. 2022 Jan 22;11(3):293. doi: 10.3390/foods11030293

Table 1.

Levels of volatile compounds significantly changing in sparkling wine #1 sealed with a sparkling cork with two natural cork discs (2D) and a microagglomerated cork (MA) during bottle aging (12 to 42 months).

Class/Compound	12 Months ¹			24 Months ¹			42 Months ¹			12 vs. 24 vs. 42 Monthsp	Descriptors ²	Olfactory Perception Threshold ³
Class/Compound	2D	MA	p	2D	MA	p	2D	MA	p	12 vs. 24 vs. 42 Monthsp	Descriptors ²	Olfactory Perception Threshold ³
Alcohols
3-Hexen-1-ol (µg/L)	34.2 ± 6.2	31.0 ± 5.3	ns	30.1 ± 4.0	22.8 ± 2.0	*	25.4 ± 18.0	20.6 ± 18.1	ns	ns	Green, leafy	400 μg/L
1-Hexanol (mg/L)	1.1 ± 0.03	1.0 ± 0.1	ns	22.1 ± 1.0	21.6 ± 0.3	ns	13.7 ± 0.5	5.5 ± 2.7	*	****	Green, fruity	8 mg/L
Ethyl esters
Ethyl isobutanoate (µg/L)	64.0 ± 48.3	80.7 ± 38.0	ns	95.3 ± 54.0	152.3 ± 53.2	ns	210.1 ± 29.0	81.7 ± 38.7	*	ns	Fruity	15 μg/L
Ethyl butanoate (mg/L)	0.17 ± 0.10	0.25 ± 0.09	ns	0.25 ± 0.14	0.35 ± 0.11	ns	2.81 ± 0.33	1.26 ± 0.47	*	****	Fruity, sweet, apple	0.02 mg/L
Ethyl isovalerate (µg/L)	10.0 ± 0.01	13.6 ± 6.4	ns	42.6 ± 24.9	66.8 ± 22.5	ns	591.7 ± 83.5	240.4 ± 102.9	*	****	Fruity, sweet, spice	3 μg/L
Isoprenoids
β-Damascenone (µg/L)	2.79 ± 0.15	2.63 ± 0.19	ns	3.93 ± 0.24	3.42 ± 0.15	*	6.81 ± 0.83	6.92 ± 1.47	ns	****	Woody, floral, herbal	0.05 μg/L
Ketones
2-Undecanone (µg/L)	0.06 ± 0.08	0.09 ± 0.07	ns	0.76 ± 0.17	0.14 ± 0.25	ns	2.71 ± 0.96	2.83 ± 1.64	*	****	Waxy, fruity	NR
Terpenes
Camphor (µg/L)	0.94 ± 0.37	ND	Q	0.43 ± 0.09	ND	Q	1.03 ± 0.19	BLOQ	Q	*	Herbal, minty, woody	NR

¹ Average concentration and standard deviation of sparkling wine #1 sealed with 2D and MA corks. A n = 3 per closure was considered at 12 and 42 months, and a n = 4 at 24 months. ² Descriptors reported in references [13,15]. ³ Olfactory perception thresholds determined in wine model solution as reported in reference [14]. ns—p > 0.05, *—p ≤ 0.05, ****–p ≤ 0.0001, BLOQ–below limit of quantification, ND—not detected, NR–not reported, Q—qualitative alteration.