Synchronous Fluorescence Spectroscopy for Differentia ing Between Brandies and Wine Distillates

Synchronous scanning fluorescence spectroscopy in c ombination with multivariate data analysis is introduced for the characterization and classification of brandies and wine distillates. Synchronous fluorescence spectra were recorded from 220 to 700 nm with constant difference between excitation and emission waveleng th ∆λ = 10–100 nm followed by a classification of samples using principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear discriminant analysis (L DA). Using PCA, correct classification of brandy and wine distillates samples amounting to 99 .5% was observed for synchronous fluorescence data set measured at ∆λ = 40 nm. HCA showed, that the brandy and wine distillate samples measured at ∆λ = 40 nm created two clusters. The first cluster in cluded only wine distillate samples and the second one only bra ndy samples. LDA performed on selected wavelengths provided 99.2% of correct classificatio n.