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Table 4.
Composition in volatile substances of the FM and FI wines as mean values of the 2011 and 2012 vintages.
FM | FI | F | sig. | |
---|---|---|---|---|
Isoamylacetate | 440 | 249 | 26.24 | ** |
Ethylhexanoate | 212 | 185 | 7.52 | * |
4-methyl-pentanol | 36 | 22 | 41.80 | *** |
3-methyl-pentanol | 71 | 49 | 49.06 | *** |
Ethyl lactate (mg/L) | 9.3 | 14.4 | 3.77 | n.s. |
Hexanol | 459 | 506 | 0.43 | n.s. |
cis-3-hexenol | 31 | 35 | 4.22 | n.s. |
trans-2-hexenol | 31 | 45 | 14.83 | ** |
Ethyl octanoate | 272 | 270 | 0.00 | n.s. |
Ethyl-3-hydroxybutirrate | 243 | 231 | 0.13 | n.s. |
Linalool | 10 | 9 | 0.05 | n.s. |
Isobutyrric acid | 170 | 214 | 1.09 | n.s. |
γ−butyrrolactone | 5606 | 5510 | 0.01 | n.s. |
Butyrric acid | 143 | 132 | 0.06 | n.s. |
Ethyl decanoate | 123 | 122 | 0.00 | n.s. |
Isovalerianic acid | 634 | 754 | 0.49 | n.s. |
Diethylsuccinate | 2320 | 4967 | 44.26 | *** |
α−terpineol | 11 | 13 | 0.94 | n.s. |
Methionol | 425 | 399 | 0.22 | n.s. |
Citronellol | 31 | 19 | 29.12 | *** |
Ethyl-4-hydroxybutirrate | 7328 | 7646 | 0.20 | n.s. |
Hexanoic Acid | 942 | 890 | 4.74 | n.s. |
Benzylic alcohol | 467 | 529 | 0.97 | n.s. |
2-phenylethanol (mg/L) | 53.6 | 49.2 | 0.54 | n.s. |
Endiol | 50 | 50 | 0.00 | n.s. |
Diethylmalate | 452 | 436 | 0.03 | n.s. |
Octanoic acid | 1325 | 1312 | 0.03 | n.s. |
Diethyl-2-hydroxyglutarate | 198 | 561 | 31.46 | *** |
Decanoic acid | 480 | 465 | 0.20 | n.s. |
Monoethylsuccinate (mg/L) | 42.4 | 61.8 | 4.01 | n.s. |
Vinylguaiacol | 30 | 33 | 2.09 | n.s. |
Vanillin | 41 | 56 | 9.18 | * |
Acetovanillone | 208 | 513 | 20.13 | ** |
Tirosol | 2621 | 2338 | 0.62 | n.s. |
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