Tempranillo

RELATIVE AMOUNT OF EIGHT ANTHOCYANINS IN FOUR TEMPRANILLO WINES (VINTAGE 1999) DURING THEIR AGEING IN OAK BARRELS (O) OR IN STAINLESS STEEL TANKS (S)... 

Esteban, M.A., Villanueva, M.J., and Lissarrague, J.R., Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo ( Vitis vinifera L) grape berries during... 

On the other hand, the terpene content was not consistently affected by MOX, the only differences being a higher initial level of citronellol in the Tempranillo wine, which disappeared after MLF, and more geraniol in the MOX Cabernet Sauvignon wine after 4 months, but this became lower after 8 months of aging. Some higher initial concentrations of ethyl... 

TABLE 4.4 Concentrations of selected volatile compounds prior to malo-lactic fermentation in Cabernet Sauvignon and Tempranillo wines data from Hernandez-Orte... 

Hebrero, E. Santosbuelga, C. Rivasgonzalo, J.C. 1988. High-performance liquid chromatography diode array spectroscopy identification of anthocyanins of Vitis vinifera variety tempranillo. Am. J. Enol. Vitic. 39 227-233. 

Ayestaran, B., Guadalupe, Z., Leon, D. (2004). Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process. Anal. Chim. Acta, 513, 29-39. 

Monagas, M., Martfn-Alvarez, P.J., Gomez-Cordoves, C., Bartolome, B. (2007). Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation. LWT-Food Sci. Technol, 40, 107-115. 

Monagas, M., Nunez, V., Bartolome, B. and Gomez-Cordoves, C. (2003) Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Souvignon wines produced in Spain, Am. J. Enol. Vitic., 54(3), 163-169. 

Lopez, R., Ezpeleta, E., Sanchez, I., Cacho, J., and Ferreira, V. (2004). Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 88, 95-103. 

TABLE 6.9. Non-anthocyanin Phenolic Compounds Identified by LC/ESI-MS in Wines from Different Vitis Yinifera Varieties (Tempranillo, Garciano, Cabernet Sauvignon, Merlot) with their Principal MS Fragments and the Maximum Absorption Wavelengths of UV-vis Spectra2... 

In method D, the TFA percentage of solvent is kept low to limit formation of ionic pairs that may decrease MS sensibility. Table 6.16 reports the compounds identified in three different wines (Graciano, Tempranillo, and Cabernet Sauvignon) using Method A in Table 6.15, and Table 6.17 reports the compounds detected in a Primitivo wine by using Method D. 

TABLE 6.16. Anthocyanins and Their Derivatives Identified by LC/ESI-MS in Graciano, Tempranillo, and Cabernet Sauvignon Wines by Performing Analysis with Method A Reported in Table 6.15"... 

Recently, in Tempranillo aged wines several oligomeric pigments of the F-A-A+ type were identified and characterized by ESI/MS". The compounds are reported in Table 6.20. Possible structures proposed for species M+ at m/z 1273 are reported in Fig. 6.30 (Alcade-Eon et al., 2007). 

TABLE 6.20. Molecular and Fragment Ions of the Flavanol-Anthocyanin-Anthocyanin (F-A-A+) Trimers Identified in Tempranillo Aged Wines2... 

The synthesis of pigments derived from anthocyanins in wines made from the Graciano, Tempranillo and Cabernet Sauvignon varieties. 

The anthocyanin HPLC chromatograms corresponding to Graciano, Tempranillo and Cabernet Sauvignon wines after 12 months in bottle, are illustrated in Figure 7 (a, b and c, respectively). 

GRA= Graciano TEM= Tempranillo CS= Cabernet Sauvignon. ta = retention time. detected. - not detected. (Monagas et a/.,2003). 

Noir, Grenache and Tempranillo have a high concentration of tannins in the seeds. Perfectly ripe Cabernet Sauvignon, on the other hand, has very little—less than Merlot. 

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