Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

Authors
Fanzone, Martín Leandro; Peña Neira, Alvaro; Gil, Mariona; Jofre, Viviana Patricia; Assof, Mariela Vanesa; Zamora, Fernando
Publication Year
2012
Language
English
Format
article
Status
Published version
Description
Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important quality parameters of wines because of their impact on color, taste and health properties, and together with polysaccharides contribute to the chemical stability and sensory perception of the products. In this context, the major aims of the present study were to describe the phenolic and polysaccharidic composition of Argentinean Malbec and Cabernet Sauvignon wines of different price segments, and assessing their impact on the commercial value. Thirty wines representative of three retail price segments (US$ 5–7, 18–20, and > 40) were evaluated. In general, there was a trend towards greater concentration of these compounds with increasing the commercial value of wines. Particularly, it was found that general phenolic composition, color-related compounds, main flavonoid groups and polysaccharides appear as relevant variables differing among segments and showing some differences between varieties. Additionally, the sensory wine description was in good agreement with the analytical results. The wines of greater commercial value, with the best visual and gustatory scores, coincided with higher levels of the phenolic parameters determined. This study provides an interesting insight, no reported so far, on the impact of phenolic and polysaccharidic composition in the final quality of the products and therefore in its market value.
EEA Mendoza
Fil: Fanzone, Martín Leandro. INTA. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile
Fil: Gil, Mariona. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; España
Fil: Jofre, Viviana Patricia. INTA. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. INTA. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; España
Source
Food Research International 45 (1) : 402-414 (January 2012)
Subject
Vinos
Vino Tinto
Compuestos Fenólicos
Polisacáridos
Calidad
Wines
Red Wines
Phenolic Compounds
Polysaccharides
Quality
Cabernet Sauvignon
Malbec
Valor Comercial
Argentina
Access level
Restricted access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/4252