The “Wine-T1” NMR experiment for novel wine-metabolome fingerprinting with nuclear-spin relaxation

In agreement with the draft resolution OENO-SCMA 17-618 at step 5 “Quantitation of glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid in wine using proton nuclear magnetic resonance spectroscopy (1H NMR)” said technique has been recently accepted within the OIV chair as a primary quantitative analytical technique for beverage analysis such as wine. However, poor chemical shift dispersion in 1H NMR spectra severely penalizes quantification within overlapped or crowded regions. To outflank said penalization and quantify metabolites in signal overcrowding situations, the novel “Wine-T1” experiment is proposed. The novel scheme comprises the addition of a second dimension, wherein the proton spin-lattice relaxation times (T1-{1H}) of each metabolite's spin-system is correlated to a chemical-shift dimension. The new experiment includes a water and ethanol signal pre-saturation module, prior to the T1 saturation-inversion recovery dimension in order to maximize signal-to-noise ratio of wine metabolome NMR spectra. “Wine-T1” pulse sequence can be adapted to all commercial spectrometers (Bruker, Varian/Agilent, Jeol) and with acquisition times in the order of minutes, it should be considered as a fast repetition method to produce a robust metabolome fingerprint that has not been described before, to the best of our knowledge