Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages

Autores
Mezzatesta, Daniela; Fontana, Ariel; Urvieta, Roy; Catania, Anibal Alejandro; Buscema, Fernando; Piccoli, Patricia Noemí; Berli, Federico Javier
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
High-elevation viticulture in Mendoza is increasingly recognised among the world’s top wine regions. This unique terroir combines heterogeneous alluvial soils, intense solar ultraviolet-B (UV-B) radiation and cool night temperatures, creating distinct phenotypic expressions of Vitis vinifera L., particularly Malbec, Argentina’s most important grapevine variety. This three-year study investigated intra-vineyard soil heterogeneity by evaluating the impact of contrasting soil profiles of shallow (SS) and deep (DS) soils on the qualitative and quantitative phenolic profiles, antioxidant capacity, and sensory attributes of Malbec wines. The experiment was carried out on a 1450 m a.s.l. vineyard selecting parcels with different effective soil depth (SS: 0–0.45 m; DS: 1–1.5 m) and physicochemical properties, but matching viticultural management and irrigation. Ripening occurred earlier in SS, and grapes were harvested at comparable °Brix across soil types; however, harvest °Brix varied by season. Winemaking was conducted in replicates using standardised procedures. Two-way ANOVA revealed significant main effects of soil type and vintage, plus their interaction. While vintage effects were significant, SS consistently produced wines with higher dihydroxylated and non-acylated anthocyanins, as well as greater antioxidant capacity (ORAC) and total anthocyanin content in two of the three vintages. Low-molecular-weight polyphenols (LMWPs) such as polydatin (a stilbene), astilbin (a dihydroflavonol), and quercetin (a flavonol) were significantly higher in SS wines, whereas p-coumaric acid (a hydroxycinnamic acid) and (–)-epicatechin (a flavanol) predominated in DS wines. Sensory analysis revealed that expert tasters consistently distinguished and preferred SS wines, which were perceived as more acidic and astringent. In contrast, DS wines were characterised by sweeter flavours and jam, green pepper, leather, and earthy notes. The perception of mineral aroma did not differ between soil types. These findings contribute to a better understanding of how soil profile influences Malbec wine composition and sensory descriptor expressions in a consistent manner, that is, under variable seasonal conditions, fundamental for terroir-driven wine production.
EEA Mendoza
Fil: Mezzatesta, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Mezzatesta, Daniela. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Mezzatesta, Daniela. Catena Institute of Wine ; Argentina
Fil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Fontana, Ariel. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Urvieta, Roy. Catena Institute of Wine; Argentina
Fil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Buscema, Fernando. Catena Institute of Wine; Argentina
Fil: Piccoli, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Picoli, Patricia. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Berli, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Berli, Federico. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fuente
OENO One 59 (4) (November 2025)
Materia
Vino
Uva para Vino
Composición Química
Compuestos Fenólicos
Mendoza
Wines
Wine Grapes
Chemical Composition
Phenolic Compounds
Malbec
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintagesMezzatesta, DanielaFontana, ArielUrvieta, RoyCatania, Anibal AlejandroBuscema, FernandoPiccoli, Patricia NoemíBerli, Federico JavierVinoUva para VinoComposición QuímicaCompuestos FenólicosMendozaWinesWine GrapesChemical CompositionPhenolic CompoundsMalbecHigh-elevation viticulture in Mendoza is increasingly recognised among the world’s top wine regions. This unique terroir combines heterogeneous alluvial soils, intense solar ultraviolet-B (UV-B) radiation and cool night temperatures, creating distinct phenotypic expressions of Vitis vinifera L., particularly Malbec, Argentina’s most important grapevine variety. This three-year study investigated intra-vineyard soil heterogeneity by evaluating the impact of contrasting soil profiles of shallow (SS) and deep (DS) soils on the qualitative and quantitative phenolic profiles, antioxidant capacity, and sensory attributes of Malbec wines. The experiment was carried out on a 1450 m a.s.l. vineyard selecting parcels with different effective soil depth (SS: 0–0.45 m; DS: 1–1.5 m) and physicochemical properties, but matching viticultural management and irrigation. Ripening occurred earlier in SS, and grapes were harvested at comparable °Brix across soil types; however, harvest °Brix varied by season. Winemaking was conducted in replicates using standardised procedures. Two-way ANOVA revealed significant main effects of soil type and vintage, plus their interaction. While vintage effects were significant, SS consistently produced wines with higher dihydroxylated and non-acylated anthocyanins, as well as greater antioxidant capacity (ORAC) and total anthocyanin content in two of the three vintages. Low-molecular-weight polyphenols (LMWPs) such as polydatin (a stilbene), astilbin (a dihydroflavonol), and quercetin (a flavonol) were significantly higher in SS wines, whereas p-coumaric acid (a hydroxycinnamic acid) and (–)-epicatechin (a flavanol) predominated in DS wines. Sensory analysis revealed that expert tasters consistently distinguished and preferred SS wines, which were perceived as more acidic and astringent. In contrast, DS wines were characterised by sweeter flavours and jam, green pepper, leather, and earthy notes. The perception of mineral aroma did not differ between soil types. These findings contribute to a better understanding of how soil profile influences Malbec wine composition and sensory descriptor expressions in a consistent manner, that is, under variable seasonal conditions, fundamental for terroir-driven wine production.EEA MendozaFil: Mezzatesta, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Mezzatesta, Daniela. