Fluorescence Spectroscopy for Red Wine Authentication

The molecular fingerprint obtained from fluorescence spectroscopy has been used in combination with chemometrics for the authentication of red wine according to region, variety, and vintage. The approach relies on dilution of a small amount of wine prior to absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) analysis, which provides UV/Vis spectra and fluorescence landscapes for determining wine color parameters and for authentication. This protocol describes pre-operation checks, sample preparation and spectral analysis, data pre-treatment, and examination, along with parallel factor analysis for fluorophore assignment and extreme gradient boosting discriminant analysis for classification, while highlighting key points in the overall methodology.