Applicazione di tecniche di risonanza magnetica nucleare per l'identificazione di precursori d'aroma del vino nell'uva moscato giallo

In this work NMR techniques, 1D and 2D, are used for identification of aroma precursors, in particular glycosilate terpenes, in grape juice. The focus of this work is to find an analytical way to determine these precursors in a complex matrix like wine or juice and improve the poor knowledge about this particular kind of molecules. After using experiments like COSY, NOESY, TOCSY, HMBC, HMQC and others, nine molecules have been found in a sample of wine, previously separated in fractions by HPLC; some of these molecules seem to have never been discovered before, like a compound which contains the terpene 1,2-dihydroxylinalool.