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; ArgentinaFil: Mezzatesta, Daniela. Catena Institute of Wine ; ArgentinaFil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Fontana, Ariel. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; ArgentinaFil: Urvieta, Roy. Catena Institute of Wine; ArgentinaFil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Buscema, Fernando. Catena Institute of Wine; ArgentinaFil: Piccoli, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Picoli, Patricia. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; ArgentinaFil: Berli, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Berli, Federico. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; ArgentinaInternational Viticulture and Enology Society2026-03-06T17:43:56Z2026-03-06T17:43:56Z2025-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25390https://oeno-one.eu/article/view/94602494-1271https://doi.org/10.20870/oeno-one.2025.59.4.9460OENO One 59 (4) (November 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-03-26T11:25:29Zoai:localhost:20.500.12123/25390instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-03-26 11:25:30.312INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
title Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
spellingShingle Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
Mezzatesta, Daniela
Vino
Uva para Vino
Composición Química
Compuestos Fenólicos
Mendoza
Wines
Wine Grapes
Chemical Composition
Phenolic Compounds
Malbec
title_short Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
title_full Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
title_fullStr Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
title_full_unstemmed Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
title_sort Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages
dc.creator.none.fl_str_mv Mezzatesta, Daniela
Fontana, Ariel
Urvieta, Roy
Catania, Anibal Alejandro
Buscema, Fernando
Piccoli, Patricia Noemí
Berli, Federico Javier
author Mezzatesta, Daniela
author_facet Mezzatesta, Daniela
Fontana, Ariel
Urvieta, Roy
Catania, Anibal Alejandro
Buscema, Fernando
Piccoli, Patricia Noemí
Berli, Federico Javier
author_role author
author2 Fontana, Ariel
Urvieta, Roy
Catania, Anibal Alejandro
Buscema, Fernando
Piccoli, Patricia Noemí
Berli, Federico Javier
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Vino
Uva para Vino
Composición Química
Compuestos Fenólicos
Mendoza
Wines
Wine Grapes
Chemical Composition
Phenolic Compounds
Malbec
topic Vino
Uva para Vino
Composición Química
Compuestos Fenólicos
Mendoza
Wines
Wine Grapes
Chemical Composition
Phenolic Compounds
Malbec
dc.description.none.fl_txt_mv High-elevation viticulture in Mendoza is increasingly recognised among the world’s top wine regions. This unique terroir combines heterogeneous alluvial soils, intense solar ultraviolet-B (UV-B) radiation and cool night temperatures, creating distinct phenotypic expressions of Vitis vinifera L., particularly Malbec, Argentina’s most important grapevine variety. This three-year study investigated intra-vineyard soil heterogeneity by evaluating the impact of contrasting soil profiles of shallow (SS) and deep (DS) soils on the qualitative and quantitative phenolic profiles, antioxidant capacity, and sensory attributes of Malbec wines. The experiment was carried out on a 1450 m a.s.l. vineyard selecting parcels with different effective soil depth (SS: 0–0.45 m; DS: 1–1.5 m) and physicochemical properties, but matching viticultural management and irrigation. Ripening occurred earlier in SS, and grapes were harvested at comparable °Brix across soil types; however, harvest °Brix varied by season. Winemaking was conducted in replicates using standardised procedures. Two-way ANOVA revealed significant main effects of soil type and vintage, plus their interaction. While vintage effects were significant, SS consistently produced wines with higher dihydroxylated and non-acylated anthocyanins, as well as greater antioxidant capacity (ORAC) and total anthocyanin content in two of the three vintages. Low-molecular-weight polyphenols (LMWPs) such as polydatin (a stilbene), astilbin (a dihydroflavonol), and quercetin (a flavonol) were significantly higher in SS wines, whereas p-coumaric acid (a hydroxycinnamic acid) and (–)-epicatechin (a flavanol) predominated in DS wines. Sensory analysis revealed that expert tasters consistently distinguished and preferred SS wines, which were perceived as more acidic and astringent. In contrast, DS wines were characterised by sweeter flavours and jam, green pepper, leather, and earthy notes. The perception of mineral aroma did not differ between soil types. These findings contribute to a better understanding of how soil profile influences Malbec wine composition and sensory descriptor expressions in a consistent manner, that is, under variable seasonal conditions, fundamental for terroir-driven wine production.
