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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Abstract

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared. Several analytical parameters related to flavonoid and non-flavonoid phenols and chromatic characteristics were assessed. The data were analyzed by PCA with XLSTAT-software, showing the separation of the wines by country. The first two principal components explained 100 % of the total variance. The variables which most influence the first component was a* (CieLab), degree of ionization of anthocyanins and tonality, while the second component was influenced by the variables H* (CieLab), total phenols, and polymerization index. The Spain wines showed more anthocyanins and phenols, however Argentina wines presented the highest polymerization index. The Portugal wines showed intermediate values. The wines from the different countries were discriminated by total phenols, flavonoids, and polymerization index, while the Portuguese wines from different vintages showed differences in total anthocyanins, ionized anthocyanins and polymerized pigments.

Acknowledgements:

H2020-MSCA-RISE-2019: Project 872394. vWISE-Vine and Wine Innovation through Scientific Exchange. Research and Innovation Staff Exchange (RISE).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Leonor Deis,1 Mar Vilanova2, Liliana Martinez3, Bianca Sousa2, Marta Dizy4, Jorge Ricardo-da-Silva5, Sofia Catarino5,6

1Plant Physiology, Agronomy Faculty. National University of Cuyo. Mendoza, Argentina.
2Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC, UR, GR) Finca La Grajera, 26007 Logroño, La Rioja, España.
3Grupo de Fisiología Vegetal y Microbiología, Instituto de Biología Agrícola de Mendoza y Cátedra de Fisiología Vegetal, Facultad de Ciencias Agrarias, CONICET-Universidad Nacional de Cuyo, Chacras de Coria, M5528AHB Mendoza, Argentina
4Universidad de La Rioja, Departamento de Agricultura y Alimentación, C/ Madre de Dios, 51, 26006 Logroño. La Rioja. España
5LEAF – Linking Landscape Environment Agriculture and Food Research Center, Instituto Superior de Agronomia, Associate Laboratory TERRA, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
6CeFEMA – Centre of Physics and Engineering of Advanced Materials Research Center, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal.

Contact the author*

Keywords

red wine, phenolic compounds, Cabernet Sauvignon, producing country

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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