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Argentinean Commercial Malbec Wines： Regional Sensory Profiles

Journal of Life Sciences 2014年第2期8卷 134-141页

作者： Ana carla aruani Claudia Ines Quini Hugo Ortiz Rodoifo Videla Marcelo Murgo Sebastian Prieto Departamento de Estudios Enologieos y Sensoriales Instituto Nacional de Vitivinieultura (INV) Mendoza 5500 Argentina Subgerencia de Investigacion para la Fiscalizacion Instituto Nacional de Vitivinicultura (INV) Mendoza 5500 Argentina

Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.

关键词： Malbec red wines commercial wines sensory analysis Argentina Mendoza.

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Enrichment of Resveratrol in Wine through a New Vinification Procedure

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Journal of Life Sciences 2015年第7期9卷 327-333页

作者： Raul Francisco Pastor Magdalena Raquel Gargantini Marcelo Murgo Sebastian Prieto Humberto Manzano carla aruani Claudia In6s Quini Maria-Isabel Covas Roberto H6ctor Iermoli Section Polyphenols Wine and Health Fourth Chair in Internal Medicine Clinics Hospital University of Buenos Aires BuenosAires C1408FZB Argentina Department Special Analytical Standards National Wine Institute Mendoza M5500AAR Argentina Department Oenological and Sensory Studies National Wine Institute Mendoza M5500AAR Argentina NUPROAS Handesbolag Sicka Alle Nacka 13165 Sweden

Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO2 resveratrol-enriched red wines. Substitution of sulfite （7 g/100kg） for resveratrol （150 mg/L and 300 mg/L） in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile To the best of the authors＇ knowledge this is the first time that this type of vinification procedure is reported.

关键词： Vinification sulfur dioxide resveratrol wine enrichment.

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