Market analysis of Chilean Pinot noir, Carménère, and Cabernet-Sauvignon wines: A comparative study of chemical parameters across low, medium, and high price segments

Abstract

Wine quality is a complex concept determined by multiple factors, including vineyard management, winemaking operations, and the sensory perception of key attributes. Phenolic compounds and polysaccharides play a fundamental role in the expression of these attributes, as they directly influence characteristics such as color, flavor, and texture [1, 2]. In this context, recent studies have focused on the identification and quantification of these compounds to establish relations between chemical analyses and sensory perceptions, in an approach to quality concept. This approach helps expand the understanding of wine commercial categories in the Chilean market, such as varietal (young), reserve, and gran reserve, by providing a general profile of the composition of the country’s main red wine varieties.

This research aimed to quantify the phenolic and polysaccharide composition of Chilean Pinot Noir, Carménère and Cabernet Sauvignon wines from three different commercial price segments. A total of 45 wines (15 per variety) were analysed, assessing pH, titratable acidity, total phenols, tannins, anthocyanins, color intensity, hue, anthocyanin profile (according to OIV protocols [3]), and the total content of polysaccharide fractions from different mass by using HPLC-IR [4].

Overall, differences in the concentration of these compounds were observed across the commercial price segments for all varieties. In Carménère, higher-priced wines showed the highest values for color intensity and total polysaccharide concentration. In Cabernet Sauvignon, higher concentrations of phenols and total tannins were observed as commercial price increased, whereas in Pinot Noir, the trend was completely opposite.

Funding

This research was funded by ANID-Chile FONDECYT Project 1231751

References

[1] Gawel R., Schulkin A., Smith P., Kassara S., Francis L., Herderich M. and Johnson D. (2018). Wine & Viticulture Journal 33(1), 34-37.

[2] Cáceres, A., Peña-Neira, A., Galvez, A., Obreque-Slier, E., López-Solís, R. and Canals, J. (2012). Journal of Agricultural and Food Chemistry, 60(1), 8694-8702.

[3] International Organisation of Vine and Wine (OIV). Paris, France, 2022; Volume 1.

[4] Fanzone, M., Peña-Neira, A., Gil, M., Jofré, V., Assof, M. and Zamora F. (2012). Food Research International, 45(1), 402-414.