1H NMR spectrum carries signatures of white wine aroma

Wine is an experiential product, with sensory characteristics playing a key role in its appreciation. Various chemical constituents, including non-volatile, semi-volatile and volatile compounds, contribute to its sensory profile. This study aims to evaluate the effectiveness of proton nuclear magnetic resonance (1H NMR) metabolomics to assess the aroma profile and structure of white wines. Metabolites such as acetate and glycerol were positively correlated with wine body and the perception of caramelised (acetate: R = 0.48, q < 0.001; glycerol: R = 0.48, q < 0.001) and dried and candied fruits (acetate: R = 0.49, q < 0.001; glycerol: R = 0.48, q < 0.001). The dried and candied fruits attribute was associated also with glucose (R = 0.41, q < 0.001) and fructose (R = 0.46, q < 0.001), while tropical fruits notes were linked to proline (R = 0.42, q < 0.001) and acetate (R = 0.41, q < 0.001). Although acetate and glycerol levels were independent of grape variety, the concentrations of proline, glucose, and fructose exhibited variety-dependent differences. 1H NMR metabolomics, though less complex than panels or volatile compound analysis, can uncover specific aroma-related features and maximise the information extracted from a single spectrum. Already applied in wine quality and authenticity assessments, this approach may support winemakers in estimating sensory profiles, offering a valuable tool for monitoring wine production and characterisation.