TABLE 3.

Mantel test correlation coefficient (r) and p-value for bacterial and fungal communities and measurable environmental variables during the SCSSF (cellar-S) and TCSSF processes (cellar-T).

Classification	Sample group	Temperature	Moisture	Acidity	pH	Glucose	Starch
Bacteria	Cellar-S	r = −0.039, p = 0.460	r = 0.850, p = 0.001	r = 0.457, p = 0.038	r = 0.784, p = 0.002	r = 0.573, p = 0.016	r = 0.807, p = 0.001
	Cellar-T	r = −0.154, p = 0.650	r = 0.707, p = 0.003	r = 0.559, p = 0.014	r = 0.763, p = 0.002	r = 0.164, p = 0.186	r = 0.673, p = 0.003
Fungi	Cellar-S	r = −0.056, p = 0.506	r = 0.474, p = 0.086	r = 0.278, p = 0.165	r = 0.565, p = 0.030	r = 0.163, p = 0.235	r = 0.421, p = 0.052
	Cellar-T	r = 0.146, p = 0.157	r = 0.882, p = 0.001	r = 0.189, p = 0.223	r = 0.595, p = 0.016	r = −0.344, p = 0.997	r = 0.789, p = 0.001