Sonication of white grapes vs prefermentative skin maceration. Effect on aroma compounds and sensory properties in Airén and Macabeo white wines

Sonication of white grapes vs prefermentative skin maceration. Effect on aroma compounds and sensory properties in Airén and Macabeo white wines | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Sonication of white grapes vs prefermentative skin maceration. Effect on aroma compounds and sensory properties in Airén and Macabeo white wines Paula Pérez-Porras, Encarna Gómez-Plaza, Ana Belén Bautista-Ortín, and 5 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9211986/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract The use of high-power ultrasound (US) has been extensively studied in red winemaking, and differences regarding the variety being treated have been reported. In white wines, US has been proposed as an alternative to prefermentative cold maceration (PM), but its performance across different varieties remains unexplored. This study evaluated the physicochemical parameters, polysaccharide profile, volatile compounds, and sensory attributes of two low-aromatic varieties (Macabeo and Airén), vinified either by direct pressing (C), or with PM (4 h) or US prior pressing. Clear varietal differences were observed. Macabeo wines produced with US treated grapes showed similar outcomes to PM vinification, although the processing time is reduced by eight hours. Both treatments enhanced terpenes and norisoprenoids concentration in musts and wines, with US treatment exerting the strongest effect, and wines from US treated grapes wines also exhibiting higher ester, acetate, and lactone concentration, which is consistent with the fruity-floral sensory notes detected in the wines In Airén, a slight browning and minor aromatic improvements were observed, although US treatment increased mouthfeel structure, and led to a greater astringency, body, and aftertaste intensity. high-power ultrasounds colour browning phenolic compounds volatile compounds Figures Figure 1 Figure 2 Figure 3 1. Introduction The quality of white wines is strongly linked to their aromatic profile. In fact, white wines are primarily classified based on their aroma and the varietal notes associated with the grape variety used (Chen & Li, 2022 ; Han et al., 2022 ). The origin of these varietal aromas is mainly attributed to aromatic compounds located in the grape skins, although the fermentation process also plays a significant role in shaping the final aroma of the wine (Delač-Salopek et al., 2024; Williams et al., 2025 ). Thus, several techniques have been explored to enhance the extraction of these compounds. One of the most common methods is extended skin contact of crushed grapes, generally at low temperature, a widely used practice aimed at increasing the varietal aromas in white wines. However, it also promotes the extraction of phenolic compounds, which can significantly affect not only the colour of the wine, but also its tactile sensory attributes such as bitterness and astringency (Wang et al., 2022 ; Ćorković et al., 2024 ; Prezioso et al., 2024 ; Devi et al., 2025 ). Since bitterness and astringency are generally perceived as negative attributes in white wines—particularly by consumers who associate these traits with lower quality (Gawel et al., 2014 )—the use of maceration techniques in white winemaking is often limited. Winemakers typically aim to enhance aromatic complexity while preserving the wine’s freshness and elegance, which can be compromised by excessive phenolic extraction. Freezing grapes, a technique known as cryoextraction, is another winemaking technique aimed at enhancing the varietal aroma of wine (Schmid & Jiranek, 2011 ). The structural changes that occur in frozen grapes—specifically, the formation of ice crystals that rupture the cell walls of the grape skins—facilitate the extraction of compounds from the skin into the must due to the disruption of grape tissue integrity. Various cryoextraction procedures have been employed, including ultrafast freezing and liquid nitrogen freezing. Results of Ruiz-Rodríguez et al. ( 2020 ) showed that wines produced using liquid nitrogen freezing exhibited higher concentrations of terpenoids, hydroxylic compounds, and fatty acids compared to wines obtained through traditional methods and ultrafast freezing. In any case, both freezing techniques resulted in wines with more intense aromatic profiles than those produced by conventional winemaking methods. The use of