Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

•CM wines presented higher total content of aromatic esters and acetates.•CM wines showed higher polyphenol content and ionization and polymerization rates.•CM wines had higher antioxidant activity.•Vitisins A and B and coumaroyl derivatives of anthocyanins were increased by CM process.