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Classification of brandies and wine distillates using front face fluorescence spectroscopy

2009; Elsevier BV; Volume: 117; Issue: 3 Linguagem: Inglês

10.1016/j.foodchem.2009.04.053

1873-7072

Jana Sádecká, Jana D’Amato Tóthová, Pavel Májek,

Fermentation and Sensory Analysis

This study demonstrates the use of front face fluorescence spectroscopy and multivariate data analysis for differentiating brandies from wine distillates. Owing to the low price of the wine distillates, they are sometimes used for the counterfeiting brandies. For this reason, there is a need for a rapid method for drink authentication to reassure consumers and protect regional designations. Total luminescence and synchronous scanning fluorescence spectra were recorded followed by a classification of samples using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Both PCA and HCA carried out on the emission spectra (360–650 nm) recorded at excitation wavelength 350 nm and synchronous fluorescence spectra (200–700 nm) collected at wavelength interval 90 nm provide very good differentiation between the two spirit classes. Less good classification was obtained using excitation spectra (225–425 nm) obtained at emission wavelength 440 nm. These results indicate that the front face fluorescence spectroscopy offers a promising approach for the authentication of brandies.