# Influence of Terroir on Microbial Diversity and Wine [PERSON]
## 3 Results and Discussion
### Major Aroma Compounds
** & **Coop San Acacio** & **Coop La Unión** \\ \hline \multicolumn{6}{c}{Alcohols} \\ \hline Methanol & 69.2 \(\pm\) 1.9 \({}^{\text{a}}\) & 104.2 \(\pm\) 7.3 \({}^{\text{c}}\) & 98.6 \(\pm\) 7.5 \({}^{\text{b}}\) & 75.0 \(\pm\) 7.0 \({}^{\text{a}}\) & 137.2 \(\pm\) 6.2 \({}^{\text{d}}\) & 87.9 \(\pm\) 6.3 \({}^{\text{b}}\) \\ \hline
1-Propanol & 32.2 \(\pm\) 1.4 \({}^{\text{ab}}\) & 35.5 \(\pm\) 1.3 \({}^{\text{b}}\) & 29.4 \(\pm\) 1.4 \({}^{\text{a}}\) & 39.9 \(\pm\) 3.1 \({}^{\text{c}}\) & 62.2 \(\pm\) 1.4 \({}^{\text{d}}\) & 33.1 \(\pm\) 2.3 \({}^{\text{b}}\) \\ \hline Isobutanol & 144.8 \(\pm\) 3.3 \({}^{\text{e}}\) & 136.5 \(\pm\) 5.4 \({}^{\text{d}}\) & 126.6 \(\pm\) 1.8 \({}^{\text{c}}\) & 115.5 \(\pm\) 3.8 \({}^{\text{b}}\) & 44.6 \(\pm\) 0.7 \({}^{\text{a}}\) & 41.8 \(\pm\) 1.7 \({}^{\text{a}}\) \\ \hline Isoamyl alcohols & 367.5 \(\pm\) 8.0 \({}^{\text{c}}\) & 444.0 \(\pm\) 17.4 \({}^{\text{e}}\) & 416.1 \(\pm\) 6.6 \({}^{\text{d}}\) & 345.8 \(\pm\) 11.6 \({}^{\text{b}}\) & 207.2 \(\pm\) 4.2 \({}^{\text{a}}\) & 338.4 \(\pm\) 9.0 \({}^{\text{b}}\) \\ \hline
2-Phenylethanol & 142.0 \(\pm\) 12.3 \({}^{\text{c}}\) & 248.0 \(\pm\) 18.7 \({}^{\text{d}}\) & 131.7 \(\pm\) 10.5 \({}^{\text{c}}\) & 68.5 \(\pm\) 6.9 \({}^{\text{b}}\) & 43.5 \(\pm\) 3.2 \({}^{\text{a}}\) & 39.4 \(\pm\) 2.3 \({}^{\text{a}}\) \\ \hline \multicolumn{6}{c}{Carbonyl Compounds} \\ \hline Acetaldehyde & 101.6 \(\pm\) 8.4 \({}^{\text{b}}\) & 33.9 \(\pm\) 2.0 \({}^{\text{a}}\) & 189.6 \(\pm\) 16.0 \({}^{\text{d}}\) & 143.4 \(\pm\) 5.4 \({}^{\text{c}}\) & 195.2 \(\pm\) 9.4 \({}^{\text{f}}\) & 105.2 \(\pm\) 7.3 \({}^{\text{d}}\) \\ \hline Acetoin & 85.4 \(\pm\) 5.9 \({}^{\text{c}}\) & 18.0 \(\pm\) 1.3 \({}^{\text{a}}\) & 77.4 \(\pm\) 4.0 \({}^{\text{b}}\) & 71.4 \(\pm\) 2.1 \({}^{\text{b}}\) & 145.1 \(\pm\) 14.7 \({}^{\text{d}}\) & 21.1 \(\pm\) 1.1 \({}^{\text{a}}\) \\ \hline \multicolumn{6}{c}{Esters} \\ \hline Ethyl lactate & 51.1 \(\pm\) 2.0 \({}^{\text{b}}\) & 10.1 \(\pm\) 0.2 \({}^{\text{a}}\) & 13.1 \(\pm\) 0.9 \({}^{\text{a}}\) & 277.7 \(\pm\) 26.6 \({}^{\text{d}}\) & 105.9 \(\pm\) 6.1 \({}^{\text{c}}\) & 34.5 \(\pm\) 1.5 \({}^{\text{b}}\) \\ \hline Diethyl succinate & 11.8 \(\pm\) 1.1 \({}^{\text{c}}\) & 8.17 \(\pm\) 0.6 \({}^{\text{b}}\) & 4.70 \(\pm\) 0.3 \({}^{\text{a}}\) & 13.4 \(\pm\) 1.3 \({}^{\text{d}}\) & 8.60 \(\pm\) 0.80 \({}^{\text{a}}\) & 5.84 \(\pm\) 0.44 \({}^{\text{a}}\) \\ \hline Ethyl acetate & 52.0 \(\pm\) 1.8 \({}^{\text{d}}\) & 19.1 \(\pm\) 0.7 \({}^{\text{a}}\) & 86.1 \(\pm\) 1.7 \({}^{\text{f}}\) & 69.8 \(\pm\) 2.3 \({}^{\text{e}}\) & 31.8 \(\pm\) 0.4 \({}^{\text{c}}\) & 24.9 \(\pm\) 1.3 \({}^{\text{b}}\) \\ \hline \multicolumn{6}{c}{Polyols} \\ \hline
2,3-Butanediol (levo) & 546.8 \(\pm\) 22.5 \({}^{\text{b}}\) & 438.8 \(\pm\) 29.2 \({}^{\text{a}}\) & 683.4 \(\pm\) 38.4 \({}^{\text{c}}\) & 921.5 \(\pm\) 0.6 \({}^{\text{e}}\) & 1326.6 \(\pm\) 74.7 \({}^{\text{f}}\) & 779.7 \(\pm\) 51.7 \({}^{\text{d}}\) \\ \hline
2,3-Butanediol (meso) & 288.7 \(\pm\) 25.2 \({}^{\text{b}}\) & 228.0 \(\pm\) 11.7 \({}^{\text{a}}\) & 225.1 \(\pm\) 12.7 \({}^{\text{a}}\) & 309.3 \(\pm\) 2.6 \({}^{\text{b}}\) & 353.0 \(\pm\) 21.4 \({}^{\text{c}}\) & 254.0 \(\pm\) 15.8 \({}^{\text{a}}\) \\ \hline Glycerol (g/L) & 11.5 \(\pm\) 1.2 \({}^{\text{c}}\) & 15.5 \(\pm\) 1.1 \({}^{\text{d}}\) & 10.8 \(\pm\) 0.9 \({}^{\text{b}}\) \({}^{\text{c}}\) & 9.50 \(\pm\) 1.40 \({}^{\text{ab}}\) & 9.20 \(\pm\) 0.81 \({}^{\text{ab}}\) & 8.50 \(\pm\) 0.60 \({}^{\Methanol is not a by-product of fermentation carried out by yeasts. This compound is produced naturally from the enzymatic hydrolysis carried out by endogenous pectinases of the methoxyl groups of grape pectins [37]. In the study conducted by [PERSON] et al. [21], it was suggested that the concentration of methanol in wines should always be low, because methanol is potentially toxic; however, none of our samples passed the perception threshold [37]. Among the carbonyl compounds, acetaldehyde is formed during the first phase of alcoholic fermentation from pyruvate acid.