The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars
Table 3
Average content of volatile and phenolic compounds and the sum parameters of the Sauvignon Blanc variants (the entire dataset is shown in Table S5).
SB C
SB 12 h SC
SB 24 h SC
SB 3D ST
SB 7D ST
3MHA (ng/l)
24 ± 8
19 ± 5
23 ± 4
15 ± 8
18 ± 8
3MH (ng/l)
522a ± 25
560a ± 12
641b ± 18
497a ± 38
726c ± 46
IBMP (ng/l)
3a ± 0
6d ± 1
5bc ± 1
4ab ± 0
6cd ± 1
Rotundone (ng/l)
<2
<2
<2
<2
<2
Sum free monoterpenes (μg/l)
25.1a ± 1.8
27.4a ± 0.9
49.7b ± 4.1
75.3c ± 3.9
52.7b ± 4.3
Sum aromatic esters (μg/l)
1.0a ± 0.1
0.9a ± 0.1
1.5b ± 0.1
1.8c ± 0.1
1.8c ± 0.1
Sum acetate esters of higher alcohols (μg/l)
1.336, 6c ± 86.9
1.186, 2bc ± 28.1
801.9a ± 28.4
1.111, 4b ± 89.2
1.150, 7bc ± 135.1
Sum ethyl esters of carboxylic acids with an even number of C atoms (μg/l)
3.238, 4 ± 326.6
2.844, 3 ± 85.5
2.620, 5 ± 161.4
3.401, 4 ± 262.7
3.412, 1 ± 119.7
Sum esters of higher alcohols and medium-length chain carboxylic acids (μg/l)
5.7 ± 0.4
5.9 ± 0.4
5.8 ± 0.1
5.8 ± 0.2
6.1 ± 0.2
Sum ethyl esters of carboxylic acids with an odd number of C atoms (μg/l)
1.2 ± 0.1
1.2 ± 0.1
1.5 ± 0.1
1.3 ± 0.1
1.4 ± 0.1
Sum ester of branched carboxylic acids (μg/l)
2.2 ± 0.2
2.0 ± 0.2
2.1 ± 0.1
2.1 ± 0.1
2.0 ± 0.1
Sum isoamyl ester of medium-long chain carboxylic acids (μg/l)
1.4a ± 0.1
1.5a ± 0.1
1.4a ± 0.1
1.9b ± 0.2
1.9b ± 0.1
Sum methyl esters (μg/l)
3.5 ± 0.2
3.7 ± 0.2
3.5 ± 0.2
3.0 ± 0.1
3.4 ± 0.3
Sum minor esters (μg/l)
4.590, 0b ± 377.3
4.045, 7ab ± 113.5
3.438, 2a ± 189.7
4.528, 6b ± 344.7
4.579, 5b ± 253.4
Sum higher alcohols (mg/l)
94.31 ± 9.08
100.89 ± 8.27
93.75 ± 4.92
108.92 ± 5.77
99.22 ± 4.49
Sum C6 compounds (mg/l)
0.79 ± 0.08
0.81 ± 0.08
0.83 ± 0.04
0.77 ± 0.03
0.83 ± 0.06
Sum major ethyl esters (mg/l)
71.74 ± 9.60
72.50 ± 3.08
72.26 ± 8.16
77.33 ± 5.66
76.94 ± 5.79
Sum carbonacids (mg/l)
32.05 ± 0.44
34.54 ± 0.77
33.98 ± 1.55
34.80 ± 2.25
33.42 ± 0.84
Total phenols (g/l)
0.067 ± 0.012
0.067 ± 0.006
0.063 ± 0.006
0.063 ± 0.006
0.060 ± 0.000
SB C: control; SB 12 h SC: 12 h of prefermentation skin contact; SB 24 h SC: 24 h of prefermentation skin contact; SB 3D ST: 3 days of stabulation; SB 7D ST: 7 days of stabulation; n.d., not detectable. N = 3 per treatment variant. The same letter indicates no significant difference. The data were analysed with one-way analysis of variance with the Benjamin–Hochberg correction followed by the Tukey B test for pairwise comparisons ().
