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Wine and Beverages

In this chapter we present the applications of nuclear magnetic resonance (NMR) spectroscopy, mainly high-resolution liquid-state NMR and relaxometry, in the analysis and characterisation of alcoholic (wine, beer, vinegar, spirits) and non-alcoholic (coffee, cocoa, tea, juices) beverages. Emphasis is given to compositional analysis, metabolic profiling and metabolomic applications for quality control and authentication.

Print publication date: 23 Oct 2012
Copyright year: 2012
Print ISBN: 978-1-84973-175-1
PDF eISBN: 978-1-84973-533-9
From the book series:
RSC Food Analysis Monographs