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Figure S1. Evolution of the total phenolic compounds, TPC (a), total anthocyanins, TA (b) and total condensed tannins, TCT (c) transfer ratio from grapes to wines, for the five grape varieties over the ripening process.

Figure S2. Regression plots between total phenolic compounds, TPC (a); total anthocyanins, TA (b); total condensed tannins, TCT (c) and colour intensity, CI (d) of the grape extracts and wines obtained from 5 grape varieties harvested at three different ripening stages along 2009 vintage.

Table S1. Values corresponding to the pulp ripening parameters of grapes at the three sampling dates

Table S2. Mean values (n=2) corresponding to the parameters of extracts at the three chosen sampling dates

Table S3. Correlation coefficients between the pulp ripening parameters and the phenolic ripening parameters measured on grapes

Table S4. Mean values (n=3) corresponding to the parameters of wines at the three chosen sampling dates

Table S5. Correlation coefficients between phenolic and chromatic parameters of grape extracts and wines

Table S6. Regression parameters of the models built for the calculation of the wine characteristics by the grape extract analysis (n=15)

FilenameFormatSizeDescription
IJFS_2784_sm_FigureS1-S2.doc42KSupporting info item
IJFS_2784_sm_TableS1-S4.doc147KSupporting info item
IJFS_2784_sm_TableS5-S6.doc49KSupporting info item

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