. 2018 Jun 6;23(6):1372. doi: 10.3390/molecules23061372

Table 3.

Pearson test correlation coefficients (r) among the oenological parameters of Pinot meunier grape juices and base wines (p < 0.05).

Parameters		Grape Juices												Base wines
Parameters		pH	TA (g/L H₂SO₄)	MA (g/L)	TartA (g/L)	Sugars (g/L)	PAC (% v/v)	Grape berry MD	K⁺ (mg/L)	Ca⁺⁺ (mg/L)	YAN (mg/L)	NH₄⁺ (mg/L)	α-NH₂ (mg/L)	pH	TA (g/L H₂SO₄)	MA (g/L)	TartA (g/L)	K⁺ (mg/L)	Ca⁺⁺ (mg/L)	α-NH₂ (mg/L)	Prot Content (mg/L eq. BSA)	Prot Content (mg/L eq. 50 kDa marker)	Foamability (mm)
Grape juices	pH	1
	TA (g/L H₂SO₄)	−0.995	1															r > 0.95 : significant positive correlation			r < −0.95 : significant negative correlation
	TA (g/L H₂SO₄)	−0.999	1															r > 0.95 : significant positive correlation			r < −0.95 : significant negative correlation
	MA (g/L)	−0.997	0.984	1														0.95 > r > 0.80 : high positive correlation			‒0.95 < r < −0.80 : high negative correlation
	MA (g/L)	−0.989	0.996	1														0.95 > r > 0.80 : high positive correlation			‒0.95 < r < −0.80 : high negative correlation
	TartA (g/L)	−0.132	0.231	0.056	1
	TartA (g/L)	−0.176	0.123	0.029	1
	Sugars (g/L)	0.901	−0.853	−0.932	0.311	1
	Sugars (g/L)	0.942	−0.959	−0.981	0.165	1
	PAC (% v/v)	0.893	−0.844	−0.925	0.327	1.000	1
	PAC (% v/v)	0.941	−0.958	−0.981	0.167	1.000	1
	Grapeberry MD	0.991	−0.973	−0.998	0.000	0.950	0.945	1
	Grapeberry MD	0.984	−0.992	−1.000	0.000	0.986	0.986	1
	K⁺ (mg/L)	0.523	−0.435	−0.587	0.776	0.841	0.850	0.631	1
	K⁺ (mg/L)	0.976	−0.963	−0.933	−0.387	0.846	0.845	0.922	1
	Ca⁺⁺ (mg/L)	−0.890	0.931	0.852	0.569	−0.604	−0.590	−0.822	−0.077	1
	Ca⁺⁺ (mg/L)	−0.956	0.939	0.903	0.457	−0.802	−0.801	−0.890	−0.997	1
	YAN (mg/L)	0.355	−0.259	−0.425	0.880	0.725	0.737	0.475	0.982	0.110	1
	YAN (mg/L)	0.760	−0.794	−0.847	0.506	0.934	0.935	0.862	0.600	−0.536	1
	NH₄⁺ (mg/L)	−0.050	0.151	−0.026	0.997	0.388	0.404	0.082	0.825	0.500	0.916	1
	NH₄⁺ (mg/L)	0.518	−0.564	−0.639	0.750	0.776	0.777	0.661	0.320	−0.246	0.950	1
	α−NH₂ (mg/L)	0.573	−0.487	−0.634	0.737	0.872	0.880	0.676	0.998	−0.136	0.970	0.790	1
	α−NH₂ (mg/L)	0.849	−0.876	−0.917	0.371	0.977	0.978	0.929	0.713	−0.657	0.989	0.892	1
Base wines	pH	0.893	−0.844	−0.925	0.327	1.000	1.000	0.945	0.850	−0.590	0.737	0.404	0.880	1
	pH	0.893	−0.916	−0.949	0.286	0.992	0.993	0.958	0.773	−0.722	0.971	0.848	0.996	1
	TA (g/LH₂SO₄)	−1.000	0.994	0.998	0.126	−0.904	−0.896	−0.992	−0.529	0.887	−0.361	0.044	−0.578	−0.896	1
