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Showing NPM-Card for Wine-Oyster Bay Sauvignon Blanc (NPM0000013)

Natural Product Mixture Metadata
Source NameWine-Oyster Bay Sauvignon Blanc
Supplier NameOyster Bay Wines
Mixture TypeCommercial/Synthetic
DescriptionNew Zealand wine from Marlborough region (S. Island) White wine with a pale, straw green colour. Crisp, refreshing, easy drinking. Has citrus, grapefruit, lemon aroma/notes, also pear, green apple notes with gooseberry (kiwi), passionfruit and tropical fruit flavours Sugar content 3.8 g/L (extra dry), 13% alcohol Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable acidity and "green flavors" of grass, green bell peppers with some tropical fruit. In warmer climates, it can develop more tropical fruit notes Rating 88-89/100 for 2020 vintage
Compositionalcohol, sugars, phenolic acids, amino acids, volatiles, organic acids, flavonoids
Physical State of MixtureLiquid
Mixture SolventOther
Preparation MethodFermentation Product
Preparation ProcedureNMR Sample Preparation Total volume 250 uL Beer sample was filtered with 3KD MWCO centrifugal filter 200 uL beer sample 50 µL of a standard buffer solution (54% D2O:46% 0.2 mM (KH2PO4 + KH2PO4) pH 7.0 v/v containing 5.84 mM DSS-d6, 5.84 mM 2-chloropyrimidine-5 carboxylate (phasing compound) NMR Data Acquisition Bruker 700 MHz Avance III with CryoProbe, SampleJet 250 µL in 3 mm NMR tube Automated shimming and acquisition 1D-1H NOESY (noesypr1d) pulse sequence, water suppression 12 ppm sweep width, 4 s acquisition time 6 s per scan, 128 scans
Certificate FileOyster_Bay_Sauvignon_Blanc_certificate.pdf
Literature ReferenceUnpublished / Under Review
Mixture Spectra
Spectrum TypeDescriptionView
1D NMR1H NMR Spectrum (1D, 700 MHz, H2O, experimental)View Spectrum