Table 2.

Pearson’s correlation coefficients (r) among different modalities of vine water status assessment and berry size and compositional traits for red cultivars.

		Ψpd	Ψstempre	Ψstempost	Ψstem
Berry weight	r	0.284	0.567	0.326	0.406
	Significance	0.000	0.000	0.000	0.000
	n	255	107	119	255
Total soluble solids	r	-0.199	-0.419	-0.453	-0.234
	Significance	0.001	0.000	0.000	0.000
	n	286	126	138	286
pH	r	-0.161	–0.218	0.002	–0.090
	Significance	0.024	0.055	0.989	0.208
	n	196	78	90	196
Titratable acidity	r	0.171	0.200	0.166	0.162
	Significance	0.005	0.040	0.072	0.008
	n	266	106	118	266
Malic acid	r	0.065	0.384	0.137	0.086
	Significance	0.536	0.040	0.479	0.411
	n	94	29	29	94
Tartaric acid	r	0.052	–0.128	0.187	0.082
	Significance	0.641	0.507	0.332	0.458
	n	84	29	29	84
Anthocyanins	r	–0.029	–0.027	0.413	–0.021
	Significance	0.796	0.914	0.079	0.852
	n	81	19	19	81
Total phenolics index	r	0.145	–0.276	0.254	0.140
	Significance	0.269	0.173	0.211	0.285
	n	60	26	26	60
Wine alcohol	r	–0.213	–0.140	–0.273	–0.189
	Significance	0.055	0.402	0.097	0.088
	n	82	38	38	82
Wine titratable acidity	r	0.168	0.313	0.172	0.187
	Significance	0.164	0.081	0.347	0.121
	n	70	32	32	70
Wine pH	r	0.003	-0.680	0.229	–0.101
	Significance	0.977	0.000	0.208	0.408
	n	70	32	32	70
Wine malic acid	r	–0.004	–0.144	–0.128	–0.046
	Significance	0.973	0.430	0.485	0.707
	n	70	32	32	70
Wine tartaric acid	r	0.050	-0.619	–0.156	–0.126
	Significance	0.720	0.001	0.445	0.364
	n	54	26	26	54
Wine anthocyanins	r	0.049	-0.434	–0.047	0.046
	Significance	0.676	0.013	0.800	0.693
	n	76	32	32	76
Wine total phenolics index	r	–0.061	-0.623	–0.265	–0.068
	Significance	0.604	0.000	0.143	0.562
	n	76	32	32	76

Significant correlations are shown in bold. Ψ_pd, pre-dawn leaf water potential; Ψ_stempre, pre-veraison midday stem water potential; Ψ_stempost, post-veraison midday stem water potential; Ψ_stem, midday stem water potential. Significance indicates the p-value for each correlation. n, number of data points.