Data supplements
Supplemental Data
Files in this Data Supplement:
- Supplemental Data -
Supplemental Table 1 Composition of reference standards evaluated by panelists for the sensory attributes aroma (A) and palate (P), which includes aftertaste (AT) characteristics. All standards were added to 30 mL NV Dry Red Cask bag-in-box wine unless otherwise noted.
Supplemental Figure 1 Characteristics of tannins in each wine (CAS13, Cabernet Sauvignon 2013; SHZ13, Shiraz 2013; SHZ14, Shiraz 2014; CAS14, Cabernet Sauvignon 2014) at 0, 9, and 18 mos bottle aging. (A) percent epigallocatechin subunits (%EG) and (B) percent epicatechin gallate subunits (%ECG). Results are presented as the mean of triplicate analysis on triplicate bottles of PreX, PostX, and 0.45-µm samples (27 values) ± one standard deviation.
Supplemental Figure 2 Color attributes of each wine (CAS13, Cabernet Sauvignon 2013; SHZ13, Shiraz 2013; SHZ14, Shiraz 2014; CAS14, Cabernet Sauvignon 2014) over 18 mos of bottle aging measured using Somers color measures and HPLC analysis. (A) total anthocyanins, (B) malvidin-3-glucoside (M3G), (C) malvidin-acetyl-glucoside (MAG), (D) malvidin-coumaroyl-glucoside (MCG), and (E) hue. Results are shown as the mean of duplicate analysis on triplicate bottles for PreX, PostX, and Post 0.45-µm samples for each wine (18 values) ± one standard deviation.
Supplemental Figure 3 Principal component analysis for the sensory attributes (aroma A, flavor F, texture, or appearance) of the selected wines at 18 mos, including samples pre- and post-crossflow and post-0.45 µm filtration.
- Supplemental Data -