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NMR Spectroscopy Of Amines01:19

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Genetic variations accumulating within populations over generations give rise to biological evolution. Evolutionary changes can result in the formation of novel varieties and entire new species. These changes are responsible for the diverse forms of life inhabiting the planet. The evidence for evolution suggests that all living organisms descended from common ancestors.
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Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
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Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis.

Claudio Cassino1, Christos Tsolakis2, Federica Bonello3

  • 1Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed
Summary

Wine aging significantly alters its chemical profile, with organic acids decreasing and esters increasing over time. Nuclear Magnetic Resonance (NMR) spectroscopy effectively tracks these changes during bottle storage.

Keywords:
(1)H NMRMultivariate statistical analysesWineWine evolution

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Area of Science:

  • Enology
  • Analytical Chemistry
  • Food Science

Background:

  • Wine evolution during bottle aging is crucial for assessing wine quality.
  • Understanding metabolite changes provides insights into the aging process.
  • Controlled storage conditions are essential for studying wine's long-term evolution.

Purpose of the Study:

  • To investigate the metabolite variations in red and white wines during bottle aging.
  • To evaluate the effectiveness of 1H NMR spectroscopy in differentiating wine aging stages.
  • To identify specific compounds that change significantly with wine aging.

Main Methods:

  • Analysis of ten red and two white Vitis vinifera wines.
  • Bottle aging under controlled temperature (12°C) for 24-48 months.
  • 1H Nuclear Magnetic Resonance (NMR) spectroscopy combined with statistical analysis.

Main Results:

  • Metabolite variations due to wine type and origin were more significant than aging effects.
  • 1H NMR successfully differentiated wines from different aging stages.
  • Aging led to decreased organic acids (lactic, succinic, tartaric) and increased esters (ethyl acetate, ethyl lactate).
  • Catechins decreased, while gallic acid increased in most red wines during aging.

Conclusions:

  • 1H NMR spectroscopy is a powerful tool for monitoring wine aging.
  • Controlled, low-temperature storage allows for slow, progressive wine evolution.
  • Specific metabolite shifts, including organic acids and esters, characterize wine aging.