Temperature and Cap Management Effects on the Chemical, Phenolic, and Chromatic Composition of Pinot noir Wines from the Central Coast of California

Supplemental Table 1  One-way analysis of variance of individual treatments of fermentation temperature and cap management regime on the basic chemical composition of Pinot noir wines at bottling. Average values of three tank replicates (n = 3). Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

Supplemental Table 2  One-way analysis of variance of individual treatments of fermentation temperature and cap management regime on microbial populations expressed in cells/mL of Pinot noir wines at the end of the maceration period. When appropriate, results are present in log (10) scale. Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs

Supplemental Table 3  Two-way analysis of variance separating the effects of fermentation temperature and cap management regime on the phenolic composition of Pinot noir wines after one year of bottle aging. Mv-3-gl., malvidin-3-glucoside equivalents; SPP, small polymeric pigments; LPP, large polymeric pigments; TPP, total polymeric pigments; CE, catechin equivalents; Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

Supplemental Table 4  Two-way analysis of variance separating the effects of fermentation temperature and cap management regime on the detailed anthocyanin composition of Pinot noir wines after one year of bottle aging. Mv-3-gl., malvidin-3-glucoside equivalents; Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

Supplemental Table 5  Two-way analysis of variance separating the effects of fermentation temperature and cap management regime on the detailed flavonol composition of Pinot noir wines after one year of bottle aging. Qc-3-gl., quercetin-3-glucoside equivalents; Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

Supplemental Table 6   One-way analysis of variance of individual treatments of fermentation temperature and cap management regime on the detailed tannin composition of Pinot noir wines after three months of bottle aging. EE, epicatechin equivalents; Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

Supplemental Table 7  Two-way analysis of variance separating the effects of fermentation temperature and cap management regime on CIELab color parameters of Pinot noir wines after one year of bottle aging. Results expressed in CIELab units. Cold, targeting an average fermentation temperature of 12°C; Cold/Hot, fermentation temperatures of 12°C from day 0 to 7 and of 26°C from day 8 to 14; Hot, targeting an average fermentation temperature of 26°C throughout; PD, two punch-downs per day; No PD, no punch-downs.

• SupplementalData.pdf