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Wine Lab Association:

Influence of Polyphenol levels on the perception of aroma in Vitis vinifera cv. Malbec wine : The Perrin family digs deep into the Southern Rhône

Goldner, MC; Lira, PD; van Baren, C; Bandoni,A.

ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.

Sensory characterisation, Malbec wine, SPME-GC-MS, polyphenol, principal component analysis

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