Profile analysis of wine products by physical and chemical methods

Wine production in the Russian Federation occupies a special place in the country's economy. Today the assortment of wine is large, and the price component is uneven, there are frequent cases of replacement of quality goods with a well-known brand by unscrupulous producers with low-quality products. Currently, for the purpose of expertise, profile analysis is widely used, which is an analysis of a set of individual characteristics of a product. The most complete information can be obtained using a combination of physical and chemical methods. The paper analyzes samples of dry white wines of the “Chardonnay” brand of various price categories, purchased in a chain supermarket in Krasnoyarsk, using ion chromatography, IR, Raman, UV spectroscopy and fluorescence. The content of chloride, sulfate and nitrate ions was determined by the method of single-column ion chromatography in samples of dry white wines "Chardonnay". The total content of inorganic anions in three of the four studied samples practically coincides. The exception is the wine "Chardonnay Mariposa" produced by LLC "Vinyedos Pie de Palo". The specified sample also contained the highest content of nitrate ions. It was found that the spectral profiles of most samples of white wines "Chardonnay", obtained by IR and Raman spectroscopy, coincide in the shape, position and intensity of the maxima. The greatest differences are observed in the spectra of UV spectroscopy and fluorescence of dry white wines from different manufacturers, which makes it possible to recommend these methods for their identification.