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Abstract  A collection of 143 plants arising from crosses from Monastrell × Cabernet Sauvignon is available in our orchards. A 3-year study enabled us to identify the differences between the different plants. In 2005, we had studied the anthocyanin profile and color characteristics of the most promising hybrids as a part of a project to select those plants showing the most interesting enological characteristics. Differences in the anthocyanin profile were observed between Monastrell and Cabernet Sauvignon grapes, the hybrids showing, in general, an anthocyanin profile intermediate between these two varieties, although closer to that of Cabernet Sauvignon grapes. To the best of our knowledge, this is the first work to study how the anthocyanin profile of two premium Vitis vinifera varieties is inherited by the resulting hybrid plants. [ABSTRACT FROM AUTHOR]

Abstract  Micro-oxygenation (MOX) was applied to a red wine for 5 months following the end of alcoholic fermentation and then both a non-oxygenated control wine and the micro-oxygenated wine were matured in oak barrels or bottles. The concentration of anthocyanin and anthocyanin-derived compounds and the chromatic characteristics of the control and micro-oxygenated wines after the maturation period were studied. Anthocyanin and anthocyanin-derived compounds composition were determined by liquid chromatography-mass spectrometry; and, together with monomeric anthocyanins, compounds including direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins were identified. The results showed that the improvements in the chromatic characteristics obtained by applying the MOX technique to Monastrell wines were maintained after an aging period in bottle or barrel. The color intensity of wines increased during maturation in oak barrels, whereas the color of the bottled wines decreased, although MOX wines always showed higher color intensity than the respective control wines. Bottled wines also showed a higher increase in tint and a lower quantity of compounds resistant to SO2discoloration than oak matured wines, indicating that the formation of these compounds is favored by the oxidative conditions in oak barrels. [ABSTRACT FROM AUTHOR]