Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Open Access

Table 3

Relative abundance of volatile compounds identified in wines fermented at 16ºC, 20ºC, and 27ºC.

		LALVIN			UVAFERM
Núm. CAS	Aroma	16º	20º	27º	16º	20º	27º

141-78-6	ethyl ethanoate	1.56 ± 0.04^a	1.26 ± 0.15^a	2.06 ± 0.07^b	1.71 ± 0.07^a	1.34 ± 0.04^a	2.34 ± 0.52^b
123-66-0	ethyl hexanoate	6.21 ± 0.39^a	6.67 ± 1.07^a	5.31 ± 0.17^b	5.93 ± 0.88^a	7.3 ± 0.18^a	4.8 ± 0.67^b
106-32-1	ethyl octanoate	32.32 ± 0.57^a	37.36 ± 0.11^b	23.35 ± 0.09^c	31.48 ± 0.94^a	36.98 ± 0.44^b	24.58 ± 1.41^c
110-38-3	ethyl decanoate	18.08 ±0.32^a	16.11 ± 2.18^a	11.91 ± 0.43^b	17.09 ± 0.63^a	14.2 ± 0.53^a	11.82 ± 1.36^b
103-45-7	phenethyl acetate	1.14 ± 0.17^a	0.81 ± 0.05^a	1.14 ± 0.08^b	1.23 ± 0.07^a	0.94 ± 0.13^a	1.19 ± 0.17^b
106-33-2	ethyl dodecanoate	2.58 ± 0.21^a	1.48 ± 0.17^b	0.75 ± 0.09^c	2.64 ± 0.27^a	1.39 ± 0.04^b	0.62 ± 0.48^c
060-12-8	phenethyl alcohol	2.57 ± 0.09^a	2.49 ± 0.09^b	6.69 ± 0.35^c	2.88 ± 0.06^a	2.61 ± 0.26^b	6.69 ± 0.58^c
628-97-7	ethyl hexadecanoate	0.89 ± 0.29^a	0.61 ± 0.15^a	0.7± 0.43^a	0.88 ± 0.12^a	0.67 ± 0.22^a	0.48 ± 0.23^a
334-48-5	decanoic acid	1.51 ± 0.29^a	1.24 ± 0.27^a	0.89 ± 0.60^a	1.54 ± 0.27^a	1.18 ± 0.17^a	1.15 ± 0.24^a
123-92-2	isoamyl acetate	5.38 ± 0.07^a	4.35 ± 0.90^b	5.17 ± 0.26^a	6.77 ± 0.01^c	4.68 ± 0.21^d	7.51 ± 0.01^c
123-51-3	isoamyl alcohol	2.82 ± 0.01^a	2.9 ± 0.40^a	8.94 ± 0.20^b	3.52 ± 0.2^a	3.01 ± 0.11^a	8.34 ± 0.00^b
124-06-1	ethyl tetradecanoate	0.27 ± 0.06^a	0.16 ± 0.03^a	0.22 ± 0.31^a	0.3 ± 0.03^a	0.18 ± 0.07^a	0.17 ± 0.01^a

Different letters denote statistically significant differences according to a Bonferroni post-hoc comparison test. Major compounds which showed significant differences between temperatures are in bold.

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