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Using pH variations to improve the discrimination of wines by 3D front face fluorescence spectroscopy associated to independent components analysis

Research paper by Rita Saad, Delphine Jouan-Rimbaud Bouveresse, Nathalie Locquet, Douglas N. Rutledge

Indexed on: 14 Mar '16Published on: 10 Mar '16Published in: Talanta



Abstract

Wine composition in polyphenols is related to the variety of grape that it contains. These polyphenols play an essential role in its quality as well as a possible protective effect on human health. Their conjugated aromatic structure renders them fluorescent, which means that 3D front-face fluorescence spectroscopy could be a useful tool to differentiate among the grape varieties that characterize each wine. However, fluorescence spectra acquired simply at the natural pH of wine are not always sufficient to discriminate the wines. The structural changes in the polyphenols resulting from modifications in the pH induce significant changes in their fluorescence spectra, making it possible to more clearly separate different wines.

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