The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars
Table 4
Average content of volatile and phenolic compounds and the sum parameters for Traminer variants (the entire dataset is shown in Table S6).
TR C
TR 12 h SC
TR 24 h SC
TR 3D ST
TR 7D ST
(Z)-rose oxide (μg/l)
1.9a ± 0.1
3.7c ± 0.2
3.9c ± 0.2
2.6b ± 0.2
2.6b ± 0.1
Geraniol (μg/l)
49.9a ± 3.6
54.1a ± 1.6
74.5c ± 5.1
67.6b ± 1.7
55.9a ± 1.2
Sum free monoterpenes (μg/l)
128.0a ± 12.3
197.6b ± 18.7
226.3b ± 33.1
192.2b ± 17.7
141.5a ± 5.1
3MHA (ng/l)
7 ± 3
6 ± 1
7 ± 1
4 ± 2
5 ± 2
3MH (ng/l)
183 ± 29
207 ± 10
225 ± 21
167 ± 3
212 ± 8
Sum aromatic esters (μg/l)
3.2c ± 0.4
2.7b ± 0.3
2.1ab ± 0.1
1.9a ± 0.1
2.4ab ± 0.3
Sum acetate esters of higher alcohols (μg/l)
1.433, 1bc ± 55.3
1.048, 9a ± 51.9
1.315, 9b ± 41.1
1.530, 8c ± 73.6
1.380, 1b ± 52.2
Sum ethyl esters of carboxylic acids with an even number of C atoms (μg/l)
2.381, 7a ± 150.3
2.285, 2a ± 84.8
2.795, 4b ± 150.4
2.381, 5a ± 24.8
3.623, 0c ± 229.0
Sum esters of higher alcohols and medium-length chain carboxylic acids (μg/l)
5.6c ± 0.2
5.2bc ± 0.2
4.9ab ± 0.1
4.6a ± 0.2
5.6c ± 0.4
Sum ethyl esters of carboxylic acids with an odd number of C atoms (μg/l)
1.8c ± 0.1
1.5b ± 0.1
1.6bc ± 0.2
1.5ab ± 0.1
1.3a ± 0.0
Sum ester of branched carboxylic acids (μg/l)
2.2 ± 0.1
2.4 ± 0.3
2.2 ± 0.1
2.1 ± 0.3
1.8 ± 0.1
Sum isoamyl ester of medium-long chain carboxylic acids (μg/l)
1.6 ± 0.2
1.4 ± 0.1
1.4 ± 0.1
1.4 ± 0.1
1.8 ± 0.2
Sum methyl esters (μg/l)
2.4a ± 0.1
2.4a ± 0.1
2.9b ± 0.1
2.4a ± 0.1
2.4a ± 0.1
Sum minor esters (μg/l)
3.831, 6b ± 205.9
3.349, 6a ± 92.3
4.126, 5b ± 190.0
3.926, 0b ± 86.6
5.018, 4c ± 273.1
Sum higher alcohols (mg/l)
104.52 ± 11.45
101.76 ± 13.99
100.45 ± 7.37
95.18 ± 10.39
105.29 ± 1.84
Sum C6 compounds (mg/l)
0.81 ± 0.03
0.84 ± 0.08
0.82 ± 0.08
0.76 ± 0.03
0.86 ± 0.02
Sum major ethyl esters (mg/l)
76.69 ± 4.63
76.84 ± 3.69
72.53 ± 5.62
67.11 ± 4.20
72.78 ± 4.89
Sum carbonacids (mg/l)
35.54 ± 1.16
33.24 ± 0.65
36.30 ± 2.51
34.16 ± 0.60
36.87 ± 0.68
Total phenols (g/l)
0.067ab ± 0.006
0.060a ± 0.000
0.060a ± 0.000
0.077b ± 0.006
0.077b ± 0.006
TR C: control; TR 12 h SC: 12 h of prefermentation skin contact; TR 24 h SC: 24 h of prefermentation skin contact; TR 3D ST: 3 days of stabulation; TR 7D ST: 7 days of stabulation. 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 ().
