Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

Abstract

In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic origin of Changli county were analyzed. The results showed that the three-dimensional fluorescence spectra of wine samples with different variety, brewery and vintage had different fluorescence peaks. The fluorescence peaks were found in excitation wavelengths 260 , 290 and 329 nm. However, the number, location and fluorescenece intensity varied with the types of wines. The fluorescence spectra of the wine samples were evaluated using principal component analysis (PCA). PCA performed on the whole collection of three-dimensional fluorescence spectra allowed for a wide range of wine samples. These results showed that three- dimensional fluorescence spectroscopy may provide useful fingerprints that can determine the identity of wines from the Changli region.