	TA (g/LH₂SO₄)	−0.977	0.987	0.998	−0.038	−0.992	−0.992	−0.999	−0.907	0.871	−0.881	−0.690	−0.942	−0.968	1
	MA (g/L)	−0.991	0.973	0.998	0.000	−0.950	−0.945	−1.000	−0.631	0.822	−0.475	−0.082	−0.676	−0.945	0.992	1
	MA (g/L)	−0.928	0.947	0.973	−0.203	−0.999	−0.999	−0.979	−0.824	0.778	−0.947	−0.800	−0.985	−0.996	0.986	1
	TartA (g/L)	−0.736	0.801	0.682	0.768	−0.370	−0.354	−0.640	0.191	0.964	0.371	0.713	0.133	−0.354	0.732	0.640	1
	TartA (g/L)	−0.941	0.921	0.880	0.500	−0.772	−0.770	−0.866	−0.992	0.999	−0.494	−0.197	−0.619	−0.687	0.846	0.746	1
	K⁺ (mg/L)	−0.323	0.417	0.250	0.981	0.120	0.137	−0.195	0.638	0.719	0.770	0.961	0.591	0.137	0.317	0.195	0.878	1
	K⁺ (mg/L)	0.850	−0.878	−0.919	0.368	0.978	0.978	0.930	0.715	−0.659	0.988	0.891	1.000	0.996	−0.943	−0.985	−0.621	1
	Ca⁺⁺ (mg/L)	−0.957	0.981	0.932	0.415	−0.736	−0.724	−0.910	−0.253	0.984	−0.067	0.339	−0.309	−0.724	0.955	0.910	0.901	0.584	1
	Ca⁺⁺ (mg/L)	−0.927	0.905	0.861	0.533	−0.747	−0.745	−0.846	−0.986	0.996	−0.460	−0.160	−0.588	−0.658	0.825	0.720	0.999	−0.591	1
	α−NH₂ (mg/L)	0.351	−0.255	−0.422	0.882	0.722	0.734	0.471	0.982	0.115	1.000	0.918	0.969	0.734	−0.357	−0.471	0.375	0.773	−0.063	1
	α−NH₂ (mg/L)	0.518	−0.564	−0.639	0.750	0.776	0.777	0.661	0.320	−0.246	0.950	1.000	0.892	0.848	−0.690	−0.800	−0.197	0.891	−0.160	1
	Prot content (mg/Leq.BSA)	0.943	−0.904	−0.966	0.206	0.994	0.992	0.979	0.777	−0.687	0.646	0.286	0.813	0.992	−0.945	−0.979	−0.469	0.011	−0.805	0.643	1
	Prot content (mg/Leq.BSA)	0.930	−0.949	−0.974	0.197	0.999	1.000	0.980	0.828	−0.782	0.945	0.796	0.983	0.996	−0.987	−1.000	−0.751	0.984	−0.725	0.796	1
	Prot content (mg/Leq.50kDamarker)	0.713	−0.638	−0.764	0.601	0.946	0.952	0.799	0.971	−0.314	0.909	0.665	0.983	0.952	−0.717	−0.799	−0.050	0.434	−0.478	0.907	0.906	1
	Prot content (mg/Leq.50kDamarker)	0.893	−0.916	−0.949	0.286	0.992	0.993	0.958	0.773	−0.722	0.971	0.848	0.996	1.000	−0.968	−0.996	−0.687	0.996	−0.658	0.848	0.996	1
	Foamability (mm)	−0.120	0.219	0.043	1.000	0.323	0.339	0.013	0.783	0.559	0.886	0.998	0.745	0.339	0.113	−0.013	0.760	0.978	0.403	0.888	0.218	0.611	1
	Foamability (mm)	0.523	−0.568	−0.643	0.747	0.779	0.780	0.665	0.324	−0.250	0.951	1.000	0.895	0.851	−0.693	−0.803	−0.202	0.893	−0.164	1.000	0.799	0.851	1

The correlation coefficients represent PM S1 (above) and PM S2 (below) in each grid. PM: Pinot meunier. S1 and S2: squeeze 1 and squeeze 2.