A thorough study on the use of quantitative 1H NMR in the Rioja red wine fermentation processes

  1. López-Rituerto, E. 2
  2. Cabredo, S. 2
  3. López, M. 1
  4. Avenoza, A. 2
  5. Busto, J.H. 2
  6. Peregrina, J.M. 2
  1. 1 Bodegas Patrocinio S.C.L., Carretera Cenicero s/n, E-26313, Uruñuela, Spain
  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    GRID grid.119021.a

Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2009

Volume: 57

Issue: 6

Pages: 2112-2118

Type: Article

Export: RIS
DOI: 10.1021/jf803245r SCOPUS: 2-s2.0-64549156910 WoS: 000264303300004 GOOGLE SCHOLAR

Metrics

Cited by

  • Scopus Cited by: 66 (12-06-2021)

Journal Citation Reports

  • Year 2009
  • Journal Impact Factor: 2.469
  • Best Quartile: Q1
  • Area: CHEMISTRY, APPLIED Quartile: Q1 Rank in area: 10/64 (Ranking edition: SCIE)
  • Area: AGRICULTURE, MULTIDISCIPLINARY Quartile: Q1 Rank in area: 2/45 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 10/118 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2009
  • SJR Journal Impact: 1.33
  • Best Quartile: Q1
  • Area: Agricultural and Biological Sciences (miscellaneous) Quartile: Q1 Rank in area: 21/239
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 45/442

Abstract

In this study, we focused our attention on monitoring the levels of important metabolites of wine during the alcoholic and malolaetic fermentation processes by quantitative nuclear magnetic resonance (qNMR). Therefore, using 1H NMR, the method allows the simultaneous quantification of ethanol, acetic, malic, lactic, and succinic acids, and the amino acids praline and alanine, besides the ratio proline/arginine through fermentation of must of grapes corresponding to the Tempranillo variety. Each 1H NMR spectrum gives direct and visual information concerning these metabolites, and the effectiveness of each process was assessed and compared by carrying out analyses using infrared spectroscopy to ethanol and acetic acid. The quantitative data were explained with the aid of chemometric algorithms. © 2009 American Chemical Society.