. 2020 Mar 18;10:4911. doi: 10.1038/s41598-020-61690-z

Table 3.

The concentration of major volatile compounds obtained in wines produced from spontaneous fermentation (SP), S. cerevisiae EC1118 inoculated fermentation (EC) and the model consortium comprising 7 non-Saccharomyces species and S. cerevisiae EC1118 (NS-SC) at 15 and 25 °C (T15, T25), without sulphur (S0) and with 30 mg/L SO₂ (S30).

Compound	Spontaneous fermentation				Inoculated with EC1118				Inoculated with consortium
Compound	SP-T25- S0	SP- T25-S30	SP- T15-S0	SP-T15-S30	EC-T25-S0	EC-T25- S30	EC-T15-S0	EC-T15- S30	NS-SC-T25-S0	NS-SC- T25-S30	NS-SC-T15-S0	NS-SC- T15- S30
Ethyl esters
Ethyl caprylate	0.9 ± 0.09^ab	0.8 ± 0.06^a	1 ± 0.18^abc	1 ± 0.07^abc	1.1 ± 0.02^bcd	0.9 ± 0.04^ab	1.2 ± 0.15^de	1.1 ± 0.01^cde	2 ± 0.03^g	1 ± 0.01^ef	1.5 ± 0.04^f	1.3 ± 0.05^de
Ethyl caprate	0.6 ± 0.14^ab	0.6 ± 0.02^a	0.6 ± 0.06^a	0.5 ± 0.12^a	0.9 ± 0.06^cde	0.5 ± 0.13^a	0.7 ± 0.25^abc	0.5 ± 0.07^a	1.3 ± 0.09^f	1 ± 0.08^def	1.1 ± 0.1^ef	0.8 ± 0.06^bcd
Ethyl lactate	8.5 ± 0.05^b	8.5 ± 0.05^b	0^a	0^a	28.1 ± 5.06^c	8.4 ± 0.09^b	0^a	0^a	25.9 ± 1.42^c	9.2 ± 0.5^b	0^a	0^a
Diethyl succinate	0.4 ± 0.02^ab	0.4 ± 0.02^ab	0.3 ± 0.01^ab	0.4 ± 0.04^ab	0.5 ± 0.05^bc	0.5 ± 0.06^abc	0.5 ± 0.13^bc	0.2 ± 0.02^a	0.4 ± 0.01^ab	0.4 ± 0.01^ab	0.7 ± 0.25^c	0.5 ± 0.13^bc
Ethyl butyrate	0.2 ± 0.02^a	0.2 ± 0.02^a	0.3 ± 0.04^bc	0.3 ± 0.01^bcd	0.2 ± 0.01^a	0.3 ± 0.02^a	0.3 ± 0.02^cd	0.4 ± 0.04^fg	0.3 ± 0.01^bcd	0.3 ± 0.011^bcd	0.4 ± 0.03^g	0.4 ± 0.01^dfg
Ethyl hexanoate	0.8 ± 0.03^a	0.7 ± 0.03^a	0.9 ± 0.17^bc	1 ± 0.01^bc	0.8 ± 0.03^ab	0.9 ± 0.03^ab	1.1 ± 0.01^cd	1.3 ± 0.04^d	1 ± 0^b	0.9 ± 0.04^ab	1.2 ± 0.06^d	1.1 ± 0.09^d
∑ Esters	11.7 ± 0.33	11.5 ± 0.18	3.3 ± 0.46	3.3 ± 0.25	31.9 ± 5.23	11.7 ± 0.37	4.1 ± 0.56	3.7 ± 0.18	31.1 ± 1.56	13.4 ± 1.44	5.1 ± 0.48	4.2 ± 0.34
Acetates
Ethyl acetate	39.8 ± 1.08^ab	37.6 ± 1.84^a	36.3 ± 1.79^a	36.1 ± 0.78^a	34.3 ± 3.93^a	40.3 ± 1.36^ab	35.5 ± 0.52^a	38.2 ± 3.11^ab	66.3 ± 3.75^b	93 ± 15.40^c	76.6 ± 6.08^c	47.1 ± 8.72^ab