hyperoxygenation in combination with prefermentative skin maceration techniques has also been proposed, aiming to leverage the positive effects of both treatments. Hyperoxygenation involves the forced oxidation of phenolic compounds in the must through the addition of substantial amounts of oxygen (Mallard et al., 2025 ). This process reduces the concentration of easily oxidizable phenolic compounds, resulting in wines that are less prone to oxidation and browning. Moreover, the aroma quality of the final wines may improve because of the skin maceration, with an increase in the content of short-chain fatty acid esters and terpenes, and a decrease in the content of C6 alcohols, which led to the perception of tropical fruit and herbaceous notes (Cejudo-Bastante et al., 2011 ). As a result, the detrimental effects typically associated with prolonged contact with grape solids—such as increased browning susceptibility, astringency, and bitterness—can be mitigated, while still preserving the varietal character imparted by the grape skins. In recent years, several innovative techniques have been tested for the production of white wines. Comuzzo et al. ( 2018 ) studied the application of pulsed electric field (PEF) treatment on white grapes (cv. Garganega) to evaluate its effects on must and wine composition, wine colour and susceptibility to browning, aroma compounds, and the extraction of varietal aroma precursors. Their findings showed that PEF treatment of crushed grapes did not alter the basic composition of the must or wine, nor did it affect the progression of alcoholic fermentation. However, PEF led to a moderate increase in wine colour and total phenolic content, while also enhancing the extraction of varietal aroma precursors. Importantly, this was achieved without excessive colour development and appeared to improve the wine’s oxidative stability. Ultrasound is another emerging technology in wineries. The application of high-power ultrasound (US) in a liquid medium generates mechanical waves that, through the cavitation phenomenon, intensify the extraction of phenolic, aromatic, and polysaccharide compounds from the grape to the must, thereby improving the organoleptic quality of the resulting wines (Lizama et al., 2024 ; Labrador-Fernández et al., 2023 ; Martínez-Lapuente et al., 2021 ). This effect is primarily due to the disruption of grape cell wall structures, which act as limiting barriers to the release of compounds of interest. The mechanical forces generated by cavitation facilitate the disaggregation of these structures, enhancing the transfer of intracellular components into the surrounding medium (Pérez-Porras et al., 2023 ; 2024 ). Studies at the laboratory scale are widely available in the literature. For instance, Aragón-García et al. ( 2021 ) tested and compared two ultrasound application methods—probe ultrasound and bath ultrasound—applied for periods of 10–20 minutes per hour during prefermentative maceration of Muscat grapes. Their results showed increases of over 200% in certain skin-derived compounds, such as the terpenes citronellol and nerol. Additionally, increases in higher alcohols and esters were observed with ultrasound application for 40 minutes. Nevertheless, ultrasound technology is now being implemented in wineries using systems capable of processing large quantities of crushed grapes per hour. Industrial scale studies have demonstrated its effectiveness in enhancing aroma and sensory properties in white wines. For example, Labrador-Fernández et al. ( 2022 ) evaluated the application of high-power ultrasound on Viognier grapes and found that prefermentative ultrasound treatment significantly increased the concentration of both free and glycosidically bound varietal aroma compounds, resulting in wines with greater aromatic intensity and a more pronounced varietal character. Grape variety plays a crucial role in the effectiveness of the different treatments. Recent studies have reported that cold prefermentative maceration can enhance the aromatic complexity of white wines, but the extent of this enhancement depends strongly on the grape variety. Aromatic varieties such as Gewürztraminer, Riesling, and Muscat tend to benefit the most from skin contact due to their high concentration of extractable aroma precursors in the grape skins. In contrast, varieties like Chardonnay, Sauvignon Blanc, Albillo, and Airén show more limited aromatic enhancement through this method (Cejudo-Bastante et al., 2011 ; Sánchez-Palomo et al., 2007 ). Interestingly, even among non-aromatic varieties, the response to cold prefermentative maceration can vary significantly. In Croatian white wines, Jagatić Korenika et al. ( 2018 ) demonstrated that Škrlet possesses a greater capacity for releasing aroma precursors during the process, making it more responsive to this technique than Pošip, despite both varieties being considered non-aromatic. Among Spanish white grape varieties, Alti-Palacios et al. ( 2023 ) investigated cold prefermentative maceration in Tempranillo Blanco, Viura, Garnacha Blanca, and Maturana Blanca, and found that the technique increased the concentration of esters, alcohols, and acids, contributing to fruity and floral aromas. However, the effect on terpenoids was inconsistent and highly dependent on the variety and vintage. Also the ultrasound effectiveness in improving must content in desirable compounds may be linked to variety. As ultrasounds affect the integrity of the cell wall and facilitate the extraction of the compounds of interest, the varietal differences in cell wall composition may play a crucial role in determining the extractability of these compounds into the must (Guadalupe et al., 2014 ; Pérez-Porras et al., 2023 ). Studies on the effect of high-power ultrasound applied to different red grape varieties during winemaking have revealed varietal-dependent responses. Pérez-Porras et al. ( 2023 ) reported that wines produced from Syrah and Cabernet Sauvignon grapes exhibited the greatest improvements in colour intensity and phenolic composition following sonication. Total polyphenols increased by approximately 20% in Syrah and 26% in Cabernet Sauvignon, while methylcellulose-precipitable tannins rose by 32% in both varieties. In contrast, Monastrell showed only minor increases (6% in total polyphenols and 20% in tannins), indicating lower phenolic extractability. Airén and Macabeo are among the most representative white grape varieties in the central La Mancha region of Spain. The objective of this research is to determine how ultrasound (US) treatment affects their final aroma composition and sensory profile, comparing the results with those obtained through the conventional method of prefermentative cold skin maceration. 2. Material & Methods 2.1. Grape samples White Airén (A) and Macabeo (M) grapes, harvested at optimum ripeness in Jumilla, Murcia, Spain, were transported to the experimental winery at the University of Murcia. Upon arrival, the grapes from each variety were immediately destemmed, crushed, and divided into three batches. Two of these batches were designated for control and prefermentative cold maceration winemaking, while the third batch underwent treatment with high power ultrasounds (US). 2.2. Winemaking trials Grapes from the first batch were pressed immediately after crushing and the must was distributed in two 50 L tanks (C). Grapes from the second batch were left to macerate for 4 h, keeping skins and must in contact during that time, after which it was pressed, and the must was distributed in two 50 L tanks (PM). For the application of US, an industrial-scale sonication device (Ultrawine, Agrovin S.A., Alcázar de San Juan, Spain) equipped with two hexagonal sonoreactors with several adhered sonoplates was used. The equipment worked at a frequency of 30 kHz, a power of 9000 W and a power density of 58.5 Wcm − 2 . The design of the US equipment and low residence time of the must in the system allow for maintaining the must temperature. The grapes treated were then introduced into 50 L stainless steel tanks (US). All the tanks were sulphited and a commercial maceration enzyme (Enozyme Lux, Agrovin S.A, Alcazar de San Juan, Spain) was added at the recommended concentration to carry out the settling treatment. After settling and racking, total acidity was corrected to 5.5 g/L, and 30 g selected Saccharomyces cerevisiae yeast per 100 kg grapes were added (Viniferm BY, Agrovin). Fermentation was carried out at a controlled temperature of 18 ± 2 ºC. At the end of alcoholic fermentation, the wines were racked, sulphited and cold stabilized in a room at 2 ºC for 3 weeks. Once stabilization was complete, the wines were again racked, filtered, sulphited (70 mg/L) and bottled. All vinification processes were carried out in duplicate. Analyses were performed at the time of bottling. 