How Blending Affects the Sensory and Chemical Properties of Red Wine

Supplemental Data

Files in this Data Supplement:

• Supplemental Data -
  
  Supplemental Table 1 -- Summary of F values from the ANOVA carried out on the descriptive analysis data using all three main effects and all two-way interactions in a fixed-effect model at p < 0.05.
  
  Supplemental Table 2 -- Overall means and Fisher's least significant difference (LSD) for the significant HS-SPME-GC-MS compounds
  (p < 0.05).
  
  Supplemental Table 3 -- Summary of F values from the ANOVA carried out on the relative areas of 60 selected compounds from the HS-SPME-GC-MS data using all two main effects in a fixed-effect model at p < 0.05.
  
  Supplemental Table 4 -- Summary of F values from the ANOVA carried out on the anthocyanins, Fe-reactive phenols, total phenols, titratable acidity, volatile acidity, and pH using all two main effects (wine W, replication R) in a fixed-effect model at p < 0.05.