As low field

1

H-NMR relaxation can effectively measure water

fat and alcohol content in foods

O-H in water and C-H in alcohol are the physical basic for resonance relaxation spectrum of wine. CPMG and inversion-recovery technique were applied to respectively obtain the transverse relaxation and longitudinal relaxation of the wine samples

and then the resonance relaxation spectrum was acquired by the continuous spectrum iteration as well as discrete spectrum fitting analysis. The samples were treated into certain proportions by adding deionized water or 95% edible alcohol. According to the variation of peak area ratio

the assignments of two relaxation peaks were determined. The study found that in transverse relaxation spectrum

the peak with a longer relaxation time reflected the alcohol content

and its area proportion had a positive linear correlation with alcohol concentration. In addition

random samples verified the universality of resonance relaxation spectrum and therefore

based on

T

2

spectrum

a new measuring technique for wine alcohol content can be built up.