## 3 Results and Discussion
### Individual Anthocyanins  
Table 4 shows the concentrations of the individual anthocyanins in mg/L. The three mayor anthocyanins were malvidin 3-glucoside (M3G), malvidin 3-transcumaroylglucoside (M3 tCG) and malvidin 3-acetylglucoside (M3 AG), as previously described for Tempranillo wines [50]. The RW wine presented the highest concentrations of individual anthocyanins, with significant differences when compared to the rest of wines.  
There were few differences between the sweet wines, probably due to the effect of the ultrasound. SL25 reached 75%, SL50 reached 73% and SL75 69%, with respect to the RW wine. The anthocyanin alvalidin 3-glucose in the SL25 wine reached 81%, 74% in SL50, but in SL75 it did not exceed 69% with respect to the RW wine. As for malvidin 3-transcumaroylglucoside, it did not reach beyond 65% of the RW level despite the application of ultrasound, with 64% in SL25, 53% in SL50 and 48% in SL75.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Wine** & **M3G** & **M3 AG** & **M3 tCG** \\ \hline RW & 197.28 \(\pm\) 13.6 \({}^{\text{a}}\) & 11.96 \(\pm\) 1.61 \({}^{\text{a}}\) & 38.48 \(\pm\) 2.92 \({}^{\text{a}}\) \\ SL25 & 159.24 \(\pm\) 10.13 \({}^{\text{b}}\) & 9.01 \(\pm\) 1.30 \({}^{\text{b}}\) & 24.58 \(\pm\) 1.76 \({}^{\text{b}}\) \\ SL50 & 146.7 \(\pm\) 11.21 \({}^{\text{b}}\) & 8.68 \(\pm\) 1.22 \({}^{\text{b}}\) & 20.37 \(\pm\) 2.7 \({}^{\text{c}}\) \\ SL75 & 135.06 \(\pm\) 9.02 \({}^{\text{c}}\) & 8.3 \(\pm\) 0.87 \({}^{\text{b}}\) & 18.33 \(\pm\) 2.03 \({}^{\text{c}}\) \\ \hline \hline \end{tabular} Mean value and standard deviation (x \(\pm\) SD) (\(n\) = 3). Different superscripts (a, b, c) in the same column indicate statistical differences (\(p<\) 0.05) according to the Student-Newman–Keuls test.  
\end{table}
Table 4: Concentration of individual anthocyanins in Tempranillo wines expressed in mg/L: M3G: malvidin 3-glucose, M3 AG: malvidin 3-acetylglucoside and M3 tCG: malvidin 3-transcumaroylglucoside.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Wine** & **Total Phenolic Compounds (mg/L)** & **Total Anthocyanins (mg/L)** \\ \hline RW & 2263 \(\pm\) 35.5 \({}^{\text{a}}\) & 561 \(\pm\) 1.4 \({}^{\text{a}}\) \\ SL25 & 2086 \(\pm\) 26.8 \({}^{\text{b}}\) & 369 \(\pm\) 11.0 \({}^{\text{b}}\) \\ SL50 & 2005 \(\pm\) 21.5 \({}^{\text{b}}\) & 326 \(\pm\) 6.1 \({}^{\text{b}}\) \\ SL75 & 1786 \(\pm\) 11.4 \({}^{\text{c}}\) & 305 \(\pm\) 12.1 \({}^{\text{c}}\) \\ \hline \hline \end{tabular} Mean value and standard deviation (x \(\pm\) SD) (\(n\) = 3). Different superscripts (a, b, c) in the same column indicate statistical differences (\(p<\) 0.05) according to the Student-Newman–Keuls test.  
\end{table}
Table 3: Concentration of total phenolic compounds and anthocyanins in the Tempranillo wines produced.  
Therefore, SL25 differed significantly from SL75 with respect to the anthocyanins malvidin 3-glucoside and malvidin 3-transcumaroylglucoside.  
On the other hand, SL50 had intermediate values between SL25 and SL75 presenting only a remarkable difference with SL25 with regard to M3 tCG. The SL50 and SL75 wines proved to be very similar with respect to their anthocyanin contents, which clearly agreed with their absorbance trends at 520 nm. The wine with the highest absorbance at 520 nm was RW, with a more intense color and higher anthocyanin concentration while the sweet wines registered a lower absorbance and lower anthocyanin concentrations accompanied by a less intense color.