Table 1.

Volatile Composition of Wines, in Milligrams per Liter, Produced by Fermentations with Different Levels of [U-¹³C]-Glucose Enrichment^a

			atom percent excess of hexose (APEhex)
compound	RTb	Q ionc	0	0.01	0.1	1.0
ethanol	nad	43	114848	112466	114059	118289
isobutyl acetate	10.591	43	0.14	0.11	0.09	0.08
ethyl butyrate	11.571	71	0.23	0.25	0.21	0.19
ethyl isovalerate	13.383	57	0.04	0.05	0.03	0.07
isobutyl alcohol	14.297	43	30.70	28.25	27.77	26.25
1-butanol	16.875	56	1.45	1.42	1.44	1.45
isoamyl acetate	18.744	43	3.41	2.98	2.46	2.55
isoamyl alcohol	20.300	55	74.07	102.70	84.88	81.49
ethyl hexanoate	21.413	88	0.34	0.35	0.27	0.28
hexyl acetate	23.332	43	0.15	0.17	0.18	0.15
ethyl lactate	26.774	43	5.65b	16.97a	13.84a	12.45a
1-hexanol	27.144	56	0.74	0.97	0.83	0.76
ethyl octanoate	30.802	88	0.21	0.38	0.23	0.24
ethyl 3-hydroxybutyrate	34.474	43	0.13	0.18	0.15	0.14
propanoic acid	35.567	74	3.73	4.32	3.36	3.00
isobutyric acid	36.723	43	2.11	2.29	1.82	1.51
butyric acid	39.111	60	0.30	0.15	0.13	0.16
ethyl decanoate	39.228	88	1.34a	1.98b	1.39a	1.16a
isovaleric acid	40.685	60	0.64	0.86	0.75	0.65
diethyl succinate	40.815	101	0.12	0.22	0.18	0.18
methionol	42.374	61	1.59	2.60	2.23	1.96
phenylethyl acetate	45.970	104	0.37	0.34	0.29	0.27
hexanoic acid	47.107	60	3.57	4.52	3.84	3.36
β-phenylethanol	49.401	91	15.88	22.19	18.82	18.92
octanoic acid	54.254	60	5.82	6.19	5.68	4.52
decanoic acid	60.752	60	2.78a	0.93b	1.09b	0.88b

^aLetters within a row indicate significant difference using the Bonferroni family error rate α = 0.05; if no letters are present, then no significant differences were observed for that compound.

^bRT = retention time in minutes.

^cQion = quantifier ion by GC-MS.

^dMeasured using direct injection method.