TABLE 3.

Statistical differences between wines and distillates produced by control and modified yeast strains with respect to certain fermentation bouquet volatiles^a

Component	Statistical difference
	Chenin blanc				Colombar base wine after alcoholic fermentation		70% Distillate after second distillation
	After alcoholic fermentation		After 6-mo bottle aging
	VIN7 vs VIN7 (pATF1-s)	VIN13 vs VIN13 (pATF1-s)	VIN7 vs VIN7 (pATF1-s)	VIN13 vs VIN13 (pATF1-s)	WE228 vs WE228 (pATF1-s)	VIN13 vs VIN13 (pATF1-s)	WE228 vs WE228 (pATF1-s)	VIN13 vs VIN13 (pATF1-s)
Ethyl acetate	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001
Iso-amyl acetate	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001
Iso-amyl alcohol	0.0001	0.0004	0.0039	0.0013	0.0006	0.0002	0.0006	0.0001
Acetic acid	0.0001	0.0001	0.0022	0.0399	0.0001	0.0001	0.0001	0.0006
2-Phenylethyl acetate	0.0001	0.1161	0.0001	0.0001	0.0001	0.0001	0.0001	0.0002
2-Phenylethyl alcohol	0.0013	0.1161	0.6433	0.0022	0.0022	0.0039	0.0039	0.0161
Propanol	0.3739	0.0022	0.9999	0.0006	0.0001	0.0001	0.0075	0.0039
Iso-butanol	0.0006	0.9999	0.0022	0.3739	0.0001	0.0001	0.0039	0.0008
n-Butanol	0.0002	0.9999	0.0039	0.0013	0.0006	0.0002	0.0161	0.0001
Hexyl acetate	0.0001	0.1161	0.0001	0.0001	0.0001	0.0001	0.0006	0.0013
Hexanol	0.0001	0.3739	0.0001	0.0001	0.0001	0.0001	0.0002	0.0004

^aP ≤ 0.05.