Authenticity Determination of Greek-Cretan Mono-Varietal White and Red Wines Based on their Phenolic Content Using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

Marianthi Basalekou¹, Argiro Stratidaki³, Christos Pappas², Petros Tarantilis², Yorgos Kotseridis¹ and Stamatina Kallithraka¹*

¹Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
²Department of Food Science and Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
³School of Agricultural Technology, Technological and Educational Institute of Crete, Heraklion, Crete, Greece.

Corresponding Author Email: stamatina@aua.gr

The assessment of wine authenticity is a critical issue that has gained a lot of interest internationally. A simple and fast method was developed for the varietal classification of Greek wines according to grape cultivar using attenuated total reflectance (ATR) Fourier transform infrared  (FT-IR) spectroscopy. The phenolic content and color parameters of wine samples (n=88) made by two white (Vilana and Dafni) and two red (Kotsifali and Mandilari) grape varieties were measured and their FT-IR spectra were recorded. Principal Component Analysis (PCA) of their chemical parameters indicated that the wines can be discriminated based on their different phenolic content. The spectroscopic analysis combined with discriminant analysis of the fingerprint region of the spectra (1800-900 cm^-1) resulted in complete discrimination of the grape varieties. The proposed method in comparison with the rest analytical methods is simpler, less time consuming, more economical and requires reduced quantities of chemical reagents prior to analysis.

Wine; Variety; FT-IR; Authentication

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