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

GOLDNER, C.,; DI LEO LIRA, P.,; VAN BAREN C.,; BANDONI A.,

SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV

Año: 2011 vol. 32 p. 21 - 27

0253-939X

&amp;amp;amp;amp;lt;!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-GB; mso-fareast-language:ES;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page WordSection1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --&amp;amp;amp;amp;gt; The aim of this work 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 were taken from the fermentation tanks before the clarification and filtration process with a maximum ethanol level of 13.5%. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, 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 among two groups of wines.