Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina)
Malbec is a wine grape variety that is now mainly produced in Mendoza and considered to be the emblematic cultivar of Argentina. Forty-four phenolic compounds, including hydroxybenzoic and hydroxycinnamic acids and different flavonoids, were identified and quantified in 61 monovarietal Malbec wines...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-02, Vol.58 (4), p.2388-2397 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Fanzone, Martín Peña-Neira, Álvaro Jofré, Viviana Assof, Mariela Zamora, Fernando |
| description | Malbec is a wine grape variety that is now mainly produced in Mendoza and considered to be the emblematic cultivar of Argentina. Forty-four phenolic compounds, including hydroxybenzoic and hydroxycinnamic acids and different flavonoids, were identified and quantified in 61 monovarietal Malbec wines from 11 geographical zones of Mendoza province, using a reversed phase high-performance liquid chromatography system coupled to a diode array detector (HPLC-DAD). Among non-flavonoids, gallic, cis-caftaric, trans-coutaric, and caffeic acids presented the higher concentrations in all of the samples, whereas trans-resveratrol glucoside was present at concentrations from 0.6 to 1.3 mg/L. For the flavonoids, (+)-catechin and (−)-epicatechin presented the higher concentrations among flavan-3-ols with a ratio (+)-catechin/(−)-epicatechin from 1.3 to 2.1. An astilbin derivative and quercetin presented the higher concentrations for flavonols, whereas malvidin-3-glucoside and its derivatives were the major anthocyanins. For the first time the phenolic composition of Malbec wines from Mendoza province has been characterized. |
| doi_str_mv | 10.1021/jf903690v |
| format | Article |
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Forty-four phenolic compounds, including hydroxybenzoic and hydroxycinnamic acids and different flavonoids, were identified and quantified in 61 monovarietal Malbec wines from 11 geographical zones of Mendoza province, using a reversed phase high-performance liquid chromatography system coupled to a diode array detector (HPLC-DAD). Among non-flavonoids, gallic, cis-caftaric, trans-coutaric, and caffeic acids presented the higher concentrations in all of the samples, whereas trans-resveratrol glucoside was present at concentrations from 0.6 to 1.3 mg/L. For the flavonoids, (+)-catechin and (−)-epicatechin presented the higher concentrations among flavan-3-ols with a ratio (+)-catechin/(−)-epicatechin from 1.3 to 2.1. An astilbin derivative and quercetin presented the higher concentrations for flavonols, whereas malvidin-3-glucoside and its derivatives were the major anthocyanins. For the first time the phenolic composition of Malbec wines from Mendoza province has been characterized.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf903690v</identifier><identifier>PMID: 20055443</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Anthocyanins - analysis ; Anticarcinogenic Agents - analysis ; Antioxidants - analysis ; Argentina ; Biological and medical sciences ; Chemical Composition of Foods/Feeds ; Climate ; Color ; Fermented food industries ; food analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; Geography ; Humans ; Malbec wines ; molecular weight ; phenolic compounds ; Phenols - analysis ; provenance ; red wines ; Soil ; tannins ; Tannins - analysis ; Vitis ; Weather ; Wine - analysis ; wine cultivars ; wine grapes ; wine quality ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2010-02, Vol.58 (4), p.2388-2397</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-3f0ef3f32506865633705130c61eb166551912a2853314632b86d16a3939fcc73</citedby><cites>FETCH-LOGICAL-a368t-3f0ef3f32506865633705130c61eb166551912a2853314632b86d16a3939fcc73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf903690v$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf903690v$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22453051$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20055443$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fanzone, Martín</creatorcontrib><creatorcontrib>Peña-Neira, Álvaro</creatorcontrib><creatorcontrib>Jofré, Viviana</creatorcontrib><creatorcontrib>Assof, Mariela</creatorcontrib><creatorcontrib>Zamora, Fernando</creatorcontrib><title>Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina)</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Malbec is a wine grape variety that is now mainly produced in Mendoza and considered to be the emblematic cultivar of Argentina. Forty-four phenolic compounds, including hydroxybenzoic and hydroxycinnamic acids and different flavonoids, were identified and quantified in 61 monovarietal Malbec wines from 11 geographical zones of Mendoza province, using a reversed phase high-performance liquid chromatography system coupled to a diode array detector (HPLC-DAD). Among non-flavonoids, gallic, cis-caftaric, trans-coutaric, and caffeic acids presented the higher concentrations in all of the samples, whereas trans-resveratrol glucoside was present at concentrations from 0.6 to 1.3 mg/L. For the flavonoids, (+)-catechin and (−)-epicatechin presented the higher concentrations among flavan-3-ols with a ratio (+)-catechin/(−)-epicatechin from 1.3 to 2.1. An astilbin derivative and quercetin presented the higher concentrations for flavonols, whereas malvidin-3-glucoside and its derivatives were the major anthocyanins. For the first time the phenolic composition of Malbec wines from Mendoza province has been characterized.