## 3 Results
### Aroma Composition of Marastina Wines
#### 3.2.2 Fermentation Volatile Composition of Marastina Wine
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Compound (ug L -1)** & **PF** & **BS** & **V** & **CT** & **C** \\ \hline Methyl jernanace & 2.67 \(\pm\) 0.25 ab & 2.37 \(\pm\) 0.35 b & 3.40 \(\pm\) 0.28 a & 2.52 \(\pm\) 0.37 b & 2.56 \(\pm\) 0.05 b \\
2-Phenylylethyl acetate & 6.55 \(\pm\) 0.39 bc & 5.22 \(\pm\) 0.30 c & 8.43 \(\pm\) 1.14 a & 7.60 \(\pm\) 0.37 ab & 7.04 \(\pm\) 0.43 ab \\ Ethyl 3-hydroxyhexanoate & 1.68 \(\pm\) 0.34 a & 0.83 \(\pm\) 0.14 b & 1.62 \(\pm\) 0.14 b & 2.34 \(\pm\) 0.42 a & 2.02 \(\pm\) 0.35 a \\ Ethyl hexadecanoate & 0.26 \(\pm\) 0.04 a & 0.41 \(\pm\) 0.04 c & 0.08 \(\pm\) 0.02 c & 0.18 \(\pm\) 0.01 bc & 0.29 \(\pm\) 0.06 a \\ L ESTers & 3,170.85 \(\pm\) 79.85 c & 2,500.35 \(\pm\) 80.45 d & 3,680.3 \(\pm\) 48.58 b & 3,875.49 \(\pm\) 28.09 a & 3,172.37 \(\pm\) 42.68 c \\ Isobutanol & 2,555.41 \(\pm\) 126.3 bc & 2,259.27 \(\pm\) 18.98 e & 2,545.03 \(\pm\) 121.52 b & 3,253.33 \(\pm\) 255.58 a & 2,752.73 \(\pm\) 103.98 b \\
1-butanol & 36.84 \(\pm\) 18.3 b & 39.20 \(\pm\) 37.8 b & 40.86 \(\pm\) 1.13 b & 56.69 \(\pm\) 13.5 a & 41.10 \(\pm\) 3.14 b \\
2-Methyl-1-butanol & 9,752.26 \(\pm\) 126.73 c & 7,997.82 \(\pm\) 88.59 d & 10,115.13 \(\pm\) 112.48 b & 12,452.80 \(\pm\) 466.25 a & 10,787.12 \(\pm\) 381.73 b \\ Isoamyl alcohol & 2,397.85 \(\pm\) 25.32 c & 1,609.71 \(\pm\) 10.00 c & 9,411.80 \(\pm\) 503.45 a & 487.37 \(\pm\) 408.50 b & 8,482.01 \(\pm\) 420.15 a \\
1-Pentanol & 5.36 \(\pm\) 0.46 c & 5.34 \(\pm\) 0.03 c & 8.21 \(\pm\) 0.26 b & 11.15 \(\pm\) 21.22 & 6.32 \(\pm\) 0.50 bc \\
3-Methyl-1-pentanol & 132.52 \(\pm\) 32.36 ab & 124.94 \(\pm\) 5.19 b & 103.70 \(\pm\) 4.68 c & 146.56 \(\pm\) 4.89 a & 100.66 \(\pm\) 9.17 c \\
1-Hexanol & 0.42 \(\pm\) 0.03 b & 0.49 \(\pm\) 0.09 b & 0.60 \(\pm\) 0.08 b & 1.19 \(\pm\) 0.23 a & 0.30 \(\pm\) 0.03 b \\ _trans_-3-Hexen-1-ol & 26.24 \(\pm\) 4.66 c & 24.79 \(\pm\) 0.94 c & 32.00 \(\pm\) 10.6 b & 44.17 \(\pm\) 2.94 a & 28.59 \(\pm\) 3.10 bc \\
2-Ethyl-1-hexanol & 1.16 \(\pm\) 0.16 a & 0.98 \(\pm\) 0.07 a & 1.23 \(\pm\) 0.14 a & 1.35 \(\pm\) 0.21 a & 1.00 \(\pm\) 0.12 a \\
2-1-Octern-3-ol & 1.56 \(\pm\) 0.27 b & 1.37 \(\pm\) 0.24 b & 2.56 \(\pm\) 0.18 a & 2.78 \(\pm\) 0.25 a & 2.25 \(\pm\) 0.19 a \\
1-Heptanol & 11.62 \(\pm\) 0.63 a & 8.96 \(\pm\) 0.19 b & 4.86 \(\pm\) 0.84 c & 6.34 \(\pm\) 0.62 c & 11.69 \(\pm\) 0.98 a \\
1-Octanol & 7.88 \(\pm\) 1.29 a & 7.97 \(\pm\) 11.1 a & 10.57 \(\pm\) 1.34 a & 10.44 \(\pm\) 1.07 a & 11.08 \(\pm\) 1.45 a \\
1-Nonanol & 0.44 \(\pm\) 0.14 bc & 0.41 \(\pm\) 0.02 c & 0.75 \(\pm\) 0.15 ab & 0.90 \(\pm\) 0.09 a & 0.91 \(\pm\) 0.15 a \\
1-Decanol & 4.76 \(\pm\) 0.17 a & 18.66 \(\pm\) 0.55 c & 3.41 \(\pm\) 0.44 b & 4.10 \(\pm\) 0.62 a & 3.76 \(\pm\) 0.18 b \\ Phenylylethyl alcohol & 5,126.42 \(\pm\) 154.61 a & 9,497.57 \(\pm\) 6.47 a & 5,065.14 \(\pm\) 25.33 a & 4,661.04 \(\pm\) 94.37 a & 5,572.90 \(\pm\) 184.53 a \\
2-Higher alcohols & 20,057.14 \(\pm\) 201.50 b & 16,967.12 \(\pm\) 130.06 e & 2,735.85 \(\pm\) 709.84 a & 28,324.36 \(\pm\) 215.46 a & 27,502.42 \(\pm\) 367.05 a \\
1-Propaned & 1.65 \(\pm\) 0.21 b & 3,34 \(\pm\) 0.38 a & 1.50 \(\pm\) 0.21 b & 3.75 \(\pm\) 0.44 a & 1.93 \(\pm\) 0.22 b \\
2-3-Butaned & 31.07 \(\pm\) 1.51 ab & 23.52 \(\pm\) 2.63 c & 32.46 \(\pm\) 2.61 ab & 33.37 \(\pm\) 1.82 a & 27,01.17 b \\ Furfuryl alcohol & 2.40 \(\pm\) 0.15 a & 2.59 \(\pm\) 0.35 a & 2.68 \(\pm\) 0.28 a & 2.66 \(\pm\) 0.32 a & 2.46 \(\pm\) 0.31 a \\ Benzyl alcohol & 8.08 \(\pm\) 1.35 b & 7.81 \(\pm\) 1.73 b & 10.68 \(\pm\) 0.72 ab & 11.79 \(\pm\) 1.61 a & 7.75 \(\pm\) 0.57 b \\
1+Butaned & 1.31 \(\pm\) 0.48 a & 1.25 \(\pm\) 0.16 a & 0.60 \(\pm\) 0.06 b & 1.01 \(\pm\) 0.03 a & 1.22 \(\pm\) 0.13 a \\ C\({}^{\rm\rm\,The V wines contained significantly more total aldehydes, particularly 2-octenal. In contrast, BS wines had the lowest concentrations of these compounds. Wines from the two veraison treatments did not differ in their benzaldehyde or benzeneacetaldehyde concentration.