Abstract:
Authenticity and the methods for determining fraud are two of the most important issues
in the field of quality control and food safety. In the winemaking field, the study of authenticity is all
the more necessary, with wine being one of the most adulterated foods, as the monthly reports of
the European Commission show. This results in a two-fold problem: consumer expectations are not
met and there is a disloyal competition among wine producers in the field. Authenticity has been a
priority research direction worldwide for centuries. Today, researchers are working on improving
already existing methods of authenticity monitoring, but also on creating new ones. The intention
is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection
of the hypothesis. The bibliographic study of the literature undertaken for the development of this
article aims to identify the classical methods of establishing authenticity, describe them and establish
their degree of efficiency. Moreover, a review of the current research trends is presented in this work.
