Effects of Berry Maturity and Wine Alcohol on Phenolic Content during Winemaking and Aging

Files in this Data Supplement:

• Supplemental Data -
  
  Supplemental Figure 1
  Tannin concentration of Syrah and Cabernet Sauvignon over accelerated-aging time period when grouped by fruit maturity and alcohol treatment. Mean values ± SEM (n = 9).
  
  Supplemental Figure 2
  Principle component analysis for Cabernet Sauvignon shows correlation between small polymeric pigment (SPP), anthocyanin, and maturity, and between alcohol, tannin, and large polymeric pigment (LPP). Total polymeric pigment (TPP) falls between both groups, while more closely relating to SPP.
  
  Supplemental Figure 3
  Principle component analysis confidence ellipses (95% confidence; p < 0.05) for each Cabernet Sauvignon maturity-alcohol treatment.
  
  Supplemental Table 1
  Maximum polymeric pigment formation by maturity and alcohol treatment for Syrah and Cabernet Sauvignon.