Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR)
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Springer Nature
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Nuclear magnetic resonance (NMR) spectroscopy has gained an outstanding role in the process of detecting, identifying, and quantitating the components of wine. However, ethanol signal suppression, a major component of wine, is an issue that needs to be addressed for better applicability of the NMR technique. Here we describe a strategy to overcome this problem by designing shaped pulses for selective suppression of ethanol signals, together with water signals, in 1D 1H and 1H–1H, and 1H–13C 2D NMR experiments.
