1：Experimental Design and Method Selection:

The study involved synthesizing a fluorescent probe (probe 1) based on coumarin and picolinate, and evaluating its sensing properties for copper(II) in wine samples. Fluorescence spectroscopy was used for detection.

2：Sample Selection and Data Sources:

Red wine and beer samples were purchased from a local supermarket in Beijing. Synthetic solutions of probe 1 and various analytes were prepared in DMSO and distilled water.

3：List of Experimental Equipment and Materials:

Instruments included a Bruker AVANCE NMR (300 MHz), Bulu Ke Mass Spectrometer (FTMS), and HITACHI F-4600 fluorescence spectrometer. Chemicals such as 7-hydroxy-4-methyl-coumarin, EDCI, 2-picolinic acid, and others were purchased from Yi Nuokai Co., Ltd.

4：Experimental Procedures and Operational Workflow:

Probe 1 was synthesized via esterification, purified by column chromatography, and characterized. Fluorescence measurements were conducted with specific parameters (λex = 313 nm, λem = 446 nm, temperature = 25 °C, voltage = 500 V, slit widths = 2.5 nm). Samples were prepared by adding probe and analytes to cuvettes, and fluorescence intensity was recorded after mixing.

5：5 nm). Samples were prepared by adding probe and analytes to cuvettes, and fluorescence intensity was recorded after mixing. Data Analysis Methods:

5. Data Analysis Methods: Data were analyzed using linear regression for calibration curves, and limit of detection was calculated based on IUPAC guidelines. Statistical analysis included recovery tests and RSD calculations.