Table 3.
The changes in the headspace concentration of volatile compounds in Shiraz wines.
| Compound (µg L−1) | Dealcoholized and Natural Wines | Reconstituted Wines | |||
|---|---|---|---|---|---|
| 5% v/v | 8% v/v | 13.7% v/v | Storage Time | ||
| 24 h | 14 Days | ||||
| ethyl butyrate | 0.90 ± 0.01 a | 1.72 ± 0.08 b | 2.69 ± 0.06 c | 0.75 ± 0.01 a | 0.76 ± 0.02 a |
| ethyl-2-methyl butyrate | 0.33 ± 0.00 b | 0.46 ± 0.03 c | 0.47 ± 0.01 c | 0.23 ± 0.01 a | 0.17 ± 0.00 a |
| ethyl-3-methyl butyrate | 0.05 ± 0.00 b | 0.08 ± 0.01 c | 0.08 ± 0.00 c | 0.04 ± 0.00 ab | 0.03 ± 0.00 a |
| isoamyl acetate | 0.21 ± 0.01 b | 0.43 ± 0.03 c | 0.51 ± 0.03 c | 0.08 ± 0.01 a | 0.08 ± 0.01 a |
| 3-methyl-1-butanol | 6.18 ± 0.06 ab | 6.64 ± 0.41 b | 9.05 ± 0.24 c | 5.62 ± 0.17 ab | 5.38 ± 0.13 a |
| ethyl hexanoate | 1.72 ± 0.02 a | 2.34 ± 0.23 a | 5.41 ± 0.88 b | 1.38 ± 0.11 a | 1.51 ± 0.05 a |
| ethyl-s-lactate | 33,500 ± 720 a | 32,300 ± 2600 a | 47,300 ± 3060 b | 41,900 ± 1870 ab | 33,900 ± 1560 a |
| (z)-3-hexenol | 5.32 ± 0.10 c | 5.42 ± 0.04 c | 6.83 ± 0.05 d | 3.61 ± 0.14 a | 4.49 ± 0.08 b |
| methyl octanoate | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.02 ± 0.00 | BLQ | BLQ |
| ethyl octanoate | 3.17 ± 0.01 b | 4.90 ± 0.15 c | 7.32 ± 0.15 d | 2.31 ± 0.02 a | 2.17 ± 0.05 a |
| propanoic acid | 600 ± 20 c | 250 ± 10 ab | 220 ± 0.00 a | 240 ± 0.00 a | 290 ± 10 b |
| linalool | 0.53 ± 0 b | 0.59 ± 0.01 b | 0.25 ± 0.06 a | 0.27 ± 0.01 a | 0.27 ± 0.00 a |
| methyl decanoate | BLQ | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 |
| ethyl decanoate | 1.66 ± 0.02 bc | 1.39 ± 0.10 b | 2.64 ± 0.46 c | 0.19 ± 0.13 a | 0.74 ± 0.09 ab |
| isoamyl octanoate | 0.02 ± 0.00 b | 0.02 ± 0.00 b | 0.02 ± 0.00 b | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
| 3-(methylthio)-1-propanol | 103 ± 0.42 a | 101 ± 0.87 a | 103 ± 12.0 a | 92.1 ± 3.44 a | 90.7 ± 9.40 a |
| β-phenyl ethyl acetate | 0.03 ± 0.00 a | 0.04 ± 0.00 a | 0.05 ± 0.00 b | 0.02 ± 0.00 a | 0.03 ± 0.00 a |
| ethyl dodecanoate | 0.04 ± 0.00 a | 0.03 ± 0.00 a | 0.12 ± 0.01 b | 0.02 ± 0.00 a | 0.02 ± 0.00 a |
| geraniol | 0.09 ± 0.00 a | 0.09 ± 0.00 a | 0.25 ± 0.03 b | 0.06 ± 0.00 a | 0.06 ± 0.00 a |
| β-phenyl ethanol | 280 ± 0.00 d | 320 ± 0.00 e | 240 ± 0.00 c | 230 ± 0.00 b | 200 ± 0.00 a |
| octanoic acid | 8.00 ± 0.12 c | 7.10 ± 0.19 b | 9.01 ± 0.3 d | 6.58 ± 0.08 b | 5.36 ± 0.10 a |
| decanoic acid | 0.94 ± 0.01 a | 0.90 ± 0.02 a | 2.16 ± 0.22 b | 1.16 ± 0.05 a | 0.96 ± 0.05 a |
| vanillin | 0.80 ± 0.06 a | 1.16 ± 0.1 ab | 1.13 ± 0.09 ab | 2.01 ± 0.40 b | 0.92 ± 0.08 a |
Data are expressed as the mean of triplicate determinations ± standard deviation. Different letters in a row discriminate the treatments that are significantly different from one another (p ≤ 0.05). BLQ: below limit of quantitation. Values for reconstituted wines are not corrected for dilution by ethanol addition (~7%).