Fondillón Wine Adulteration by Addition of Other Monastrell Wines

Authenticity and traceability are two issues of great importance to quality food safety in the industry. For wine producers authorities, it is essential know how detect adulterations because one alcoholic beverages most prone adulteration, as indicated by European Commission. Fondillón important naturally sweet Spanish wines certainly core Alicante PDO. a that be adulteration due its limited production high price. The aim this study was identify potential markers mixing with other Monastrell wines. experimental results showed characterized concentrations acetic acid, furfural, benzaldehyde, vitispirane, TDN low citric, tartaric, malic acids; total phenolic content; values antioxidant activity.