Desenvolvimento de método non-targeted para identificação de vinhos adulterados

Abstract

Wine adulteration is an ancient practice that harms producers and consumers. Wines of dubious or adulterated origin are often difficult to detect except using complex and expensive analytical techniques. Multivariate methods such as Principal Component Analysis (PCA) build a profile of the samples and allow differentiation between them, in this case being able to discriminate between intact samples and adulterated samples. Wine samples from a winery, used as a reference, and wine samples from different sources, including questionable ones, were used in the PCA evaluation using spectrophotometry in the UV-visible region and differential pulse voltammetry. These methodologies are low cost and generate little waste, which is why they were chosen. The results showed that the methodology can differentiate between wines produced by different grapes and with and without adulteration. Modifications or additions of substances such as tannic acid, tartaric acid, metabisulfite, acetic acid and acetaldehyde were clearly identified. The proposed methodology proved to be viable in detecting adulterations in wines and can be carried out on site, either in inspection by competent bodies or to certify the authenticity of the wine.