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

    ROR https://ror.org/0553yr311

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2009

Volumen: 57

Número: 6

Páginas: 2112-2118

Tipo: Artículo

DOI: 10.1021/JF803245R SCOPUS: 2-s2.0-64549156910 WoS: WOS:000264303300004 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Resumen

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.