Variability of Tempranillo grape composition in the Rioja DOCa (Spain) related to soil and climatic characteristics.

Acidity and anthocyanin concentrations were affected by temperature and by precipitation recorded in different time periods throughout the growing cycle. The increase in temperature in earlier stages reduced the total acidity and increased the total polyphenols, while an increase in temperature during the ripening period produced a decrease in total acidity, malic acid, and anthocyanin concentration, and a lower ratio between anthocyanins and sugars. The plots located in soils with higher soil water availability presented higher acidity and lower anthocyanin concentrations. © 2018 Society of Chemical Industry.