VeriVin’s technology could also pave the way for the discrimination of counterfeit wine, in bottle, with no need to take the cork out. This would involve a multi-component analysis to screen for anomalies which could indicate that the wine is not what is stated on the label. Analysis of the trace minerals contained in the wine might give a clue as to where the grapes used to make the wine were grown. The ethanol content could be verified (and the density could be measured) to determine whether the wine does indeed contain the ABV stated on the label. A quantification and breakdown of the acid molecules present could give an indication of overall acidity levels, whether any acidification may have taken place, and if so, whether the added acid was of a permitted type and within the limits permitted by in the wine’s presumed region or country of origin. In general, it may be possible to check for any additives that should not be present, as well as any residual processing aids.
Our technology could more generally be used to verify authenticity and compliance with regulations. Adulteration of wine and spirits can take on many forms. The addition of sugars, acids, water (dilution), volatile oils (aromas), synthetic sweeteners, juices of other fruits, and other synthetic substances (which in the past have included toxic ones) are all possibilities. Another possibility is the use of additives in doses larger than those allowed by the regulations governing the particular winemaking area of interest. In well established wine producing regions like the EU, laboratory analyses to screen for possible adulteration are required by law and are routinely carried out, but this occurs prior to bottling. Our technology could enable the end consumer or supplier to test for adulteration in-situ, and in a non-invasive way.
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