Table 2.
Comparison of metabolites of Shiraz (Sh) vs. Cabernet Sauvignon (Cs) in the 35 and 25 °C treatments. Only metabolites that were significantly different between the cultivars in at least one of the treatments are presented. Values are the fold change of mean metabolic content (n = 12) in Cs compared with in Sh. Bolded values represent significant differences between the treatments.
| Metabolite | Cs/Sh 35 | Cs/Sh 25 |
|---|---|---|
| Amino acids | ||
| Butanoate 2,4-dihydroxy | 1.34 | 1.38 |
| Glu | 1.25 | 1.45 |
| Organic acid | ||
| Maleate | 0.63 | 0.67 |
| Malate | 0.32 | 0.50 |
| Phosphorate | 1.23 | 1.51 |
| Glutarate | 0.81 | 1.11 |
| 4-hydroxy cis-cinnamic acid | 1.43 | 1.26 |
| Quinate | 0.58 | 0.33 |
| 5-caffeoyl trans-quinate | 33.83 | 13.65 |
| Threonate | 0.45 | 0.37 |
| Ascorbate | 1.24 | 1.11 |
| Glucuronate | 0.52 | 0.41 |
| Galactonate | 0.70 | 0.75 |
| Caffeate | 0.99 | 0.82 |
| Others | ||
| catechin | 0.50 | 0.87 |
| Epigallocatechin | 1.49 | 2.37 |
| Epicatechin | 0.60 | 0.93 |
| Sugars | ||
| Glucose | 0.71 | 0.68 |
| Raffinose | 0.56 | 0.97 |
| Xylose | 0.74 | 0.72 |
| Lyxose | 0.84 | 0.81 |
| Ribulose | 1.92 | 1.61 |