Classification of Wine Spirits Using Fluorescence Spectrometry
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
Luminescence spectrometry was used for classification of brandies and mixed wine spirits. Parallel factor analysis (PARAFAC) was used for exploratory analysis. Then, the linear discriminant analysis applied to PARAFAC scores was studied for discriminating between brandy and mixed wine spirits. In all cases, correct classifications (above 80 %) were achieved. In some cases, the right-angle cell geometry of fluorescence measurements yielded better classifications than the front-face technique.
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