IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Targeted and untargeted 1H-NMR analysis for sparkling wine’s authenticity

Targeted and untargeted 1H-NMR analysis for sparkling wine’s authenticity


Studies on wineomics (wine’s metabolome) have increased considerably over the last two decades. Wine results from many environmental, human and biological factors leading to a specific metabolome for each terroir. NMR metabolomics is a particularly effective tool for studying the metabolome since it allows the rapid and simultaneous detection of major compounds from several chemical families.1 Quantitative NMR has already proven its effectiveness in monitoring the authenticity of still wines.2 In this study, we wanted to know if these approaches could be effective to guarantee sparkling wine authenticity.More than 100 French sparkling wines from different regions (i.e. Champagne, Crémant de Bordeaux, Crémant d’Alsace and Crémant de Bourgogne) were analysed by targeted and untargeted 1H-NMR approaches. The collected data were statistically processed by principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and partial orthogonal least squares discriminant analysis (OPLS-DA). Cross permutation tests and ANOVAs were performed to validate the results.Our results show that 1H-NMR metabolomics discriminates between protected designations of origin. Targeted and untargeted approaches made it possible to establish a profile for each appellation and to determine the chemical compounds significantly involved in the discrimination. Untargeted analysis allows discriminating champagne label of quality.  These analyses highlighted notions of traceability and quality to discriminate appellations of origin from sparkling wines.


Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster


Le Mao Ines1, Da Costa Gregory1, Bautista Charlyne1 and Richard Tristan1

1UMR 1366, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Science Agro, OENO, ISVV

Contact the author


NMR, metabolomics, sparkling wines



IVAS 2022 | IVES Conference Series


Related articles…

Climatic requirements for optimal physiological processes: a factor in viticultural zoning

Les profils climatiques appropriés pour une activité photosynthétique optimale de la vigne sont déterminés dans différentes régions d’Afrique du Sud et localités à l’intérieur d’une région particulière.

Determination of titratable acidity, sugar and organic acid content in red and white wine grape cultivars during ripening by VIS–NIR hy¬perspectral imaging

Grape harvest time is one of the most fundamental aspects that affect grape quality and thus wine quality. Many factors influence the decision of harvest; among them technological and phenolic maturity of grape. Technological ripeness is mainly related to sugar concentration, titratable acidity and pH. Conventional methods for chemical analysis of grapes are normally sample-destructive, time-consuming, include laborious sample preparation steps, and generate chemical waste, thereby limiting their utility in online/in-line quality monitoring. Moreover, destructive analyses can be performed only on a limited number of fruit pieces and, thus, their statistical relevance could be limited. This study evaluated the ability of a lab-scale hyperspectral imaging (HYP-IM) technique to predict titratable acidity, organic acid and sugar content of grapes. Samples of Cabernet franc and Chenin blanc grapes were consecutively collected six times at weekly intervals after veraison. The images were recorded thanks to the hyperspectral imaging camera Pica L (Resonon) in a spectral range from 400 to 1000 nm. Statistics were performed using Microsoft Xlstat software. Successively, the berries were analyzed for their sugar (glucose and fructose) and organic acid (malic and tartaric acid) content and titratable acidity according to usual methods.


In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.


Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

The influence of vine row position in terraced Merlot vineyards on water deficit and polyphenols – case study in the Vipava Valley, Slovenia

A study was conducted in the Vipava Valley (Slovenia) to understand the effects of positioning rows of Merlot (Vitis vinifera L.) vines on terraces on plant available water, yield, and grape composition