Synchronous Fluorescence Spectroscopy for Differentiating Between Brandies and Wine Distillates
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, SUT, Radlinského 9, 812 37 Bratislava, Slovakia
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Abstract: Synchronous scanning fluorescence spectroscopy in combination with multivariate data analysis is introduced for the characterization and classification of brandies and wine distillates. Synchronous fluorescence spectra were recorded from 220 to 700 nm with constant difference between excitation and emission wavelength Δλ = 10–100 nm followed by a classification of samples using principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear discriminant analysis (LDA). Using PCA, correct classification of brandy and wine distillates samples amounting to 99.5% was observed for synchronous fluorescence data set measured at Δλ = 40 nm. HCA showed, that the brandy and wine distillate samples measured at Δλ = 40 nm created two clusters. The first cluster included only wine distillate samples and the second one only brandy samples. LDA performed on selected wavelengths provided 99.2% of correct classification.
Keywords: brandy, fluorescence spectroscopy; multivariate data analysis, wine distillate
Full paper in Portable Document Format: acs_0080.pdf
Acta Chimica Slovaca, Vol. 4, No. 1, 2011, pp. 47—58