Monitoring of the Rioja red wine production process by 1H-NMR spectroscopy
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Monitoring of the Rioja red wine production process by 1H-NMR spectroscopy. / López-Rituerto, Eva; Sørensen, Klavs M.; Savorani, Francesco; Engelsen, Søren B.; Avenoza, Alberto; Peregrina, Jesús M.; Busto, Jesus H.
In: Journal of the Science of Food and Agriculture, Vol. 102, No. 9, 2022, p. 3808–3816.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Monitoring of the Rioja red wine production process by 1H-NMR spectroscopy
AU - López-Rituerto, Eva
AU - Sørensen, Klavs M.
AU - Savorani, Francesco
AU - Engelsen, Søren B.
AU - Avenoza, Alberto
AU - Peregrina, Jesús M.
AU - Busto, Jesus H.
PY - 2022
Y1 - 2022
N2 - BACKGROUND As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance (H-1-NMR) provides an excellent method to monitor the quality of food and beverages, and a sensitive and informative tool to study the winemaking process. RESULTS By using NMR, it is possible to monitor quantitative changes in wine metabolites (amino acids, organic acids and some phenolic compounds) during the winemaking process, including wine ageing. This study shows an increase in the concentration of the phenols at the beginning of alcoholic fermentation, as well as a stabilization and slight increase in gallic acid and a slight decrease in resveratrol during the oak barrel ageing step. CONCLUSION This study demonstrates the potential of NMR as a process analytical technology (PAT) tool in the wine industry, by monitoring amino acids, organic acids and three polyphenols - gallic acid, catechin and resveratrol - during the winemaking process. This study of the time course evolution of wine has been conducted in a commercial winery rather than an experimental laboratory, demonstrating the capacity of this technique in commercial winemaking production. (c) 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
AB - BACKGROUND As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance (H-1-NMR) provides an excellent method to monitor the quality of food and beverages, and a sensitive and informative tool to study the winemaking process. RESULTS By using NMR, it is possible to monitor quantitative changes in wine metabolites (amino acids, organic acids and some phenolic compounds) during the winemaking process, including wine ageing. This study shows an increase in the concentration of the phenols at the beginning of alcoholic fermentation, as well as a stabilization and slight increase in gallic acid and a slight decrease in resveratrol during the oak barrel ageing step. CONCLUSION This study demonstrates the potential of NMR as a process analytical technology (PAT) tool in the wine industry, by monitoring amino acids, organic acids and three polyphenols - gallic acid, catechin and resveratrol - during the winemaking process. This study of the time course evolution of wine has been conducted in a commercial winery rather than an experimental laboratory, demonstrating the capacity of this technique in commercial winemaking production. (c) 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
KW - NMR
KW - phenolic compounds
KW - resveratrol
KW - gallic acid
KW - red wine ageing
U2 - 10.1002/jsfa.11729
DO - 10.1002/jsfa.11729
M3 - Journal article
C2 - 34921687
VL - 102
SP - 3808
EP - 3816
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 9
ER -
ID: 289309064