Table 4.
The changes in the headspace concentration of volatile compounds in Chardonnay wines.
| Compound (µg L−1) | Dealcoholized and Natural Wines | Reconstituted Wines | |||
|---|---|---|---|---|---|
| 5% v/v | 8% v/v | 12.2% v/v | Storage Time | ||
| 24 h | 14 Days | ||||
| ethyl butyrate | 0.96 ± 0.01 a | 2.42 ± 0.23 b | 4.12 ± 0.05 c | 0.87 ± 0.02 a | 0.88 ± 0.01 a |
| ethyl-2-methyl butyrate | 0.11 ± 0.00 b | 0.20 ± 0.01 c | 0.25 ± 0.00 d | 0.09 ± 0.00 ab | 0.07 ± 0.00 a |
| ethyl-3-methyl butyrate | 0.02 ± 0.00 a | 0.04 ± 0.01 b | 0.05 ± 0.00 b | 0.02 ± 0.00 a | 0.01 ± 0.00 a |
| isoamyl acetate | 0.04 ± 0.01 a | 0.23 ± 0.01 b | 0.21 ± 0.00 b | BLQ | BLQ |
| 3-methyl-1-butanol | 3.92 ± 0.04 ab | 5.56 ± 0.26 bc | 6.68 ± 0.74 c | 2.78 ± 0.11 a | 2.92 ± 0.07 a |
| ethyl hexanoate | 3.79 ± 0.04 a | 5.77 ± 0.70 b | 11.6 ± 0.33 c | 2.62 ± 0.12 a | 2.84 ± 0.03 a |
| ethyl-s-lactate | 4790 ± 80 ab | 5230 ± 250 ab | 6560 ± 930 b | 4360 ± 260 a | 4280 ± 130 a |
| (z)-3-hexenol | 3.75 ± 0.06 c | 4.08 ± 0.03 c | 4.68 ± 0.14 d | 2.35 ± 0.07 a | 3.07 ± 0.03 b |
| methyl octanoate | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.03 ± 0.00 | BLQ | BLQ |
| ethyl octanoate | 8.82 ± 0.09 b | 15.5 ± 0.71 c | 32.3 ± 0.65 d | 5.23 ± 0.02 a | 5.82 ± 0.07 a |
| propanoic acid | 200 ± 20 | 230 ± 10 | 180 ± 0.00 | 180 ± 0.00 | 210 ± 0.00 |
| linalool | 0.29 ± 0.00 c | 0.37 ± 0.00 d | 0.08 ± 0.00 b | 0.05 ± 0.00 a | 0.06 ± 0.00 a |
| methyl decanoate | BLQ | 0.01 ± 0.00 | 0.02 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 |
| ethyl decanoate | 4.18 ± 0.06 b | 3.59 ± 0.31 b | 12.4 ± 0.33 c | 0.87 ± 0.42 a | 1.82 ± 0.03 a |
| isoamyl octanoate | 0.04 ± 0.00 b | 0.03 ± 0.00 b | 0.06 ± 0.00 c | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
| 3-(methylthio)-1-propanol | 40.9 ± 0.22 b | 43.3 ± 1.76 b | 38.2 ± 1.46 b | 29.1 ± 1.61 a | 40.4 ± 1.27 b |
| β-phenyl ethyl acetate | 0.03 ± 0.00 ab | 0.04 ± 0.00 bc | 0.04 ± 0.00 c | 0.03 ± 0.00 a | 0.03 ± 0.00 a |
| ethyl dodecanoate | 0.06 ± 0.00 b | 0.07 ± 0.00 b | 0.3 ± 0.01 c | 0.02 ± 0.00 a | 0.02 ± 0.00 a |
| geraniol | 0.20 ± 0.00 c | 0.12 ± 0.00 b | 0.67 ± 0.01 d | 0.14 ± 0.02 b | 0.06 ± 0.00 a |
| β-phenyl ethanol | 90 ± 0.00 b | 90 ± 0.00 b | 50 ± 0.00 a | 50 ± 0.00 a | 50 ± 0.00 a |
| octanoic acid | 30.3 ± 0.14 b | 35.7 ± 0.67 c | 35.2 ± 1.12 c | 24.6 ± 0.12 a | 22.1 ± 0.12 a |
| decanoic acid | 3.37 ± 0.04 a | 3.72 ± 0.34 a | 15.7 ± 0.60 b | 3.69 ± 0.16 a | 2.61 ± 0.08 a |
| vanillin | 0.08 ± 0.01 a | 0.12 ± 0.01 a | 0.19 ± 0.01 ab | 0.29 ± 0.05 b | 0.15 ± 0.02 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%).