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Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR)

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dc.contributor.authorCaruso, Icaro P. [UNESP]
dc.contributor.authorAlmeida, Fabio C. L.
dc.contributor.authorLourenço, Isabella O. [UNESP]
dc.contributor.authorda Cunha, Marcel M. L.
dc.contributor.authorBrandão, Werner F.
dc.contributor.authorAmorim, Gisele C.
dc.contributor.editorMaurício Bonatto Machado de Castilhos
dc.date.accessioned2026-07-06T13:14:39Z
dc.date.issued2023-05-13
dc.description.abstractNuclear 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.
dc.description.affiliationMultiuser Center for Biomolecular Innovation (CMIB) and Department of Physics, Institute of Biosciences, Letters and Exact Sciences (IBILCE), São Paulo State University (UNESP), São José do Rio Preto, SP, Brazil
dc.description.affiliationInstitute of Medical Biochemistry (IBqM) and National Center for Structural Biology and Bioimaging (CENABIO), Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
dc.description.affiliationMultidisciplinary Research Center UFRJ – Xerém in Biology (NUMPEX-Bio), Federal University of Rio de Janeiro, Duque de Caxias, RJ, Brazil
dc.description.affiliationUnespMultiuser Center for Biomolecular Innovation (CMIB) and Department of Physics, Institute of Biosciences, Letters and Exact Sciences (IBILCE), São Paulo State University (UNESP), São José do Rio Preto, SP, Brazil
dc.identifierhttps://app.dimensions.ai/details/publication/pub.1157994143
dc.identifier.bookDoi10.1007/978-1-0716-3088-4
dc.identifier.dimensionspub.1157994143
dc.identifier.doi10.1007/978-1-0716-3088-4_13
dc.identifier.isbn978-1-0716-3087-7
dc.identifier.isbn978-1-0716-3088-4
dc.identifier.issn2662-950X
dc.identifier.issn2662-9518
dc.identifier.orcid0000-0003-4464-0520
dc.identifier.orcid0000-0001-6046-7006
dc.identifier.orcid0000-0002-8900-9997
dc.identifier.orcid0000-0001-7965-3474
dc.identifier.orcid0000-0003-4348-9515
dc.identifier.urihttps://hdl.handle.net/11449/327215
dc.publisherSpringer Nature
dc.relation.ispartofMethods and protocols in food science; p. 159-171
dc.relation.ispartofBasic Protocols in Enology and Winemaking
dc.relation.ispartofseriesMethods and Protocols in Food Science
dc.rights.accessRightsAcesso restritopt
dc.rights.sourceRightsclosed
dc.sourceDimensions
dc.titleEthanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR)
dc.typeCapítulo de livropt
dspace.entity.typePublication
relation.isOrgUnitOfPublication43c38943-bd6f-4fb6-a9a5-8482a1f632c0
relation.isOrgUnitOfPublication.latestForDiscovery43c38943-bd6f-4fb6-a9a5-8482a1f632c0
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas