@ FeLiXe and clef: we have a technique called SPIKING....
This technique involves adding a known substance to the unknown. If this known substance is also present in the unknown, then the peak for that substance will be larger in the spiked sample than in the the unspiked sample. If the known is not a substance present in the unknown, then an extra peak will appear in the spiked sample compared to the unspiked sample.
@clef, in your case you would have to add ethanol to your wine sample
Also, you have several techniques pre and post column
Regards,
Chiralic