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

Abstract

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.

A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics

“…In comparison to other spectroscopic methods, however, UV-Vis spectroscopy provides a limited number of spectral features; therefore, it could be used as a screening approach with more sophisticated techniques being implemented for further analysis. In addition, the combination of other spectroscopic methods like IR and fluorescence with UV-Vis spectroscopy can improve the accuracy of classification models used for authentication by fusion of the datasets [22,23]. 1 SVM, support vector machine; PCA, principal component analysis; LDA, linear discriminant analysis; PLS-DA, partial least squaresdiscriminant analysis; SIMCA, soft independent modelling of class analogy; OPLS-DA, orthogonal projections to latent structures discriminant analysis.…”

“…In comparison to other spectroscopic methods, however, UV–Vis spectroscopy provides a limited number of spectral features; therefore, it could be used as a screening approach with more sophisticated techniques being implemented for further analysis. In addition, the combination of other spectroscopic methods like IR and fluorescence with UV–Vis spectroscopy can improve the accuracy of classification models used for authentication by fusion of the datasets [ 22 , 23 ].…”

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

“…Classification methods using fluorescence spectroscopy have been previously applied for wine varietal, vintage and origin authentication (Ranaweera et al, 2021b;Ranaweera et al, 2021c;Sádecká and Jakubíková, 2020;Suciu et al, 2019), which tends to yield similar or even better performance compared to other spectroscopic methods like UV-vis, near-infrared, mid-infrared, synchronous fluorescence, or Raman (Mandrile et al, 2016;Riovanto et al, 2011;Tan et al, 2016). Ultimately, studies involving spectrofluorometry and chemometrics have demonstrated the approach as a valid tool for authenticating wine, and along with the present work, highlight the extent to which this type of data can be used to understand important traits related to wine chemical and sensory properties.…”

Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition

“…Among the analytical techniques used to generate data of high quality, near- and mid-infrared spectroscopies have been widely used for the authentication of grappa and other spirits [ 9 , 10 ], wine vinegar [ 11 ], Mexican tequila [ 12 ], and beers [ 13 , 14 ]. In addition to vibrational data, other spectroscopies, such as UV–vis, excitation–emission fluorescence, and nuclear magnetic resonance, have also been suggested for different classification and characterization purposes [ 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. For fast, selective, and sensitive analyses, high-resolution mass spectrometry combined with flow injection analysis has offered new opportunities for red wine discrimination and classification [ 17 ].…”