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ajgw12009-sup-0001-si.tif563K

Figure S1. Evolution of the percentage mol extension subunits of: (a) epigallocatechin, (b) catechin, (c) epicatechin and (d) epicatechin-3-O-gallate, at day 4, 7, 30, 50, 100, 300 and 540 (n = 3). Control: 10-day skin contact; extended maceration (EM): 30-day skin contact. †Approximate final ethanol content (% v/v) of each set of wines.

ajgw12009-sup-0002-si.tif524K

Figure S2. Evolution of the percentage mol terminal subunits of: (a) catechin, (b) epicatechin and (c) epicatechin-3-O-gallate, at day 4, 7, 30, 50, 100, 300 and 540 (n = 3). Control: 10-day skin contact; extended maceration (EM): 30-day skin contact. †Approximate final ethanol content (% v/v) of each set of wines.

ajgw12009-sup-0003-si.tif252K

Figure S3. Percentage mol extension and terminal subunits of skins and seed of the grapes at harvest (n = 3). †EtOH: approximate potential ethanol content (% v/v) of each vineyard block.

ajgw12009-sup-0004-si.tif304K

Figure S4. Percentage mol extension and terminal subunits of skins and seed recovered in the pomace after maceration (n = 3). †Approximate final ethanol content (% v/v) of each set of wines.

ajgw12009-sup-0005-si.tif199K

Figure S5. HPLC-DAD chromatograms registered at 280 nm after acid catalysis in excess of phloroglucinol on a) seeds at harvest, b) skins at harvest, c) wine at day 540, d) seed pomace and e) skin pomace. Peak assignment: (1) epigallocatechin-phloroglucinol adduct, (2) catechin-phloroglucinol adduct, (3) epicatechin-phloroglucinol adduct, (4) catechin, (5) epicatechin-gallate-phloroglucinol adduct, (6) epicatechin, (7) epicatechin-gallate.

ajgw12009-sup-0006-si.doc154K

Table S1. Degrees of freedom (d.f.) and F ratios from analysis of variance of trained panel evaluation (n = 14) of Merlot wine sensory attributes.

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