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Review
. 2021 Mar;20(2):2040-2062.
doi: 10.1111/1541-4337.12700. Epub 2021 Jan 27.

NMR spectroscopy in wine authentication: An official control perspective

Pavel A Solovyev  1 , Carsten Fauhl-Hassek  2 , Janet Riedl  2 , Susanne Esslinger  2 , Luana Bontempo  1 , Federica Camin  1   3
Affiliations
Review

NMR spectroscopy in wine authentication: An official control perspective

Pavel A Solovyev et al. Compr Rev Food Sci Food Saf. 2021 Mar.

Abstract

Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric approaches. For many years, 2 H NMR spectroscopy was the method of choice and achieved official recognition in the detection of sugar addition to grape products. Recently, 1 H NMR spectroscopy, a simpler and faster method (in terms of sample preparation), has gathered more and more attention in wine analysis, even if it still lacks official recognition. This technique makes targeted quantitative determination of wine ingredients and nontargeted detection of the metabolomic fingerprint of a wine sample possible. This review summarizes the possibilities and limitations of 1 H NMR spectroscopy in analytical wine authentication, by reviewing its applications as reported in the literature. Examples of commercial and open-source solutions combining NMR spectroscopy and chemometrics are also examined herein, together with its opportunities of becoming an official method.

Keywords: food analysis; food fraud; metabolomics; nuclear magnetic resonance (NMR); wine.

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References

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