Search

The number of metabolomic studies has grown steadily over the last twenty years. Among the fields of application, food sciences are broadly represented. Proton NMR (1H-NMR) is a commonly used technique for metabolomics and is particularly suitable for wine analysis, because the major wine constituents are highly dependent on biotic and abiotic conditions. 1H-NMR-based metabolomics were used first to guarantee the authenticity of wines, and more recently to determine the impact of viticultural or oenological practices using both targeted and untargeted protocols. This state-of-the-art review covers the different analytical methodologies developed to ensure wine traceability from sample preparation to 1H-NMR spectrum analysis. The potential applications of 1H-NMR spectroscopy in oenology, from wine authenticity control to the monitoring of winemaking, are described. The challenges and perspectives of the deployment of NMR for oenological monitoring are also discussed.