Study of the Capabilities of the Fluorescence Spectroscopy Method for the Identification of Wine Varitality

Abstract

The chemical composition of a wine depends on several factors that determine the wine’s identity, including grape variety, geographic origin, biophysical environment of the vineyard, harvest conditions, and winemaking techniques. Analytical methods for varietal identification of wines are based mainly on determining the composition and content of volatile and phenolic compounds using various chromatographic methods that require highly qualified personnel and complex and expensive analytical instruments. Recently, the following aspects of wine analysis have become of paramount importance: speed, user-friendliness, and cost-effectiveness. One such method is three-dimensional fluorescence spectroscopy: a fast, noninvasive, sensitive and affordable method. The complete fluorescence landscape includes information about several fluorophores in the composition of a wine and can be considered as a characteristic “fingerprint” that will allow the identification of its varietal identity. The results of studying the use of three-dimensional fluorescence spectroscopy for the identification of wines depending on the grape variety are presented.