| Natural Product Mixture Metadata |
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| Source Name | Wine-Oyster Bay Sauvignon Blanc |
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| Supplier Name | Oyster Bay Wines |
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| Mixture Type | Commercial/Synthetic |
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| Description | New 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 |
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| Composition | alcohol, sugars, phenolic acids, amino acids, volatiles, organic acids, flavonoids |
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| Physical State of Mixture | Liquid |
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| Mixture Solvent | Other |
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| pH | 7.0 |
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| Preparation Method | Fermentation Product |
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| Preparation Procedure | NMR 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
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| Certificate File | Oyster_Bay_Sauvignon_Blanc_certificate.pdf |
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| Literature Reference | Unpublished / Under Review |
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| DOI | doi:0000000/000000000000 |
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| Mixture Spectra |
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| | Spectrum Type | Description | View |
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| 1D NMR | 1H NMR Spectrum (1D, 700 MHz, H2O, experimental) | View Spectrum |
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