(Additional Material)
Table S1 (xls) : All data List of all 5915 genes, showing the Ratio and p-value obtained from the comparison between fermentation phases at 13 and 25°C (3 datasets) and from the kinetics at 13 and 25°C (4 datasets).
Table S2: kinetic 25ºC List of differentially expressed genes (2-fold variation and statistical significance by the Student’s t-test with a p value < 0.05, for at least one stage of the fermentation) during fermentation at 25ºC (MF vs IF and FF vs IF), classified as functional genomic (MIPS classification).
Table S3: kinetic 13ºC List of differentially expressed genes (2-fold variation and statistical significance by the Student’s t-test with a p value < 0.05, for at least one stage of the fermentation) during fermentation at 13ºC (MF vs IF and FF vs IF), classified as functional genomic (MIPS classification).
Table S4: Comparison 13 vs. 25ºC List of differentially expressed genes (2-fold variation and statistical significance by the Student’s t-test with a p value < 0.05, for at least one stage of the fermentation) at 13ºC versus 25ºC fermentation (IF, MF and FF), classified as functional genomic (MIPS classification).
Multivariate analysis (Supplemetary data): Integration of transcriptomic and biochemical analyses for understanding the global responses of low temperature winemaking fermentations.