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

Table 3

Two-way ANOVA of the effects of aeration strategy, starter cultures, and their interaction on wine ester profiles.

Compounds	Factors
	Aeration	Starter culture	Aeration × starter culture
Ethyl acetate
Isobutyl acetate
Isoamyl acetate			ns
Phenethyl acetate	ns		ns
Ethyl hexanoate
Ethyl octanoate
Ethyl decanoate			ns
ΣAHAs			ns
ΣMCFAEEs

, , , and ns indicate a significant difference at , , , and not significant, respectively. Starter culture: Sc, Pf/Sc, and Hu/Sc. Aeration: aeration I, aeration II, and aeration III. Aeration × starter culture: interaction effect between aeration and starter cultures.