Table 10.
Volatile compounds in ciders fermented by wine yeast (W), with the following additions: SA—ammonium sulfate, SM—magnesium sulfate, FA—ammonium phosphate.
| Compound [mg/L] |
Control | SA | SM | FA | SA + SM | SA + FA | SM + FA | SA + SM + FA | 1Sig. |
|---|---|---|---|---|---|---|---|---|---|
| Ethyl acetate | 55.8 a (±4.84) |
33.16 b (±0.87) |
22.5 c (±0.68) |
43.2 d (±1.17) |
27.3 bc (±0.74) |
33.7 a (±0.5) |
54.4 a (±2.71) |
49.25 ad (±3.6) |
*** |
| Isobutyl acetate | 1.45 a (±0.02) |
1.6 b (±0.04) |
1.5 ab (±0.04) |
1.6 b (±0.01) |
1.73 c (±0.02) |
1.61 b (±0.02) |
1.73 c (±0.05) |
1.67 c (±0.02) |
*** |
| Ethyl lactate | n.d. | 5.6 a (±0.84) |
n.d. | 1.05 b (±1.83) |
4.27 a (±0.68) |
5.42 a (±0.35) |
2.08 b (±1.82) |
4.47 a (±0.8) |
*** |
| Isopentyl acetate | 0.16 a (±0.01) |
1.2 b (±0.33) |
0.3 a (±0.014) |
0.24 a (±0.014) |
0.7 ab (±0.35) |
0.89 b (±0.07) |
0.28 a (±0.09) |
0.61 a (±0.25) |
*** |
| Ethyl hexanoate | 0.3 a (±0.05) |
0.5 b (±0.09) |
0.5 b (±0.03) |
0.7 c (±0.01) |
n.d. | 0.22 a (±0.02) |
0.32 a (±0.09) |
n.d. | *** |
| Hexyl acetate | 0.13 a (±0.01) |
0.19 b (±0.03) |
n.d. | 0.21 b (±0.01) |
0.56 c (±0.03) |
0.2 b (±0.01) |
0.15 ab (±0.01) |
0.7 c (±0.04) |
*** |
| Isobutanol | 61.9 a (±2.3) |
49.3 b (±2.8) |
n.d. | 45.05 bc (±2.3) |
n.d. | 43.5 c (±1.14) |
71.2 d (±3.02) |
n.d. | *** |
| 3-methyl-butanol | 154.4 a (±1.3) |
97.6 b (±1.7) |
138.8 c (±3.4) |
82.7 d (±1.3) |
137.8 c (±0.95) |
80.2 d (±0.7) |
135.1 c (±3.5) |
123.5 e (±0.6) |
*** |
| 2-methyl-butanol | 109.5 a (±1.12) |
73.2 b (±1.72) |
100.5 c (±2.8) |
65.8 d (±0.7) |
104.5 c (±1.6) |
62.8 d (±0.4) |
103.4 c (±2.4) |
96.6 d (±1.7) |
*** |
| Diethyl acetal | 2.6 a (±0.1) |
1.18 a (±2.05) |
2.6 a (±0.6) |
0.15 b (±0.1) |
2.9 a (±0.5) |
n.d. | 3.34 a (±0.12) |
3.35 a (±0.15) |
*** |
1 Sig.: significance; *** displays the significance at 0.5% by least significant difference. Values with different roman letters (a–e) in the same row are significantly different according to the Tukey range test (p < 0.05).