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All issues Volume 9 (2017) BIO Web Conf., 9 (2017) 02017 Full HTML
Open Access

Table 3.

Aroma compounds of Narince wines fermented with different autochthonous yeasts.

Aroma Compounds (mg/L)
Higher Alcohols C 884** 1088** 1120** 1333** 1378** F
1-propanol 2.36 ± 0.02b 1.83 ± 0.02c 2.35 ± 0.04b 2.85 ± 0.08a 1.91 ± 0.01c 1.29 ± 0.05d *
Isobutyl alcohol 13.14 ± 0.09b 9.37 ± 0.13d 13.50 ± 0.15b 9.65 ± 0.08c,d 9.82 ± 0.04c 14.31 ± 0.4a *
Isoamyl alcohol 190.27 ± 3.7b 114.31 ± 2.5d 188.84 ± 0.01b 112.08 ± 4.9d 133.63 ± 0.5c 253.51 ± 7.5a *
2,3-Butanediol 0.56 ± 0.04b 0.12 ± 0.01d 0.40 ± 0.01c 0.61 ± 0.02b 1.52 ± 0.06a 0.15 ± 0.01d *
Methionol 0.81 ± 0.02b 0.25 ± 0.01e 0.34 ± 0.01d 0.21 ± 0.01 f 0.47 ± 0.01c 0.89 ± 0.05a *
2-Phenylethyl alcohol 63.28 ± 0.7b 24.99 ± 0.7e 47.53 ± 0.01c 30.62 ± 2.9d 48.63 ± 3c 102.52 ± 3.5a *
Tyrosol 1.69 ± 0.07a 0.32 ± 0.01e 0.94 ± 0.05c 0.5 ± 0.01d 0.52 ± 0.04d 1.12 ± 0.07b *
Total 272.11 151.19 253.9 156.52 196.5 373.9
Esters
Ethyl acetate 30.3 ± 1.7d 83.39 ± 1.4b 27.26 ± 0.11e 184.22 ± 0.05a 62.39 ± 1.5c 24.14 ± 0.7 f *
Isoamyl acetate 1.67 ± 0.1b 1.37 ± 0.06c 0.16 ± 0.01e 0.54 ± 0.03d 1.68 ± 0.01b 2.42 ± 0.07a *
Hexyl acetate 0.24 ± 0.03a 0.18 ± 0.01c 0.05 ± 0d nd 0.21 ± 0.01b 0.21 ± 0.01b *
Ethyl hexaonate 0.35 ± 0.01a 0.33 ± 0.01a 0.12 ± 0.01b 0.15 ± 0.0b 0.32 ± 0.05a 0.35 ± 0.02a *
Ethyl lactate 0.20 ± 0.03d 0.15 ± 0.01e 0.22 ± 0.03d 0.49 ± 0.06a 0.3 ± 0.01c 0.33 ± 0.01b *
Ethyl octaonate 0.12 ± 0.01c 0.18 ± 0.01a 0.09 ± 0d nd 0.13 ± 0.01c 0.16 ± 0.01b *
Ethyl-3-hydroxybutanoate 0.22 ± 0.04a 0.15 ± 0.01c 0.16 ± 0.01b,c 0.10 ± 0.01d 0.18 ± 0.01b 0.18 ± 0.01b *
Ethyl decanoate 0.07 ± 0.02c 0.02 ± 0.01d 0.40 ± 0.02a 0.13 ± 0.01b 0.07 ± 0.00c 0.06 ± 0.01c *
Propanediol diacetate 0.44 ± 0.01b 0.21 ± 0.01e 0.34 ± 0.01c 0.55 ± 0.0a 0.29 ± 0.01d 0.15 ± 0.01 f *
2-Phenylethyl ester 0.27 ± 0.04b 0.25 ± b 0.27 ± 0.02b 0.06 ± 0.0c 0.28 ± 0.01b 0.86 ± 0.07a *
Ethyl-4-hydroxybutanoate 3.06 ± 0.06c 1.15 ± 0.02e 2.53 ± 0.3d 5.17 ± 0.4a 3.80 ± 0.3b 2.46 ± 0.09d *
Ethyl hydrogen succinate 0.13 ± 0.01c 0.11 ± 0.01d 0.07 ± 0.00e 0.09 ± 0.0d 0.21 ± 0.01a 0.19 ± 0.03b *
Total 36.8 87.49 31.67 191.50 69.86 31.51
Volatile acids
Acetic acid 0.54 ± 0.02c 0.62 ± 0.01c 0.37 ± 0.02d 1.25 ± 0.08a 1.12 ± 0.5b 0.60 ± 0.02c *
Isobutyric acid 0.23 ± 0.02d 0.25 ± 0.02c 0.32 ± 0.01b 0.2 ± 0.01e 0.19 ± 0.01e 0.42 ± 0.02a *
Butyric acid 0.12 ± 0.01b,c 0.11 ± 0.01c 0.12 ± 0.01c 0.14 ± 0.01a,b 0.15 ± 0.01a 0.13 ± 0.01b,c *
Isovaleric acid 0.62 ± 0.01c 0.27 ± 0.01e 0.69 ± 0.03b 0.24 ± 0.0 f 0.34 ± 0.01d 0.85 ± 0.01a *
Hexanoic acid 1.87 ± 0.02d 1.86 ± 0.02d 1.93 ± 0.02c 0.76 ± 0.01d 3.03 ± 0.2a 2.31 ± 0.04b *
Octanoic acid 2.74 ± 0.1b 2.42 ± 0.02c 1.56 ± 0.03d 0.89 ± 0.03e 2.95 ± 0.4a 2.85 ± 0.01a,b *
Decanoic acid 1.38 ± 0.1a 0.47 ± 0.01c 0.07 ± 0.00d 0.50 ± 0.01c 0.74 ± 0.02b 0.57 ± 0.01c *
Hexadecanoic acid 0.39 ± 0.01c 0.15 ± 0.02e 0.1 ± 0.01e 0.55 ± 0.03b 0.28 ± 0.01d 0.90 ± 0.08a *
Total 7.89 6.45 5.16 4.53 8.80 8.63
Lactones
gamma-Butyrolactone 0.40 ± 0.04e 0.49 ± 0.01d 0.34 ± 0.01 f 0.87 ± 0.03a 0.67 ± 0.02c 0.81 ± 0.01b *
Total 0.40 0.49 0.34 0.87 0.67 0.81
Aldehydes
Acetaldehyde 11.12 ± 0.5e 21.35 ± 0.7b 18.43 ± 0.2c 27.9 ± 0.06a 14.06 ± 1d 9.26 ± 0.7 f *
Total 11.12 21.35 18.43 27.9 14.06 9.26
TOTAL 328.30 266.97 309.5 381.32 289.89 424.11

C: wine fermented with commercial yeast strain, ± Standard deviation, nd: not detected, F: significance at which means differ as shown using analysis of variance,*p0.05 level, **: 1120 is Lachancea thermotolerance and others are S. cerevisiae

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