Phenolic Composition and Sensory Properties of Bonarda Wines from Mendoza Province (Argentina)
Federico Casassa, Martin Fanzone,* Ignacio
Coronado, Alvaro Peña Neira, Santiago E. Sari, Maria E. Palazzo,
Viviana P. Jofré, and Anibal A. Catania
*Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Mendoza, Instituto Nacional de Tecnología Agropecuaria, San Martín 3853, M5528AHB, Luján de Cuyo, Mendoza, Argentina 5507, Argentina (email@example.com)
Bonarda (Vitis vinifera L.), also known as Corbeau, is the second most planted variety after Malbec in Argentina. Bonarda is widely distributed in different regions of Argentina, with about 84% of its total acreage concentrated in Mendoza. Despite its economic importance, there is currently no information about the chemical and sensory composition of Bonarda wines grown under different agro-ecological conditions. This study characterizes the phenolic composition and sensory properties of Bonarda wines from different viticultural regions of Mendoza, Argentina. During the 2016 season, grapes from 16 viticultural locations (A to P) were harvested in triplicate and made into wine in 30 L food-grade plastic fermenters. Wines were analyzed for basic chemistry (titratable acidity, pH, and Brix) and for phenolic composition and color parameters. Additionally, a descriptive sensory analysis was performed with 10 panelists in four sessions, and eight attributes were established: color intensity, violet hue, fruity, eucalyptus, herbaceous, astringency, bitterness, and acidity. A principal component analysis including chemical and sensory variables indicated a clear effect of the agro-ecological conditions in each of these 16 locations on Bonarda wines. Luján de Cuyo (L) and Maipú (K) Bonarda wines showed higher phenolic potential, due to relatively higher concentrations of tannins and anthocyanins, and were described as more astringent and with higher color intensity than Bonarda wines from the other regions. Bonarda wines from Tupungato (M) and Lavalle (B) were characterized as being higher in perceived acidity, eucalyptus-like character, and fruity aromas and as having an intense violet hue. Bonarda wines from the northeastern and south regions of Mendoza showed lower levels of tannins and anthocyanins, less color, and a more pronounced herbaceous character. These preliminary results will be complemented by the study of individual phenolics (flavonoids and non-flavonoids), aroma compounds, and polysaccharides.
Funding Support: Instituto Nacional de Tecnología Agropecuaria (INTA) and Corporación Vitivinícola Argentina (COVIAR)