Table 1.

Empirical models describing the relationships between the average temperature during the October to February period and maturity dates [22°Brix total soluble solids (TSS)]. Note that the dates are counted from 1 January

		Model coefficients, and standard errors (in parentheses)
Variety	Modelsc	a	b	Adj_r 2
Cabernet Sauvignon	y = a  ×  x b	62.55 ** (11.63)	−2.49 *** (0.17)	0.94
Shiraz	y = a  ×  x b	79.58 * (22.6)	−2.72 ** (0.26)	0.92
Chardonnay	y = a  × x +  b	−5.39 *** (0.53)	19.85 ** (1.56)	0.88

* P < 0.01, ** P < 0.001, *** P < 0.0001

^c y = day of year when berries reach 22°Brix TSS maturity, x = October to February average temperature (°C). Both x and y are in natural log-scale