Aging of malbec wines from Mendoza and California: Evolution of volatile composition

Autores
Pellegrino Vidal, Rocio; Boulton, Roger B.; Olivieri, Alejandro Cesar; Buscema, Fernando
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background and goals The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enology industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California. Methods and key findings Wines from Mendoza and California were obtained under standardized conditions. Determination of volatile profiles was carried out on young wines by gas chromatography-mass spectrometry and, subsequently, after seven years of aging. The effect of time and region on volatile profiles was investigated. The aging time showed a significant effect on the aromatic composition. While the profiles obtained after seven years were less diverse than at bottling, they retained a significant number of desirable volatile compounds. Additionally, the volatile profiles of the aged wines still permitted differentiation of samples by region of origin. Conclusions and significance The information obtained enabled us to assess the evolution of aromatic profiles during bottle aging of Malbec wines from Mendoza and California, and could be useful in decision-making regarding the blending, marketing, and storage of these wines.
Fil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Química; Argentina. Catena Institute Of Wine.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Boulton, Roger B.. University of California at Davis; Estados Unidos
Fil: Olivieri, Alejandro Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Buscema, Fernando. Catena Institute Of Wine.; Argentina
Materia
BOTTLE AGING
GAS CHROMATOGRAPHY
MALBEC
WINE AROMA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/221716
Acceder
id CONICETDig_ab7af57bf2579e06f74ded9ceca3b7d2
oai_identifier_str oai:ri.conicet.gov.ar:11336/221716
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Aging of malbec wines from Mendoza and California: Evolution of volatile compositionPellegrino Vidal, RocioBoulton, Roger B.Olivieri, Alejandro CesarBuscema, FernandoBOTTLE AGINGGAS CHROMATOGRAPHYMALBECWINE AROMAhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Background and goals The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enology industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California. Methods and key findings Wines from Mendoza and California were obtained under standardized conditions. Determination of volatile profiles was carried out on young wines by gas chromatography-mass spectrometry and, subsequently, after seven years of aging. The effect of time and region on volatile profiles was investigated. The aging time showed a significant effect on the aromatic composition. While the profiles obtained after seven years were less diverse than at bottling, they retained a significant number of desirable volatile compounds. Additionally, the volatile profiles of the aged wines still permitted differentiation of samples by region of origin. Conclusions and significance The information obtained enabled us to assess the evolution of aromatic profiles during bottle aging of Malbec wines from Mendoza and California, and could be useful in decision-making regarding the blending, marketing, and storage of these wines.Fil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Química; Argentina. Catena Institute Of Wine.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Boulton, Roger B.. University of California at Davis; Estados UnidosFil: Olivieri, Alejandro Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Buscema, Fernando. Catena Institute Of Wine.; ArgentinaAmerican Society for Enology and Viticulture2023-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/221716Pellegrino Vidal, Rocio; Boulton, Roger B.; Olivieri, Alejandro Cesar; Buscema, Fernando; Aging of malbec wines from Mendoza and California: Evolution of volatile composition; American Society for Enology and Viticulture; American Society For Enology And Viticulture; 74; 1; 1-2023; 1-100002-9254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.5344/ajev.2023.22059info:eu-repo/semantics/altIdentifier/url/https://www.ajevonline.org/content/74/1/0740019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:09:31Zoai:ri.conicet.gov.ar:11336/221716instacron: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:34982025-10-22 12:09:31.662CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Aging of malbec wines from Mendoza and California: Evolution of volatile composition
title Aging of malbec wines from Mendoza and California: Evolution of volatile composition
spellingShingle Aging of malbec wines from Mendoza and California: Evolution of volatile composition
Pellegrino Vidal, Rocio
BOTTLE AGING
GAS CHROMATOGRAPHY
MALBEC
WINE AROMA
title_short Aging of malbec wines from Mendoza and California: Evolution of volatile composition
title_full Aging of malbec wines from Mendoza and California: Evolution of volatile composition
title_fullStr Aging of malbec wines from Mendoza and California: Evolution of volatile composition
title_full_unstemmed Aging of malbec wines from Mendoza and California: Evolution of volatile composition
title_sort Aging of malbec wines from Mendoza and California: Evolution of volatile composition
dc.creator.none.fl_str_mv Pellegrino Vidal, Rocio
Boulton, Roger B.
