Data supplements
Supplemental Table 1 Soil physical, structure, chemical, and nutritional properties obtained from soil pits (n = 3). ED, effective rooting depth; EC, soil profile electrical conductivity; SAR, sodium absorption ratio; ESP, exchangeable sodium percentage.
Supplemental Table 2 Attributes and detailed composition of the standards used during the training and formal evaluation sessions of the wines of the 2019 harvest.
Supplemental Table 3 Two sample independent t-tests showing trunk carbohydrate analysis from the 2019 and 2020 vintage (n = 3). Treatment means followed by the standard error of the mean. Different letters indicate significant differences between treatment groups. Significant p values (<0.05) are shown in bold fonts. TNC, total nonstructural carbohydrates.
Supplemental Table 4 Two-sample independent t-tests showing root density from ground penetrating radar scans (n = 4). Treatment means are followed by the standard error of the mean.
Supplemental Table 5 Two-way analysis of variance (ANOVA) with interaction showing mean separation and p values of descriptive sensory attributes of Zinfandel wines from the 2019 vintage assessed by a trained panel (n = 11). Main effects and interactions between selected ANOVA factors are presented.
Supplemental Figure 1 Evolution of the detailed chromatic characteristic in wines made from Young, Control, and Old vines as measured by the CIELab system during winemaking and aging of each treatment wine over two consecutive vintages (n = 3 in 2019; n = 4 in 2020). (A) and (B) L* (Lightness); (C) and (D) a* (red component); (E) and (F) b* (blue/yellow component); (G) and (H) Chroma; (I) and (J) Hue angle*. Different letters indicate significant differences for Tukey’s honest significant difference (p < 0.05). MLF, malolactic fermentation.