01815naa a2200289 a 450000100080000000500110000800800410001910000230006024501850008326000090026852009350027765300120121265300180122465300290124265300130127165300180128470000170130270000210131970000220134070000200136270000220138270000180140470000200142270000190144270000190146177300450148021324162021-06-21       2021    bl uuuu     u00u1 u    #d1 aVINCIGUERRA, L. L.  aGeographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach.h[electronic resource]  c2021  aEEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande do Sul) was carried out by DD-SIMCA considering 53 samples from the target class and 20 from other producing regions. The fluorescence signal corresponds to 9 EEMs recorded at different pH (3?11), generating four-way data. By MCR-ALS decomposition, eight factors were retrieved and related to typical chemical compounds found in red wine. In addition, the EEM pH data was used to build a one-class classification model, considering that MCR scores and all samples of the target class were properly recognised as belonging to the target class, with maximal sensitivity equal to 1. Samples of the non-target class were also adequately rejected by the model, and the specificity was found to be 0.97.  aMCR-ALS  aMultiway data  aOne-class classification  aRed wine  aSerra Gaúcha1 aBÖCK, F. C.1 aSCHNEIDER, M. P.1 aREIS, N. A. P. C.1 aSILVA, L. F. da1 aSOUZA, K. C. M de1 aGUERRA, C. C.1 aGOMES, A. de A.1 aBERGOLD, A. M.1 aFERRÂO, M. F.  tFood Chemistrygv. 362, n. 130087, 2021.