“One-shot” analysis of wine parameters in non-Saccharomyces large-scale alcohol reduction processes with one- and two-dimensional nuclear magnetic resonance

¹ Consejo Nacional de Ciencia y Tecnología-Laboratorio Nacional de Investigación y Servicio Agroalimentario y Forestal, Universidad Autónoma Chapingo, Carretera México-Texcoco Km 38.5, C.P. 56230, Chapingo, Estado de México, Mexique
² Monte Xanic, Lago Tangañica No. 18, Colonia Granada, Municipio Miguel Hidalgo, CP 11520, Ciudad de México, Mexique
³ Casa Madero, Carretera Paila 102- Parras Km. 18.2; Hacienda San Lorenzo. Parras de la Fuente, C.P. 27980, Coahuila, Mexique
⁴ Consejo Mexicano Vitivinícola A.C. Montecito No 38 Piso 15 Despacho 22 – WTC México, C.P. 03810, Ciudad de México, Mexique
⁵ Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Santo Tomás, 11340 Ciudad de México, Mexique

Abstract

Facing climate change in wine industry comprises the implementation of strategies, such as to reduce alcohol in wines, promoted by abnormal increment of sugar levels in wine grapes. The present work discusses the first industrial-scale use of specific yeast strains able to produce wine with reduced alcoholic concentration. Reduction of alcohol content and quantification of key metabolites associated to oenological practice and/or quality were simultaneously measured in a “one-shot” way with proton Nuclear Magnetic Resonance Spectroscopy. Novel relevant metabolites were revealed with the use of a two-dimensional ¹H-¹³C HSQC multipresat correlation spectroscopy, whereas a detailed methodological NMR description is stressed, towards revealing novel resonances within the NMR signature. The use of multitask analytical methods to simultaneously describe alcohol reduction and NMR targeting, completes the portfolio of NMR solutions recently proposed to the World Organisation of Vine and Wine for as well quantify aging and varieties.