Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
Análisis multivariante de datos sensoriales de Vitis vinifera L. cv. Graciano durante la maduración. Correlación con la composición fenólica del hollejo

Figures & data

Figure 1. Representation of the grape skin samples in the score plot (a) and the variables in the loadings plot (b) on the plane defined by the first and second principal components.

Figura 1. Representación de las muestras de hollejo en el diagrama de puntuaciones (a) y de las variables en el diagrama de cargas (b) en el plano definido por el primer y segundo componente principal.

Supplementary Table 1. Phenolic composition of grape skins (mg g⁻¹ of grape skins).
Tabla adicional 1. Composición fenólica de los hollejos (mg g⁻¹ de hollejo).

Vintage	Vineyard	Date	Samples	Mon	Dim	PD	HB	HC	Ant	Flavo
2008	V	1	V1	0.31	0.16	1.00	0.06	0.17	0.25	0.77
		2	V2	0.36	0.29	1.14	0.09	0.33	1.70	1.02
		3	V3	0.33	0.27	0.70	0.08	0.23	3.53	0.99
		4	V4	0.40	0.40	1.27	0.10	0.33	4.98	1.06
		5	V5	0.54	0.58	0.98	0.09	0.36	6.01	1.25
		6	V6	0.35	0.54	1.31	0.11	0.30	6.93	1.26
	7	V7	0.29	0.23	0.68	0.08	0.20	6.18	1.11
	Z	1	Z1	0.25	0.06	0.39	0.13	0.12	0.24	0.76
		2	Z2	0.23	0.14	0.82	0.08	0.18	1.10	0.82
		3	Z3	0.11	0.19	1.03	0.02	0.09	2.19	0.66
		4	Z4	0.11	0.10	0.20	0.02	0.08	1.94	0.54
		5	Z5	0.20	0.34	1.07	0.04	0.20	2.75	0.98
		6	Z6	0.24	0.24	1.28	0.08	0.45	2.11	1.14
	7	Z7	0.20	0.27	1.15	0.07	0.55	2.57	1.34
	8	Z8	0.29	0.23	0.68	0.08	0.24	3.31	1.20
2009	V	1	2V1	0.19	0.14	3.90	0.19	0.57	4.62	1.51
		2	2V2	0.18	0.08	2.74	0.13	0.22	5.82	1.34
		3	2V3	0.23	0.15	4.39	0.15	0.39	7.97	1.70
		4	2V4	0.18	0.10	3.18	0.10	0.29	5.84	1.41
		5	2V5	0.20	0.24	4.77	0.12	0.26	11.14	1.63
		6	2V6	0.24	0.49	5.97	0.16	0.45	8.25	1.75
	Z	1	2Z1	0.25	0.12	4.13	0.17	0.38	2.68	1.34
		2	2Z2	0.34	0.14	5.14	0.17	0.47	4.98	1.63
		3	2Z3	0.18	0.09	3.07	0.08	0.34	4.01	1.61
		4	2Z4	0.20	0.12	4.17	0.14	0.27	4.60	1.22
		5	2Z5	0.27	0.25	6.41	0.23	0.38	4.65	1.42
		6	2Z6	0.27	0.25	6.41	0.23	0.42	7.00	1.71
		7	2Z7	0.27	0.25	6.41	0.23	0.42	6.26	1.63
Note: Flavan-3-ols (Mon, monomers; Dim, dimers); PD, prodelphinidins; HB, hydroxybenzoic acids; HC, hydroxycinnamic acids; Ant, anthocyanins; Flavo, flavonols.
Note: Flavan-3-oles (Mon, monómeros; Dim, dímeros); PD, prodelfinidinas; HB, ácidos hidroxibenzoicos; HC, ácidos hidroxicinámicos; Ant, antocianos; Flavo, flavonoles.

Supplementary Figure 1. Sensory analysis of grape skins during ripeness. Skin dilaceration (Dil), tannic intensity (TI), astringency (A), acidity (Ac), aroma intensity (AI), dryness (D) and type of aroma (Ar).

Figura adicional 1. Análisis sensorial de los hollejos de uva durante la maduración. Facilidad de dilaceración (Dil), intensidad tánica (TI), astringencia (A), acidez (Ac), intensidad de aroma (AI), sequedad (D) y tipo de aroma (Ar).

Supplementary Figure 2. Bar diagrams of the scores in the first (a) and the second (b) principal components.

Figura adicional 2. Diagrama de barras de las puntuaciones del primer (a) y del segundo (b) componente principal.