|
Mixing techniques and season |
Acetate esters (mg/L) |
Total polyphenols [mg/L(+) catechin] |
Wine quality(%) |
|||||
|
i-Butyl acetate |
i-Amyl acetate |
Hexyl acetate |
Total flavonoids |
Total tannins |
Total antho-cyanins |
Berry/ Plum intensity |
Overall wine quality |
|
|
2000 season |
||||||||
|
Punching-down |
0.694b |
10.59b |
0.424a |
1658.2b |
1155.2a |
569.8a |
63.8a |
60.8a |
|
Pumping-over |
0.724b |
11.40b |
0.283b |
1515.8c |
1024.6b |
491.2b |
54.2b |
48.6b |
|
Rotor |
0.938a |
15.36a |
0.373a |
1865.0a |
1258.6a |
606.6a |
62.8a |
60.4a |
|
|
|
|
|
|
|
|
|
|
|
2001 season |
||||||||
|
Punching-down |
0.436b |
7.14b |
0.168a |
2144.8ab |
1541.7a |
603.1a |
64.8a |
66.2a |
|
Pumping-over |
0.419b |
7.10b |
0.130b |
1924.4b |
1335.8b |
588.6a |
60.0a |
56.0b |
|
Rotor |
0.642a |
11.55a |
0.167a |
2305.9a |
1668.8a |
637.0a |
62.1a |
57.7b |
|
|
|
|
|
|
|
|
|
|
|
2002 season |
||||||||
|
Punching-down |
0.566b |
8.66b |
0.152b |
2026.1ab |
1251.0b |
775.1a |
55.9ab |
56.9ab |
|
Pumping-over |
0.503c |
7.83b |
0.122c |
1839.6b |
1192.9b |
646.7b |
52.0b |
52.0b |
|
Rotor |
0.817a |
13.55a |
0.199a |
2170.2a |
1443.6a |
726.6a |
62.3a |
61.2a |
|
|
|
|
|
|
|
|
|
|
Treatments with the same letter do not differ significantly (p < 0.05) (each season, aroma component, phenolic
group and wine quality characteristic are considered separately).