Resonancia magnética nuclear en el vino. Seguimiento de las fermentaciones alcohólica y maloláctica en vinos de diferentes subzonas de la D.O. CA Rioja
ISSN: 0213-4306
Year of publication: 2018
Issue Title: 30 años de investigación en La Rioja
Issue: 30
Pages: 143-159
Type: Article
More publications in: Zubía
Abstract
In the last years, nuclear magnetic resonance (NMR) spectroscopy has been progressively used in food science and recently, NMR based metabonomicor/and metabolomic studies have appeared as fields of great importance. NMR spectroscopy has several advantages because the technique is non destructive, fast and requires, in most cases, a limited sample preparation. On the other hand, NMR technique provides detailed analytical profiles from the intact biological matrix. In this context, the use of NMR in wine research emerges as an essential tool in order to increase the quality of the wines. In this paper, we show the possibilities of this technique in order to monitoring several metabolites in wine from diverse areas of the Denominación de Origen Calificada Rioja