The use of amino acids as a fingerprint for the monitoring of European wines
This work describes the determination of the amino acid content of a variety of European wines using 13C NMR. Authentic wine samples were obtained from Italy, France, Spain, Portugal, Greece and Germany. The chemical shifts were measured against a standard reference of 1,3-propanediol to determine the amino acid content. Maps of typical 13C NMR spectra are presented and the concentrations of individual amino acids in different wine sources are analysed. Because it is the only analytical method able to detect, compare and quantify different compounds without any previous separation (provided the isotopic nucleus has a magnetic moment), 13C NMR spectroscopy is a powerful technique for classifying wines of different origin.
Bibliographic Reference: Paper presented: 11th International Conference on Applications of Magnetic Resonance in Food Science, Aveiro (PT), September 19-21, 1994
Availability: Available from (1) as Paper EN 38518 ORA
Record Number: 199411526 / Last updated on: 1995-01-10
Original language: en
Available languages: en