Mean volatile phenol compound concentration of each method and cultivar. CF, Cabernet franc; CS, Cabernet Sauvignon; PV, Petit Verdot.
| Wine | Method | Guaiacol (ng/mL) | 4-Methyl guaiacol (ng/mL) | 4-Ethyl guaiacol (ng/mL) | o-Cresol (ng/mL) | p-Cresol (ng/mL) | m-Cresol (ng/mL) | Eugenol (ng/mL) |
|---|---|---|---|---|---|---|---|---|
| CF1 | Juice | 16.0 ± 1.4a | 4.5 ± 0.3 | 2.4 ± 0.0 | 5.5 ± 1.7 | 0.8 ± 1.2 | 3.1 ± 0.2 | 6.9 ± 0.4 |
| Acid | 125.0 ± 104 | 18.5 ± 4.9 | 57.6 ± 32.6 | 41.5 ± 33.1 | 1153.2 ± 284.7 | 58.3 ± 37.2 | 95.4 ± 67.7 | |
| Enzyme | 142.5 ± 7.9 | 16.1 ± 0.9 | 2.8 ± 0.3 | 34.6 ± 2.5 | 206.6 ± 18.3 | 31.7 ± 2.5 | 8.1 ± 0.1 | |
| Microvinification | 78.6 ± 6.7 | 8.3 ± 0.9 | 1.4 ± 0.2 | 19.7 ± 2.3 | 137.0 ± 32.0 | 20.5 ± 4.4 | 5.0 ± 0.2 | |
| CF2 | Juice | 22.3 ± 1.1 | 4.7 ± 0.1 | 2.4 ± 0.0 | 5.1 ± 0.3 | 0.7 ± 1.5 | 2.8 ± 0.4 | 6.9 ± 0.1 |
| Acid | 74.8 ± 59.7 | 14.0 ± 2.9 | 19.4 ± 4.6 | 12.4 ± 12.0 | 952.5 ± 118.6 | 22.1 ± 3.5 | 130.5 ± 28.8 | |
| Enzyme | 138.3 ± 6.4 | 14.2 ± 0.3 | 2.7 ± 0.4 | 32.3 ± 1.9 | 148.8 ± 8.6 | 23.7 ± 1.2 | 8.2 ± 0.1 | |
| Microvinification | 55.7 ± 3.5 | 6.2 ± 0.3 | 1.5 ± 0.2 | 14.5 ± 1.0 | 90.2 ± 7.7 | 17.6 ± 1.4 | 4.9 ± 0.2 | |
| CS1 | Juice | 13.3 ± 0.7 | 3.4 ± 0.2 | 2.4 ± 0.0 | 6.3 ± 0.4 | 0..0 ± 0.0 | 2.3 ± 0.2 | 6.6 ± 0.0 |
| Acid | 6.8 ± 7.0 | 18.3 ± 4.3 | 126.3 ± 79.3 | 300.1 ± 539.5 | 1077.0 ± 173.2 | 29.4 ± 9.1 | 86.4 ± 41.4 | |
| Enzyme | 70.3 ± 4.1 | 5.8 ± 0.1 | 2.6 ± 0.0 | 42.5 ± 2.8 | 164.0 ± 8.1 | 30.0 ± 3.8.0 | 6.8 ± 0.1 | |
| Microvinification | 62.1 ± 6.6 | 3.6 ± 0.1 | 1.3 ± 0.1 | 29.3 ± 3.2 | 53.0 ± 11.4 | 21.6 ± 1.8 | 3.6 ± 0.1 | |
| CS2 | Juice | 1.5 ± 0.5 | 3.3 ± 0.0 | 2.4 ± 0.0 | 2.9 ± 0.2 | 0.0 ± 0.0 | 2.1 ± 0.4 | 6.6 ± 0.0 |
| Acid | 21.4 ± 17.3 | 15.6 ± 3.1 | 34.8 ± 8.4 | 7.3 ± 6.0 | 692.3 ± 112.9 | 18.5 ± 3.9 | 45.3 ± 44.6 | |
| Enzyme | 30.6 ± 2.0 | 3.8 ± 0.7 | 2.4 ± 0.1 | 21.8 ± 1.5 | 89.9 ± 9.5 | 14.9 ± 2.2 | 6.7 ± 0.1 | |
| Microvinification | 26.9 ± 3.4 | 2.5 ± 0.1 | 1.2 ± 0.0 | 12.5 ± 1.9 | 28.1 ± 5.1 | 7.4 ± 2.9 | 3.5 ± 0.1 | |
| PV1 | Juice | 75.3 ± 1.6 | 6.5 ± 0.1 | 2.4 ± 0.0 | 8.3 ± 0.6 | 7.6 ± 2.4 | 4.0 ± 0.2 | 6.8 ± 0.3 |
| Acid | 242.5 ± 134.0 | 15.2 ± 3.2 | 20.1 ± 11.6 | 12.4 ± 8.8 | 654.7 ± 54.7 | 21.7 ± 2.2 | 24.7 ± 1.2 | |
| Enzyme | 229.6 ± 18.2 | 8.4 ± 5.4 | 3.4 ± 0.7 | 26 ± 2.6 | 82.1 ± 3.2 | 20.7 ± 7.6 | 7.8 ± 0.8 | |
| Microvinification | 253.4 ± 22.3 | 16.0 ± 1.3 | 2.7 ± 0.2 | 27.1 ± 1.7 | 132.4 ± 14.4 | 26.6 ± 2.1 | 6.8 ± 0.5 | |
| PV2 | Juice | 60.7 ± 1.4 | 5.2 ± 0.1 | 2.4 ± 0.0 | 4.8 ± 0.3 | 0.0 ± 0.0 | 2.3 ± 0.2 | 6.9 ± 0.4 |
| Acid | 119.3 ± 75.5 | 18 ± 2.1 | 82.5 ± 18.8 | 114.3 ± 181.9 | 714.0 ± 164.5 | 25.2 ± 6.9 | 26.7 ± 8.8 | |
| Enzyme | 215.2 ± 11.2 | 5.3 ± 3.4 | 2.5 ± 0.3 | 19.5 ± 0.8 | 40.4 ± 3.9 | 16.3 ± 5.5 | 8.3 ± 0.2 | |
| Microvinification | 184.4 ± 13.9 | 9.6 ± 0.9 | 1.6 ± 0.3 | 17.2 ± 1.3 | 39.5 ± 6.1 | 16.2 ± 1.9 | 5.7 ± 0.4 |
↵aValues are means ± standard deviation of n = 3 independent treatment preparations per biological sample; two biological samples per cultivar are shown separately (e.g., CF1, CF2).