期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXIII
页码：91-95
出版社：Galati University Press
摘要：Consumers, regulators, and the food industry increasingly require that foods comply not only with the label descriptions of food content, but also with information regarding the food origin. For example, the wine industry has a long history of labelling wines based on varietal, regional, or age (vintage) - related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Wine retailers are also facing voluntary or mandatory labelling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. The adulteration of wine is usually accomplished by addition of alcohol, water, dyes and aromas to wine of minor commercial value. As these wines are usually produced with inadequate conditions of hygiene, they become of high risk for the human health. Another risk for the consumer of adulterated wines is the ingestion of products elaborated of raw materials not under control evidence. The aim of this study was to identify the adulterated wines obtained in vineyards of Vrancea County by the private and local producers during the time period of 2006-2008. From the 913 wine samples analysed it was noticed that the cheap wines are frequently adulterated. The trend of wine adulterations from Vrancea County had a decreasing value from 2006 (70.3%) to 2008 (35.1%). The decreasing of the adulterated wines from 2006 to 2008 is probably due to the application of Romanian legislative regulations on wine quality level
