Argentine Malbec market: Comparative study of general chemical parameters and sensory properties within low, medium and high price segments

• Autores: Draque, Alfredo; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Catania, Anibal Alejandro
• Año de publicación: 2024
• Idioma: inglés
• Tipo de recurso: documento de conferencia
• Fuente: 15 International Terroir Congress, Mendoza, 18 al 22 de Noviembre de 2024
• Materia: Vino; Uva para Vino; Composición Química; Mendoza; Argentina; Wines; Wine Grapes; Chemical Composition; Malbec
• Institución: Instituto Nacional de Tecnología Agropecuaria

Publicado en: OENO One 58 (4) (November 2024)
and distinctive organoleptic profile. As demand for Malbec wines increases locally in Argentina and international markets, there is a need to better understand the relationship between the price of these wines and their chemical and sensory characteristics. The aim of this study was to describe and quantify the sensory attributes and chemical parameters (in particular, phenolics) of Argentinean Malbec wines of different price segments. In order to observe the differences between each price range, the eight best-selling wines from the low, medium, and high price categories were analysed. Wine general analytical parameters and phenolics composition were determined and a descriptive analysis was performed with a trained panel. The results show that it was only possible to differentiate between the high- and low-price ranges. Both ranges exhibited variability, including different types of wines. Significant differences were identified in several parameters, such as O.D.280, titratable acidity, malic acid, volatile acidity, alcohol, glucose and total sugars. There were also significant differences in anthocyanins, LPP, SPP, TPP and tannins. The high-price range was characterised by higher alcohol content, greater polyphenol concentration and greater colour intensity. Sensorially, they were distinguished by the descriptors wood, astringency and colour. The low-price range was associated with low colour intensity and higher total sugar content. This is the first study to clearly establish the sensory differences among different price ranges of Argentine wines. Our study demonstrated that wine pricing is not determined in a subjective or arbitrary manner; rather, wines produced for a specific segment are intentionally designed to achieve the desired sensory and chemical characteristics.
EEA Mendoza
Fil: Draque, Alfredo. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias. Cátedra de Enología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiagon Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina