Research on Grape and Fruit and Berry Wines and Detection of their Falsification

Grape and fruit and berry wines were studied in order to detect signs of their falsification by adding synthetic dyes. It is noted that in the process of analysis (examination) of unknown  liquids provided for research, specialists must first of all establish the nature of such objects. It is possible to find out only after identifying the spectrum of features characteristic of the object in its actual state. The list of organic acids, which are components of grape and fruit and berry wines, was established experimentally; the possibility of determining organic acids in the analyzed samples was proven; signs of falsification of wines with the addition of dyes were given and methods of their detection were proposed. One of the cornerstone requirements for forensic examination is the mandatory confirmation of the results of analysis by at least two reliable methods, therefore, in the proposed scientific research, options for the study of some synthetic dyes using methods of thin- layer chromatography, IR spectroscopy and the addition of alkaline solutions are considered. It was established that the set of specific organic acids in grape and fruit and berry wines, which can be detected using the chromatography method, makes it possible to use them as differential signs in the process of establishing the nature of the wine. Samples of real grape wines are marked by a high concentration of tartaric acid, which is present only in grape products. It has been proven that the set of methods for studying grape and fruit and berry wines, aimed at determining the presence and identification of synthetic dyes, makes it possible to answer the questions posed by the examination on the falsification of winemaking products by coloring.