1H NMR Spectroscopy with Multivariate Statistical Analysis as a Tool for a Rapid Screening of the Molecular Changes Occurring During Micro-Oxygenation of an Italian Red Wine

Abstract

A red wine from Aglianico vine was subjected to a micro-oxygenation procedure for five weeks. The wine was weekly sampled together with a non micro-oxygenated control and extracted with di-ethyl-ether in order to simplify NMR analyses. In fact, 1H NMR spectra of the whole wine samples were dominated by water and ethanol signals which prevented visibility of the resonances generated by the less concentrated wine components. The 1H NMR analyses of the diethyl- ether extracts revealed an increase of the amount of oxygen-containing materials. Such increase was attributed to a wine ageing process which resulted, hence, fastened by application of micro-oxygenation.