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Table 3.
Total volatile phenol composition (μg/L) of wines determined by acid hydrolysis (n = 3). 4-MG and 4-MS are 4-methylguaiacol and 4-methylsyringol respectively.
| Wine | Guaiacol | 4-MG | o-Cresol | Phenol | p-Cresol | m-Cresol | Syringol | 4-MS |
|---|---|---|---|---|---|---|---|---|
| 20CS_ST | 84.38±1.04 | 19.66±1.01 | 33.42±1.50 | 112.16±4.06 | 33.45±1.75 | 47.76±2.54 | 415.38±3.40 | 415.38±0.56 |
| 21CS_NST | 6.60±0.73 | 1.02±0.15 | 2.56±0.29 | 28.45±5.19 | 4.45±0.50 | 3.52±0.32 | 22.76±1.02 | 0.35±0.06 |
| 21CS_OAK_ST | 96.80±1.67 | 53.26±2.64 | 39.28±2.11 | 50.03±3.74 | 5.00±0.72 | 65.36±4.36 | 181.27±02.21 | 88.64±0.59 |
| 21CS_OAK_NST | 6.98±0.45 | 1.07±0.13 | 2.98±0.23 | 27.21±3.70 | 4.49±0.40 | 4.20±0.25 | 20.62±0.23 | 0.53±0.07 |
| 20_MA_ST | 88.77±0.75 | 37.92±0.23 | 21.45±0.44 | 63.32±0.76 | 25.42±0.21 | 29.30±0.49 | 153.57±2.09 | 54.85±0.77 |
| 21_MA_NST | 10.79±0.58 | 2.79±0.17 | 3.50±0.26 | 41.72±5.65 | 6.76±0.55 | 6.45±0.36 | 26.52±0.39 | 0.62±0.01 |
| 20_SY_ST | 171.54±9.79 | 34.70±3.35 | 21.41±1.71 | 62.59±3.35 | 25.28±2.78 | 28.21±2.42 | 148.29±0.22 | 60.50±0.18 |
| 21_SY_NST | 82.28±1.95 | 2.49±0.15 | 6.87±0.51 | 32.03±3.65 | 4.82±0.45 | 4.91±0.15 | 20.35±0.14 | 0.70±0.03 |
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