The aim of this work was to investigate the most common frauds in the production of wine vinegar in Italy. By means of isotopic analyses (SNIF-NMR and IRMS techniques), 100 samples of commercial wine vinegars and 100 samples of red and white wines used for vinegar production were analysed to detect any illegal practices such as watering, sugaring, addition of synthetic acetic acid or table grapes. For further investigations, samples were also submitted to chemical, physical, microbiological and sensorial analyses. The results show that the addition of synthetic acetic acid is still a very common fraud.
|Autori:||Dell'Oro, V.;Ciambotti, A.;Tsolakis, C.|
|Data di pubblicazione:||2012|
|Titolo:||Quality and Safety of Italian Wine Vinegar|
|Rivista:||ITALIAN JOURNAL OF FOOD SCIENCE|
|Appare nelle tipologie:||1.1 Articolo in rivista|