2.3. Wine spectrophotometric parameters Wine samples were filtered using 0.45 µm nylon filters. The different analyses of chromatic parameters were performed using a HEλIOS α spectrophotometer (Thermo-Spectronic, Thermo Fisher Scientific, Madrid, Spain). The total polyphenol index (TPI) was determined at 280 nm according to the method of Ribéreau-Gayon et al. ( 1983 ). Absorbance at 320 nm, 420 nm and 440 nm (related to phenolic acid concentration, colour intensity and browning, respectively) was also measured (Clarke et al., 2023 ). 2.4. Physicochemical analysis The wines were analysed by measuring the glucose and fructose content, total acidity, and volatile acidity according to European Community methods (1990). Malic and lactic acids, as well as gluconic acid, were determined using enzymatic methods with an automated analyser (Miura One, TDI, Spain). 2.5. Identification and quantification of monosaccharides and polysaccharides families by GC–MS Wine polysaccharides were recovered by precipitation after ethanolic dehydration as previously described (Guadalupe et al., 2012 ; Ayestarán et al., 2004 ). The monosaccharide composition was determined by GC–MS of their trimethylsilyl-ester O -methyl glycosyl residues obtained after acidic methanolysis and derivatization as previously described (Guadalupe et al., 2012 ). The total monosaccharides components of the precipitated polysaccharides were called TMS. The content of each polysaccharide family was estimated from the concentration of individual glycosyl residues which are characteristic of structurally identified must and wine polysaccharides (Canalejo et al., 2021 ; Muñoz García et al., 2022 ). The content of total soluble polysaccharides families (TSP) was estimated from the sum of mannoproteins (MP), rhamnogalacturonans type II (RG-II), homogalacturonans (HL) and polysaccharides rich in arabinose and galactose (PRAG) (Martínez-Lapuente et al., 2021 ). The total content of soluble polysaccharides from grapes (TGP) was calculated as the sum of RG-II, HL, and PRAG. Two replicates of analysis were performed for each wine sample. 2.6. Volatile compounds analysis Prior their analysis by gas chromatography-mass spectrometry (GC-MS), volatile compounds were isolated by solid-phase extraction (SPE) following the method of Labrador-Fernández et al. ( 2022 ). Previous extraction, wines were centrifuged at 4°C (10.000 rpm, 10 min) using an Avanti Centrifuge J26-XP (Beckman Coulter, Brea, CA, USA) and filtered through a 1.2 µm glass fibre membrane (Fisherbrand, Thermo Fisher Scientific, Inc., Waltham, MA, USA). Wine samples (100 mL) with 40 µL of internal standard (4-nonanol, 1 g/L) were passed through 500 mg styrene-divinylbenzene cartridges (Lichrolut EN, Merck, KGaA, Darmstadt, Germany), previously conditioned according to the manufacturer’s instructions. Non-volatile hydrophilic compounds were washed out with 50 mL of Milli-Q water, and volatile compounds were eluted with 10 mL of dichloromethane. The extracts were concentrated to a final volume of 200 µL under a nitrogen flow and stored at − 20°C until their analysis. One microliter (1 µL) of extract was injected in split mode (1:3) into a 6890 N Agilent chromatograph coupled to a 5973 N Agilent mass detector, equipped with a DB-WAX ultra-inert capillary column (60 m × 0.25 mm i.d. × 0.25 µm film thickness) (Agilent Technologies, Santa Clara, CA, USA). The column temperature was initially set at 70 ºC for 5 min, then increased at a rate of 1 ºC/min to 90 ºC (10 mins) and finally raised at 2 ºC/min to 210 ºC (40 min). Helium was used as the carrier gas at a flow rate of 1.0 mL/min. The injector temperature was set to 250°C. The electron impact (EI) energy was set to 70 eV, with an ion source temperature of 230°C, and scanning ranged from 45 to 550 a.m.u. Volatile compounds were identified by comparing their mass spectra with those of authentic standards from Sigma-Aldrich (Tres Cantos, Madrid, Spain). Tentative identification of compounds without available reference standards was performed by comparing their mass spectra with spectral data from the Wiley G 1035 A, NBS75K, and NIST14 libraries. Quantitative analysis was conducted using relative response factors, with results expressed in µg/L. 2.7. Descriptive sensory analysis Panellists were selected from among university staff with large expertise in oenology and wine sensory evaluation. The sensory panel consisted of eight experienced judges, ranging in age from 25 to 58 years. Prior to participation, all judges provided informed consent for both their involvement in the study and the use of the data collected. The research adhered to established ethical principles, ensuring the protection