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 threedimensional fluorescence spectroscopy may provide useful fingerprints that can determine the identity of wines from the Changli region.

Comparison of the Nutrient and Chemical Contents of Traditional Korean Chungtaejeon and Green Teas

“…Three-dimensional fluorescence (3-D FL) spectra for tea extracts in methanol and acetone at a concentration of 0.005 mg/mL and 0.02 mg/mL, respectively, were recorded on a model FP-6500, Jasco spectrofluorometer, serial N261332, Japan [27]. The presence of polyphenols (flavonoids and phenolic acids) in the investigated samples was studied by Fourier transform infrared (FT-IR) spectroscopy [23] with a Bruker Optic GMBH Vector FT-IR spectrometer (Bruker Optic GMBH, Attingen, Germany).…”

Partial characterization of a new kind of Chilean Murtilla-like berries

“…The scanning speed was set at 1000 nm/min for all measurements. All measurements were performed with emission mode and with intensity up to 1000 (Yin, Li, Ding, & Wang, 2009). All solutions for protein interaction were prepared in 0.05 mol/l Tris-HCl buffer (pH 7.40), containing 0.1 mol/l NaCl.…”

Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits

“…The scanning speed was set at 1000 nm/min for all measurements. All measurements were performed with emission mode and with intensity up to 1000 (Wulf, Geyer, Nicolai, & Zude, 2005;Yin, Li, Ding, & Wang, 2009).…”