2550 spectrometer

The HPLC-purified RNA oligonucleotides for UV-absorbance-detected thermal denaturation experiments were purchased from Sigma. The ensemble thermal denaturation experiments for the pseudoknots and a control hairpin were conducted using a Shimadzu 2550 spectrometer. The control hairpin (residues 1 to 19) is a truncated form of the pseudoknot SF206 (residues 1 to 34) (see Fig. 1a and Supplementary Fig. S1). The RNA oligonucleotide sample concentrations were 3 μM. All pseudoknots and the control hairpin were heated at 85 °C then slowly cooled to 15 °C in more than 2 hours before the thermal melting experiments. The temperature ramping rate was 0.5 °C/min. Absorption values at 260 nm were recorded. The buffers contained 20 mM HEPES, 0.1 mM EDTA, pH 7.3 with varying NaCl concentrations (0 mM, 200 mM or 1 M NaCl). The measurement for each sample at each buffer condition was repeated three times. The melting temperatures were obtained from dA/dT versus temperature curves and presented as mean ± standard deviation.

Table 1 lists the basic methods to measure chemical data, which was used as input data to predict the New Zealand Pinot noir wines’ regions of origin, vintages and price points. A Shimadzu 2550 spectrometer was used to measure the colour parameters, total phenolics, total flavanols, total flavan-3-ols, total anthocyanins, total tannins, and the chemical age of Pinot noir wines. An edge pH meter was used to measure wine pH. These chemical measurements were conducted in triplicate. For more detailed information about Pinot noir wines, chemical reagents and analytical measurements, please refer to the Supplementary Materials for Chemical measurement procedure.