First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo

Abstract

The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chemical Industry.