METHOD OF ANALYSIS FOR IDENTIFYING AND CLASSIFYING FERMENTED BEVERAGES

The technical field of the invention is directly related to the agri-food field, and the activity sector in which this invention is applicable is the industry of fermented beverages and their derivatives. Therefore, this includes beer, wine, vinegar, kombucha, cider, or sake industries, among others. Also is related to advancing food product certification, by means of a non-destructive Nuclear Magnetic Resonance and Artificial Intelligence-based digital fingerprint to identify fermented beverages and derivatives. The method of analysis for identifying and classifying fermented beverages comprises the steps of preparing sample of the fermented beverage, performing data acquisition, data processing, and generating a digital fingerprint, incorporating notable innovations and advantages over technical solutions used so far.