An innovative solution for the analysis of wine using Nuclear Magnetic Resonance (NMR) spectroscopy has been developed by Bruker with the help of Winespin Analytics.

The principle of the method relies on the acquisition of the spectroscopic fingerprint specific to each individual sample. These profiles are compared to a large database of authentic wine samples using a multivariate statistical approach. Wine-Profiling by NMR combines quality control and testing of safety issues and authenticity in an unique way.

• Cost-effective, automated push-button NMR solution based on 400 MHz including evaluation and reporting for comprehensive wine screening
• Reliable screening method providing targeted and non-targeted analyses from a single measurement
• Targeted analysis for all varieties and origins provides automatic quantification of 56 parameters per sample
• Quantification values compared to official reference values and to the concentration distribution of authentic samples supporting interpretation of the results
• Verification models to detect any deviation from authentic reference data in a non-targeted analysis approach
• Prediction of authenticity parameters of wine such as grape variety, geographical origin and vintage by means of classification analysis

New features in release 3.0:

• Geographical origin verification for the major European wine-producing countries
• Regional origin verification for several relevant regions in France, Italy and Spain
• Extended classification analysis now covering
• 22 grape varieties
• Validation of European white wine vintage
• Rapid detection of water addition for selected
• grape varieties

The EPR oxidation profile provides a truly powerful measure for assessing the antioxidant capacity of beer. Bruker's e-scan Lagtime Analyzer is dedicated to measuring the EPR oxidation profile of your beer. Now you can perform this, once very specialized assay, with a compact, easy-to-use benchtop analyzer.

• Fully automated sample handling
• Up to 20 samples per analysis
• Unattended data acquisition
• Automatic lag time calculation
• Easy-to-learn Windows™ software

Oxidative staling of beer occurs by a free radical process. During storage, even trace amounts of transition metals such as iron or copper will catalyze the conversion of molecular oxygen to what are known as "reactive oxygen species" (ROS). One such ROS is the hydroxyl free radical which rapidly oxidizes components of the beer to free radicals. Beer-derived free radicals react further to perpetuate a chain reaction that results in carbonyl end products such as aldehydes and ketones. It is these carbonyl compounds that give rise to the "cardboard like" flavor of stale beer. Antioxidants in beer help them resist free radical oxidation. And although oxidation is inevitable over time, it can be minimized by optimizing brewery operations and storage conditions to provide maximum antioxidant content in the packaged beer. The EPR oxidation profile provides an analytical measure for evaluating the overall antioxidant status of your beer at each stage of the brewing process. The EPR data is also useful for predicting the shelf life of a finished beer before it goes through costly packaging and distribution.