VeriVin’s technology will 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.
A simple Principal Components model for a given wine can give already a fairly accurate mathematical description of a bottle of wine. If many bottles of the same wine are tested, it is possible to spot those that are different from the others, and classify them as ‘outliers’. These are ‘suspect bottles’ that are most likely faulted or adulterated. At VeriVin we have run experiments that allowed us to separate heavily oxidised bottles from a batch and classify different wines according to their spectral response.
Our technology will 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 will enable the end consumer or supplier to test for adulteration in-situ, and in a non-invasive way.
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