Real-time monitoring of fermentation processes in wine production with benchtop H NMR spectroscopy.

The flexibility, affordability and ease of use of benchtop H NMR spectroscopy makes it potentially very interesting for assessing the quality of wine types and monitoring the fermentation process. However, the low spectral resolution of benchtop H NMR spectroscopy and the complexity of the mixtures hinder the direct quantification of important wine parameters and, thus, prevent its widespread use as an analytical tool in wineries. We show here that these problems can be solved using model-based data processing.