of participants’ rights and privacy throughout the study. Descriptive sensory analysis was conducted in a standard sensory analysis chamber (UNE-EN ISO 8589:2010) equipped with separate booths. Wine samples were presented at 15 ºC in standard wine-tasting glasses (ISO 3591:1997). After several training sessions, the tasters reached a consensus in selecting the following descriptors as the most characteristic of the wines: colour intensity, tonality, fresh odour, floral odour, fruity odour, citric taste, herbal taste, fruity taste, acidity, body, astringency, aftertaste intensity and global quality. The intensity of each descriptor was assessed using unstructured 10 cm line scales, with ‘null intensity’ at the left end and ‘maximum intensity’ at the right end. 2.8. Statistical analysis All the data were expressed as the average of two replicates. One-factor analysis of variance was performed using the SPSS v. 15.0 for Windows statistical package (SPSS Statistics, Inc., Chicago, IL, USA) with post hoc Duncan (p ≤ 0.05) to determine the significant differences among treatments. Significant differences between wines with the same treatment were analysed using independent samples t-test. A multivariate analysis of the volatile compounds in the wines was carried out using hierarchical cluster analysis. 3. Results & Discussion 3.1. Effect of ultrasound treatment on physicochemical and spectrophotometric parameters The results showed that all the wines had completed the alcoholic fermentation and no malolactic fermentation occurred. The grapes were in good sanitary condition, as gluconic acid—a marker of grape spoilage and rot—was present at very low levels. The different treatments did not affect volatile acidity, since very low values were found and far from the sensory threshold. Table 1 Physicochemical and spectrophotometric parameters of the studied wines Airén wines Macabeo wines C PM US C PM US TPI 7.21 ± 0.46 a 8.66 ± 0.11 b 9.31 ± 0.11 c 5.72 ± 0.40 a 6.28 ± 0.15 b 6.70 ± 0.09 b Abs 320 5.97 ± 0.41 a 7.37 ± 0.13 b 8.06 ± 0.07 c 3.69 ± 0.07 a 4.14 ± 0.15 b 4.68 ± 0.02 c Abs 420 0.03 ± 0.00 a 0.04 ± 0.00 b 0.06 ± 0.00 c 0.04 ± 0.00 a 0.05 ± 0.00 b 0.05 ± 0.00 b Abs 440 0.02 ± 0.00 a 0.03 ± 0.00 b 0.04 ± 0.00 c 0.03 ± 0.00 a 0.03 ± 0.00 a 0.03 ± 0.00 a G + F 0.37 ± 0.13 b 0.22 ± 0.01 a 0.18 ± 0.01 a 0.30 ± 0.04 a 0.29 ± 0.03 a 0.28 ± 0.02 a VAc 0.26 ± 0.08 b 0.21 ± 0.03 b 0.13 ± 0.01 a 0.16 ± 0.01 a 0.16 ± 0.00 a 0.11 ± 0.01 a GlucA 0.04 ± 0.00 a 0.11 ± 0.01 c 0.07 ± 0.01 b 0.04 ± 0.02 a 0.03 ± 0.01 a 0.03 ± 0.02 a LactA 0.05 ± 0.01 a 0.06 ± 0.01 a 0.06 ± 0.00 a 0.06 ± 0.01 a 0.06 ± 0.01 a 0.06 ± 0.01 a MalicA 0.88 ± 0.30 a 1.34 ± 0.05 b 1.06 ± 0.04 ab 1.65 ± 0.04 a 1.64 ± 0.08 a 1.52 ± 0.00 a TPI: Total phenol index; Abs 320: Absorbance at 320 nm; Abs 420: Absorbance at 420 nm; Abs 440: Absorbance at 440 nm; G + F: Glucose and fructose (g/L); VAc: Volatile acidity (g/L acetic acid); GlucA: Gluconic acid (g/L); LactA: Lactic acid (g/L); MalicA: Malic acid (g/L). C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. Different letters indicate statistical differences between treatments in monovarietal wines ( p ≤ 0.05). Both the prefermentative treatment and the sonication of the grapes led to wines with increased Total Polyphenol Index (TPI) in both Macabeo and Airén varieties compared to the control without maceration. Moreover, in the case of Airén, the TPI was even higher than that observed in the wine with prefermentative maceration. An increase in absorbance at 320 nm, associated with the extraction of hydroxybenzoic acids, was also observed, especially in Airén wines and especially in the wine made from sonicated grapes, and we should not forget that these compounds are quite susceptible to oxidation. The higher extraction of those acids could explain the increase in absorbance at 440 nm in Airén wines, although the same was not found in in Macabeo wines. Also, an increase in colour intensity (related to absorbance at 420 nm) was observed in wines produced with prefermentative maceration and US, being more accused in the latter in Airén wines. An increase in total phenolic content is something important to be considered in white wines since it can cause an astringent and bitter taste that is not desirable in these wines. The results were not unexpected. Other studies have shown that extended skin contact (from 4 to 10 h) significantly increased the levels of phenolics in the final wines, although it was also found that the wines visually had an acceptable colour (Labrador-Fernández et al., 2022 ; Radeka et al., 2008 ). However, exhaustive control of the skin contact conditions (time and temperature) is important to reduce browning in white wines made with prefermentative maceration (Radeka et al., 2008 ). Also, the higher quantities of phenolic compounds found in the wines made from sonicated grapes was an anticipated result since US breakdown cell walls from skin and pulp cells, helping to the desired extraction of varietal aroma compounds but also those phenolic compounds located inside the cells (Gómez-Plaza et al., 2022 ). 