Table 1.

Chemical characteristics and phenolic maturity of the unripe grape sample.

S	pH	TA	P/J Ratio *	ApH1.0	ApH3.2	EA%	A280	Mp%	dTskin	dTseed
143.0 ± 1.5	3.3 ± 0.02	5.7 ± 0.1	112.2 ± 4.0	1035.8 ± 30	513.5 ± 15	50.4 ± 1.6	23.1 ± 1.1	11.1 ± 0.8	20.5 ± 1.4	2.6 ± 0.03

S is the sugar content (g/L); TA is the titratable acidity (g tartaric acid/L); P/J ratio is the pomace/juice ratio (g dry pomace/g juice × 1000); ApH1.0 is the anthocyanins extractable at pH 1.0 (MAL eq/L); ApH3.2 is the anthocyanins extractable at pH 3.2 (MAL eq/L); EA% is the cellular maturity index; A280 is the phenolic richness; Mp% is the seed maturity index; dTskin is the contribution of the skin tannins to the phenolic richness; dTseed is the contribution of the seed tannins to the phenolic richness. * The experimental data for the P/J ratio determination were as follows: berry mass = 99.1 g; dry pomace mass = 10 g; juice mass = 89.1 g.