Tempranillo wines

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

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... 

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. 

Cynkar, W, Damberg, R., Smith, P, and Cozzolino, D. (2010) Classification of tempranillo wines according to geographic origin combination of mass spectrometry based electronic nose and chemometrics. Anal Chim. Acta, 660, 227-231. 

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. 

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). 

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). 

L6pez de Lerma, N. Peinado, R. A. (2011). Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes Effect on wine composition. International Journal of Food Microbiology, Vol.145, No.l, 0anuary 2011), pp.342-348, ISSN 0168-1605... 

Gonzalez-Arenzana, L., Santamaria, P, Lopez, R., Tenorio, C., Lopez-Alfaro, I. (2012). Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from La Rioja (Spain). Scientific World Journal, 2012, 796327. 

Vitisin B pigments are another minor group of pyranoanthocyanins that show no substituent on the pyranic D-ring (Bakker Timberlake, 1997). These pigments were described to result from the direct reaction between anthocyanins and acetaldehyde. However, there is no consensus on this matter because that reaction is very difficult to occur in model wine conditions and the mechanism involved is not fully understood. Morata et al. (2007) have observed that the addition of acetaldehyde (200 mg L ) to a young red wine (cv. Tempranillo) led to the production of fivefold amounts of vitisin B after 4 weeks with control wines (Morata et al, 2007). 

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