Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Table 7

Correlation coefficients between physicochemical and sensory characteristics of white wine treated at 500 MPa.

	Clarity	Color	Defects (odour)	Alcoholic (taste)	Fruity (taste)	Alcoholic (odour)	Fruity (odour)	Astringent (taste)	Overall quality
Soluble solids (°Brix)		−0.500	0.500	0.500	−0.866	0.001	−0.500
pH		0.500	−0.500	0.500	0.866	0.001	0.500
Turbidity (NTU)	−0.866	0.001	0.001	−0.866		0.500	0	0.866	−0.866
Sulphidric acid (g L^−1)		−0.500	0.500	0.001	−0.866	0.001	−0.500
Tartaric acid (g L^−1)		−0.756	0.756	0.189	−0.6547	0.327	−0.756
Reducing sugar (g L^−1)	−0.866	0.001	0.001	−0.866		0.500	0.001	0.866	−0.866
Alcoholic degree (% v/v)	0.866	0.001	0.001	0.866		−0.500	0.001	−0.866	0.866
SO2 free (mg/L)	0.866	−0.866	0.866	0.001	−0.500	0.500	−0.866	−0.866	0.866
SO2 total (mg/L)	0.866	−0.866	0.866	0.001	−0.500	0.500	−0.866	−0.866	0.866
Total phenolic (mg AG mL^−1)		0.797	−0.797	−0.1245	0.604	−0.388	0.797	0.9216	−0.9216
Flavonoid (mg quercetin mL^−1)	0.759	0.184	−0.184	0.9434	−0.983	−0.651	0.184	−0.759	0.759
DPPH (mM TE mL^−1)	0.865	0.003	−0.003	0.868		−0.503	0.003	−0.865	0.865