Identification of Wine Compounds by Nuclear Magnetic Resonance
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Springer Nature
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The main constituents of wine, such as ethanol, sugars, and organic acids, can be identified by nuclear magnetic resonance (NMR) without extensive sample preparation. Here, we describe a simple and straightforward protocol for the identification of wine compounds by NMR. Wine samples can be characterized and over 60 molecules can be identified by 2D 1H-13C NMR following processing and analysis with minimal sample preparation and the use of free versions or open software and web-based platforms (Topspin, Chenomx, and Colmar). Additionally, a simple protocol for 1D 1H NMR was included as a starting point and beginner guide to NMR analysis of wine.
