Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
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 pr...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | 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 |
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| author | Fanzone, Martín Leandro Peña Neira, Alvaro Gil, Mariona Jofre, Viviana Patricia Assof, Mariela Vanesa Zamora, Fernando |
| author_browse | Assof, Mariela Vanesa Fanzone, Martín Leandro Gil, Mariona Jofre, Viviana Patricia Peña Neira, Alvaro Zamora, Fernando |
| author_facet | Fanzone, Martín Leandro Peña Neira, Alvaro Gil, Mariona Jofre, Viviana Patricia Assof, Mariela Vanesa Zamora, Fernando |
| author_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| 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. |
| format | Artículo |
| id | INTA4252 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA42522019-01-11T13:46:52Z Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines Fanzone, Martín Leandro Peña Neira, Alvaro Gil, Mariona Jofre, Viviana Patricia Assof, Mariela Vanesa Zamora, Fernando Vinos Vino Tinto Compuestos Fenólicos Polisacáridos Calidad Wines Red Wines Phenolic Compounds Polysaccharides Quality Cabernet Sauvignon Malbec Valor Comercial Argentina 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 2019-01-11T13:45:21Z 2019-01-11T13:45:21Z 2012-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Research International 45 (1) : 402-414 (January 2012) |
| spellingShingle | Vinos Vino Tinto Compuestos Fenólicos Polisacáridos Calidad Wines Red Wines Phenolic Compounds Polysaccharides Quality Cabernet Sauvignon Malbec Valor Comercial Argentina Fanzone, Martín Leandro Peña Neira, Alvaro Gil, Mariona Jofre, Viviana Patricia Assof, Mariela Vanesa Zamora, Fernando 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 |
| 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_short | 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 |
| topic | Vinos Vino Tinto Compuestos Fenólicos Polisacáridos Calidad Wines Red Wines Phenolic Compounds Polysaccharides Quality Cabernet Sauvignon Malbec Valor Comercial Argentina |
| 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 |
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