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NMR-based Alcoholic Beverage Analysis

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Wine is an important commodity with high added value. Not only from the historical point of view, but also from the economic point of view, especially for wine-producing countries, a large number of studies have been put into the application of NMR in wine analysis. The main advantage of NMR spectroscopy is that it provides a simple and fast method to obtain the chemical components of grapes, grape juice, grape juice and wine, and identify a variety of secondary organic compounds (metabolite analysis), including amino acids, organic acids and alcohols, sugars and phenolic compounds.

As an expert in the field of nuclear magnetic resonance, Creative Biostructure provides varieties, years and origins of wine based on NMR. Analysis service of wine quality and authenticity to enhance your brand image and ensure the quality and authenticity of your products.

NMR-based wine analysisFigure 1. NMR-based wine analysis (Cassino et al., 2019)

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  • Analysis of wine metabolites
Spectral techniqueApplication
1H NMR spectrumIt can be used for the determination of ethanol content.
13C NMR spectrumIt can be used for the identification and quantification of organic compounds in wine.
Homonuclear and heteronuclear 2D NMR spectroscopyIt can be used for distribution verification of trace organic compounds.
CP-MAS NMR spectrumSediment analysis of wine.

Determination of trace components in wine. We usually use freeze drying or inert gas flow (nitrogen, argon) to preconcentrate the sample to physically remove water/ethanol, so as to enhance the detection of weak proton NMR signals of trace compounds in wine and promote their identification.

The main components of wine can be determined by NMR spectrum, including organic acids and glycols (tartaric acid, succinic acid, acetic acid, glycerol, 2,3-butanediol, lactic acid), amino acids (proline, alanine, arginine), carbohydrates (glucose), fructose) and polyphenols (gallic acid, 2-phenylethanol, tyrosol).

  • Phenols

The polyphenols that can be determined by NMR spectrum include phenolic acid, flavanol, stilbene compound, dihydroflavonol, flavanol monomer (catechin), flavanol polymer (proanthocyanidin) and anthocyanin.

  • Other analysis services
Aim of NMR StudyNMR Technique
Grape berries1H, J-res, COSY, HMBC, HSQC
Grape pulpHR-MAS, COSY, TOCSY, J-res, HSQC, HMBC
Variety1H, COSY, 13C, J-res, HSQC
Harvesting time1H, J-res, COSY, HMBC, HSQC
TerroirHR-MAS, COSY, TOCSY, J-res, HSQC, HMBC
Cultivation practices1H
Cultivation technique1H, 13C, COSY, HSQC, HMBC
Geographical origin1H, 13C, HMBC, HSQC
VintageHR-MAS, COSY, TOCSY, J-res, HSQC, HMBC
Yeast strain applied in fermentation1H, COSY, TOCSY, HSQC, HMBC
Infection by plant pathogen1H, J-res, TOCSY, COSY, HMBC, HSQC  
Sensoric profile1H, COSY, HSQC
Ageing1H, COSY, TOCSY, HSQC, DOSY
Wine blending1H
Assessment of wine antioxidative potential and influence on aging conditions1H, 13C, COSY, HSQC, HMBC     
Identification and characterization of minor wine components with sensoric or bioactive role1H, 13C, COSY, NOESY, TOCSY, ROESY, HMBC, HSQC, HMQC
Interactions between wine components with sensoric role1H, 13C, HMQC, HMBC, COSY, CP-MAS NMR     

Wine Authenticity Test

The consequences of wine counterfeiting are devastating for wine growers, because they weaken consumers' confidence in dissolved oxygen, regions or grape varieties, leading to a sharp decline in sales. Creative Biostructure solution is an innovative and powerful method to detect and prevent wine fraud.

Parameters that are qualified in wine
Standard parametersArabinose, bread units, carbohydrate units, citric acid, energy value, ethanol, fructose, glucose, glucose /fructose, glycerol, lactic acid, malic acid, must weight, sucrose, sugar-free extract, tartaric acid, total alcohol, total extract
Degradation parametersAcetic acid, acetone, cadaverine, ethyl acetate, formic acid, fumaric acid, furfural, gluconic acid, HMF
Amino acids4-aminobutanoic acid, alanine, arginine, proline
(Poly-) phenolsCaftaric acid, epicatechin, gallic acid, shikimic acid, trigonelline
Stabilizing agentsBenzoic acid, salicylic acid, sorbic acid, shikimic acid
Higher alcohols/fermentation products1,3-propanediol, 2,3-butanediol, 2-methyl-propanol, 2-phenylethanol, 3-methyl-butanol, acetaldehyde, galacturonic acid, glycerol/ethanol, methanol, pyruvic acid

Creative Biostructure is committed to providing high-quality NMR analysis services to advance the life sciences fields. If you have any questions or needs, please contact us and our customer service staff will help you the first time.

Ordering Process

Ordering Process

Reference

  1. Cassino C, et al. Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis. Food Research International. 2019, 116: 566-577.

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