Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit

Markechová, Diana; Májek, Pavel; Sádecká, Jana

doi:10.1016/j.foodchem.2014.02.085

Cited by 47 publications

(19 citation statements)

References 23 publications

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“…Torrontés has been the most exported white wine variety over the last year, followed to Chardonnay and Sauvignon blanc in second and third place, respectively: USA, Canada, Russia and United Kingdom were the main importers of these wines (Instituto Nacional de Vitivinicultura, 2014 González-Barreiro, Cancho-Grande, & Simal-Gándara, 2013), with molecular absorption spectroscopy and gas or liquid chromatography coupled to mass spectrometry detection (GC-MS and LC-MS) being the most common instrumentation (de Villiers, Alberts, Tredoux, & Nieuwoudt, 2012). Recently, Markechová and collaborators employed fluorescence excitation-emission matrices (EEM) and Parallel Factor Analysis (PARAFAC) for the determination of brandy adulteration with mixed wine spirit (Markechová, Majek, & Sádecká, 2014). However, the use of fluorescence spectroscopy for quality control of wines regarding the authenticity of the grape type, geographic origin, brand, or fingerprint has been scarcely explored.…”

Section: Introductionmentioning

confidence: 99%

Modeling excitation–emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Modeling excitation–emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety

et al. 2015

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“…11 It has also been applied to detect brandy adulteration in mixed spirits. 12 Recently the methodology was even applied to classify sherry vinegars as a function of their aging in oak barrels. 13 In this study, and for the first time, an unprecedented PARAFAC model was built from a large series of 320 chardonnay white wines from Burgundy, and spanning vintages from 1934 to 2012.…”

mentioning

confidence: 99%

Fluorescence Fingerprinting of Bottled White Wines Can Reveal Memories Related to Sulfur Dioxide Treatments of the Must

et al. 2015

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For the first time, Excitation Emission Matrix (EEM) fluorescence spectroscopy was combined with parallel factor statistical analysis (PARAFAC) and applied to a set of 320 dry white wines of the Chardonnay grape variety. A four component PARAFAC model (C1, C2, C3 and C4) best explained the variability of fluorescence signatures of white wines. Subtle changes were observed in EEMs of white wines from two different vintages (2006 and 2007), where different concentrations of sulfur dioxide (0, 4, and 8 g·hL(-1)) were added to the grape must at pressing. PARAFAC results clearly indicated that sulfur dioxide added to the must subsequently influenced white wine chemistry into three distinct sulfur dioxide dose-dependent aging mechanisms. For both vintages, C1 and C2 were the dominant components affected by sulfur dioxide and likely reacting with phenolic compounds associated with some presumably proteinaceous material. Distinct component combinations revealed either SO2 dependent or vintage-dependent signatures, thus, showing the extent of the complex versatile significance underlying such fluorescence spectra, even after several years of bottle aging.

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“…The application of front-face geometry to undiluted wines has been the subject of several reports (Dufour et al 2006, AiradoRodríguez et al 2009, Sádecká et al 2009, Markechová et al 2014). In the present study, as the dilution of wine is mandatory for UV spectroscopy, the conventional right-angle geometry of diluted wines was recorded, which is a convenient approach because it avoids further use of front-face fluorescence device.…”

Section: Synchronous Fluorescence Spectroscopymentioning

confidence: 99%

“…Recently, there has been considerable interest in the application of spectroscopies, including near infrared (NIR) (Liu et al 2006, Casale et al 2010b, Riovanto et al 2011, Martelo-Vidal and Vázquez 2014, middle infrared (MIR) (Bevin et al 2008, Riovanto et al 2011, fluorescence (Dufour et al 2006, Le Moigne et al 2008, Airado-Rodríguez et al 2009, Sádecká et al 2009, Wan et al 2012, Markechová et al 2014) and ultraviolet (UV)-visible (VIS) (Liu et al 2006, Urbano et al 2006, Acevedo et al 2007, Le Moigne et al 2008, Casale et al 2010b, Pereira et al 2011, Riovanto et al 2011, Azcarate et al 2013, Martelo-Vidal and Vázquez 2014, to the classification of wines and the monitoring of wine ageing or grape ripening.…”

Section: Introductionmentioning

confidence: 99%

Geographical classification of Chinese Cabernet Sauvignon wines by data fusion of ultraviolet-visible and synchronous fluorescence spectroscopies: the combined use of multiple wavelength differences

Tan

Jiang

et al. 2016

Australian Journal of Grape and Wine Research

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Background and Aims: We report the chemometric classification of commercial Chinese Cabernet Sauvignon dry red wines according to the winegrowing region based on the coupling of synchronous fluorescence (SF) and ultraviolet (UV)-visible (VIS) spectroscopies. Methods and Results: Total SF spectra at a wavelength difference (Δλ) of 10-150 nm with 10-nm intervals, UV spectra in the 240 to 380 nm range and VIS spectra in the 380-to 700-nm range were recorded. A simple classification model was constructed by principal component analysis and linear discriminant analysis and was evaluated by external validation. The combined use of SF and UV-VIS spectroscopies offered clearer classification than the individual techniques. The Δλ in SF spectroscopy was revealed to play an important role in the classification. The combination of SF spectroscopy at Δλ 30, 60, 90 and 120 nm and UV-VIS spectroscopy achieved the highest prediction rate (79.2%). Conclusions: The fusion of data from UV-VIS and SF spectroscopies at multiple Δλ with certain pitched intervals, which has retained more complementary and useful information, can mostly improve the classification of wines. Significance of the Study: The joint use of the two complementary spectroscopies provides an alternative to discriminate wines from different geographical origins.

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Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit

Cited by 47 publications

References 23 publications

Modeling excitation–emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety

Modeling excitation–emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety

Fluorescence Fingerprinting of Bottled White Wines Can Reveal Memories Related to Sulfur Dioxide Treatments of the Must

Geographical classification of Chinese Cabernet Sauvignon wines by data fusion of ultraviolet-visible and synchronous fluorescence spectroscopies: the combined use of multiple wavelength differences

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