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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