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

Table 4.

Pearson test correlation coefficients (r) among the oenological parameters of Chardonnay 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)	−0.973	1														r > 0.95 : significant positive correlation				r < −0.95 : significant negative correlation
		−0.929
		−0.947
	MA (g/L)	−0.909	0.980	1													0.95 > r > 0.80 : high positive correlation				‒0.95 < r < −0.80 : high negative correlation
		−0.931	1.000
		−0.903	0.990
	TartA (g/L)	0.500	−0.686	−0.816	1
		1.000	−0.929	−0.931
		−0.905	0.955	0.968
	Sugars (g/L)	0.732	−0.869	−0.949	0.956	1
		0.785	−0.959	−0.957	0.785
		0.905	−0.985	−0.995	−0.959
	PAC (% v/v)	0.730	−0.867	−0.949	0.957	1.000	1
		0.756	−0.945	−0.943	0.756	0.999
		0.910	−0.984	−0.995	−0.968	0.999
	Grape berry MD	0.945	−0.995	−0.995	0.756	0.914	0.913	1
		0.918	−1.000	−0.999	0.918	0.966	0.954
		0.932	−0.995	−0.997	−0.974	0.994	0.995
	K⁺ (mg/L)	0.826	−0.674	−0.514	−0.076	0.219	0.217	0.595	1
		0.949	−0.998	−0.998	0.949	0.940	0.923	0.996
		-	-	-	-	-	-	-
	Ca⁺⁺ (mg/L)	−0.874	0.962	0.997	−0.858	−0.971	−0.970	−0.985	−0.447	1
		−0.663	0.893	0.891	−0.663	−0.984	−0.991	−0.906	−0.864
		-	-	-	-	-	-	-	-
	YAN (mg/L)	0.795	−0.634	−0.468	−0.129	0.167	0.165	0.552	0.999	−0.399	1
		0.896	−0.667	−0.670	0.896	0.427	0.386	0.645	0.711	−0.261
		−0.897	0.947	0.947	0.897	−0.972	−0.970	−0.951	-	-
	NH₄⁺ (mg/L)	0.791	−0.630	−0.464	−0.134	0.162	0.159	0.548	0.998	−0.394	1.000	1
		0.803	−0.524	−0.529	0.803	0.261	0.217	0.500	0.575	−0.086	0.984
		−0.955	0.952	0.925	0.897	−0.945	−0.946	−0.942	-	-	0.976
	α-NH₂ (mg/L)	0.798	−0.638	−0.473	−0.124	0.172	0.170	0.556	0.999	−0.403	1.000	1.000	1
		0.952	−0.770	−0.773	0.952	0.557	0.519	0.752	0.807	−0.401	0.989	0.947
		−0.780	0.807	0.826	0.794	−0.875	−0.876	−0.831	-	-	0.942	0.886
Base wines	pH	1.000	−0.979	−0.920	0.524	0.750	0.748	0.954	0.810	−0.887	0.778	0.774	0.781	1
		0.935	−1.000	−1.000	0.935	0.953	0.939	0.999	0.999	−0.885	0.680	0.540	0.781
		0.990	−0.910	−0.848	−0.846	0.845	0.850	0.882	-	-	−0.839	−0.921	−0.699
	TA (g/L H₂SO₄)	−0.956	0.998	0.991	−0.731	−0.899	−0.898	−0.999	−0.624	0.978	−0.582	−0.578	−0.586	−0.964	1
		−0.948	0.998	0.999	−0.948	−0.941	−0.925	−0.996	−1.000	0.866	−0.708	−0.572	−0.805	−0.999
		−0.949	0.999	0.989	0.960	−0.987	−0.987	−0.995	-	-	0.954	0.961	0.819	−0.910
	MA (g/L)	−0.948	0.996	0.994	−0.750	−0.911	−0.910	−1.000	−0.602	0.983	−0.559	−0.555	−0.563	−0.956	1.000	1
		−0.948	0.998	0.999	−0.948	−0.941	−0.925	−0.996	−1.000	0.867	−0.707	−0.571	−0.805	−0.999	1.000
		−0.932	0.999	0.994	0.955	−0.991	−0.990	−0.996	-	-	0.956	0.951	0.821	−0.888	0.998
