The ingredients, their origin and how they are processed, instil a product with a unique set of properties which can often be characterised using spectroscopic techniques. Using multivariate data analysis, a model can then be built to classify samples as either authentic or fake.
Read more about the classification of Cava and Champagne using software
SIMCA-P+
software, as performed by Caméan et al. at the University of Seville:
New Scientist.