EEA Mendoza
Fil: Mezzatesta, Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Mezzatesta, Daniela. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Mezzatesta, Daniela. Catena Institute of Wine ; Argentina
Fil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Fontana, Ariel. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Urvieta, Roy. Catena Institute of Wine; Argentina
Fil: Catania, Aníbal. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Buscema, Fernando. Catena Institute of Wine; Argentina
Fil: Piccoli, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Picoli, Patricia. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
Fil: Berli, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Berli, Federico. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias; Argentina
description High-elevation viticulture in Mendoza is increasingly recognised among the world’s top wine regions. This unique terroir combines heterogeneous alluvial soils, intense solar ultraviolet-B (UV-B) radiation and cool night temperatures, creating distinct phenotypic expressions of Vitis vinifera L., particularly Malbec, Argentina’s most important grapevine variety. This three-year study investigated intra-vineyard soil heterogeneity by evaluating the impact of contrasting soil profiles of shallow (SS) and deep (DS) soils on the qualitative and quantitative phenolic profiles, antioxidant capacity, and sensory attributes of Malbec wines. The experiment was carried out on a 1450 m a.s.l. vineyard selecting parcels with different effective soil depth (SS: 0–0.45 m; DS: 1–1.5 m) and physicochemical properties, but matching viticultural management and irrigation. Ripening occurred earlier in SS, and grapes were harvested at comparable °Brix across soil types; however, harvest °Brix varied by season. Winemaking was conducted in replicates using standardised procedures. Two-way ANOVA revealed significant main effects of soil type and vintage, plus their interaction. While vintage effects were significant, SS consistently produced wines with higher dihydroxylated and non-acylated anthocyanins, as well as greater antioxidant capacity (ORAC) and total anthocyanin content in two of the three vintages. Low-molecular-weight polyphenols (LMWPs) such as polydatin (a stilbene), astilbin (a dihydroflavonol), and quercetin (a flavonol) were significantly higher in SS wines, whereas p-coumaric acid (a hydroxycinnamic acid) and (–)-epicatechin (a flavanol) predominated in DS wines. Sensory analysis revealed that expert tasters consistently distinguished and preferred SS wines, which were perceived as more acidic and astringent. In contrast, DS wines were characterised by sweeter flavours and jam, green pepper, leather, and earthy notes. The perception of mineral aroma did not differ between soil types. These findings contribute to a better understanding of how soil profile influences Malbec wine composition and sensory descriptor expressions in a consistent manner, that is, under variable seasonal conditions, fundamental for terroir-driven wine production.
publishDate 2025
dc.date.none.fl_str_mv 2025-11
2026-03-06T17:43:56Z
2026-03-06T17:43:56Z
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/20.500.12123/25390
https://oeno-one.eu/article/view/9460
2494-1271
https://doi.org/10.20870/oeno-one.2025.59.4.9460
url http://hdl.handle.net/20.500.12123/25390
https://oeno-one.eu/article/view/9460
https://doi.org/10.20870/oeno-one.2025.59.4.9460
identifier_str_mv 2494-1271
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv International Viticulture and Enology Society
publisher.none.fl_str_mv International Viticulture and Enology Society
dc.source.none.fl_str_mv OENO One 59 (4) (November 2025)
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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