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MALBEC WINES FROM ARGENTINA: INFLUENCE OF CLIMATE ON AROMATIC COMPONENTS AND ORGANOLEPTIC PROFILE. IS IT POSSIBLE TO ESTABLISH REGIONAL IDENTITIES? VINOS MALBEC ARGENTINOS: INFLUENCIA DEL CLIMA EN LOS COMPONENTES AROMÁTIVOS Y PERFIL ORGANOLÉPTICO. ¿ES POSIBLE ESTABLECER IDENTIDADES REGIONALES?
DEIS, Leonor1; KAISER, Martin2* 1 Department of Plant Physiology, Facultad de Ciencias Agrarias, Luján de Cuyo, Mendoza, Argentina, 2Department of Terroir Research, Doña Paula, Colón 531, Mendoza, Argentina. *Corresponding author: mkaiser@donapaula.com.ar
Abstract: The aim of this study is to explain differences in Malbec wines of Argentinian wine regions. During the season 2015 Malbec wines were obtained using a standard protocol of elaboration from grapes cultivated at latitudes ranging from 23° to 39° south, average seasonal temperatures from 18,1°C to 21°C (WinklerAmerine classification III to V), and elevations over sea level from 220 to 1850 meters. Wines were characterized by a professional tasting panel (following ISO 8586 norms), aromatic compounds were measured by GCMS (Flash profile) and tiols were extracted (SPME) and measured (GCMS). Malbec aromatic profile resulted from the interaction of many families of volatile compounds. The concentration of some of them increased with GST (norisoprenoids R2=0,9035), other decreased with GST (alcohols R2=0,7709). Acids, terpenes, aldehydes, C6 compounds, esters did not present clear relation with GST. Molecules like 2-Phenyl ethanol (rose) and ethyl-isovalerate (apple) increases with decreasing GST (R2=0,956 and R2=0,8094 respectively). GST, Winkler and Huglin explained better the variations of volatile compounds than altitude , average minimum and maximum temperatures of March. In the tasting Malbec’s fruity and flower flavors taken as a whole increased with decreasing GST (R2=0,79). Spices and wild herbs flavors to increase with GST (R2=0,69). Some differences of flavors could be related with the concentration of some compounds. Finally, Argentinian Malbec wines presented differences on taste and volatile compounds that can be explained by temperature (GST). This will permit in the future promote a pallet of Malbec wines, creating a more interesting category of wine.
Keywords: climate, aromatic compounds, aromatic profile, flavor, Malbec
Abstract: The aim of this study is to explain differences in Malbec wines of Argentinian wine regions. During the season 2015 Malbec wines were obtained using a standard protocol of elaboration from grapes cultivated at latitudes ranging from 23° to 39° south, average seasonal temperatures from 18,1°C to 21°C (WinklerAmerine classification III to V), and elevations over sea level from 220 to 1850 meters. Wines were characterized by a professional tasting panel (following ISO 8586 norms), aromatic compounds were measured by GCMS (Flash profile) and tiols were extracted (SPME) and measured (GCMS). Malbec aromatic profile resulted from the interaction of many families of volatile compounds. The concentration of some of them increased with GST (norisoprenoids R2=0,9035), other decreased with GST (alcohols R2=0,7709). Acids, terpenes, aldehydes, C6 compounds, esters did not present clear relation with GST. Molecules like 2-Phenyl ethanol (rose) and ethyl-isovalerate (apple) increases with decreasing GST (R2=0,956 and R2=0,8094 respectively). GST, Winkler and Huglin explained better the variations of volatile compounds than altitude , average minimum and maximum temperatures of March. In the tasting Malbec’s fruity and flower flavors taken as a whole increased with decreasing GST (R2=0,79). Spices and wild herbs flavors to increase with GST (R2=0,69). Some differences of flavors could be related with the concentration of some compounds. Finally, Argentinian Malbec wines presented differences on taste and volatile compounds that can be explained by temperature (GST). This will permit in the future promote a pallet of Malbec wines, creating a more interesting category of wine.
Keywords: climate, aromatic compounds, aromatic profile, flavor, Malbec