POSSIBILITIES OF USING FLUORESCENCE IN WINE RESEARCH
 
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Pol. J. Food Nutr. Sci. 2007;57(3):363–366
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ABSTRACT
Specific structure of fluorescence dye molecules may have an impact on their behavior in water solutions. It is possible that different water affinity of pigment molecules opposite ends (amphophility) may cause the densely packed and ordered, fluorescence layer on the solution free surface. The authors considered the possibility of the occurrence of such a phenomenon in the paper. The paper presents results that can confirm the thesis that flavonoids and anthocyanins contained in wine have a tendency to concentrate on the wine’s surface, thus creating a layer. Clear, stable and repeatable spectra of wine surfaces have been obtained.
ISSN:1230-0322