# Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process
## 3 Results
### Sensory Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Wine**} & \multicolumn{3}{c}{**GC-MS Parameters**} \\ \cline{2-7}
**Compound** & **Control** & **Semi-Batch** & **Recycle** & **Peak** & **RT a** & **SIM Ions b** \\ \hline Ethyl acetate & 1722.62 \(\pm\) 552.22 a & 1772.7 \(\pm\) 6.32 a & 1246.24 \(\pm\) 762.8 a & 1 & 3.02 & 43, 61, 88 \\ Ethyl isobutyrate & 4.41 \(\pm\) 0.42 a & 7.11 \(\pm\) 0.96 a & 12.62 \(\pm\) 9.36 a & 2 & 4.39 & 43, 71, 86, 116 \\ Ethyl butyrate & 112.89 \(\pm\) 39.34 a & 91.94 \(\pm\) 3.59 a & 69.8 \(\pm\) 49.72 a & 3 & 6.43 & 71, 88, 116 \\ Ethyl 2-metylbutyrate & 2.46 \(\pm\) 0.29 a & 1.51 \(\pm\) 0.00 a & 2.22 \(\pm\) 152 a & 4 & 6.96 & 57, 102, 130 \\ Ethyl isovalerate & 2.96 \(\pm\) 0.36 a & 4.04 \(\pm\) 0.65 a & 4.61 \(\pm\) 3.07 a & 5 & 7.57 & 85, 88, 130 \\
**Isobutanol** & 96.88 \(\pm\) 1.51 b & 99.28 \(\pm\) 0.03 b & 121.96 \(\pm\) 6.4 a & 6 & 8.48 & 43, 55, 74 \\ Isoamyl acetate & 1300.75 \(\pm\) 596.43 a & 1240.05 \(\pm\) 152.01 a & 1011.41 \(\pm\) 766.7 a & 7 & 9.84 & 55, 87, 130 \\ \(\beta\)-Myrcene & 1.58 \(\pm\) 0.09 a & 1.66 \(\pm\) 0.04 a & 2.05 \(\pm\) 0.23 a & 8 & 11.63 & 69, 93, 136 \\ \(\alpha\)-Terpinene & 0.25 \(\pm\) 0.03 a & 0.32 \(\pm\) 0.03 a & 0.35 \(\pm\) 0.03 a & 9 & 12.05 & 93, 121, 136 \\ Limonene & 9.89 \(\pm\) 0.73 a & 10.00 \(\pm\) 0.05 a & 10.77 \(\pm\) 0.08 a & 10 & 12.92 & 68, 93, 136 \\ Isoamyl alcohol & 3178.77 \(\pm\) 154.86 a & 2675.75 \(\pm\) 64.72 a & 2707.48 \(\pm\) 85.92 a & 11 & 13.68 & 57, 70, 88 \\ Ethyl hexanoate & 2164.56 \(\pm\) 618.56 a & 1536.62 \(\pm\) 2.19 a & 988.41 \(\pm\) 554.88 a & 12 & 15.02 & 88, 115, 144 \\ \(p\)-Cymene & 525.39 \(\pm\) 226.28 a & 276.66 \(\pm\) 191.84 a & 259.3 \(\pm\) 124.7 a & 13 & 16.85 & 91, 119, 134 \\ (-)-c-Rose oxide & 17.96 \(\pm\) 0.19 a & 235.95 \(\pm\) 108.88 a & 17.91 \(\pm\) 0.19 a & 14 & 20.56 & 69, 139, 154 \\
**Ethyl octanoate** & 22303.36 \(\pm\) 3415.44 a & 13712.65 \(\pm\) 1873.27 ab & 8322.26 \(\pm\) 1545.69 b & 15 & 24.58 & 43, 71, 86, 116 \\
1-Octen-3-ol & 4.95 \(\pm\) 0.55 a & 5.02 \(\pm\) 0.72 a & 3.05 \(\pm\) 0.29 a & 16 & 25.25 & 57, 72, 127 \\ Benzaldehyde & 4.19 \(\pm\) 0.75 a & 4.79 \(\pm\) 0.19 a & 4.79 \(\pm\) 0.32 a & 17 & 27.90 & 77, 105, 106 \\ Ethyl decanoate & 5967.84 \(\pm\) 159.97 a & 2865.85 \(\pm\) 352.48 b & 151.85 \(\pm\) 8.52 & 18 & 33.26 & 43, 71, 86, 116 \\ \(\beta\)-Citronello & 4.51 \(\pm\) 0.48 a & 5.65 \(\pm\) 0.49 a & 4.72 \(\pm\) 0.12 a & 19 & 38.12 & 123, 137, 152 \\
**Nerol** & 3.52 \(\pm\) 0.23 a & 1.81 \(\pm\) 0.21 b & 1.57 \(\pm\) 0.06 b & 20 & 39.45 & 69, 93, 154 \\
**Damascenone** & 7.29 \(\pm\) 0.64 b & 11.74 \(\pm\) 1.51 a & 8.93 \(\pm\) 0.25 b & 21 & 40.00 & 69, 121, 190 \\
**2-Phenylethyl alcohol** & 3993.5 \(\pm\) 54.47 a & 1287.39 \(\pm\) 600.72 b & 1206.37 \(\pm\) 3.62 b & 22 & 43.17 & 65, 91, 122 \\ \(\beta\)-Ionone & 1.62 \(\pm\) 0.06 a & 2.4 \(\pm\) 1.01 a & 1.78 \(\pm\) 0.27 a & 23 & 43.15 & 135, 177, 192 \\
**Nerolidol** & 1.12 \(\pm\) 0.01 b & 2.12 \(\pm\) 0.08 a & 1.81 \(\pm\) 0.11 a & 24 & 48.16 & 69, 93, 222 \\ \hline \hline \end{tabular}  
* Statistical differences are expressed as lowercase letters and indicate significant differences in the LSD test (n = 2, \(p\leq\) 0.05). Means within the row followed by the same letter are not significantly different. a RT, retention time. b SIM, selected ion monitoring.  
\end{table} 
Table 3: Wine volatile compound levels and GC-MS parameters analyzed. Values are expressed as relative peak area multiplied by 1000. Bold compounds = significant different among the wines. Control 1 had the least 'Sulfur (egg)' aroma and recycle-semi-batch 2 was the most intense in this aroma. Control 2 is not statistically significantly different from Control 1 for 'Sulfur' aroma and had similar intensity in this aroma to both semi-batch wine replicates and the recycle semi-batch 1 wine. Overall, we can conclude that the wines were similar in their aroma, taste, and mouthfeel sensory terms; however, the recycle semi-batch wines had significantly more sulfur aromas.