Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

Figure 4

PCA of major aroma compounds in wines with different aeration strategies and starter cultures. Aeration I (green), aeration II (red), and aeration III (blue). Sc (circle) represented single fermentation with S. cerevisiae F5, Pf/Sc (triangle) represented cofermentation with Pichia fermentans Z9Y-3 and S. cerevisiae F5, and Hu/Sc (square) represented cofermentation with H. uvarum Yun268 and S. cerevisiae F5. EA, ethyl acetate; IBE, isobutyl acetate; IAE, isoamyl acetate; PEE, phenethyl acetate; EH, ethyl hexanoate; EO, ethyl octanoate; ED, ethyl decanoate; IBA, isobutyl alcohol; IAA, isoamyl alcohol; PEA, phenethyl alcohol; HA, hexanoic acid; OA, octanoic acid; DA, decanoic acid.