Use of modern nuclear magnetic resonance spectroscopy in wine analysis: determination of minor compounds

Košir, Iztok Jože; Kidrič, J.

doi:10.1016/s0003-2670(01)01549-5

Cited by 105 publications

(75 citation statements)

References 25 publications

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“…3-5). Signals identification was further supported by molecular attribution reported in literature for wine 1 H NMR spectra [13,14,16,21,24]. Most of the above compounds are mainly of microbial origin: lactic acid is the metabolic product of malo-lactic fermentation performed by malo-lactic bacteria (MLB) [25]; succinic acid is the major organic acid produced by yeast metabolism [26]; glycerol is the final product of glyceropiruvic fermentation by yeast and its formation accompanies ethanol production in sugar fermentation [27].…”

Section: Resultsmentioning

confidence: 71%

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

Mazzei

Francesca

Moschetti

et al. 2010

Analytica Chimica Acta

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a b s t r a c t 1 H NMR spectroscopy was employed to investigate the molecular quality of Aglianico red wines from the Campania region of Italy. The wines were obtained from three different Aglianico vineyards characterized by different microclimatic and pedological properties. In order to reach an objective evaluation of "terroir" influence on wine quality, grapes were subjected to the same winemaking procedures. The careful subtraction of water and ethanol signals from NMR spectra allowed to statistically recognize the metabolites to be employed in multivariate statistical methods: Principal Component Analysis (PCA), Discriminant Analysis (DA) and Hierarchical Clustering Analysis (HCA). The three wines were differentiated from each other by six metabolites: ␣-hydroxyisobutyrate, lactic acid, succinic acid, glycerol, ␣-fructose and ␤-d-glucuronic acid. All multivariate analyses confirmed that the differentiation among the wines were related to micro-climate, and carbonate, clay, and organic matter content of soils. Additionally, the wine discrimination ability of NMR spectroscopy combined with chemometric methods, was proved when commercial Aglianico wines, deriving from different soils, were shown to be statistically different from the studied wines. Our findings indicate that multivariate statistical elaboration of NMR spectra of wines is a fast and accurate method to evaluate the molecular quality of wines, underlining the objective relation with terroir.

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Section: Resultsmentioning

confidence: 71%

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

Mazzei

Francesca

Moschetti

et al. 2010

Analytica Chimica Acta

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“…Os estudos realizados com dois cultivares de seis diferentes variedades de feijão comum desenvolvidos pela Estação Experimental da Embrapa -Arroz e Feijão evidenciaram sinais característicos de compostos fenólicos, tais como antocianinas (hidrogênios aromáticos -d 6,6 a 9,1, glicosídicos -d 3,9 a 5,5 e metoxilas), 27 H para uma amostra de feijão utilizando-se as sequências de pulsos CPMG e ZGCPPR durante a aquisição dos espectros. Comparando-se esses espectros, pode-se observar que na sequência ZGCPPR alguns sinais aparecem mais amplificados, destacando-se a região dos hidrogênios aromáticos, entre d 6,5 e 9,3.…”

Section: Resultsunclassified

Perfil químico de cultivares de feijão (phaseolus vulgaris) pela técnica de high resolution magic angle spinning (HR-MAS)

Lião¹,

Choze²,

Cavalcante³

et al. 2010

Quím. Nova

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“…Anthocyanins, which are responsible for the red color of wines, were analyzed by 1D and 2D NMR spectroscopy in Slovenian wine samples diluted in deuterated methanol, and the anthocyanins that have been identified were peonidin-3-glucoside, petunidin-3-glucoside, cyanidin-3-glucoside, delphinidin-3-glucoside, and malvidin-3-glucoside [36]. Fourier transform near-infrared and 1 H NMR spectroscopy techniques combined with classification methods were used for the authentication of anthocyanin content of red wines, in an effort to detect possible adulteration with black rice anthocyanins [37].…”

Section: Phenolicsmentioning

confidence: 99%

NMR-based metabolomics in wine quality control and authentication

Amargianitaki

Spyros

2017

Chem. Biol. Technol. Agric.

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A comprehensive summary of research work related to applications of NMR spectroscopy in combination with multivariate statistical analysis techniques for the analysis, quality control, and authentication of wine is presented. NMR spectroscopy is used to obtain the non-volatile metabolic profile and/or phenolic profile of wines, with the help of 2D NMR spectroscopy. Metabolomics is then used as an analytical tool to investigate the variability of the metabolic profile of wines due to a series of different factors involved during wine production, including terroir, pedoclimatic conditions, vintage, vineyard practices, wine-making, barrel maturation, and aging. The discriminating power of the NMR-obtained wine metabolome is utilized as a wholistic analytical approach in efforts to authenticate wine with respect to important economic attributes, such as cultivar, vintage, and geographical origin.

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Use of modern nuclear magnetic resonance spectroscopy in wine analysis: determination of minor compounds

Cited by 105 publications

References 25 publications

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

Perfil químico de cultivares de feijão (phaseolus vulgaris) pela técnica de high resolution magic angle spinning (HR-MAS)

NMR-based metabolomics in wine quality control and authentication

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