INQUISUR   21779
INSTITUTO DE QUIMICA DEL SUR
Unidad Ejecutora - UE
artículos
Título:
Volatile profile of Malbec wine from Buenos Aires province (Argentina)
Autor/es:
FARENZENA SONIA; TOMBESI NORMA
Revista:
International Food Research Journal
Editorial:
Faculty of Food Science and Technology
Referencias:
Año: 2015 vol. 6 p. 2691 - 2696
Resumen:
This work presents the characterization of the volatile composition of Malbec wines from thesouthwestern of Buenos Aires Province. Volatiles were studied by HS-SPME associated toGC and Mass Spectrum (MS), using DVB-CAR-PDMS and PDMS fibers. This is the firstcontribution to the characterization of wines from this new and non-traditional production areain Argentina. Ethyl octanoate (28-45%) and ethyl acetate (14-29%) were the aroma volatilesthat showed the highest relative percentages, followed by diethyl succinate (9-14%) and ethylhexanoate (11-13%). Principal components analysis proved to be useful in understandingrelationship between aroma attributes and samples examined. Moreover, the results werecompared with those observed in Malbec wines from others viticulture regions of the country.Similarities were observed between wines produced in different geographical regions, in termof major contributors of volatile compounds from this emblematic Argentine wine.