Wine analysis by 1D and 2D NMR spectroscopy

Abstract

We have measured 1D and 2D 1H and 13C NMR spectra of selected Slovenian wines. Partial assignment of 1H and 13C resonances of alanine, valine, leucine, isoleucine, proline, threonine, ethanol, glycerol, butyleneglycol, and of acetic, tartaric, lactic, succinic, and malic acids in the wine samples was carried out by the combination of homo- and heteronuclear experiments COSY, HSQC and HMBC with known spectra of individual compounds. The spectra of wines of different variety, vintage and geographical areas differ mainly in the intensity of particular signals but also in the appearance of some signals which offers the possibility to follow the variability in their chemical composition on the ground of 1H and 13C signals.