Using NMR to study full intact wine bottles

Abstract

A nuclear magnetic resonance (NMR) probe and spectrometer capable of investigating full intact wine bottles is described and used to study a series of Cabernet Sauvignons with high resolution 1 H NMR spectroscopy. Selected examples of full bottle 13 C NMR spectra are also provided. The application of this full bottle NMR method to the measurement of acetic acid content, the detection of complex sugars, phenols, and trace elements in wine is discussed.

NMR-based metabolomics in wine quality control and authentication

“…Finally, it is worth noting that NMR spectroscopy has also been used to measure the content of acetic acid and detect oxidative wine spoilage by the direct analysis of intact wine bottles, without any sample pretreatment [33,34].…”

Mobile single-sided NMR

“…Today, NMR sensors are used in a variety of industrial processes, such as oil refining [130] and polymer processing [131]. These [24,[132][133][134][135][136][137][138][139][140][141][142][143][144][145][146][147][148][149] and novel applications are continuously being explored, for example, in screening diverse food products [150] including bottled wine [151,152] and monitoring extrusion processes [153,154], and novel principles of NMR with stationary sensors measuring bypassing products are being investigated [155].…”

A fast method for the determination of the ethanol content in wine using widely available routine nuclear magnetic resonance techniques

“…Several investigations discuss the compounds identified in wine samples via NMR spectroscopy (Anastasiadi et al, 2009;Košir, Kocjančič, & Kidrič, 1998;López-Rituerto et al, 2012) and correlate in larger statistical investigations the composition of different wines with their geographic origin or other characteristics (Brescia et al, 2002;Larsen, Van Den Berg, & Engelsen, 2006;Mazzei, Francesca, Moschetti, & Piccolo, 2010;Pereira et al, 2006). Particular attention has to be paid to investigations of closed wine bottles (Sobieski, Mulvihill, Broz, & Augustine, 2006;Weekley, Bruins, Sisto, & Augustine, 2003) which allow to estimate quality and extent of wine spoilage by time via spectroscopic measurements. These investigations provide a huge number of information which can be gained from such measurements.…”