Prediction of red wine colour and phenolic parameters from the analysis of its grape extract
Version of Record online: 27 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2569–2575, December 2011
How to Cite
Fragoso, S., Guasch, J., Aceña, L., Mestres, M. and Busto, O. (2011), Prediction of red wine colour and phenolic parameters from the analysis of its grape extract. International Journal of Food Science & Technology, 46: 2569–2575. doi: 10.1111/j.1365-2621.2011.02784.x
- Issue online: 14 NOV 2011
- Version of Record online: 27 OCT 2011
- (Received 20 March 2011; Accepted in revised form 1 August 2011)
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)
|IJFS_2784_sm_FigureS1-S2.doc||42K||Supporting info item|
|IJFS_2784_sm_TableS1-S4.doc||147K||Supporting info item|
|IJFS_2784_sm_TableS5-S6.doc||49K||Supporting info item|
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