Progress in Wine Authentication by 1H Nuclear Magnetic Resonance (NMR) Spectroscopy

doi:10.7506/spkx1002-6630-20220322-258

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (5): 305-313.doi: 10.7506/spkx1002-6630-20220322-258

• Reviews • Previous Articles

Progress in Wine Authentication by 1H Nuclear Magnetic Resonance (NMR) Spectroscopy

ZHAO Yuli, WANG Li, TAN Dan, WEN Haosong, JIN Gang, LI Xiang, ZHANG Ang

(1. School of Food and Wine, Ningxia University, Yinchuan 750021, China; 2. Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao 066000, China; 3. Technology Centre of Qinhuangdao Customs, Qinhuangdao 066000, China; 4. ürümqi Customs Import and Export Food Safety Department, ürümqi 830000, China)

Published:2023-03-23

Abstract

Abstract: With the continuous improvement of people’s living standards, wine is widely loved by consumers in our country. In recent years, the Chinese wine market has grown stronger. However, at the same time, wine counterfeiting has become a serious problem. Therefore, it is particularly important to carry out studies on the authenticity of wine. This article reviews the literature on the application of 1H-nuclear magnetic resonance (1H-NMR) spectroscopy in wine authentication in the past 16 years, focusing on recent progress in the application of 1H-NMR in the authentication of the geographical origin, variety and vintage of wine, aiming to provide ideas and references for enlightening and promoting the authentication of wine in China and promoting in-depth research in this regard.

Key words: wine; 1H-nuclear magnetic resonance spectroscopy; authenticity; identification

CLC Number:

TS261.7

ZHAO Yuli, WANG Li, TAN Dan, WEN Haosong, JIN Gang, LI Xiang, ZHANG Ang. Progress in Wine Authentication by 1H Nuclear Magnetic Resonance (NMR) Spectroscopy[J]. FOOD SCIENCE, 2023, 44(5): 305-313.

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Progress in Wine Authentication by 1H Nuclear Magnetic Resonance (NMR) Spectroscopy

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