Chromatographic Methods in the Identification and Determination of the Component Composition and Quality of Wines

Abstract

A review of the literature and regulatory documents on the identification and determination of organic compounds that form the component composition and consumer properties of wines is presented. It is noted that the capabilities, information content, and versatility of modern chromatographic methods in combination with mathematical software have significantly increased the degree of automation and reliability of obtaining data on the identification and determination of a wide range of components in wine. Conditions for the determination of high and low concentrations of organic compounds responsible for the qualitative and regional characteristics of wines in the component composition are discussed. Various gas chromatography and gas chromatography–mass spectrometry methods providing the reliable determination of relatively volatile components are most widely used to solve the problems of identification and determination of components responsible for the advantages and disadvantages of wine products. Nonvolatile components of wines are determined by high-performance liquid chromatography with various detection methods and by high-performance capillary electrophoresis. The main approaches to establishing the profile and regional identity of wines in terms of component composition, which combine the capabilities of modern analytical methods with statistical analysis methods (multiple regression analysis, general linear models, multidimensional scaling, covariance and canonical analysis, classification and machine learning methods, and neural networks) are analyzed. Examples of their use in actual practice are demonstrated.