<i>Fondillón</i> Wine Adulteration by Addition of Other <i>Monastrell</i> Wines
2023
Hanán Issa-Issa | Francisca Hernández | David López-Lluch | Reyhan Selin Uysal | Ángel A. Carbonell-Barrachina
Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. <i>Fondillón</i> is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. <i>Fondillón</i> is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of <i>Fondillón</i> adulteration by mixing it with other <i>Monastrell</i> wines. The experimental results showed that <i>Fondillón</i> is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.
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