Abstract
Nuclear magnetic resonance (NMR) spectroscopy was used to monitor acetic acid levels in intact wine bottles. An NMR probe and a spectrometer capable of examining full intact wine bottles are described and used to reliably measure the acetic acid content in wine down to 0.5 g/L, more than half the accepted limit in normal wine.
Acknowledgments: The generous gift of the 1997 vintage UC Davis Experimental Vineyard wine from the UC Davis Viticulture and Enology Department, extensive conversations with Nick Marshall and Gus Maki, and the support of this work from the David and Lucile Packard Foundation and the Alfred P. Sloan Foundation are gratefully acknowledged.
- Copyright 2002 by the American Society for Enology and Viticulture
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Vol 53 Issue 4
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