Open Access
Table 1.
Chardonnay wine composition and cumulative removal percentage of the 23 volatile compounds referred to the 20th fraction.
| Wine composition (mg/L) | Removal (%) | |
|---|---|---|
| isobutanol | 14.28 | 106.7 |
| isoamly acetate | 1.71 | 79.7 |
| n-butanol | 0.69 | 91.4 |
| isoamyl alcohol | 159.92 | 150.3 |
| ethyl esanoate | 0.68 | 101.8 |
| hexyl acetate | 0.10 | 293.6 |
| acetoin | 0.34 | 103.6 |
| ethyl lactate | 10.32 | 23.8 |
| n-hexanol | 1.34 | 84.0 |
| cis-3-hexenol | 0.09 | 121.7 |
| ethyl octanoate | 0.50 | 102.1 |
| ethyl-3-idroxy-butirrate | 0.22 | 20.2 |
| γ-butirolactone | 5.09 | 4.2 |
| isovalerianic acid | 0.71 | 15.8 |
| diethylsuccinate | 1.57 | 18.5 |
| β-phenethyl acetate | 0.04 | 283.9 |
| esanoic acid | 1.92 | 21.9 |
| benzylic acid | 0.15 | 6.3 |
| β-phenylethanol | 27.10 | 7.6 |
| octanoic acid | 2.83 | 40.0 |
| 4-ethylphenol | 0.35 | 10.4 |
| decanoic acid | 0.98 | 39.0 |
| monoethylsuccinate | 24.13 | 0.2 |
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