	TartA (g/L)	0.693	−0.509	−0.329	−0.277	0.016	0.013	0.419	0.979	−0.255	0.988	0.989	0.988	0.673	−0.452	−0.427	1
		0.693	−0.376	−0.381	0.693	0.097	0.052	0.350	0.432	0.080	0.942	0.986	0.881	0.393	−0.428	−0.428
		−0.904	0.966	0.974	0.957	−0.987	−0.989	−0.977	-	-	0.982	0.967	0.900	−0.842	0.975	0.974
	K⁺ (mg/L)	0.951	−0.997	−0.993	0.743	0.906	0.905	1.000	0.611	−0.981	0.568	0.563	0.572	0.959	−1.000	−1.000	0.437	1
		0.818	−0.973	−0.972	0.818	0.998	0.995	0.979	0.957	−0.973	0.476	0.313	0.602	0.969	−0.958	−0.958	0.152
		−0.640	0.736	0.727	0.619	−0.769	−0.755	−0.719	-	-	0.859	0.831	0.784	−0.594	0.750	0.757	0.811
	Ca⁺⁺ (mg/L)	−0.457	0.649	0.786	−0.999	−0.941	−0.941	−0.723	0.125	0.832	0.177	0.183	0.172	−0.481	0.697	0.717	0.324	−0.709	1
		−0.605	0.857	0.855	−0.605	−0.968	−0.979	−0.872	−0.824	0.997	−0.188	−0.011	−0.332	−0.848	0.827	0.827	0.154	−0.953
		0.120	0.125	0.215	0.254	−0.153	−0.155	−0.165	-	-	−0.032	−0.103	−0.170	0.180	0.121	0.147	0.117	−0.056
	α-NH₂ (mg/L)	1.000	−0.973	−0.909	0.500	0.732	0.730	0.945	0.826	−0.874	0.795	0.791	0.798	1.000	−0.956	−0.948	0.693	0.951	−0.457	1
		0.977	−0.986	−0.987	0.977	0.898	0.877	0.981	0.994	−0.806	0.781	0.659	0.865	0.989	−0.994	−0.994	0.525	0.921	−0.760
		−0.584	0.698	0.728	0.597	−0.779	−0.765	−0.711	-	-	0.860	0.751	0.901	−0.505	0.701	0.723	0.773	0.846	−0.137
	Prot content (mg/L eq. BSA)	0.979	−0.907	−0.805	0.314	0.578	0.576	0.859	0.923	−0.757	0.901	0.899	0.903	0.973	−0.877	−0.864	0.825	0.869	−0.267	0.979	1
		0.993	−0.966	−0.967	0.993	0.852	0.827	0.958	0.980	−0.746	0.837	0.728	0.909	0.970	−0.979	−0.979	0.604	0.879	−0.694	0.995
		0.909	−0.957	−0.967	−0.993	0.966	0.974	0.973	-	-	−0.925	−0.929	−0.827	0.849	−0.967	−0.960	−0.979	−0.695	−0.216	−0.637
	Prot content (mg/L eq. 50 kDa marker)	0.992	−0.935	−0.847	0.384	0.638	0.636	0.895	0.891	−0.804	0.866	0.864	0.869	0.988	−0.911	−0.899	0.780	0.903	−0.338	0.992	0.997	1
		0.988	−0.974	−0.975	0.988	0.870	0.847	0.967	0.986	−0.769	0.818	0.703	0.894	0.978	−0.985	−0.985	0.576	0.896	−0.719	0.998	0.999
		0.823	−0.855	−0.863	−0.834	0.844	0.847	0.867	-	-	−0.759	−0.729	−0.681	0.786	−0.839	−0.846	−0.766	−0.363	−0.088	−0.573	0.784
	Foamability (mm)	0.968	−1.000	−0.984	0.701	0.879	0.878	0.997	0.658	−0.968	0.617	0.613	0.621	0.975	−0.999	−0.997	0.491	0.998	−0.665	0.968	0.898	0.928	1
		0.988	−0.975	−0.976	0.988	0.872	0.849	0.968	0.987	−0.771	0.816	0.700	0.893	0.979	−0.986	−0.986	0.573	0.897	−0.721	0.998	0.999	1.000
		0.703	−0.845	−0.910	−0.912	0.898	0.903	0.890	-	-	−0.805	−0.722	−0.757	0.608	−0.844	−0.860	−0.861	−0.511	−0.434	−0.656	0.885	0.850

The correlation coefficients represent CH S1 2015 (above), CH S2 2015 (middle) and CH S1 2016 (below) in each grid. CH: Chardonnay. S1 and S2: squeeze 1 and squeeze 2.