Abstract
Phenolic compounds play a major role in red wine quality, affecting color, taste, mouthfeel, and aging potential. The objective of this research was to compare the phenolic composition of Malbec wines from California and Mendoza, Argentina, produced in 150 L volumes. Sixteen vineyards in California and 26 blocks in Mendoza were selected based on their uniformity and regional representativeness. Anthocyanins and low molecular weight phenolics were analyzed by HPLC at approximately six to nine months of aging. Malbec wines were compared using chemometrics on 33 phenolic components comprising individual anthocyanins, low molecular weight phenolics, and total phenolics by HPLC. The results demonstrate that Malbec wines produced in Mendoza have different phenolic profiles than those produced in California.
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