Study of compositional changes in must during fermentation process using proton nuclear magnetic resonance spectroscopy

Abstract

In this paper a method useful to monitor the fermentative process is reported. The compositional changes during the alcoholic fermentation process of must were studied using 1H-NMR spectroscopy. The current paper has two main objectives: fast to establish the source of the compounds usually found in wine (to investigate if their origin is in grape or if they are formed during the fermentation process) and second, to produce a method that can follow closely the fermentation process and which can improve the industrial process of winemaking, offering results in real time. An additional purpose involves a comparative study between wines obtained from must by natural fermentation, must by induced fermentation using yeasts and the wine obtained trough an industrial fermentation process.