Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Supplemental Data

Files in this Data Supplement:

• Supplemental Data -
  
  Supplemental Tables 1 -- 11 show the concentrations of volatile compounds during fermentation of Cabernet Sauvignon with different skin contact treatments described in Experiment 1.
  
  Table 1 -- Changes in ethyl acetate concentrations.
  Table 2 -- Changes in ethyl butanoate concentrations.
  Table 3 -- Changes in isoamyl acetate concentrations.
  Table 4 -- Changes in 2-hexenal concentrations.
  Table 5 -- Changes in ethyl hexanoate concentrations.
  Table 6 -- Changes in 1-hexanol concentrations.
  Table 7 -- Changes in ethyl octanoate concentrations.
  Table 8 -- Changes in 2-phenylethyl acetate concentrations.
  Table 9 -- Changes in β-damascenone concentrations.
  Table 10 -- Changes in 2-phenylethanol concentrations.
  Table 11 -- Changes in β-ionone concentrations.