Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine
M.C. Goldner, P. di Leo Lira, C. van Baren, A. Bandoni; S. Afr. J. Enol. Vitic., Vol. 32, No. 1, 2011
The aim of this study 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 with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process.
A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and 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 significantly different in the two groups of wines.
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Published on 12/12/2012