| Literature DB >> 30100411 |
Federico M Agazzi1, Jenny Nelson2, Courtney K Tanabe3, Carolyn Doyle3, Roger B Boulton3, Fernando Buscema4.
Abstract
This work aimed to investigate the evolution of phenolic compounds and elements during the aging of Malbec red wines from different regions of Mendoza (Argentina) and California (United States). The profiles of low molecular weight polyphenols and anthocyanins were analyzed using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), and the elemental composition using microwave plasma-Atomic emission spectrometry (MP-AES). Through uni- and multivariate statistical analyses, the effects of aging time and region on wine were investigated. It was observed that aging time was a significant factor that affected the phenolic compound profile in the studied Malbec wines studied and that after five years of aging, the wines could be differentiated according to region. The results of this study may impact decisions made regarding the storage of Malbec wines in the future.Entities:
Keywords: Aging wine; Elemental composition; Malbec; Phenolic composition
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Year: 2018 PMID： 30100411 DOI： 10.1016/j.foodchem.2018.06.142
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514