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Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols

Shipra Prakash1, Nerea Iturmendi2, Axelle Grelard1

  • 1Institute of Chemistry & Biology of Membranes & Nano-objects, CBMN UMR 5248, CNRS University of Bordeaux, Bordeaux National Institute of Technology, Allée Geoffroy St Hilaire, 33600 Pessac, France.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
GlycerolPolyphenolsPolysaccharidesPrecipitateSolid- and solution-state NMRWine ageingWine coloring matter

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