# Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips
## 3 Results and Discussion
### VCs Analysis
The observed variations in specific compounds provide an understanding of how PEF treatments may influence the extraction or formation of key aromas and flavor components, ultimately shaping the sensory profile of the wine. These findings contribute valuable insights for further exploration and optimization of PEF parameters in conjunction with different wood chip types to achieve desired sensory outcomes in wine production. Figure 1: Chromatogram of the HS-SPME/GC-MS analysis of the sample of Xinomavro red wines with peach wood chips treated with the PEF-1 procedure. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & **Model** & **CAS** & **Detection** & \multicolumn{2}{c}{**Red**} & \multicolumn{2}{c}{**Cherry Wood Clips (Promise series)**} & \multicolumn{2}{c}{**Apple Wood Clips (Molise _doubles identical_)**} \\  & **Weight** & **Number** & **Index** & **Vine** & **Wine** & & & & & & & & & & & & \\  & **(x)** & **(x)** & **Control** & **Blank** & **5 Days** & **F6-1** & **PFE2** & **PFE3-3** & **PFE4-4** & **Blank** & **5 days** & **PE1-1** & **PFE2-2** & **PFE3-3** & **PE4-4** \\ \hline \multirow{2}{*}{Octanoic acid} & 144 & 124-07-2 & 1772 & 0.35\(\pm\) & 2.80 \(\pm\) & 4.29\(\pm\) & 5.81 \(\pm\) & 3.73\(\pm\) & 2.53 \(\pm\) & 4.69 \(\pm\) & 1.40\(\pm\) & 2.35\(\pm\) & 2.39\(\pm\) & 6.04\(\pm\) & 3.58\(\pm\) & 3.24 \(\pm\) \\  & & & 3.50 \(\pm\) & 0.16\(\pm\) & 0.06\(\pm\) & 0.09\(\pm\) & 0.03\(\pm\) & 0.04\(\pm\) & 0.00\(\pm\) & 0.05\(\pm\) & 0.04\(\pm\) & 0.07\(\pm\) & 0.14\(\pm\) & 0.09\(\pm\) & 0.04\(\pm\) \\ \hline \multirow{2}{*}{Phenyltid} & \multirow{2}{*}{164} & \multirow{2}{*}{103-04-57} & \multirow{2}{*}{1830} & \multirow{2}{*}{0.33 \(\pm\) & 0.36\(\pm\) & 0.45 \(\pm\) & 0.71 \(\pm\) & 0.35 \(\pm\) & 0.28 \(\pm\) & 0.51 \(\pm\) & 0.25\(\pm\) & 0.19\(\pm\) & 0.32 \(\pm\) & 0.29\(\pm\) & 0.42\(\pm\) & 0.36 \(\pm\) \\  & & & & 0.22 \(\pm\) & 0.02\(\pm\) & 0.03\(\pm\) & 0.14\(\pm\) & 0.03 \(\pm\) & 0.04\(\pm\) & 0.03\(\pm\) & 0.03\(\pm\) & 0.01\(\pm\) & 0.03\(\pm\) & 0.03\(\pm\) \\ \hline \multirow{2}{*}{Tinyon} & \multirow{2}{*}{150} & \multirow{2}{*}{89-83-8} & \multirow{2}{*}{1955} & \multirow{2}{*}{0.45 \(\pm\) & 0.17 \(\pm\) & 0.36 \(\pm\) & 0.62 \(\pm\) & 0.43 \(\pm\) & 0.42 \(\pm\) & 0.55 \(\pm\) & 0.26\(\pm\) & 0.17 \(\pm\) & 0.38 \(\pm\) & 0.57 \(\pm\) & 0.34 \(\pm\) & 0.47 \(\pm\) \\  & & & 0.02\(\pm\) & 0.01\(\pm\) & 0.04\(\pm\) & 0.04\(\pm\) & 0.05 \(\pm\) & 0.02\(\pm\) & 0.04\(\pm\) & 0.04\(\pm\) & 0.04\(\pm\) & 0.03\(\pm\) & 0.02\(\pm\) & 0.02\(\pm\) & 0.05\(\pm\) \\ \hline \multirow{2}{*}{Tinyactin} & \multirow{2}{*}{218} & \multirow{2}{*}{102-76-1} & \multirow{2}{*}{2176} & \multirow{2}{*}{0.04\(\pm\)} & \multirow{2}{*}{0.01\(\pm\)} & \multirow{2}{*}{0.01\(\pm\)} & \multirow{2}{*}{0.07} & \multirow{2}{*}{0.87} & \multirow{2}{*}{2.81} & \multirow{2}{*}{0.05} & \multirow{2}{*}{0.18} & \multirow{2}{*}{0.03\(\pm\)} & \multirow{2}{*}{0.12} & \multirow{2}{*}{0.17} & \multirow{2}{*}{0.16} & \multirow{2}{*}{0.03\(\pm\)} & \multirow{2}{*}{0.12} \\  & & & 0.04\(\pm\) & 0.01\(\pm\) & 0.01\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) & 0.05\(\pm\) \\ \hline \multirow{2}{*}{Decanoic acid \(\pm\)} & 172 & 334-48-5 & 2419 & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd \\  & & & 95.86\(\pm\) & 94.32\(\pm\) & 96.34\(\pm\) & 95.02\(\pm\) & 93.35\(\pm\) & 95.32\(\pm\) & 95.88 \(\pm\) & 94.69\(\pm\) & 92.07\(\pm\) & 96.91 \(\pm\) & 95.64\(\pm\) & 96.04\(\pm\) & 96.09\(\pm\) \\  & & & 0.05\(\pm\) & 0.03\(\pm\) & 0.03\(\pm\) & 0.03\(\pm\) & 0.23\(\pm\) & 0.25\(\pm\) & 0.37\(\pm\) & 0.38\(\pm\) & 0.39\(\pm\) & 0.34\(\pm\) & 0.3