Phenolic compounds play a major role in red wine quality, affecting color, taste and mouth feel as well as aging potential. The objective of this research was to compare the phenolic composition of Malbec wines from California and Mendoza, Argentina, made in the 150L volumes. Sixteen vineyards in California and twenty-six blocks in Mendoza were selected based on their uniformity and regional representativeness. Anthocyanins and low molecular weight phenolics (LMWP) were analyzed by HPLC at approximately six to nine months of aging. These Malbec wines were discriminated using chemometrics on thirty three phenolic components comprising individual anthocyanins, low molecular weight phenolics and total phenolics by HPLC. These differences suggest that Malbec wines with different phenolic profiles are produced in Mendoza and California.
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