Supplementary Information for Modeling grape taste and mouthfeel from chemical composition

Appendix A Chemicals 2 Chromatographic conditions 3 Appendix B Table S1. Detailed list of Tempranillo Samples employed in the study 5 Table S2. Detailed list of Garnacha Tinta Samples employed in the study. 6 Table S3. List of 23 terms used for descriptive analyis by rate-k-attributes method 7 Figure S1. Chromatograms derived from the UHPLC-MS/MS analysis of the mean degree of polymerization by phloroglucinol reaction…………………………………...8 Figure S2. Chromatograms derived from UHPLC-MS/MS analysis of anthocyanins…9 Figure S3. Chromatograms derived from the UHPLC-MS/MS analysis of low molecular weight polyphenols…………………………………......................................................10 Figure S4. Mean intensity scores of discriminant attributes among clusters scored by rate-k-attribute method for Tempranillo Tinto sample set. 11 Figure S5. Significant terms derived from rate-k-attributes method describing Garnacha Tinta clusters derived from sorting task. 12 Figure S6. Significant terms derived from rate-k-attributes method describing Garnacha clusters derived from rate-k-attributes. 13 Table S4. Average values (±sd) of chemical parameters evaluated in Tempranillo Tinto and Garnacha Tinta PFs. 14

Bibliographic Details

Main Authors:	Ferrero-del-Teso, Sara, Suárez, Alejandro, Ferreira, Chelo, Perenzoni, Daniele, Arapitsas, Panagiotis, Mattivi, Fulvio, Ferreira, Vicente, Fernández-Zurbano, Purificación, Sáenz-Navajas, María-Pilar
Other Authors:	Ferrero-del-Teso, Sara [0000-0001-9622-0427]
Format:	dataset biblioteca
Language:	English
Published:	Elsevier 2022
Online Access:	http://hdl.handle.net/10261/312320
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