Table 4.

Examples of fluorescence spectroscopy in combination with chemometrics for wine authentication.

Spectroscopic Technique	Spectral Region	Parameters for Authentication	Classification Method 1	Remark	Reference
Synchronous fluorescence spectroscopy	λex = 250–350 nm and λem = 250–500 nm	Discrimination of white wines according to variety in Tokaj (Slovakia)	PCA, LDA	Correct classification of variety, 100%	[46]
Total fluorescence spectroscopy	EEM λex =240–800 nm and λem 242–824 nm	Discrimination of Cabernet Sauvignon wines from Australia and Bordeaux, France	SVMDA XGBDA	Correct classification of geographical origin using: XGBDA, 100%; and SVMDA, 85%	[11]
Total fluorescence spectroscopy	EEM λex = 250–500 nm and λem 275–600 nm	Discrimination of white wine from Romania and France for geographical origin and variety	PARAFAC, SIMCA	Correct classification of: variety, 97%; and geographical origin, 98%	[47]
Total fluorescence spectroscopy	EEM λex =240–700 nm and λem 242–824 nm	Discrimination of red wine varieties from different Australian regions for variety and geographical origin	XGBDA	Correct classification of: variety, 100%; and geographical origin, 99.7%	[48]

¹ PCA, principal component analysis; LDA, linear discriminant analysis; SVMDA, support vector machine discriminant analysis; XGBDA, extreme gradient boosting discriminant analysis; PARAFAC, parallel factor analysis; SIMCA, soft independent modelling of class analogy.