GLYCERINE CONTENT AND GLUCOSE-FRUCTOSE INDEX AS IDENTIFYING INDICATORS OF WINE AUTHENTICITY
The relationship among the content of sugars, glycerin and glucose-fructose index (GFI - glucose fructose ratio) has been established; the eno-chemical profiles of authentic table and liquor wines have been obtained in terms with the criteria parameters. The GFI value and glycerin content range in wines with a complete and incomplete fermentation cycles are given to allow wine authentication and help detect wine adulteration by the method of production - application of banned supplements of non-grape origin.