Abstract
Wine is a complex mixture of organic and inorganic compounds and assessing its authenticity is an important but difficult task that could be addressed by appropriate determination of the variety of its constituents. Several methods and techniques are reported in the scientific literature describing the study of the wine characteristics; to name just a few, LC-MS, GC, GC–MS, GCxGC-MS, fast bench top analysis and sensory analysis have been applied, often coupled with multivariate statistical analysis (e.g., PCA, PLS). This PhD project will focus on the application of two-dimensional chromatography and fast bench-top analysis for quality assessment of processes and products of the wine supply chain.