H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Abstract

Differences in wine flavour proceed primarily from grape quality. Environmental factors (climate, soil), cultivars and training systems modify many grape and wine quality traits. Metabolic profiling based on proton nuclear magnetic resonance (1H-NMR) spectra has been proved to be useful to study multifactorial effects of the vine environment on intricate grape quality traits. The capacity of this method to discriminate the environmental effects on wine has to be demonstrate