## 3 Results
### Aroma Composition of Marastina Wines
#### 3.2.2 Fermentation Volatile Composition of Marastina Wine  
Wines treated at veraison, CT and V had significantly higher levels of the most abundant ester, isoamyl acetate, and total sum of esters than the other treatments (Table 3). CT wines had significantly higher levels of six individual esters (isobutyl acetate, ethyl lactate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 1-fluoroate, and diethyl succinate) than V treatments. Ten individual esters and the total sum of esters reached a minimum in BS wines, with isobutyl acetate, isoamyl acetate, 2-phenylethyl acetate, ethyl butanoate, ethyl-2-methylbutanoate, ethyl-3-methylbutanoate, ethyl-2-hydroxy-3-methylbutanoate, ethyl hexadecanoate, ethyl-3-hydroxyhexanoate, and diethyl succinate being significantly less abundant than in C wines. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Compound (ug L\({}^{-1}\))** & **PF** & **BS** & **V** & **CT** & **C** \\ \hline \(\beta\)-Damascenone & 3.61 \(\pm\) 0.44 a & 2.38 \(\pm\) 0.40 a & 2.43 \(\pm\) 0.25 a & 3.10 \(\pm\) 1.23 a & 3.46 \(\pm\) 0.66 a \\ Dihydroactinidiolide & 0.83 \(\pm\) 0.06 a & 1.16 \(\pm\) 0.22 a & 0.82 \(\pm\) 0.20 a & 0.93 \(\pm\) 0.18 a & 1.02 \(\pm\) 0.09 a \\ \(\sum\)C\({}_{13}\)-norisoprenoids & 5.15 \(\pm\) 0.33 a & 4.17 \(\pm\) 0.60 a & 3.86 \(\pm\) 0.12 a & 4.77 \(\pm\) 1.55 a & 5.13 \(\pm\) 0.68 a \\ \hline \end{tabular}  
* Data were subjected to one-way ANOVA; results are means of three biological repetitions \(\pm\) standard deviation. Means labeled with different letters (a, b, c, or d) within a row differed significantly according to [PERSON]’s test at \(p\leq 0.05\). PF: preflowering defoliation; BS: after berry set defoliation; V: veraison defoliation; CT: cluster thinning at veraison; C: untreated control; \({}^{*}\) TDN: 1,1,6-trimethyl-1,2-dihydronaphthalene.  
\end{table} 
Table 2: _Cont._ \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Compound (ug L\({}^{-1}\))** & **PF** & **BS** & **V** & **CT** & **C** \\ \hline Isobutyl acetate & 22.18 \(\pm\) 1.60 c & 16.62 \(\pm\) 0.47 d & 24.30 \(\pm\) 1.06 c & 27.89 \(\pm\) 0.95 b & 31.37 \(\pm\) 1.89 a \\ Ethyl 18-butanoate & 165.94 \(\pm\) 9.33 c & 145.79 \(\pm\) 2.41 d & 210.23 \(\pm\) 3.08 a & 221.89 \(\pm\) 2.52 a & 187.91 \(\pm\) 5.45 b \\ Ethyl 2-methylbutanoate & 4.48 \(\pm\) 0.39 a & 3.39 \(\pm\) 0.22 b & 2.09 \(\pm\) 0.08 c & 4.51 \(\pm\) 0.26 a & 4.43 \(\pm\) 0.26 a \\ Ethyl 3-methylbutanoate & 95.05 \(\pm\) 0.44 b & 7.78 \(\pm\) 0.81 b & 6.12 \(\pm\) 0.64 c & 12.06 \(\pm\) 0.89 a & 12.16 \(\pm\) 0.57 a \\ Isommy acetate & 955.88 \(\pm\) 37.78 b & 65.06 \(\pm\) 2.02 c & 137.86 \(\pm\) 110.61 a & 1403.59 \(\pm\) 4.97 a & 10014.5 \(\pm\) 2.290 b \\ Ethyl hexanoate & 258.46 \(\pm\) 244.8 c & 322.49 \(\pm\) 89.1 b & 440.27 \(\pm\) 36.02 a & 364.94 \(\pm\) 28.57 b & 351.05 \(\pm\) 11.05 b \\ Heavy acetate & 153.00 \(\pm\) 11.2 c & 127.82 \(\pm\) 0.26 c & 27.15 \(\pm\) 1.91 a & 21.95 \(\pm\) 1.33 b & 144.42 \(\pm\) 1.09 c \\ Ethyl lactate & 586.12 \(\pm\) 157.38 b & 463.50 \(\pm\) 29.66 b & 358.71 \(\pm\) 13.27 c & 561.73 \(\pm\) 36.89 a & 493.91 \(\pm\) 33.9 b \\ Ethyl 2-hydroxy-3-methylbutanoate & 95.68 \(\pm\) 3.49 b & 61.26 \(\pm\) 11.2 d & 101.22 \(\pm\) 13.13 a & 90.06 \(\pm\) 1.97 b & 81.68 \(\pm\) 2.55 c \\ Ethyl octanoate & 516.94 \(\pm\) 20.99 a & 362.08 \(\pm\) 32.57 c & 54.21 \(\pm\) 45.88 a & 444.28 \(\pm\) 25.05 b & 4382.52 \(\pm\) 11.46 b \\ Methyl 2-fluoro & 149.22 \(\pm\) 0.92 a & 150.84 \(\pm\) 0.67 a & 149.91 \(\pm\) 0.10 a & 149.74 \(\pm\) 1.11 a & 150.38 \(\pm\) 0.99 a \\ Ethyl furnace & 1.52 \(\pm\) 0.19 a & 1.10 \(\pm\) 0.08 b & 0.80 \(\pm\) 0.15 c & 1.35 \(\pm\) 0.25 b & 1.05 \(\pm\) 0.05 b \\ Ethyl decanoate & 110.80 \(\pm\) 0.23 b & 82.87 \(\pm\) 51.66 c & 150.04 \(\pm\) 6.29 a & 145.90 \(\pm\) 8.78 a & 97.01 \(\pm\) 3.79 b \\ Diethyl succinate & 267.11 \(\pm\) 35.33 bc & 205.91 \(\pm\) 4.96 d & 252.80 \(\pm\) 21.43 d & 412.96 \(\pm\) 19.04 a & 319.80 \(\pm\) 6.12 b \\ \hline \end{tabular}  
\end{table}