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

Table 1

Residual sugar concentration, ethanol concentration, and yield of ethanol/sugar of final wines made from the three ORP conditions.

Cultures	Aeration	Residual sugar concentration (g/L)	Ethanol concentration (%, v/v)	Yield of ethanol/sugar (g/g)
Sc	I	0.26 ± 0.17^a	11.40 ± 0.13^c	0.45 ± 0.00^d
	II	1.59 ± 0.44^c	11.62 ± 0.20^c	0.46 ± 0.01^d
	III	1.85 ± 0.13^c	11.10 ± 0.18^c	0.44 ± 0.01^cd
Pf	I	98.25 ± 0.05^d	4.13 ± 0.18^b	0.32 ± 0.01^ab
	II	81.75 ± 0.1^d	4.99 ± 0.88^b	0.33 ± 0.06^abc
	III	85 ± 0.23^d	4.19 ± 1.12^b	0.29 ± 0.08^a
Hu	I	150.75 ± 1.21^e	2.38 ± 0.56^a	0.38 ± 0.10^abcd
	II	142.25 ± 2.83^e	3.04 ± 0.82^a	0.42 ± 0.13^bcd
	III	148.50 ± 3.01^e	2.54 ± 0.49^a	0.39 ± 0.10^bcd
Pf/Sc	I	1.64 ± 0.2^c	10.64 ± 0.04^c	0.42 ± 0.00^bcd
	II	0.72 ± 0.15^b	10.25 ± 0.54^c	0.41 ± 0.02^bcd
	III	1.1 ± 0.06^b	10.11 ± 0.58^c	0.40 ± 0.02^bcd
Hu/Sc	I	1.66 ± 0.25^c	11.04 ± 0.10^c	0.44 ± 0.01^cd
	II	0.80 ± 0.26^b	11.08 ± 0.24^c	0.44 ± 0.01^cd
	III	0.98 ± 0.04^b	11.06 ± 0.05^c	0.44 ± 0.00^cd

Sc, Pf, Hu, Pf/Sc, and Hu/Sc: fermentation with single S. cerevisiae F5, single Pichia fermentans Z9Y-3, single H. uvarum Yun268, Pichia fermentans Z9Y-3 and S. cerevisiae F5, and H. uvarum Yun268 and S. cerevisiae F5, respectively. Data are mean values ± standard deviation. Mean values displaying different letters within each column are significantly different according to the Duncan test at the 95% confidence level.