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Nuclear Magnetic Resonance

A developed in the 1980s by Professor Gérard Martin at the University of Nantes analysis method (NMR short, nuclear magnetic resonance), which can be used to determine the authenticity of alcoholic beverages. That of the EU and of OIV recognized and patented method determines the structure of ethanol molecules. Thereby can wine adulteration be revealed. Among other things, it can be clearly determined whether an enrichment with granulated sugar took place and which sugars (Cane sugar, beet sugar or RTK ) were used. Even in very small amounts added artificial flavorings can be identified relatively easily. By using comparative data stored in a database based on representative wine tasting, even the exact origin of a wine (even if it is a particular winery). A DNA analysis method for the definition of the percentage of different varieties in a wine was in 2002 by researchers of the INRA developed. A brand new approach called metabolomics was tested at the Max Planck Institute. See also below molecular Genetics,

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