In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization.
The study highlights how the described methodology can be a useful analytical technique for wine characterization and identification. Results show how, using this approach, three main metabolites dominate the spectral pattern: purines (adenine, adenosine), carboxylic acids and GSH, whose ratios change from wine to wine.
Besides the potential relevance of such metabolites, the results show how their relative concentration can be used, to distinguish a specific wine, or a specific producer, with excellent accuracies (80-90%).
Moreover the spectral features allowed the model to distinguish same wines variety from the same territory connecting the wine with its specific producer. These results are extremely encouraging and open the way to the application of this SERS protocol as a wine identification assay.
Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).
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