Nuclear Magnetic Resonance

An analytical method (NMR, nuclear magnetic resonance for short) developed in the 1980s by Professor Gérard Martin at the University of Nantes, which can be used to determine the authenticity of alcoholic beverages. The method, which is recognised and patented by the EU and the OIV, determines the structure of ethanol molecules. This allows wine adulterations to be detected. Among other things, it is possible to clearly determine whether enrichment with granulated sugar has taken place and which types of sugar (cane sugar, beet sugar or RCGM) have been used.

Nuclear Magnetic Resonance - Graphik

Even the smallest quantities of added artificial flavourings can be identified relatively easily. Comparative values stored in a database based on representative wine samples can even be used to determine the exact origin of a wine (including whether it comes from a specific vineyard). A DNA analysis method for defining the percentage of different grape varieties in a wine was developed by INRA researchers in 2002. A completely new analysis method called metabolomics was tested at the Max Planck Institute.

Further information

See also under chromosome, DNA and grape variety determination as well as a list of relevant terms under grapevine.

Graphic: From NMR spectrometer.png: Oguenther at de.wikipedia
derivative work: David Meisel(Parexus at en. wikipedia)
derived from NMR-Spectrometer.png:, CC BY-SA 3.0, Link

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Nuclear Magnetic Resonance

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