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

On the use of the fluorescence, ultraviolet-visible and near infrared spectroscopy with chemometrics for the discrimination between plum brandies of different varietal origins

This paper investigates the use of synchronous fluorescence, UV-Vis and near infrared (NIR) spectroscopy coupled with chemometric methods to discriminate samples of high-quality plum brandies (Slivovica) of different varietal origins (Prunus domestica L.). Synchronous fluorescence spectra (SFS) for wavelength differences in the range of 70-100nm, NIR spectra in the wavenumber range of 4000-7500cm^-1 and UV-Vis spectra in the wavelength interval of 220-320nm were compared. The best discrimination models were created by linear discriminant analysis based on principal component analysis applied to SFS recorded with wavelength difference either 80nm or 100nm, allowing the classification of plum brandy according to harvest time as early (summer) and late (autumn) plum varieties; the total correct classifications were 96% and 100% for the calibration and prediction steps, respectively.

Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jerez", "Vinagre de Montilla-Moriles" and "Vinagre de Condado de Huelva", were analyzed by excitation-emission fluorescence spectroscopy. A visual assessment of fluorescence landscapes pointed out different trends with vinegar categories. PARAllel FACtor analysis (PARAFAC) extracted the potential fluorophores and their values in the PDO vinegars. This information, coupled with different classification methods (Partial Least Square Discrimination Analysis "PLS-DA" and Support Vectors Machines "SVM"), was able to discriminate the wine vinegar category within each PDO, for which SVM models obtained better results (>92% of classification). In each category, SVM also allows the differentiation between PDOs. The proposed methodology could be used as an analysis method for the authentication of Spanish PDO wine vinegars.

Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples

The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400nm, respectively, for the analysis of resveratrol. U-PLS/RBL algorithm provided the best results and this methodology was validated by an optimized liquid chromatographic coupled to diode array and fluorimetric detectors procedure, obtaining a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol.