High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine
The use of high-resolution NMR and high-resolution diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different ages with the aim of identifying changes in composition is described. Conventional 1D and 2D NMR methods enabled the identification of about 35...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2004-06, Vol.52 (12), p.3736-3743 |
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| container_end_page | 3743 |
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| container_issue | 12 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 52 |
| creator | Nilsson, Mathias Duarte, Iola F. Almeida, Cláudia Delgadillo, Ivonne Goodfellow, Brian J. Gil, Ana M. Morris, Gareth A. |
| description | The use of high-resolution NMR and high-resolution diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different ages with the aim of identifying changes in composition is described. Conventional 1D and 2D NMR methods enabled the identification of about 35 compounds, including minor components such as some medium-chain alcohols, amino acids, and organic acids. High-resolution (HR) DOSY extended sample characterization, increasing the number of compounds identified and NMR assignments made, by providing information on the relative molecular sizes of the metabolites present. Port wines of different ages were found to differ mainly in their content of (a) organic acids and some amino acids, (b) an unidentified possible disaccharide, and (c) large aromatic species. The relative amount of these last high M w aromatics is seen to decrease significantly in the oldest wine, as expected from the known formation and precipitation of anthocyanin-based polymers during red wine aging. Keywords: NMR; DOSY; spectroscopy; Port wine; aging; aromatics |
| doi_str_mv | 10.1021/jf049797u |
| format | Article |
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Conventional 1D and 2D NMR methods enabled the identification of about 35 compounds, including minor components such as some medium-chain alcohols, amino acids, and organic acids. High-resolution (HR) DOSY extended sample characterization, increasing the number of compounds identified and NMR assignments made, by providing information on the relative molecular sizes of the metabolites present. Port wines of different ages were found to differ mainly in their content of (a) organic acids and some amino acids, (b) an unidentified possible disaccharide, and (c) large aromatic species. The relative amount of these last high M w aromatics is seen to decrease significantly in the oldest wine, as expected from the known formation and precipitation of anthocyanin-based polymers during red wine aging. Keywords: NMR; DOSY; spectroscopy; Port wine; aging; aromatics</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf049797u</identifier><identifier>PMID: 15186090</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Fermented food industries ; food analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; Magnetic Resonance Spectroscopy - methods ; nuclear magnetic resonance spectroscopy ; Odorants - analysis ; red wines ; spectroscopy ; Spectrum Analysis - methods ; Time Factors ; Wine - analysis ; wine age ; wine aging ; wine quality ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3736-3743</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a469t-7fd0bdbdfb9c61c042cafd0adbde691ace5967ef6d233dd9115f108e9a8283e03</citedby><cites>FETCH-LOGICAL-a469t-7fd0bdbdfb9c61c042cafd0adbde691ace5967ef6d233dd9115f108e9a8283e03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf049797u$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf049797u$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15854686$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15186090$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nilsson, Mathias</creatorcontrib><creatorcontrib>Duarte, Iola F.</creatorcontrib><creatorcontrib>Almeida, Cláudia</creatorcontrib><creatorcontrib>Delgadillo, Ivonne</creatorcontrib><creatorcontrib>Goodfellow, Brian J.</creatorcontrib><creatorcontrib>Gil, Ana M.</creatorcontrib><creatorcontrib>Morris, Gareth A.</creatorcontrib><title>High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The use of high-resolution NMR and high-resolution diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different ages with the aim of identifying changes in composition is described. Conventional 1D and 2D NMR methods enabled the identification of about 35 compounds, including minor components such as some medium-chain alcohols, amino acids, and organic acids. High-resolution (HR) DOSY extended sample characterization, increasing the number of compounds identified and NMR assignments made, by providing information on the relative molecular sizes of the metabolites present. Port wines of different ages were found to differ mainly in their content of (a) organic acids and some amino acids, (b) an unidentified possible disaccharide, and (c) large aromatic species. The relative amount of these last high M w aromatics is seen to decrease significantly in the oldest wine, as expected from the known formation and precipitation of anthocyanin-based polymers during red wine aging. Keywords: NMR; DOSY; spectroscopy; Port wine; aging; aromatics</description><subject>Biological and medical sciences</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Magnetic Resonance Spectroscopy - methods</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Odorants - analysis</subject><subject>red wines</subject><subject>spectroscopy</subject><subject>Spectrum Analysis - methods</subject><subject>Time Factors</subject><subject>Wine - analysis</subject><subject>wine age</subject><subject>wine aging</subject><subject>wine quality</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE9vEzEQxS0EoqFw4AvQvRSphy3j3fW_Y5USWinQqGnhaDn2uN2wWQd7V6Lfvq4StRw4jfTmpzfzHiEfKZxSqOiXtYdGCSXGV2RCWQUlo1S-JhPIy1IyTg_Iu5TWACCZgLfkgDIqOSiYkOlFe3dfXmMK3Ti0oS9-fL8uTO-K89b7MWWlvIoOI7piuUU7xJBs2D4UwReLEIfiV9vje_LGmy7hh_08JLezrzfTi3J-9e1yejYvTcPVUArvYOVWzq-U5dRCU1mTJZMl5Ioai0xxgZ67qq6dU5QyT0GiMrKSNUJ9SD7vfLcx_BkxDXrTJotdZ3oMY9KiAlqBqDJ4sgNtfjdF9Hob242JD5qCfmpMPzeW2U9703G1QfdC7ivKwPEeMMmazkfT2zb9w0nWcMkzV-64Ng3493lv4m_NRS2Yvlks9ex8_nPBZo1-8j3a8d4Ebe5i9rxd5gQ1gKoVb8TLZWOTXocx9rnd_0R4BDrll14</recordid><startdate>20040616</startdate><enddate>20040616</enddate><creator>Nilsson, Mathias</creator><creator>Duarte, Iola F.</creator><creator>Almeida, Cláudia</creator><creator>Delgadillo, Ivonne</creator><creator>Goodfellow, Brian J.</creator><creator>Gil, Ana M.</creator><creator>Morris, Gareth A.</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040616</creationdate><title>High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine</title><author>Nilsson, Mathias ; Duarte, Iola F. ; Almeida, Cláudia ; Delgadillo, Ivonne ; Goodfellow, Brian J. ; Gil, Ana M. ; Morris, Gareth A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a469t-7fd0bdbdfb9c61c042cafd0adbde691ace5967ef6d233dd9115f108e9a8283e03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Magnetic Resonance Spectroscopy - methods</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Odorants - analysis</topic><topic>red wines</topic><topic>spectroscopy</topic><topic>Spectrum Analysis - methods</topic><topic>Time Factors</topic><topic>Wine - analysis</topic><topic>wine age</topic><topic>wine aging</topic><topic>wine quality</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nilsson, Mathias</creatorcontrib><creatorcontrib>Duarte, Iola F.</creatorcontrib><creatorcontrib>Almeida, Cláudia</creatorcontrib><creatorcontrib>Delgadillo, Ivonne</creatorcontrib><creatorcontrib>Goodfellow, Brian J.</creatorcontrib><creatorcontrib>Gil, Ana M.</creatorcontrib><creatorcontrib>Morris, Gareth A.</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nilsson, Mathias</au><au>Duarte, Iola F.</au><au>Almeida, Cláudia</au><au>Delgadillo, Ivonne</au><au>Goodfellow, Brian J.</au><au>Gil, Ana M.</au><au>Morris, Gareth A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2004-06-16</date><risdate>2004</risdate><volume>52</volume><issue>12</issue><spage>3736</spage><epage>3743</epage><pages>3736-3743</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The use of high-resolution NMR and high-resolution diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different ages with the aim of identifying changes in composition is described. Conventional 1D and 2D NMR methods enabled the identification of about 35 compounds, including minor components such as some medium-chain alcohols, amino acids, and organic acids. High-resolution (HR) DOSY extended sample characterization, increasing the number of compounds identified and NMR assignments made, by providing information on the relative molecular sizes of the metabolites present. Port wines of different ages were found to differ mainly in their content of (a) organic acids and some amino acids, (b) an unidentified possible disaccharide, and (c) large aromatic species. The relative amount of these last high M w aromatics is seen to decrease significantly in the oldest wine, as expected from the known formation and precipitation of anthocyanin-based polymers during red wine aging. Keywords: NMR; DOSY; spectroscopy; Port wine; aging; aromatics</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15186090</pmid><doi>10.1021/jf049797u</doi><tpages>8</tpages></addata></record> |
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| source | American Chemical Society; MEDLINE |
| subjects | Biological and medical sciences Fermented food industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology Magnetic Resonance Spectroscopy - methods nuclear magnetic resonance spectroscopy Odorants - analysis red wines spectroscopy Spectrum Analysis - methods Time Factors Wine - analysis wine age wine aging wine quality Wines and vinegars |
| title | High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine |
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