Sadowska-Bartosz Izabela, Bartosz Grzegorz
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, Poland.
Int J Mol Sci. 2025 Apr 4;26(7):3384. doi: 10.3390/ijms26073384.
Rapid and cost-effective measurements of the autofluorescence of wine can provide valuable information on the brand, origin, age, and composition of wine and may be helpful for the authentication of wine and detection of forgery. The list of fluorescent components of wines includes flavonoids, phenolic acids, stilbenes, some vitamins, aromatic amino acids, NADH, and Maillard reaction products. Distinguishing between various fluorophores is not simple, and chemometrics are usually employed to analyze the fluorescence spectra of wines. Front-face fluorescence is especially useful in the analysis of wine, obviating the need for sample dilution. Front-face measurements are possible using most plate readers, so they are commonly available. Additionally, the use of fluorescent probes allows for the detection and quantification of specific wine components, such as resveratrol, oxygen, total iron, copper, hydrogen sulfite, and haze-forming proteins. Fluorescence measurements can thus be useful for at least a preliminary rapid evaluation of wine properties.
对葡萄酒的自发荧光进行快速且经济高效的测量，可以提供有关葡萄酒品牌、产地、年份和成分的有价值信息，可能有助于葡萄酒的真伪鉴定和伪造检测。葡萄酒中的荧光成分包括黄酮类化合物、酚酸、芪类化合物、一些维生素、芳香族氨基酸、烟酰胺腺嘌呤二核苷酸（NADH）和美拉德反应产物。区分各种荧光团并不简单，通常采用化学计量学来分析葡萄酒的荧光光谱。前表面荧光在葡萄酒分析中特别有用，无需对样品进行稀释。使用大多数酶标仪都可以进行前表面测量，因此它们很常见。此外，使用荧光探针可以检测和定量特定的葡萄酒成分，如白藜芦醇、氧气、总铁、铜、亚硫酸氢盐和形成浑浊的蛋白质。因此，荧光测量至少可用于对葡萄酒特性进行初步快速评估。
