ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Georgiana CERCHEZAN, Florentina ISRAEL-ROMING

Legislation in force about wine quality states that concealing defects and alterations of the wines by introducing into their natural content of something that could determines changes in natural composition, aroma and taste could be a counterfeit product. This constitutes fraud and shall be punished according to the law. Synthetic colorants are a kind of additives, which although they are forbidden, may be found in wines. Consumption of them may affect the health of consumers with numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects. To reduce consumers inconveniences and to avoid fraud in the wine sector, sensible analytical methods are required. Identification and quantification of some commonly used synthetic colorants (tartrazine - E102, amaranth - E123, sunset yellow- E110 and erythrosine - E127) is presented in this paper by ultra-performance liquid chromatography (UPLC) with UV detection in an adapted method for wine matrix. The method proves all of specific parameters for validation.

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