Monitoring of the Rioja red wine production process by 1 H-NMR spectroscopy.

Autor: López-Rituerto E; Consejería de Agricultura, Ganadería, Mundo Rural, Territorio y Población de La Rioja, Dirección General de Agricultura y Ganadería, Servicio de Investigación Agraria y Sanidad Vegetal, Estación Enológica de Haro, Haro, Spain., Sørensen KM; Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark., Savorani F; Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Turin (TO), Italy., Engelsen SB; Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark., Avenoza A; Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain., Peregrina JM; Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain., Busto JH; Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2022 Jul; Vol. 102 (9), pp. 3808-3816. Date of Electronic Publication: 2021 Dec 29.
DOI: 10.1002/jsfa.11729
Abstrakt: Background: As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance ( 1 H-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. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
Databáze: MEDLINE
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