# Spectroscopic Techniques Application for Wine and Wine Byproduct Authentication
## 4 Emerging Trends in Wine and Byproduct Authentication
Integrating AI with blockchain technology enables the secure tracking of wine origins, providing verifiable data on their provenance [154]. Moreover, AI systems can be trained to correlate sensory data, such as aroma and flavor, with databases of authentic wines, assisting winemakers in identifying inconsistencies. However, the use of several sensory analysis methods in alcoholic beverages continues to expand. To meet new assessment requirements, this method must be regularly updated and improved [155]. Therefore, AI enhances production efficiency and significantly contributes to the successful marketing and sales of wines and their byproducts [152]. In addition, digital olfactory and taste technologies, such as electronic noses (e-noses) and electronic tongues (e-tongues), are intelligent devices designed to establish models that identify complex patterns in the aromatic profiles of wines, essentially acting as fingerprints [156; 157]. AI has been used to develop databases supporting wine product authentication and traceability [158]. In this context, AI and ML algorithms are emerging as powerful tools for predictive modeling, enabling the assessment of wine quality, monitoring aging processes, determining the geographical origin of wine, and detecting fraud [159; 152]. The integration of spectroscopic techniques and statistical analysis with artificial intelligence has further improved the accuracy of identifying patterns and differentiating wines' mineral profiles. Creating robust databases and advanced algorithms contributes to developing traceability systems that can provide detailed information on a wine's origin [160]. The study by [PERSON] et al. [161] demonstrated that the untargeted metabolomics method, based on UHPLC-QTOF-MS, is a highly effective tool for profiling secondary metabolites in four Chinese red wines: Cabernet Sauvignon, Merlot, Cabernet Gernischt, and Pinot Noir. This method identified flavonoids, phenols, indoles, and amino acids as key compounds differentiating these wine varieties. Using KEGG pathway analysis, the authors found a strong correlation between flavonoids and indoles and wine variety. Another emerging trend in wine authentication is isotopic analysis, which utilizes the stable isotopes of a wine's components. Isotopes are atoms of the same element that differ in mass due to variations in the number of neutrons while retaining the same number of electrons and protons. Isotopic analysis provides insights into the geographical origin and authenticity of wines by utilizing the unique isotopic signatures of elements such as strontium (Sr), lead (Pb), carbon (C), and oxygen (O), among others, to differentiate wines based on their provenance and production conditions. According to [PERSON] et al. [162], the most commonly studied stable isotope ratios in wine analysis include \({}^{2}\)H/\({}^{1}\)H, \({}^{13}\)C/\({}^{12}\)C, \({}^{15}\)N/\({}^{14}\)N, and \({}^{18}\)O/\({}^{16}\)O, while \({}^{34}\)S/\({}^{32}\)S is less frequently used. According to the same authors [162], wines exhibit unique isotopic signatures influenced by viticultural practices, production methods, and geographical origin, giving wines distinctive isotopic signatures [163; 164]. Similarly, Sr isotopic analysis has been successfully applied to Champagne and other sparkling wines, allowing for precise origin discrimination [165]. The strong correlation between Sr isotopic ratios in soil, grapes, and final wine products further supports their reliability for geographical traceability [166; 164]. In the European Union, official methods for detecting wine fraud rely on analyzing the \({}^{13}\)C/\({}^{12}\)C ratio of ethanol and the \({}^{18}\)O/\({}^{16}\)O ratio of water. Carbon isotope ratio analysis can reveal the addition of external sugars, such as cane sugar, which have distinct isotopic signatures compared to the natural sugars found in grapes. Oxygen isotope analysis helps to detect the addition of water to wine by examining variations in oxygen isotopes [167]. [PERSON] et al.