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

  • M.C. Goldner Instituto para la Investigación de la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUICONICET), Av. Bolivia 5150, (A4408FVY) Salta, Argentina
  • P. di Leo Lira Cátedra de Farmacognosia (IQUIMEFA), Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, (C1113AAD) Buenos Aires, Argentina
  • C. van Baren Cátedra de Farmacognosia (IQUIMEFA), Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, (C1113AAD) Buenos Aires, Argentina
  • A. Bandoni Cátedra de Farmacognosia (IQUIMEFA), Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, (C1113AAD) Buenos Aires, Argentina

Abstract

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.

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Published
2016-12-07
Section
Articles