2-Phenylethyl Acetate	0.8 ± 0.04^a	0.7 ± 0.01^a	0.6 ± 0.11^a	0.7 ± 0.01^a	0.7 ± 0.07^a	0.9 ± 0.1^ab	0.7 ± 0.01^a	0.7 ± 0.04^a	1 ± 0.06^ab	1.8 ± 0.86^c	1.6 ± 0.67^bc	1.1 ± 0.48^abc
Isoamyl acetate	2.2 ± 0.17^abc	2 ± 0.05^a	2.4 ± 0.54^abcd	2.7 ± 0.02^bcd	2.1 ± 0.13^ab	2.7 ± 0.24^bcd	2.8 ± 0.12^cd	3.1 ± 0.32^de	2 ± 0.06^a	2.2 ± 0.08^abc	3.6 ± 0.68^e	3 ± 0.3^d
∑ Acetates	43.1 ± 1.36	40.5 ± 1.98	39.8 ± 2.46	39.8 ± 0.85	37.4 ± 4.13	44.3 ± 1.87	39.5 ± 0.68	42.6 ± 3.73	69.5 ± 3.88	97.3 ± 16.42	82.2 ± 7.48	51.6 ± 9.54
Alcohols
Isoamyl alcohol	187.6 ± 4.1^d	170.9 ± 3^cd	146.6 ± 4.72^abc	154.49 ± 3.14^bcd	161.5 ± 5.5^bcd	198.6 ± 5^d	161 ± 2.19^bcd	181.4 ± 6.35^cd	113.4 ± 3.70^a	177.5 ± 13.98^cd	138.7 ± 4.45^abc	129.8 ± 4.11^ab
2-Phenyl ethanol	41.8 ± 2.41^gh	37.5 ± 0.84^fgh	23.8 ± 7.71^cd	26.1 ± 0.67^cd	35.7 ± 6.23^efgh	46 ± 8.09^h	27 ± 2.44^cdef	31.1 ± 4.37^efd	16.1 ± 0.54^ab	33.4 ± 3.08^efg	14.2 ± 1.30^a	19.5 ± 5.62^abc
Isobutanol	29.6 ± 1.56^bd	25.7 ± 1.08^bcd	17.9 ± 4.02^a	17.5 ± 2.50^a	22.9 ± 2.29^abc	29 ± 3.44^bd	18.4 ± 2.18^ac	19.1 ± 3.47^ac	28 ± 5.26^bd	32.9 ± 2.31^d	23.6 ± 4.86^abcd	17 ± 2.91^a
1-Butanol	0.7 ± 0.05^ab	0.7 ± 0.04^ab	0.6 ± 0.05^a	0.6 ± 0.0^a	0.7 ± 0.0^ab	0.7 ± 0.07^ab	0.6 ± 0.0^a	0.7 ± 0.09^ab	0.9 ± 0.0^c	0.9 ± 0.1^c	0.8 ± 0.04^c	0.6 ± 0.0^a
1-Propanol	10.6 ± 0.48^a	10 ± 0.3^a	11.3 ± 1.30^ab	10.5 ± 0.64^a	9.8 ± 0.33^a	9.1 ± 0.39^a	9.8 ± 0.27^a	9.4 ± 0.37^a	16 ± 0.91^c	14.5 ± 1.55^b	13.5 ± 0.48^b	10.3 ± 0.54^a
Hexanol	1.2 ± 0.03^ab	1.2 ± 0.04^a	1.2 ± 0.06^ab	1.2 ± 0.03^ab	1.2 ± 0^ab	1.2 ± 0.04^ab	1.3 ± 0.01^b	1.3 ± 0.04^b	1.2 ± 0.02^ab	1.3 ± 0.03^ab	1.2 ± 0.04^ab	1.2 ± 0.05^ab
3-ethoxy-1-propanol	2.8 ± 0.1^ab	2.8 ± 0.08^ab	2.8 ± 0.14^a	3 ± 0.07^bcd	2.9 ± 0.06^abcd	2.9 ± 0.02^abc	2.9 ± 0.03^abc	3.1 ± 0.05^de	3.2 ± 0.06^e	2.9 ± 0.04^abcd	3 ± 0.04^bcde	3 ± 0.02^cde
∑ Higher alcohols (no methanol)	274.6 ± 8.73	249.1 ± 5.38	204.4 ± 18.00	213.6 ± 17.91	234.9 ± 14.41	287.7 ± 17.05	221.2 ± 7.12	246.4 ± 14.74	179 ± 10.49	263.7 ± 21.09	195.4 ± 11.21	181.7 ± 13.25
