Macrowine 2021
IVES 9 IVES Conference Series 9 NMR profiling of grape musts from some italian regions

NMR profiling of grape musts from some italian regions

Abstract

With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent. Nuclear magnetic resonance (NMR) spectroscopy has been widely used for analysis of wine in recent years [2,3], but wine musts were much less studied; in fact, only one paper dealt with the NMR spectra of actual musts [4]. Difficulties arise mostly because grape musts are “live” objects, which undergo rapid fermentation at room temperature, if not inhibited either by freezing or chemical preservative; but even such measures are not sufficient to halt it completely [5]. We have investigated over 300 samples of grape must from 17 of 20 different Italian regions using 1H NMR spectroscopy with water signal suppression, postprocessing in the MatLab software with dynamic alignment [6] and optimized binning [7] to alleviate the effect of fermentation on the chemical shifts of mobile protons. After that, multivariate statistics was performed with techniques such as PCA, PLS-DA and OPLS-DA with respect to various group parameters such as regions, vitivinicultural zones, harvest periods and grape varieties. Advantages and drawbacks of each method were addressed.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Pavel Solovyev

Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, Italy ,Matteo Perini, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, Italy Pietro Franceschi, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, Italy Luana Bontempo, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, Italy Federica Camin, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all’Adige, Italy, University of Trento, via Mach 1, 38010 San Michele all’Adige (TN), Italy

Contact the author

Keywords

grape musts, nmr spectroscopy, profiling, multivariate statistics

Citation

Related articles…

Stomatal behaviour of three minority grapevine varieties grown in the La Mancha region (Spain)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Control of microbial development in wines elaborated by carbonic maceration

Carbonic Maceration (CM) winemaking is typically used in different European regions. But It is paradoxical that being a traditional processing system and widely used in many wineries, some of the phenomena that take place and the parameters that characterize them are barely known. In this vinification system the intact grape clusters are placed in a carbon dioxide (CO2) enriched medium, and they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation, which is carried out by grape enzymes. But some grapes located in the lower zone of the tank are crushed by the weight of the ones above and release must, which is fermented by yeasts.

Leveraging the grapevine drought response to increase vineyard sustainability

In this video recording of the IVES science meeting 2024, Silvina Dayer (PhD in Agronomy, Les Sanctuaires du Mirazur-Groupe Mauro Colagreco, Menton, France) speaks about grapevine drought response to increase vineyard sustainability. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Investigating winemaking techniques for resistant varieties: the impact of prefermentative steps on must quality

Resistant grape varieties are gaining interest in viticulture due to their resistance to diseases, allowing to drastically reduces pesticides in viticulture [1].

Impact of winemaking processes on wine polysaccharides, improving by qNMR

Today the knowledge in terms of molecular composition of the colloidal matrix is ​​not enough in order to control its stability, according to the number of winemaking and wine stabilization processes. The physico-chemical processes during the winemaking change the composition and quantity of wine macromolecules. The goal today is to determine which analytical techniques will allow to discriminate these winemaking processes in order to better understand their impact on colloidal matrix stability as well as which molecules are responsible for its instabilities. METHODS: Wines obtained after conventional winemaking were subjected to different fining and chemical stabilization treatments. Different methods were used to investigate the wine macromolecular composition and stability after chemical stabilization, including quantitative and qualitative analyzes of total soluble polysaccharides by extraction under acidified ethanol, and by size exclusion separation as well as qNMR metabolomics. RESULTS: Observation of a slight difference at the quantitative level using classical analysis between the winemaking processes was observed as well as a strong discrimination by qNMR metabolomics.