Table 1.
Volatile and phenolic composition of wine lees (n = 2) used in the elaboration of the burgers (mean ± standard deviation).
| Lv | Lp | |
|---|---|---|
| Volatile Compounds (µg/gDM) | ||
| ∑ esters | 199.35 ± 32.70 | 199.60 ± 62.36 |
| ∑ acids | 26.77 ± 8.46 | 18.56 ± 7.14 |
| ∑ alcohols | 1.34 ± 0.43 | 1.27 ± 0.55 |
| ∑ aldehydes | 0.65 ± 0.08 | 0.56 ± 0.19 |
| ∑ terpenes and C13 norisoprenoids | 0.40 ± 0.05 a | 0.67 ± 0.07 b |
| ∑ furanic compounds | 0.64 ± 0.25 | 0.47 ± 0.19 |
| Phenolic Composition | ||
| Hydroxycinnamic acid derivates (mg HCA/100 gDM) | 1.53 ± 0.11 a | 2.59 ± 0.12 b |
| Flavonols (mg quercetin/100 gDM) | 1.45 ± 0.12 a | 2.54 ± 0.12 b |
| Catechins (mg catechin/100 gDM) | 15.09 ± 1.36 a | 30.24 ± 1.71 b |
Lv: “verdejo” lees; Lp: “palomino” lees; DM: dry matter. Means within a row with different superscript letters (a,b) are significantly different (p < 0.05) as a function of type of lees.