3.2. Effect of prefermentative treatment on the monosaccharide composition and polysaccharide families of white wines Regarding this grape cell wall disruption induced by ultrasound, previous studies have demonstrated its role in enhancing the extraction of soluble and insoluble polysaccharides into the must, and it is well known that they can influence wine mouthfeel by modulating astringency and ethanol-derived heat perception (Martínez-Lapuente et al., 2021 ; 2024 ). Also, previous research has demonstrated that the release of insoluble cell-wall derived polysaccharides may affect must and wine phenolic composition since this material interact strongly with phenolic compounds (Osete-Alcaraz et al., 2019 ; 2020 ), reducing its concentration (by the precipitation of the insoluble cell wall derived polysaccharide-phenolic compound complex), and therefore reducing the chances of wine browning (Pérez-Porras et al., 2024 ). Table 2 shows the polysaccharides families in the studied white wines. Results show differences in the HL content and total pectic polysaccharides (TGP) between the control wines of both varieties, the Macabeo wines presenting higher values. These results indicate a higher extraction of polysaccharides of the cell wall from Macabeo grapes than from the Airén variety. This behaviour is probably due to differences in composition and structure between the cell walls of both grape varieties. According to our knowledge, there are no studies regarding the cell wall structure of Airén and Macabeo varieties, however, the results seem to indicate that Macabeo grapes probably presents higher amount of cell wall material than Airén grapes. Nevertheless, further studies of the composition and structure of the cell wall in these varieties are required to validate this inference. With regard to the results observed from the different treatments in the different polysaccharide families, the wines from both grape varieties treated with prefermentative maceration did not differ in the content of these grape polysaccharide families (PRAG, RG-II, and HL) from the wines made with direct pressing, except for HL values, being higher in the Airén wines made with prefermentative maceration. These results suggest that in the Airén and Macabeo grape varieties, the C and PM pre-fermentation treatments probably resulted in a similar degree of depectinization of the pulp cell wall during alcoholic fermentation. As regards the sonication treatment (US), it resulted in a higher PRAG and RG-II content in both varietal wines compared to the direct pressing treatment of the grapes of the control wine (C) and the prefermentative maceration treatment (PM). These results indicate that, regardless of the grape variety, ultrasound treatment of the grapes caused a greater modification of the grape cell wall structure than the other vinification techniques. US caused a greater depectinization of the grapes cell walls and, thus, an increase in soluble polysaccharides during alcoholic fermentation compared to grapes treated with cold maceration or direct pressing. These results are consistent with those obtained by Martínez-Lapuente et al. ( 2024 ) in Viognier white wines made from sonicated grapes. The release of yeast mannoproteins during alcoholic fermentation led to a significant MP content in wines, and this process was not influenced by the pre-fermentation treatments applied. However, a slight varietal effect was observed, with Macabeo wines showing higher concentrations of mannoproteins and soluble polysaccharides compared to Airén wines. Table 2 Mean concentration (µg/L) and relative standard deviations (n = 3) of polysaccharide families of wines. Airén wines Macabeo wines C PM US C PM US RG-II 14.14 ± 3.23aA 9.77 ± 0.13aA 23.55 ± 1.48bA 20.01 ± 2.37aB 18.48 ± 2.48aB 31.22 ± 0.17bB PRAG 103.81 ± 2.78aA 100.00 ± 2.35aA 151.21 ± 21.08bA 96.64 ± 8.39aA 104.80 ± 2.03aA 133.59 ± 8.92bA HL 10.76 ± 