Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches.

Sherry vinegar is a much appreciated product from Jerez-Xérès-Sherry, Manzanilla de Sanlúcar and Vinagre de Jerez Protected Designation in southwestern Spain. Its complexity and the extraordinary organoleptic properties are acquired thanks to the method of production followed, the so-called "criaderas y solera" ageing system. Three qualities for Sherry vinegar are considered according to ageing time in oak barrels: "Vinagre de Jerez" (minimum of 6 months), "Reserva" (at least 2 years) and "Gran Reserva" (at least 10 years).

Spectrofluorimetric and micelle-enhanced spectrofluorimetric determination of gatifloxacin in human urine and serum.

A spectrofluorimetric method to determine gatifloxacin has been developed and applied to the quantification of this fluoroquinolone in spiked human urine and serum. The native fluorescence of gatifloxacin allow the determination of 0.040-0.