Original research articles

Quantitative analysis of the main components of the wines by means of carbon-13 NMR : optimisation of the method

Abstract

Despite both the low sensitivity and abundance of the carbon 13 nuclei, 13C NMR spectroscopy was shown to be an excellent quantitative analytic method for the main components of the wines. The acquisition parameters of the 13C NMR spectra optimised by means of the simplexe method lead to excellent linear correlations (r2 > 0,999) between the integral of the resonance signals and the concentrations of the corresponding components. Using such optimised parameters, an enhancement of the accuracy was observed. In this way, the technique allows the quantitative analysis of at least 9 components (such as glycerol, tartaric, malic, lactic, succinic, citric acids, butanediols, glucose and fructose) in a sole experiment in approximately one hour with a precision of about 5 %. Typically, concentrations of each component up ta 5.10-3 M can be measured in very good conditions.

Authors


C. Chon

Affiliation : Laboratoire de Recherches en Biocatalyse, Faculté des Sciences et des Techniques, 2, rue de la Houssinière, B.P. 92208, 44322 Nantes cedex 3 (France)


Alain Poulard

Affiliation : Institut Technique de la Vigne et du Vin, Château de la Frémoire, 44120 Vertou (France)


Claude Rabiller

rabiller@ensinfo.univ-nantes.fr

Affiliation : Laboratoire de Recherches en Biocatalyse, Faculté des Sciences et des Techniques, 2, rue de la Houssinière, B.P. 92208, 44322 Nantes cedex 3 (France)

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