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

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


Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal  and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated. The volatile composition was analyzed by LLE/GC-MS, allowing the quantification of 64 different compounds. The data was treated by PCA with XLSTAT-software, being the wines separated by countries. The first two principal components explained 100 % of the total variance. The variables which most influence the first component were acetates and esters (Isopentyl acetate, isoamyl acetate and diethyl malate) and volatile acids families, while the second was influenced by lactones and C6 families. The Argentine wines were separated by lactones and aldehydes and esters however the Spain wines by volatile phenols, volatile acid and the Portugal wine by less volatile acid. The Portuguese wines from the three vintages were separated based on their volatile composition. The first component was explained by aldehydes and volatile acids and the second component by volatile phenols and volatile alcohols.


H2020-MSCA-RISE-2019: Project 872394. vWISE-Vine and Wine Innovation through Scientific Exchange. Research and Innovation Staff Exchange (RISE). We also thank to ICVV analytical service.


Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster


Leonor Deis1, Liliana Martinez2, Bianca Sousa3, Marta Dizy4, Jorge Ricardo-da-Silva5, Sofia Catarino5,6, Mar Vilanova3

1 Fisiología Vegetal, Facultad de Ciencias Agrarias . Universidad Nacional de Cuyo. Mendoza, Argentina.
2Grupo 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.
3Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC, UR, GR) Finca La Grajera, 26007 Logroño, La Rioja España. 4Universidad de La Rioja, Departamento de Agricultura y Alimentación, C/ Madre de Dios, 51, 26006 Logroño. La Rioja.
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.

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red wine, volatile composition, Cabernet Sauvignon, producing country


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


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