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High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine.

Journal of Agricultural and Food Chemistry
American Chemical Society
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The use of high-resoln. NMR and high-resoln. diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different ages with the aim of identifying changes in compn. is described. Conventional 1D and 2D NMR methods enabled the identification of about 35 compds., including minor components such as some medium-chain alcs., amino acids, and org. acids. High-resoln. (HR) DOSY extended sample characterization, increasing the no. of compds. identified and NMR assignments made, by providing information on the relative mol. sizes of the metabolites present. Port wines of different ages were found to differ mainly in their content of (a) org. acids and some amino acids, (b) an unidentified possible disaccharide, and (c) large arom. species. The relative amt. of these last high Mw aroms. is seen to decrease significantly in the oldest wine, as expected from the known formation and pptn. of anthocyanin-based polymers during red wine aging. [on SciFinder (R)]

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