The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars
Table 8
Comparison of the main results for each cultivar.
Cultivar
Parameter
Increase ratio from the lowest to the highest concentration for Grüner Veltliner (15°C/25°C)
C
12 h SC
PMF
FMF
Grüner Veltliner
Rotundone
650%/438%
a/a
b/a
d/b
c/c
Thiols (3-SH)
−/119%
a/a
a/b
a/d
a/c
Esters (sum of minor esters)
184%/170%
b/b
c/c
a/a
a/a
Free monoterpenes
123%/80%
a/a
b/b
c/c
c/c
Phenols (total)
150%/250%
a/a
b/a
c/b
b/b
Sensory results—fruity aromas (sum of tropical fruit, green apple, and yellow fruit)
4/3
4/4
2/1
1/2
Sensory results—black pepper
1/2
2/1
4/4
3/3
Increase ratio from the lowest to the highest concentration for Sauvignon blanc, Traminer and Pinot blanc
C
12 h SC
24 h SC
3D ST
7D ST
Sauvignon Blanc
MPZ (IBMP)
100%
a
d
bc
ab
cd
Thiols (3-SH)
46%
a
a
b
a
c
Sum of free monoterpenes
200%
a
a
b
c
b
Sum of minor esters
34%
b
ab
a
b
b
Phenols (total)
—
a
a
a
a
a
Sensory results—passion fruit
1
3
5
2
4
Sensory results—green pepper
1
5
4
2
3
Traminer
Sum of free monoterpenes
77%
a
b
b
b
a
Sum of minor esters
50%
b
a
b
b
c
Phenols (total)
15%
ab
a
a
b
b
Sensory results—rose
2
3
4
2
1
Pinot Blanc
Sum of minor esters
33%
a
bc
c
bc
b
Sum of higher alcohols
40%
a
b
a
a
a
Phenols
—
a
a
a
a
a
Sensory results—yellow fruit
1
3
4
2
1
C: control variant; 12 h SC: 12 h or prefermentation skin contact; 24 h SC: 24 h of prefermentation skin contact; PMF: partial mash fermentation; FMF: full mash fermentation; 3D ST: 3 days of stabulation; 7D ST: 7 days of stabulation. The same letter indicates no significant difference; a indicates the lowest content. The sensory analyses are ranked according to the number of mentions, with 1 indicating the fewest mentions.