Olivieri, Alejandro Cesar
Buscema, Fernando
author Pellegrino Vidal, Rocio
author_facet Pellegrino Vidal, Rocio
Boulton, Roger B.
Olivieri, Alejandro Cesar
Buscema, Fernando
author_role author
author2 Boulton, Roger B.
Olivieri, Alejandro Cesar
Buscema, Fernando
author2_role author
author
author
dc.subject.none.fl_str_mv BOTTLE AGING
GAS CHROMATOGRAPHY
MALBEC
WINE AROMA
topic BOTTLE AGING
GAS CHROMATOGRAPHY
MALBEC
WINE AROMA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Background and goals The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enology industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California. Methods and key findings Wines from Mendoza and California were obtained under standardized conditions. Determination of volatile profiles was carried out on young wines by gas chromatography-mass spectrometry and, subsequently, after seven years of aging. The effect of time and region on volatile profiles was investigated. The aging time showed a significant effect on the aromatic composition. While the profiles obtained after seven years were less diverse than at bottling, they retained a significant number of desirable volatile compounds. Additionally, the volatile profiles of the aged wines still permitted differentiation of samples by region of origin. Conclusions and significance The information obtained enabled us to assess the evolution of aromatic profiles during bottle aging of Malbec wines from Mendoza and California, and could be useful in decision-making regarding the blending, marketing, and storage of these wines.
Fil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Química; Argentina. Catena Institute Of Wine.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Boulton, Roger B.. University of California at Davis; Estados Unidos
Fil: Olivieri, Alejandro Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Buscema, Fernando. Catena Institute Of Wine.; Argentina
description Background and goals The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enology industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California. Methods and key findings Wines from Mendoza and California were obtained under standardized conditions. Determination of volatile profiles was carried out on young wines by gas chromatography-mass spectrometry and, subsequently, after seven years of aging. The effect of time and region on volatile profiles was investigated. The aging time showed a significant effect on the aromatic composition. While the profiles obtained after seven years were less diverse than at bottling, they retained a significant number of desirable volatile compounds. Additionally, the volatile profiles of the aged wines still permitted differentiation of samples by region of origin. Conclusions and significance The information obtained enabled us to assess the evolution of aromatic profiles during bottle aging of Malbec wines from Mendoza and California, and could be useful in decision-making regarding the blending, marketing, and storage of these wines.
publishDate 2023
dc.date.none.fl_str_mv 2023-01
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/11336/221716
Pellegrino Vidal, Rocio; Boulton, Roger B.; Olivieri, Alejandro Cesar; Buscema, Fernando; Aging of malbec wines from Mendoza and California: Evolution of volatile composition; American Society for Enology and Viticulture; American Society For Enology And Viticulture; 74; 1; 1-2023; 1-10
0002-9254
CONICET Digital
CONICET
url http://hdl.handle.net/11336/221716
identifier_str_mv Pellegrino Vidal, Rocio; Boulton, Roger B.; Olivieri, Alejandro Cesar; Buscema, Fernando; Aging of malbec wines from Mendoza and California: Evolution of volatile composition; American Society for Enology and Viticulture; American Society For Enology And Viticulture; 74; 1; 1-2023; 1-10
0002-9254
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.5344/ajev.2023.22059
info:eu-repo/semantics/altIdentifier/url/https://www.ajevonline.org/content/74/1/0740019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture
publisher.none.fl_str_mv American Society for Enology and Viticulture
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_ 1846782474080747520
score 12.982451

Publicaciones similares