Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Autores
Goldner, Maria Cristina; Di Leo Lira, Paola Maria del Rosario; van Baren, C.; Bandoni, A.
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Di Leo Lira, Paola Maria del Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: van Baren, C.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bandoni, A.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina
Materia
Sensory Characterization
Malbec Wine
Spmegc-Ms
Polyphenol
Principal Component Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/14423
Acceder
id CONICETDig_60f9ae3987dbadb3e9e4667b2d67fdc2
oai_identifier_str oai:ri.conicet.gov.ar:11336/14423
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wineGoldner, Maria CristinaDi Leo Lira, Paola Maria del Rosariovan Baren, C.Bandoni, A.Sensory CharacterizationMalbec WineSpmegc-MsPolyphenolPrincipal Component Analysishttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); ArgentinaFil: Di Leo Lira, Paola Maria del Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: van Baren, C.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Bandoni, A.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; ArgentinaSouth African Soc Enology & Viticulture-sasev2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/14423Goldner, Maria Cristina; Di Leo Lira, Paola Maria del Rosario; van Baren, C.; Bandoni, A.; Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 32; 1; 2011; 21-270253-939Xenginfo:eu-repo/semantics/altIdentifier/url/https://www.sasev.org/journal/list-of-journals/influence-of-polyphenol-levels-on-the-perception-of-aroma-in-vitis-vinifera-cv.-malbec-wine-the-perrin-family-digs-deep-into-the-southern-rh-ne/?id=14&entryId=115info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:00Zoai:ri.conicet.gov.ar:11336/14423instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:13:00.42CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
title Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
spellingShingle Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
Goldner, Maria Cristina
Sensory Characterization
Malbec Wine
Spmegc-Ms
Polyphenol
Principal Component Analysis
title_short Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
title_full Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
title_fullStr Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
title_full_unstemmed Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
title_sort Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
dc.creator.none.fl_str_mv Goldner, Maria Cristina
Di Leo Lira, Paola Maria del Rosario
van Baren, C.
Bandoni, A.
author Goldner, Maria Cristina
author_facet Goldner, Maria Cristina
Di Leo Lira, Paola Maria del Rosario
van Baren, C.
Bandoni, A.
author_role author
author2 Di Leo Lira, Paola Maria del Rosario
van Baren, C.
Bandoni, A.
author2_role author
author
author
dc.subject.none.fl_str_mv Sensory Characterization
Malbec Wine
Spmegc-Ms
Polyphenol
Principal Component Analysis
topic Sensory Characterization
Malbec Wine
Spmegc-Ms
Polyphenol
Principal Component Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Di Leo Lira, Paola Maria del Rosario. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: van Baren, C.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bandoni, A.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica. Instituto de Química y Metabolismo del Fármaco; Argentina
description The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/14423
Goldner, Maria Cristina; Di Leo Lira, Paola Maria del Rosario; van Baren, C.; Bandoni, A.; Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 32; 1; 2011; 21-27
0253-939X
url http://hdl.handle.net/11336/14423
identifier_str_mv Goldner, Maria Cristina; Di Leo Lira, Paola Maria del Rosario; van Baren, C.; Bandoni, A.; Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine; South African Soc Enology & Viticulture-sasev; South African Journal Of Enology And Viticulture; 32; 1; 2011; 21-27
0253-939X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sasev.org/journal/list-of-journals/influence-of-polyphenol-levels-on-the-perception-of-aroma-in-vitis-vinifera-cv.-malbec-wine-the-perrin-family-digs-deep-into-the-southern-rh-ne/?id=14&entryId=115
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv South African Soc Enology & Viticulture-sasev
publisher.none.fl_str_mv South African Soc Enology & Viticulture-sasev
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980683047239680
score 12.993085

Publicaciones similares