Aging of malbec wines from Mendoza and California: Evolution of volatile composition

Abstract

Background and goals The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enology industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California. Methods and key findings Wines from Mendoza and California were obtained under standardized conditions. Determination of volatile profiles was carried out on young wines by gas chromatography-mass spectrometry and, subsequently, after seven years of aging. The effect of time and region on volatile profiles was investigated. The aging time showed a significant effect on the aromatic composition. While the profiles obtained after seven years were less diverse than at bottling, they retained a significant number of desirable volatile compounds. Additionally, the volatile profiles of the aged wines still permitted differentiation of samples by region of origin. Conclusions and significance The information obtained enabled us to assess the evolution of aromatic profiles during bottle aging of Malbec wines from Mendoza and California, and could be useful in decision-making regarding the blending, marketing, and storage of these wines.