Classification of Cabernet Franc Wines from Different Geographical Indications of Mendoza, Argentina, by Descriptive Sensory Analysis and Phenolic Profiles

MUÑOZ, FLAVIO; URVIETA, ROY; CATANIA, ANÍBAL; BUSCEMA, FERNANDO; BERLI, FEDERICO; FONTANA, ARIEL

ACS Food Science and Technology

American Chemical Society

Año: 2023 vol. 3 p. 1334 - 1343

The sensory and phenolic profiles of Cabernet Franc wines from different geographical indications (GIs) of Mendoza, Argentina, were studied for the first time. Different statistical methods showed that it is possible to discriminate wines of different GIs by aroma and taste descriptors. In terms of phenolic composition, anthocyanins showed higher relative concentrations in Gualtallary wines (GUA), the GI located at higher elevation (1450 m a.s.l.). The classification of GIs at the levels of sensory and phenolic profiles was related to the effects of the climate on the Cabernet Franc grapevines. A degree of relation between both groups of variables (phenolic compounds and sensory) was found by multifactor analysis (MFA). Malvidin anthocyanin derivatives were associated with descriptors such as astringency and earth, while total acetylated anthocyanins were related to the descriptor chocolate. The results are of interest to the wine industry in terms of knowledge of the influence of the origin of wines, but also to give consumers more information at the time of purchase of a given product.