One hundred and thirty-nine Australian wines, including white and red wines, port, sherry and muscat, were analyzed for sorbitol and chlorogenic acid in connection with the adulteration of wine with sorbitol and apple juice, respectively. Sorbitol was found in 10 wines in the range 3.4–6.7 g/L, well above the likely natural level of 0.1–1.0 g/L. The detection limit for sorbitol was 0.1 mg/L. In a further five wines, chlorogenic acid was found in the range 10–31 mg/L. The natural occurrence of chlorogenic acid in wine is <2 mg/L. The detection limit for chlorogenic acid in white and red wines was 0.5 mg/L and 1.0 mg/L, respectively.

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