Wine analysis by 1D and 2D NMR spectroscopy (original) (raw)

We have measured 1D and 2D 1 H and 13 C NMR spectra of selected Slovenian wines. Partial assignment of 1 H and 13 C resonances of alanine, valine, leucine, isoleucine, proline, threonine, ethanol, glycerol, butyleneglycol, and of acetic, tartaric, lactic, succinic, and malic acids in the wine samples was carried out by the combination of homo-and heteronuclear experiments COSY, HSQC and HMBC with known spectra of individual compounds. The spectra of wines of different variety, vintage and geographical areas differ mainly in the intensity of particular signals but also in the appearance of some signals which offers the possibility to follow the variability in their chemical composition on the ground of 1 H and 13 C signals.