Chemical characterization of wine, alcoholic beverages and food by instrumental techniques

Chemical characterization of food and beverages include analysis of the properties of foods and their constituents. In the last decated, the consumer demands for safety food, wine and alcoholic beverages are increased. Production of safety food, wine and spirits, as well as their control during the production is one of the policies of R. Macedonia and European Union. The high quality criteria for export on the EU markets results with need for implementation of up to date methods for laboratory control of various contaminants which have negative impact on the human health. In this project proposal, various food and alcoholic samples will be analyzed, including “rakija”, wine, fruits and vegetables. Brandies will be produced in home and industrial conditions, while wines will be produced in a winery, but also commercial samples will be provided. Chemical characterization of the samples will include determination of toxic metal and bioactive compounds, such as organic acids, carbohydrates, aroma compounds and antioxidant activity. For that purpose, few instrumental techniques will be applied: GFAAS, ICP-MS and HPLC-DAD-RID. Results will be statistically processed, caluclating mean and standard deviation, and applying Analysis of variance (ANOVA), student’s Newman-Keuls test, Factor analysis (FA) and Claster analysis (CA) in order to determine possible differences between the analyzed samples