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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.

*, **, ***, and n.s. represent significance at p ≤ 0.05,0.01,0.001, and not significant, respectively. All data are reported as µg/L except where indicated.

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