Data supplements
Supplemental Data
Files in this Data Supplement:
- Supplemental Data -
Table A Composition of wines made from grape groups a and b obtained from 2003 harvest with the addition of tannin in prefermentation after 6 months of aging.
Table B Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group a obtained from 2003 harvest with the addition of tannin in prefermentation after 6 months of aging.
Table C Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group b obtained from 2003 harvest with the addition of tannin in prefermentation after 6 months of aging.
Table D Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group a obtained from 2003 harvest with the addition of tannin in postfermentation after 6 months of aging.
Table E Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group b obtained from 2003 harvest with the addition of tannin in postfermentation after 6 months of aging.
Table F Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group a obtained from 2003 harvest with the addition of tannin in prefermentation and postfermentation after 6 months of aging.
Table G Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group b obtained from 2003 harvest with the addition of tannin in prefermentation and postfermentation after 6 months of aging.
Table H Composition of wines made from grape group c (1, 2, 3 levels of ripeness) obtained from 2004 harvest with the addition of tannin in prefermentation after 6 months of aging.
Table I Mean values and LSD (least significant difference) for phenolic compounds of wines made from grape group c (1, 2, 3 levels of ripeness) obtained from 2004 harvest with the addition of tannin in prefermentation after 6 months of aging.
Supplemental Figure 1 HPLC profiles of tannic acid (A), gallnut tannin (B), mixture of tannic acid and gallnut tannin (C), and gallic acid (D).
- Supplemental Data -