A thorough study on the use of quantitative 1H NMR in the Rioja red wine fermentation processes
- López-Rituerto, E. 2
- Cabredo, S. 2
- López, M. 1
- Avenoza, A. 2
- Busto, J.H. 2
- Peregrina, J.M. 2
- 1 Bodegas Patrocinio S.C.L., Carretera Cenicero s/n, E-26313, Uruñuela, Spain
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2
Universidad de La Rioja
info
ISSN: 0021-8561
Datum der Publikation: 2009
Ausgabe: 57
Nummer: 6
Seiten: 2112-2118
Art: Artikel
beta Ver similares en nube de resultadosAndere Publikationen in: Journal of Agricultural and Food Chemistry
Projekte im Zusammenhang
Zusammenfassung
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.