Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition

Agazzi, Federico M.; Nelson, Jenny; Tanabe, Courtney K.; Doyle, Carolyn; Boulton, Roger B.; Buscema, Fernando

doi:10.1016/j.foodchem.2018.06.142

Cited by 31 publications

(15 citation statements)

References 37 publications

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“…Table 3 shows that the percentage of polymeric ACY increased with aging of the wines: the longer the aging of the wines, the higher the content of polymeric ACY. This result was expected and is in agreement with other studies reported in the literature (Burin et al, 2011;Chira et al, 2011;del Barrio-Galán et al, 2011;McRae et al, 2012;Dipalmo et al, 2016;Agazzi et al, 2018). These compounds are mainly formed during the aging of wines (in oak barrel and/or bottle) because chemical reactions between the monomeric anthocyanins and other phenolic compounds and metabolites (Monagas et al, 2005b;De Rosso et al, 2009) having an important role on the long-term color stability of aged red wines (Boulton, 2001).…”

Section: Resultssupporting

confidence: 92%

“…Various studies have evaluated the discriminant power of several physico-chemical variables between young and aged wines. Agazzi et al (2018) discriminated Malbec red wines from Mendoza and California at the beginning of aging and after five years. They observed that aging time affects significantly the total polyphenols and total monomeric anthocyanins, flavanols, flavonols, and hydroxycinnamic acids content.…”

Section: Resultsmentioning

confidence: 99%

“…Various studies have focused on differentiating wines geographical regions and country, according to their physical-chemical and sensory parameters and through using multivariate statistical tools (Pérez-Magariño and González-San José, 2001;Cliff et al, 2007;Riovanto et al, 2011;Serrano-Lourido et al, 2012). Other studies have focused on monitoring the aging time of red wines using different physico-chemical parameters (Agazzi et al, 2018;Astray et al, 2019). However, to our knowledge this is the first study that uses wines from several important Spanish Protected Designations of Origin (PDOs) that are very close geographically.…”

Section: Introductionmentioning

confidence: 99%

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Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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a b s t r a c tAim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the "Castilla y León" Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", "oak", "crianza", or "reserve"). Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines ("crianza" and "reserve"). Conclusions:The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines. Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time. k e y w o r d s higher alcohols, organic acids, phenolic compounds, polysaccharides, Protected Designation of Origin, red wine categories, stepwise linear discriminant analysis

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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“…In the Argentinian wine scenario, most of the winemaking production involves varieties that are commonly used internationally, such as Malbec, Cabernet‐Sauvignon, Merlot, Pinot Noir, Chardonnay, and Sauvignon Blanc . Around the 17th and 18th centuries, the varieties Criolla Chica (96.4%), Moscatel de Alejandría, Moscatel Blanco, Moscatel Rosado (3.5%), Mollar Cano (0.1%), and others such as Ferral de America, Cereza de América, and Criolla Grande dominated the viniculture in Argentina .…”

Section: Minority and Autochthonous Varietiesmentioning

confidence: 99%

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

2019

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In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet‐Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry

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“…For all storage temperatures, phenolic acids (i.e., hydroxycinnamic and hydroxybenzoic acids) increased over time for all PEF wines (Figure 2). The higher concentration of hydroxycinnamic acids can be attributed to the hydrolysis of tartaric esters present in the young wines into their corresponding free acids, such as caffeic acid and coumaric acids from caftaric acid and coutaric acid, respectively [4,17,18]. This trend has been observed in red wines from both PEF-treated [7] and untreated grapes [18,19].…”

Section: Increases In the Hydroxycinnamic And Hydroxybenzoic Acids Ovmentioning

confidence: 85%

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Arcena

Leong

Hochberg

et al. 2020

Foods

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This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.

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Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition

Cited by 31 publications

References 37 publications

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

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