Aromatic Compounds in Wines Produced During Fermentation: Effect of Three Red Cultivars

Figures & data

Figure 1 Fermentation curves for Caiño Tinto, Caiño Longo, and Caiño Bravo wines. A) Vintage 2002 and B) Vintage 2003.

Table 1 Values for classic wine variables

	Caíño Longo		Caíño Tinto		Caíño Bravo
	2002	2003	2002	2003	2002	2003
Ethanol (% v/v)	9.46	9.70	9.16	9.30	7.86	8.20
Total acidity (g tartaric acid /L)	9.30	8.50	9.10	5.90	10.30	7.00
Volatile acidity (g acetic acid/L)	0.30	0.20	0.30	0.50	0.30	0.40
Reducing sugars (g /L)	0.70	1.30	0.70	1.30	1.00	0.60
Tartaric acid (g/L)	2.20	1.70	2.40	1.30	2.60	1.30
Malic acid (g/L)	4.00	0.50	5.30	0.33	6.80	0.30
Total polyphenols	35.81	27.71	36.19	22.85	55.66	26.38

Table 2 Mean concentrations (mg/L) and standard deviations of the volatile compounds in Caiño Longo, Caiño Tinto, and Caiño Bravo wines,in 2002 and 2003 vintages

	2002				2003
Compound	Caiño Longo	Caiño Tinto	Caiño Bravo	Sig.	Caiño Longo	Caiño Tinto	Caiño Bravo	Sig.
Alcohols
1-Propanol	6.74 ± 0.38	7.94 ± 0.33	10.75 ± 0.87	∗∗∗	36.89 ± 0.88	30.45 ± 0.55	35.03 ± 1.61	∗∗∗
2-Methyl-propanol	131.98 ± 0.89	125.81 ± 1.21	154.35 ± 5.03	∗∗∗	43.18 ± 2.39	80.63 ± 1.86	38.19 ± 0.39	∗∗∗
2-Methyl-butanol	54.53 ± 0.61	53.08 ± 0.91	57.17 ± 2.19	∗	30.57 ± 1.01	47.21 ± 0.37	18.39 ± 0.43	∗∗∗
3-Methyl-butanol	187.00 ± 2.52	177.92 ± 1.04	200.92 ± 5.65	∗∗∗	132.22 ± 1.38	166.77 ± 3.05	64.21 ± 1.02	∗∗∗
Methanol	88.69 ± 3.40	135.62 ± 1.76	214.87 ± 3.38	∗∗∗	168.83 ± 2.68	268.84 ± 9.58	165.43 ± 2.37	∗∗∗
Esters and Acetates
Ethyl butyrate	0.44 ± 0.03	0.31 ± 0.06	0.38 ± 0.00	∗	0.12 ± 0.01	0.70 ± 0.01	0.14 ± 0.00	∗∗∗
Ethyl hexanoate	0.22 ± 0.02	0.24 ± 0.02	0.18 ± 0.00	∗	0.27 ± 0.00	0.20 ± 0.02	0.13 ± 0.01	∗∗∗
Ethyl octanoate	0.23 ± 0.01	0.21 ± 0.02	0.13 ± 0.00	∗∗∗	0.47 ± 0.04	0.42 ± 0.03	0.25 ± 0.01	∗∗∗
Ethyl decanoate	0.03 ± 0.00	0.03 ± 0.00	0.04 ± 0.00	ns	0.08 ± 0.00	0.11 ± 0.00	0.05 ± 0.00	∗∗∗
Diethyl succinate	2.71 ± 0.26	2.55 ± 0.01	1.53 ± 0.04	∗∗∗	0.66 ± 0.04	0.52 ± 0.00	0.55 ± 0.00	∗∗∗
Ethyl lactate	6.22 ± 0.48	7.46 ± 0.32	8.76 ± 0.34	∗∗∗	31.44 ± 0.54	66.40 ± 3.84	22.86 ± 0.90	∗∗∗
Ethyl myristate	0.16 ± 0.00	0.15 ± 0.01	0.11 ± 0.01	∗∗	n.d.	n.d.	0.03 ± 0.00	∗∗∗
Isoamyl acetate	0.12 ± 0.00	0.11 ± 0.02	0.09 ± 0.00	∗	0.27 ± 0.01	0.20 ± 0.01	0.13 ± 0.00	∗∗
Hexyl acetate	0.21 ± 0.01	0.24 ± 0.02	0.17 ± 0.01	∗	0.55 ± 0.00	0.42 ± 0.00	0.25 ± 0.00	∗∗∗
Ethyl acetate	28.51 ± 0.78	22.88 ± 1.41	58.90 ± 3.37	∗∗∗	69.21 ± 1.78	125.57 ± 3.44	58.01 ± 2.93	∗∗∗
Data are means of triplicates. n.d. = not detected. Sig: ∗, ∗∗, ∗∗∗ = significance at p < 0.05, p < 0.01, and p < 0.001, respectively.

Figure 2 PCA of aromatic compounds in Caiño Tinto, Caiño Longo, and Caiño Bravo wines.