Volatile acids
Acetic acid	300.6 ± 4.94^a	296.9 ± 21.47^a	285.8 ± 4.55^a	302.4 ± 16.38^a	433.4 ± 3.09^b	261 ± 15.38^a	265.3 ± 8.73^a	257.1 ± 10.12^a	428.8 ± 2.36^b	272.5 ± 17.11^a	266.4 ± 9.89^a	292.0 ± 12.42^a
Propionic acid	1.2 ± 0.02^bc	1.1 ± 0.03^abc	0.6 ± 0.02^a	1.1 ± 0.03^abc	1 ± 0.01^abc	1.1 ± 0.01^abc	1.1 ± 0.03^abc	1.1 ± 0.02^abc	1.1 ± 0.01^abc	1.5 ± 0.41^c	1.1 ± 0.04^abc	0.9 ± 0.02^ab
Isobutyric acid	2 ± 0.1^b	1.8 ± 0.04^b	1.1 ± 0.22^a	1.1 ± 0.05^a	1.8 ± 0.28^b	2.2 ± 0.42^b	1.2 ± 0.14^a	1.2 ± 0.16^a	1 ± 0.02^a	2.2 ± 0.12^b	0.8 ± 0.1^a	1.1 ± 0.12^a
Butyric acid	1.2 ± 0^ab	1.1 ± 0.02^a	1.3 ± 0.14^cde	1.3 ± 0.06^cde	1.1 ± 0.03^ab	1.2 ± 0.05^ab	1.4 ± 0.04^bcd	1.4 ± 0.09^ef	1.3 ± 0.04^bcd	1.2 ± 0^abc	1.6 ± 0.05^f	1.4 ± 0.01^e
Iso-valeric acid	1.6 ± 0.07^ef	1.5 ± 0.01^def	1.2 ± 0.23^bc	1.2 ± 0.02^bcd	1.5 ± 0.19^cdef	1.8 ± 0.27^f	1.3 ± 0.15^bcde	1.4 ± 0.16^cde	0.8 ± 0.01^a	1.4 ± 0.05^cde	0.9 ± 0.05^a	1.1 ± 0.14^ab
Hexanoic acid	4.1 ± 0.25^a	4.1 ± 0.21^a	4.7 ± 0.52^bc	4.8 ± 0.09^bc	4.3 ± 0.02^abc	4.4 ± 0.09^abc	5.3 ± 0.08^de	5.4 ± 0.15^de	4.9 ± 0.14^cd	4.2 ± 0.14^ab	5.7 ± 0.06^e	5.7 ± 0.13^e
Octanoic acid	6.5 ± 0.31^ab	6.2 ± 0.28^a	7.4 ± 0.73^c	7.7 ± 0.07^c	7.3 ± 0.15^bc	7.4 ± 0.22^bc	8.5 ± 0.18^ef	8.9 ± 0.49^e	7 ± 0.18^abc	6.6 ± 0.34^ab	8.3 ± 0.17^de	8.9 ± 0.57^e
Decanoic acid	2.5 ± 0.09^bcd	2.4 ± 0.04^ab	2.5 ± 0.28^bcd	2.6 ± 0.12^bcd	2.7 ± 0.06^bcde	2.9 ± 0.12^de	2.9 ± 0.14^cde	3.1 ± 0.05^e	2.2 ± 0.03^a	2.4 ± 0.2^ab	2.5 ± 0.12^bc	2.8 ± 0.26^cde
∑ Volatile acids without acetic acid	19.7 ± 0.85	18.9 ± 0.64	19.1 ± 2.19	20.4 ± 0.46	20.4 ± 0.78	21.5 ± 1.2	22.1 ± 0.77	23 ± 1.16	18.6 ± 0.43	20.1 ± 1.27	21.1 ± 0.59	22.3 ± 1.25
Ketones
Acetoin	0^a	0^a	0^a	0^a	14.6 ± 5.87^ab	2 ± 0.03^a	0^a	0^a	11.7 ± 1.95^ab	24.6 ± 8.16^b	0^a	0^a

Values are represented in mg/L ± standard deviations. Superscript letters denote statistical differences (p < 0.05). Different letters in the same row indicate significant differences in compound concentration across the fermentation modalities.