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Wine NMR

Wine Analysis by 1H and 13C NMR

Wine analysis by 1H or 13C NMR can be used to follow acid content during maturation. Lactic, succininc and acetic acid can be followed readily by both techniques and presence of sugar, glycerol, and methanol can be observed.
Chemometric approaches are starting bear fruit with respect to quantitative analysis:

Here is an example analysis on a friend’s wine.

Here is an example analysis on a friend’s wine.

Quick Analysis – John W’s 2007 Red Wine

Component Intergrals Mod-Int Moles Mw Wt Wt% Denisty Vol Vol%
H20 1856.91 1823.953 911.977 18 16415.58 90.02 1.0000 90.02 87.69
Ethanol 197.74 197.74 39.548 46 1819.21 9.98 0.7893 12.64 12.31

Detailed Analysis – John W’s 2007 Red Wine

Component Intergrals Mod-Int Moles Mw Wt Wt% Denisty Vol Vol%
H20 1856.91 1823.953 911.98 18 16415.6 88.74 1.0000 88.74 86.76
Ethanol 197.74 197.74 39.55 46 1819.2 9.83 0.7893 12.46 12.18
Lactic Acid 1.45 1.45 0.48 90 43.5 0.24 1.2000 0.20 0.19
Acetic Acid 0.44 0.44 0.15 60 8.8 0.05 1.0490 0.05 0.04
Methanol 0.24 0.24 0.08 32 2.6 0.01 0.7918 0.02 0.02
Succinic Acid 0.54 0.54 0.14 118 15.9 0.09 1.5600 0.06 0.05
Glycerol 4.81 4.81 0.96 92 88.5 0.48 1.2610 0.38 0.37
2,3-Butandiol 0.33 0.33 0.11 90 9.9 0.05 1.0200 0.05 0.05
Sugars 2.64 2.64 0.53 180 95.0 0.51 1.5400 0.33 0.33
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