Fecha de publicación: -- Fuente: PubMed "wine" J Food Sci. 2026 Nov;91(11):e71606. doi: 10.1111/1750-3841.71606.ABSTRACTStatic magnetic field effects on dissolved CO2/carbonic acid (H2CO3) equilibria and ethanol-water hydrogen-bond network reorganization were investigated using Raman, FTIR, and UV-Vis spectroscopy combined with principal component analysis (PCA), partial least squares regression (PLS-R), and variable importance in projection (VIP) scoring. We examined four hydroalcoholic systems: pharmaceutical-grade water, 70% v/v aqueous ethanol, plum brandy (slivovica, 42% v/v), and dry white wine (13.5% v/v). Samples were exposed for 1 h to a 211 mT SMF in two orientations, upward (Bup) and downward (Bdown), with the ambient geomagnetic field (Bg, 55 µT) as a control. PCA explained 70.8% of spectral variance and revealed reproducible separation by ethanol content (PC1, 54.5%) and field orientation (PC2, 16.3%). An exploratory PLS-R model gave R2 = 0.861 (RMSE = 10.1% v/v), and VIP scoring ranked the CO2/EtOH Fermi band at 1276 cm-1 as the most SMF-sensitive variable (VIP = 1.24). Pearson analysis revealed a sign inversion between the ethanol fingerprint region (879-1452 cm-1, positive r up to +0.978) and the C-H stretching region (2877-2976 cm-1, min r = -0.996), consistent with concentration-dependent restructuring of ethanol-water hydrogen-bonding networks. In fermented matrices, SMF promoted CO2 depletion and H2CO3 formation, most dramatically in white wine under Bup (93% reduction of the FTIR CO2 band at 667 cm-1). In the distilled matrix, SMF drove CO2 generation (+207%), consistent with field-assisted decarboxylation of terpenic alcohol precursors. This is the first spectroscopic demonstration of SMF-driven liquid-phase CO2/H2CO3 interconversion in hydroalcoholic systems, and the first chemometric characterization of SMF effects on Raman spectra across an ethanol concentration series. PRACTICAL APPLICATIONS: This study shows that a static magnetic field can change the amount of dissolved carbon dioxide in alcoholic drinks such as wine and brandy, with the effect depending on the drink type. Because magnets require no heat, chemicals, or added energy, this approach could one day offer a simple, non-invasive way to adjust certain beverage qualities during production. The identified spectroscopic markers could also help producers non-destructively verify whether a product has been exposed to a magnetic field.PMID:43001537 | DOI:10.1111/1750-3841.71606