PT - JOURNAL ARTICLE AU - Fernando Buscema AU - Roger B. Boulton TI - Phenolic Composition of Malbec: A Comparative Study of Research-Scale Wines between Argentina and the United States AID - 10.5344/ajev.2014.14006 DP - 2014 Oct 30 TA - American Journal of Enology and Viticulture PG - ajev.2014.14006 4099 - http://www.ajevonline.org/content/early/2014/10/22/ajev.2014.14006.short 4100 - http://www.ajevonline.org/content/early/2014/10/22/ajev.2014.14006.full AB - 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.