摘要：The present paper, presents a study conducted on two wine samples of the commercial network, in order to establish the adulteration methods used, by correlating some physic-chemical parameters determined by laboratory analysis.It is difficult but important to determine the authenticity of wines.One of the most common practices of wine adulteration is the addition of natural or synthetic sweeteners into musts and wines, also by dillution, dillution and alcoholisation, neutralising the fixed acidity. These adulterations influence the balance between the wine 's components and so, in the scientific literature correlations have been made between these components, therefore being expressed by oenological parameters, ratios, nomograms. The two wine samples have be analysed in the lab determining certain physic-chemical parameters, the results being correlated with the nomograms of the famous chemist Ghimicescu Ghe., and in this way the adulterations have been identified. The two wine samples, having the same origin and from the same batch, presented different grades of limpidity and solid deposits, and upon opening the bottles presented different smell and taste, not wine related. By analysing the correlation of some physic-chemical parameters determined the conclusion was that the samples were adulterated by dilution, dilution and alcoholisation, neutralising the fixed acidity, addition of sugars and in order to increase the shelf-life sulphur dioxide has been identified in huge amounts. This paper demonstrates that there are technological methods that allowed the manufacturing of a hard to detect adulterated wine product or that there are big gaps regarding the technological regulations of the oenological field
关键词：samples; dillution; alcoholisation; neutralizing; the nomograms.
