrianza, and Joven Rioja as well as synthetic adulterated Gran Reserva samples were studied. Digital images were obtained by a single and inexpensive lab-made device. Each sample was characterized by means of the 256 channels intensities from the RGB-colorgram. Multivariate image analysis revealed differences among the wine classes, and between genuine-aged and adulterated samples. Partial least squares regression was used to develop a model for estimating the adulteration degree of Gran Reserva wines. The model achieved good prediction (RMSEP=1.6), appropriate precision (RSD=2.5%) and suitable LOD (2.3%) to quantify cost-effective adulterations. The present method, due to simplicity and low cost, could provide an appropriate alternative to the traditional chemical authentication methods. 

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