Article Figures & Data
Additional Files
Supplemental Table 1 Effect of harvest technology on Ontario Cabernet franc aroma compounds, 2017. Concentrations are in µg/L unless otherwise specified.
Supplemental Table 2 Effect of harvest technology on Ontario Cabernet franc aroma compounds, 2018. Concentrations are in µg/L unless otherwise specified.
Supplemental Table 3 Effect of harvest technology on Ontario Cabernet franc aroma compounds, 2019. Concentrations are in µg/L unless otherwise specified.
Supplemental Table 4 Basic wine composition variables of Ontario Cabernet franc wines with different harvest strategies, 2017 to 2019. TA, titratable acidity.
Supplemental Table 5 Basic wine composition variables of Ontario Cabernet franc and Cabernet Sauvignon wines with frost treatments, 2018 to 2019. TA, titratable acidity.
Supplemental Figure 1 Effect of killing frost on wine composition of Ontario Cabernet franc (CF) and Cabernet Sauvignon (CS), 2018. IPMP, isopropyl methoxypyrazine. *, **, NS: significant at p < 0.05, 0.01, or not significant, respectively.
Supplemental Figure 2 Effect of killing frost on wine composition of Ontario Cabernet franc (CF) and Cabernet Sauvignon (CS), 2019. *, **, ***, NS: significant at p < 0.05, 0.01, 0.001, or not significant, respectively.