Abstract
NMR relaxometry is a powerful analytical method that can easily be applied to wine. Proton spin–lattice nuclear magnetic relaxation dispersion profiles of wines have revealed a signature dominated by paramagnetic manganese relaxation. However, manganese is a relatively scarce element in wine. With this study focusing on model wines, we analyse the impact of four factors: alcohol by volume (ABV), dissolved dioxygen, tartaric acid, and pH on the relaxation time, but important issues concerning high ABV systems are also discussed. Dissolved dioxygen concentration increases strongly with ABV, and paramagnetic O2 can contribute significantly to the relaxation process. Moreover, ABV modifies the viscosity and also impacts the relaxation mechanisms. In contrast, the organic acid and the pH do not show a significant effect. Analysis of the profiles recorded for distinct ABVs confirms the influence of the viscosity.
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Acknowledgements
The authors are grateful to COST Action CA15209 European Network on NMR Relaxometry (EURELAX). P.B. is thankful for the attentive reading of the manuscript by a referee and for his comment if \({\tau }_{R}\) is governing the relaxation in Eq. 12.
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The manuscript was written through the contributions of all authors. All authors have given approval to the final version of the manuscript. Philippe R. Bodart: conceptualization, methodology, formal analysis, and writing the manuscript; Aymerick Batlogg: performing the experiments, formal analysis; Eric Ferret: formal analysis; Adam Rachocki: performing the experiments, formal analysis, and resources; Magdalena Knapkiewicz: performing the experiments; Syuzanna Esoyan: performing the experiments; Nelli Hovhannisyan: formal analysis; Thomas Karbowiak: formal analysis and securing funds; Régis D. Gougeon: writing the manuscript and securing funds.
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Bodart, P.R., Batlogg, A., Ferret, E. et al. Analysis of the Proton Spin–Lattice Relaxation in Wine and Hydroalcoholic Solutions. Food Anal. Methods 15, 266–275 (2022). https://doi.org/10.1007/s12161-021-02118-w
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DOI: https://doi.org/10.1007/s12161-021-02118-w