Investigation of different pre-concentration methods for NMR analyses of Brazilian white wine

Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses

“…The compounds in wine cover a diverse range of metabolites including primary (e.g., sugars, organic acids, amino acids) and secondary metabolites (e.g., flavonoids, hydroxycinnamates, hydroxybenzoates, anthocyanins) (Ali et al 2010). Unlike ethanol and glycerol, generally low concentrations of other components are present in wine (Amaral and Caro 2005; Kosir and Kidric 2002). Many compounds influence sensory attributes of wine including color, mouth-feel, flavor, and aroma (Pickering and Pour-Nikfardjam 2010).…”

Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data

“…Although these parameters are naturally important, many other important compounds are not always easily detected by classical analysis (Amaral & Caro, 2005). Wine is a complex mixture of several hundred compounds present at different concentrations (Tarantilis, Troianou, Pappas, Kotseridis, & Polissiou, 2008).…”

Classification of Wines Based on Combination of 1H NMR Spectroscopy and Principal Component Analysis

“…Most of the components are generally at low concentration level. [1][2][3][4] There are a number of factors that affect quality of wine, such as environment of vineyard, harvest time of grapes, fermentation process and storage time. All these factors have impact on composition and concentration of the compounds in the wine.…”

“…As a non-invasive method, NMR has played an important role in wine analysis, [1][2][3][4][13][14][15][16] especially in classification and characterization of the geographic origin and age of wine. [12][13][14][15][16][17][18][19][20][21][22][23][24][25] The method is widely used for analysis of metabolites in complex biological samples.…”