Table 8

Correlation among grape and wine variables (see Tables 3 and 6 for abbreviations).

	Wine color intensity	A^acet	A²⁰	A^SO2	TP_wine	Wine tannins
^aSum of grape anthocyanins identified and quantified by HPLC.
^bParameters calculated according to Saint-Criq et al. (1998).
, * indicate significant correlation at the 95 and 99% confidence level, respectively.
Grape anthocyanins^a (mg/kg)	0.62*	0.03	−0.08	−0.25	−0.39	−0.48
ApH1^b	0.64*	0.25	0.14	−0.01	−0.24	−0.60*
ApH3.6^b	0.69**	0.86**	0.87**	0.85**	0.68**	0.10
EI^b	−0.22	−0.67**	−0.77**	−0.88**	−0.92**	−0.63*
SMI^b	−0.64**	−0.53*	−0.41	−0.23	0.11	0.69**
Total phenols (pH 3.6)^b	0.04	0.34	0.47	0.63*	0.81**	0.77**
Skin tannins (mg/kg)	0.21	−0.25	−0.34	−0.45	−0.44	−0.11
Seed tannins (mg/kg)	0.05	0.15	0.28	0.43	0.71**	0.90**