</description><subject>Anthocyanins - analysis</subject><subject>Anticarcinogenic Agents - analysis</subject><subject>Antioxidants - analysis</subject><subject>Argentina</subject><subject>Biological and medical sciences</subject><subject>Chemical Composition of Foods/Feeds</subject><subject>Climate</subject><subject>Color</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Geography</subject><subject>Humans</subject><subject>Malbec wines</subject><subject>molecular weight</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>provenance</subject><subject>red wines</subject><subject>Soil</subject><subject>tannins</subject><subject>Tannins - analysis</subject><subject>Vitis</subject><subject>Weather</subject><subject>Wine - analysis</subject><subject>wine cultivars</subject><subject>wine grapes</subject><subject>wine quality</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkMFOGzEQhi0EgpBy4AVgLwg4bDtjx97dI4qAIkBFahHH1cSxwdHGDvYGqTw9Rglw4TSH-ebX_B9j-wg_ETj-mtkGhGrgZYMNUHIoJWK9yQaQl2UtFe6w3ZRmAFDLCrbZDgeQcjQSA3Z992R86Jwuxk8USfcmulfqXfBFsMUtdROjiwfnTSpsDPPi1vhpeKXiLoYX57UpTs7io_G983T6g21Z6pLZW88hu784_zf-Xd78ubwan92UJFTdl8KCscIKLkHVSiohKpAoQCs0E1RKSmyQE6-lEDhSgk9qNUVFohGN1boSQ3a8yl3E8Lw0qW_nLmnTdeRNWKa2ynfZh4JMnq5IHUNK0dh2Ed2c4v8WoX1X136qy-zBOnU5mZvpJ_nhKgNHa4CSps5G8tqlL46PpHgvMmSHK85SaOkxZub-L4fcEGvkWDVfSaRTOwvL6LOub156A9t2iBc</recordid><startdate>20100224</startdate><enddate>20100224</enddate><creator>Fanzone, Martín</creator><creator>Peña-Neira, Álvaro</creator><creator>Jofré, Viviana</creator><creator>Assof, Mariela</creator><creator>Zamora, Fernando</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100224</creationdate><title>Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina)</title><author>Fanzone, Martín ; Peña-Neira, Álvaro ; Jofré, Viviana ; Assof, Mariela ; Zamora, Fernando</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-3f0ef3f32506865633705130c61eb166551912a2853314632b86d16a3939fcc73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Anthocyanins - analysis</topic><topic>Anticarcinogenic Agents - analysis</topic><topic>Antioxidants - analysis</topic><topic>Argentina</topic><topic>Biological and medical sciences</topic><topic>Chemical Composition of Foods/Feeds</topic><topic>Climate</topic><topic>Color</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Geography</topic><topic>Humans</topic><topic>Malbec wines</topic><topic>molecular weight</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>provenance</topic><topic>red wines</topic><topic>Soil</topic><topic>tannins</topic><topic>Tannins - analysis</topic><topic>Vitis</topic><topic>Weather</topic><topic>Wine - analysis</topic><topic>wine cultivars</topic><topic>wine grapes</topic><topic>wine quality</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fanzone, Martín</creatorcontrib><creatorcontrib>Peña-Neira, Álvaro</creatorcontrib><creatorcontrib>Jofré, Viviana</creatorcontrib><creatorcontrib>Assof, Mariela</creatorcontrib><creatorcontrib>Zamora, Fernando</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fanzone, Martín</au><au>Peña-Neira, Álvaro</au><au>Jofré, Viviana</au><au>Assof, Mariela</au><au>Zamora, Fernando</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina)</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-02-24</date><risdate>2010</risdate><volume>58</volume><issue>4</issue><spage>2388</spage><epage>2397</epage><pages>2388-2397</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Malbec is a wine grape variety that is now mainly produced in Mendoza and considered to be the emblematic cultivar of Argentina. Forty-four phenolic compounds, including hydroxybenzoic and hydroxycinnamic acids and different flavonoids, were identified and quantified in 61 monovarietal Malbec wines from 11 geographical zones of Mendoza province, using a reversed phase high-performance liquid chromatography system coupled to a diode array detector (HPLC-DAD). Among non-flavonoids, gallic, cis-caftaric, trans-coutaric, and caffeic acids presented the higher concentrations in all of the samples, whereas trans-resveratrol glucoside was present at concentrations from 0.6 to 1.3 mg/L. For the flavonoids, (+)-catechin and (−)-epicatechin presented the higher concentrations among flavan-3-ols with a ratio (+)-catechin/(−)-epicatechin from 1.3 to 2.1. An astilbin derivative and quercetin presented the higher concentrations for flavonols, whereas malvidin-3-glucoside and its derivatives were the major anthocyanins. For the first time the phenolic composition of Malbec wines from Mendoza province has been characterized.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20055443</pmid><doi>10.1021/jf903690v</doi><tpages>10</tpages></addata></record> |
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| subjects | Anthocyanins - analysis Anticarcinogenic Agents - analysis Antioxidants - analysis Argentina Biological and medical sciences Chemical Composition of Foods/Feeds Climate Color Fermented food industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology Geography Humans Malbec wines molecular weight phenolic compounds Phenols - analysis provenance red wines Soil tannins Tannins - analysis Vitis Weather Wine - analysis wine cultivars wine grapes wine quality Wines and vinegars |
| title | Phenolic Characterization of Malbec Wines from Mendoza Province (Argentina) |
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