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

Autores
Fanzone, Martín Leandro; Peña Neira, Alvaro; Gil, Mariona; Jofre, Viviana Patricia; Assof, Mariela Vanesa; Zamora, Fernando
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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. Instituto Nacional de Tecnología Agropecuaria (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. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (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
Fuente
Food Research International 45 (1) : 402-414 (January 2012)
Materia
Vinos
Vino Tinto
Compuestos Fenólicos
Polisacáridos
Calidad
Wines
Red Wines
Phenolic Compounds
Polysaccharides
Quality
Cabernet Sauvignon
Malbec
Valor Comercial
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/4252
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spelling Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon winesFanzone, Martín LeandroPeña Neira, AlvaroGil, MarionaJofre, Viviana PatriciaAssof, Mariela VanesaZamora, FernandoVinosVino TintoCompuestos FenólicosPolisacáridosCalidadWinesRed WinesPhenolic CompoundsPolysaccharidesQualityCabernet SauvignonMalbecValor ComercialArgentinaKnowledge 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 MendozaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; ChileFil: Gil, Mariona. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; EspañaElsevier2019-01-11T13:45:21Z2019-01-11T13:45:21Z2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0963996911006338http://hdl.handle.net/20.500.12123/42520963-99691873-7145https://doi.org/10.1016/j.foodres.2011.11.010Food Research International 45 (1) : 402-414 (January 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:46Zoai:localhost:20.500.12123/4252instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:46.666INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
title Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
spellingShingle Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
Fanzone, Martín Leandro
Vinos
Vino Tinto
Compuestos Fenólicos
Polisacáridos
Calidad
Wines
Red Wines
Phenolic Compounds
Polysaccharides
Quality
Cabernet Sauvignon
Malbec
Valor Comercial
Argentina
title_short Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
title_full Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
title_fullStr Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
title_full_unstemmed Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
title_sort Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
dc.creator.none.fl_str_mv Fanzone, Martín Leandro
Peña Neira, Alvaro
Gil, Mariona
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Zamora, Fernando
author Fanzone, Martín Leandro
author_facet Fanzone, Martín Leandro
Peña Neira, Alvaro
Gil, Mariona
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Zamora, Fernando
author_role author
author2 Peña Neira, Alvaro
Gil, Mariona
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Zamora, Fernando
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Compuestos Fenólicos
Polisacáridos
Calidad
Wines
Red Wines
Phenolic Compounds
Polysaccharides
Quality
Cabernet Sauvignon
Malbec
Valor Comercial
Argentina
topic Vinos
Vino Tinto
Compuestos Fenólicos
Polisacáridos
Calidad
Wines
Red Wines
Phenolic Compounds
Polysaccharides
Quality
Cabernet Sauvignon
Malbec
Valor Comercial
Argentina
dc.description.none.fl_txt_mv 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. Instituto Nacional de Tecnología Agropecuaria (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. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (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
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
2019-01-11T13:45:21Z
2019-01-11T13:45:21Z
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 https://www.sciencedirect.com/science/article/pii/S0963996911006338
http://hdl.handle.net/20.500.12123/4252
0963-9969
1873-7145
https://doi.org/10.1016/j.foodres.2011.11.010
url https://www.sciencedirect.com/science/article/pii/S0963996911006338
http://hdl.handle.net/20.500.12123/4252
https://doi.org/10.1016/j.foodres.2011.11.010
identifier_str_mv 0963-9969
1873-7145
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Research International 45 (1) : 402-414 (January 2012)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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