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Is My Wine Red Enough: Detecting Other Additives Through A-TEEM

In the world of winemaking, color is one of the first sensory experiences, setting the stage for the entire tasting journey. Yet, various winemaking practices and environmental factors can diminish the intensity and richness of a wine's color. This has led some winemakers to covertly enhance their wines with concentrates from intensely colored (Teinturier) grapes. Detecting these additions is challenging due to the complex pigment compositions in red wine grape varieties.


Introducing A-TEEM Spectroscopy 
Absorbance–transmittance excitation-emission matrix (A-TEEM™) spectroscopy is making waves in the wine industry. This technique rapidly (<1 minute) provides coordinated measurements of UV-Vis absorbance spectra, extinctions, and fluorescence quantum efficiencies, along with excitation-emission matrix (EEM) spectral contours. This comprehensive data set enables chemically specific detection of color additives, overcoming the complexity of varietal wine matrices.

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