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A Thorough Study on the Use of Quantitative 1H NMR in Red Wine Fermentation Processes

Eva López-Rituerto†, Susana Cabredo, Martina López, Alberto Avenoza, Jesús H. Busto and Jesús M. Peregrina J. Agric. Food Chem., 2009, 57 (6), pp 211

In this study, we focused our attention on monitoring the levels of important metabolites of wine during the alcoholic and malolactic fermentation processes by quantitative nuclear magnetic resonance (qNMR). Therefore, using 1H NMR, the method allows the simultaneous quantification of ethanol, acetic, malic, lactic, and succinic acids, and the amino acids proline and alanine, besides the ratio proline/arginine through fermentation of must of grapes corresponding to the Tempranillo variety. Each 1H NMR spectrum gives direct and visual information concerning these metabolites, and the effectiveness of each process was assessed and compared by carrying out analyses using infrared spectroscopy to ethanol and acetic acid. The quantitative data were explained with the aid of chemometric algorithms. (We recommend that you consult the full text of this article).
Published on 10/31/2010
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