Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

King, E. Richard; Stoumen, Martha Elizabeth; Buscema, Fernando; Hjelmeland, Anna K.; Ebeler, Susan E.; Heymann, Hildegarde; Boulton, Roger B.

doi:10.1016/j.foodchem.2013.07.085

Cited by 62 publications

(50 citation statements)

References 34 publications

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“…The four other wine samples belong to the "good" level. This was in agreement with work done by King et al (2014), who found that Malbec wines made from grapes originating from higher altitudes were considered more complex than those from vineyards at a lower altitude (King et al, 2014). Cabernet Sauvignon wines from higher altitudes have also been found to possess clearer "red fruits" and "jam" aromas (Falcão et al, 2007).…”

Section: Sensory Analysissupporting

confidence: 90%

“…Touriga Nacional wine made from grapes harvested at higher altitudes -ranging from 300 m to 350 m -showed a higher level of anthocyanins (Mateus et al, 2002 concentrations of 2-methoxy-3-isobutylpyrazine in CS wines were found to be positively correlated with vineyard altitude (Falcão et al, 2007). Altitude played a more important role than rainfall and growing degree days on the differences in phenolic composition of Malbec wine produced in Mendoza and California at an altitude of 1 103 m and 190 m, respectively (King et al, 2014). However, contrasting results have also shown that total phenolic compounds, flavonoids and flavanols in red wine made from grapes originating from lower altitude vineyards were significantly higher than higher altitude vineyards, although anthocyanin content increased with altitude (Jiang et al, 2011).…”

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confidence: 92%

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Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region. INTRODUCTIONEnvironmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al., 2002;Feng et al., 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al., 2008). This term includes all regional parameters, such as soil type, climate and orography (Douglas et al., 2001). Terroir is an important factor affecting grape and wine composition (Roullier-Gall et al., 2014).Altitude is usually considered an indirect control on the environmental conditions affecting plant metabolism (Kumar et al., 2006). Therefore, altitude may have a strong effect on climatic conditions that affect grape development and wine quality (Mateus et al., 2002). In particular, altitude gradient may reflect the integrated variation in temperature, humidity and solar radiation in a mountainous region with high vertical zonality (Zhang et al., 2005).Phenolic compounds contribute to a wine's organoleptic characteristics, such as mouthfeel and colour, and are associated with anti-cancer and cardiovascular protection and antioxidant activity (Burns et al., 2000;Skerget et al., 2004). The phenolic compound concentrations of grapes are affected by time of harvest and grape ripeness levels, thereby affecting the flavour and quality of the resulting wine. Phenolic compound concentrations are also affected by genotypes, viticultural practices and environmental conditions (Downey et al., 2006). Variation in phenolic characteristics of wine grapes has often been observed at different altitudes and also has been characterised by regional differences (Mateus et al., 2001(Mateus et al., , 2002Liang et al....

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Section: Sensory Analysissupporting

confidence: 90%

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confidence: 92%

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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“…The main wine concentration in the raw materials (either fresh grapes or mash of wine with 50% of crushed dried grapes). A similar correlation, with a 0.75 correlation coefficient, was found by King et al [21] in Malbec wines. However, in our case the correlation holds true only when we deduct form the initial sugar content the remnant sugar in the final wine, in which case the correlation coefficient is 0.83 (alcoholic content % (v/v) = 0.0608 × transformed sugar concentration g/l).…”

Section: Must and Wine Chemical Parameterssupporting

confidence: 87%

Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

Antoce

Cojocaru

2015

BIO Web of Conferences

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Abstract. In Romania, Dornfelder is a rare grape variety which started to become popular among some wine producers due to the intense colour of its wines. However, it is mostly used in blends and therefore varietal wines of Dornfelder are not found too often. In this paper we present some technological approaches suitable for the production of varietal wines of Dornfelder, some of them novel for the Romanian wine industry. The experimental samples include a classical red wine made by the usual technology using freshly harvested grapes (DW = Dornfelder wine) and two variants made with dried grapes (DR and DWDR). The DR variant (Dornfelder raisin wine) is produced by a straw-wine type technology, by fermenting a must obtained from grapes dried for 7 weeks. The DWDR is a variant obtained by fermenting a mixture of crushed dried grapes and new Dornfelder wine, the ratio of crushed raisins to wine being 1:1 in weight. The wines were analysed both physico-chemically and sensorially. After one year of aging in bottles, the variant DWDR of wine, produced by fermenting dried berries in already finished wine, proved to be the most balanced in taste, with an intense and complex aroma of berries and red fruit, also displaying good aging potential and stability. The variant DR appeared dense and intense, but with a less complex fruity aroma, with a dominant note of blueberries and black currants. Both straw wines are preferable to the classic varietal wine, which is vinous, but lacks structure and displays a dissociated acidity and a simple aromatic profile, with dominant sour cherry, mineral and vegetal notes.

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“…It is important to highlight that changes in the pH values of Malbec wines from Argentina (after AF and before MLF) have not been reported. Nevertheless, some studies have evaluated the physicochemical characteristics of Malbec wines from different regions of Mendoza, finding average pH values after MLF of 3.76 ± 1.08 (Fanzone et al, 2010;King et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Lerena¹,

Rojo²,

Sari³

et al. 2016

SAJEV

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The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called "High Feasibility for MLF", is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed "Partial Feasibility for MLF", and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF.

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Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

Cited by 62 publications

References 34 publications

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

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