Natural or synthetic sweeteners, source of wine adulteration. I. Studies on medium-sweet wine adulteration by adding natural sugars to marketable wines

English. Medium sweet and sweet wines are obtained following a series of technological processes. By deviating from these processes and using various practices against the laws in force, sweet wines are likely to be adulterated. The detection of sweet wine adulteration is achieved by chemical polarimetric methods as well as by the TLC-Thin Layer Chromatography method. From the above mentioned methods we chose to detect natural sugars by TLC-Thin Layer Chromatography. In this paper we present the results of a case study on a lot of 16 samples, bought from the supermarket, composed of DOC _ CMD medium sweet wines and table wines, bulk wine and wines in PET bottles. The objective of this study was to identify the flaws of the method for the detection of wine adulteration, and to find adulterated medium sweet wines on the market. Therefore, among the 16 studied wine samples we found two counterfeited medium sweet wine samples, in particular a wine obtained by adding sucrose, pointed out by a spot with an Rf of 0.125, specific for the sucrose standard, and a medium sweet wine obtained by adding an unidentified natural sugar source, with Rf of 0.67.

Romanian; Moldavian; Moldovan. Vinurile demidulci si dulci se obtin prin respectarea unor operatiuni tehnologice. Prin abateri de la aceste operatiuni, folosind diferite practici nepermise de legislatia in vigoare, vinurile dulci pot fi falsificate. Depistarea falsificarii vinurilor dulci se poate efectua prin metode chimice, polarimetrice, dar si prin metoda TLC-Thin Layer Chromatography. Dintre metodele mentionate s-a ales pentru identificarea zaharurilor naturale metoda TLC-Thin Layer Chromatography. In lucrare sunt prezentate rezultatele cercetarilor privind un studiu de caz, efectuat pe un lot de 16 probe, procurate din comert, reprezentat de vinuri demidulci DOC _ CMD si vinuri de masa, comercializate vrac si imbuteliate in PET- uri. In acest studiu s-a urmarit sensibilitatea metodei de analiza in depistarea falsificarii vinurilor, precum si identificarea pe piata de consum a vinurilor demidulci falsificate. Astfel, din cele 16 probe de vinuri analizate, au fost depistate doua probe de vin demidulci falsificate, si anume un vin obtinut prin adaus de zaharoza, evidentiat printr-un spot cu Rf-ul de 0,125, caracteristic etalonului de zaharoza, si un vin demidulce, obtinut prin adausul unei surse de zahar natural neidentificata, cu Rf- ul de 0,67.