Open Access
Tabla1.
Cálculo de las unidades de aroma (UA), para los distintos compuestos volátiles presentes en las tres vinificaciones realizadas. (∗) Medio en el que se determina el umbral de percepción: a, agua; sv, simil vino; [2]. (ref): [15].
| Compuesto | Descriptor | Umbral (μg/L)∗ | Hc+Sc M UA | Hv+Sc M UA | Sc M UA | Hv+Sc C UA | Sc C UA | Hv+Sc B UA | Sc B UA | Torul+Sc B UA |
|---|---|---|---|---|---|---|---|---|---|---|
| 1-hexanol | pasto recien cortado | 2500 sv | 1 | 1 | 1 | <1 | <1 | <1 | <1 | <1 |
| alcohol isoamilico | alcoholico en bajas concentraciones frutado y vinoso | 30000 sv | 7 | 10 | 15 | 12 | 8 | 9 | 8 | 9 |
| alcohol isobutílico | aceite de fusel, químico | 94000 sv | 1 | <1 | 1 | 1 | <1 | <1 | <1 | <1 |
| alcohol beta- feniletilo | floral, rosa, miel | 5000 sv | 7 | 8 | 12 | 7 | 8 | 4 | 4 | 4 |
| hexanoato de etilo | dulce, vinoso, frutado | 5 sv | 26 | 34 | 47 | 35 | 32 | 39 | 48 | 63 |
| butirato de etilo | manzana | 20 sv | <1 | 2 | 3 | 4 | 4 | 8 | 8 | 7 |
| acetato de etilo | en altas concentraciones, esmalte de uñas | 10000 sv (ref) | 15 | 5 | 2 | 3 | 3 | 5 | 3 | 3 |
| acetato de isobutilo | frutado, banana, manzana, frambues, pera | 73 a | 1 | <1 | <1 | <1 | <1 | <1 | 1 | <1 |
| acetato de isoamilo | banana | 30 sv | 22 | 19 | 28 | 26 | 18 | 68 | 76 | 39 |
| acetato de beta- feniletilo | frutado, anana, manzana, pera, banana | 250 sv | <1 | 4 | <1 | <1 | <1 | 1 | <1 | <1 |
| γ-butirolactona | caramelo, tostado, quemado | 1000 sv | <1 | <1 | <1 | <1 | 1 | <1 | <1 | <1 |
| guaiacol | hospital, ahumado, especiado | 9,5 sv | <1 | 3 | 20 | 10 | 12 | 23 | 9 | 15 |
| 4-vinil-guaiacol | clavo de olor, curry | 40 sv | <1 | <1 | 2 | 3 | 5 | 3 | 2 | 1 |
| 2,6-dimetoxi-fenol | ahumado, nuez | 570 sv | <1 | <1 | 1 | <1 | 1 | 1 | <1 | 1 |
| acetaldehído | pungente, eter | 7500 sv (ref) | 1 | 1 | <1 | <1 | <1 | 1 | <1 | <1 |
| metionol | repollo fermentado | 500 sv | <1 | 2 | 2 | 2 | 2 | <1 | <1 | 1 |
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