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FilenameFormatSizeDescription
ijfs12253-sup-0001-TableS1.docWord document69KTable S1. Analytical parameters of wines from different geographical regions of Chile.
ijfs12253-sup-0002-TableS2.docWord document55KTable S2. Proanthocyanidin concentration in wines quantified by four analytical methods.
ijfs12253-sup-0003-TableS3.docWord document32KTable S3. Influence of the (+)-catechin or (_)-epicatechin monomer utilised in the calibration curve for the methylcellulose and protein precipitation methods.
ijfs12253-sup-0004-figS1-S3.docWord document103K

Figure S1. Relationship between the proanthocyanidin concentrations in red wines measured by the Bate-Smith assay and the concentrations determined by methylcellulose precipitation, protein precipitation and vanillin assay against Bate-Smith assay. CE: (+)-catechin equivalent.

Figure S2. Relationship between the methylcellulose and protein precipitation measurements of the proanthocyanidin concentrations in red wines. CE: (+)-catechin equivalent.

Figure S3. Relationship between the perceived astringency measured by the Bate-Smith assay and the vanillin assay in red wines. CE: (+)-catechin equivalent.

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