Fruit growing
and viticulture of South Russia

Annotation

One of the most common ways to counterfeit the red wines is to adjust the coloring of cheaper white wine materials with both synthetic food colors (indigocarmine, carmoazine, etc.) and natural colors (extracts of blueberries, currants, etc.). The color characteristics of juice and wine products vary considerably depending on the type of feedstock, the technology of production, and the composition of the blend. In this regard, some unscrupulous manufacturers often use cheaper fruit and berry raw materials for coloring of grape wines. The purpose of the present research was the comparative characteristics of the phenolic complex and the optical characteristics of genuine red wines and falsifiers obtained using natural and synthetic dyes. The objects of research were table wine materials from Cabernet-Sauvignon and Rkatsiteli grapes, juices and fruit extracts, a mixture of synthetic dyes. The impact of natural and synthetic colourants on the optical characteristics of wine-making materials has been studied. Variation ranges were obtained for physical-chemical and optical parameters of model test solutions in terms of their colour intensity variation. The relation between colour intensity and phenolic compounds content along with monomeric anthocyanins was established (r=0.96 and 0.94, respectively). It was demonstrated that monomeric anthocyanins were absent in the model systems that contained synthetic adulterated winemaking materials. It is the significant difference in the qualitative composition of native and adaltirative wine materials: the total phenolic compounds and colour intensity index colourants were much lower in the coloured samples as compared to the established and recommended values for authentic wines, that allow to use these indicators in a set of criteria for identifying adulteration of wine products.