Identification of Wine Compounds by Nuclear Magnetic Resonance

Abstract

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.