Table 1. Correlation coefficients regarding the quality properties of wine

	Alcohol	Volatile acid	Soluble solid content	pH	Total acid	TPC¹⁾	TAC²⁾	PAC³⁾	Redness	Hue	Intensity
Alcohol	1	−0.358	0.669^*	0.636^*4)	−0.722^*	−0.418	−0.650^**	0.273	−0.228	0.238	−0.139
Volatile acid		1	0.314	0.069	−0.359	0.880^**	0.821^**	−0.746^**	0.609^*	0.186	0.596^*
Soluble solid content			1	0.910^*	−0.949^**	0.352	0.109	−0.504	0.534	0.563	0.607
pH				1	−0.796^**	0.295	0.073	−0.313	0.510	0.762^**	0.631^*
Total acid					1	−0.286	−0.910	0.370	−0.353	−0.444	−0.428
TPC						1	−0.959^**	−0.823^**	0.850^**	0.483	0.871^**
TAC							1	−0.753^**	0.779^**	0.373	0.780^**
PAC								1	−0.926^**	0.639^*	−0.838^**
Redness									1	0.437	0.970^**
Hue										1	0.639^*
Intensity											1

TPC, total phenolic compounds content.
TAC, total anthocyanin content.
PAC, proanthocyanidin content.
Significant correlation (^*p<0.05, ^**p<0.01).