Table 4.
OAVs (> 1) for the main volatile compounds in the wines fermented by four yeast strains
| Code | Compounds | Odour threshold (μg/L) | D254 | VIC | BV818 | CECA |
|---|---|---|---|---|---|---|
| E6 | Ethyl butyrate | 20.0 | 4.9 | – | 1.4 | – |
| E7 | Isoamyl acetate | 30.0 | 65.6 | 40.2 | 15.5 | 5.4 |
| E8 | 2-Methylbutyl acetate | 160.0 | – | 5.6 | – | – |
| E10 | Ethyl hexanoate | 14.0 | 9.1 | 5.8 | 11.2 | 2.3 |
| E13 | Ethyl octanoate | 20.0 | 16.5 | 8.6 | 25.2 | 6.8 |
| AK5 | Phenylacetaldehyde | 1.0 | 3.4 | 1.4 | 2.0 | – |
| AK7 | Nonanal | 15.0 | 0.2 | 0.5 | 1.0 | 1.2 |
| L1 | γ-Butyrolactone | 35.0 | 1.1 | 1.0 | 3.1 | 1.3 |
| S3 | Ethyl 3-methylthiopropionate | 7.0 | 13.2 | 14.2 | 14.6 | 10.0 |
| F3 | 4-Hydroxy-2,5-dimethylfuran-3-one | 10.0 | – | – | 1.5 | – |
| T1 | Limonene | 25.0 | 0.5 | 0.2 | 2.7 | 0.2 |