A Thorough Study on the Use of Quantitative 1H NMR in Rioja Red Wine Fermentation Processes
A Thorough Study on the Use of Quantitative 1H NMR in Rioja Red Wine Fermentation Processes
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DOI：
10.1021/jf803245r
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发表时间：
2009-03-25
影响因子：
6.1
通讯作者：
Peregrina, Jesus M.
中科院分区：
文献类型：
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作者：
Lopez-Rituerto, Eva;Cabredo, Susana;Peregrina, Jesus M.
本研究利用定量核磁共振技术对葡萄酒在酒精发酵和苹果酸-乳酸发酵过程中的重要代谢物水平进行了监测。因此，使用H-1核磁共振，该方法允许同时定量乙醇、醋酸、苹果酸、乳酸和琥珀酸，以及氨基酸Pro和丙氨酸，以及通过发酵对应于Tempranillo品种的葡萄的MUST来测定Pro/Arg的比率。每个H-1核磁共振波谱都提供了有关这些代谢物的直接和直观的信息，并通过对乙醇和醋酸进行红外光谱分析来评估和比较每个过程的有效性。借助化学计量学算法对定量数据进行了解释。
In this study, we focused our attention on monitoring the levels of important metabolites of wine during the alcoholic and malolactic fermentation processes by quantitative nuclear magnetic resonance (qNMR). Therefore, using H-1 NMR, the method allows the simultaneous quantification of ethanol, acetic, malic, lactic, and succinic acids, and the amino acids proline and alanine, besides the ratio proline/arginine through fermentation of must of grapes corresponding to the Tempranillo variety. Each H-1 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.