1.11aA 15.82 ± 0.21bA 10.37 ± 1.58aA 35.33 ± 2.49aB 38.70 ± 14.04aA 20.30 ± 0.43aB TGP 128.70 ± 4.91aA 125.59 ± 2.43aA 185.12 ± 21.19bA 151.98 ± 2.54aB 161.98 ± 18.55aA 185.11 ± 8.66aA MP 130.46 ± 21.69aA 89.48 ± 6.45aA 118.74 ± 28.04aA 236.37 ± 0.80aB 211.35 ± 36.21aB 197.72 ± 1.67aA TSP 259.16 ± 26.60aA 215.08 ± 8.88aA 303.86 ± 49.23aA 388.36 ± 1.74aB 373.33 ± 17.66aB 382.83 ± 10.34aA a Average of the two measurements. Different letters indicate statistical differences ( p ≤ 0.05). Lower case letters compare separately monovarietal wines. Upper case letters compare wines with the same treatment. b RG-II, Rhamnogalacturonan type II; PRAG, Polysaccharides Rich in Arabinose and Galactose; HL, Homogalacturonans; TGP, Total soluble polysaccharides from grapes; MP, Mannoproteins; TSP, Total soluble Polysaccharide Families. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. 3.3. Effect of ultrasound treatment on volatile compounds of musts Tables 3 and 4 show the main groups of varietal compounds analysed in the musts. Four families of volatile compounds are basically present: C 6 aldehydes and alcohols, benzenic compounds, terpenes, and C 13 norisoprenoids. In the grapes, most of the compounds responsible for the primary aroma are located in the skins; therefore, those techniques that increased the contact time with skins or that facilitate the extraction could contribute to a higher presence of these compounds in musts and wines (Selli et al., 2006 ; Sánchez-Palomo, 2007; Sancho-Galán, 2021). C 6 aldehydes and alcohols are formed from linoleic and linolenic acids present in the skin cells during the pre-fermentation processes, when grapes enter into contact with the air (Baume, 2009). The results indicate that most of these compounds were present at higher concentration in the musts obtained after cold prefermentative maceration and this obtained from sonicated grapes. In the Macabeo musts the effect of the ultrasound treatment was very noticeable, especially in compounds such as 1-hexanol and hexanal, while in the Airén musts increased the trans-3-hexen-1-ol and cis-2-hexen-1-ol, all of them presenting an intense aroma of fresh grass. Terpenes are the source of the characteristic floral and fruity aromas in aromatic grape varieties. However, in neutral grape varieties such as Airén and Macabeo they are not very abundant, so techniques that promote their extraction from the skin are more interesting. In fact, an increase in terpenes in the Macabeo must was achieved using cold maceration and grape sonication, especially in sensory-relevant compounds such as linalool and geraniol. Similarly, in the case of benzene compounds, ultrasonic treatment proved more effective in the Macabeo variety, presenting higher amounts of benzaldehyde, benzyl alcohol, and 2-phenylethanol in the musts obtained from sonicated grapes. An increase in the concentration of varietal compounds in musts from sonicated grapes has been observed across different grape varieties (Oliver Simancas et al., 2021 ; Labrador-Fernández et al., 2022 ; 2023 ). This effect may result from both the release of compound precursors and to a greater extraction from the solid parts of the grapes. Ultrasound treatment can cause structural damage to grape cells, increasing membrane permeability or altering their selectivity (Chemat et al., 2017 ). The sonication effect in Airén musts was not so evident, the control must show the lowest values of all the families of the volatile compounds, but the differences between the musts obtained with cold maceration and sonication were much lower than in the case of Macabeo musts. Pérez-Porras et al. ( 2023 ) showed that a clear varietal effect exists as regard the application of US to crushed grapes and that these differences were linked to biochemical differences between the cell walls of different grape varieties. Table 3 Mean concentration (µg/L) and relative standard deviations (n = 3) of volatile compounds in Macabeo musts. Volatile Compounds Macabeo musts C PM US Hexanal 17.37 ± 1.54a 13.18 ± 0.37a 218.87 ± 25.60 b 2-hexenal 17.92 ± 1.72a 21.28 ± 0.05a 20.60 ± 4.06a 1-hexanol 157.65 ± 7.00a 603.14 ± 39.61b 2173.24 ± 143.17c Cis -3-hexen-1-ol 3.38 ± 0.28a 18.20 ± 2.42b 108.23 ± 7.94c Trans -3-hexen-1-ol 151.45 ± 25.57a 148.11 ± 11.88a 214.54 ± 15.31b Cis -2-hexen-1ol 179.60 ± 33.47b 321.99 ± 42.00c 4.89 ± 0.48a Σ C6 alcohols & aldehydes 527.37 ± 58.61a 1125.90 ± 83.02b 2740.36 ± 190.79c Linalool 0.29 ± 0.14a 0.24 ± 0.02a 0.59 ± 0.04b Caryophyllene 1.72 ± 0.29a 1.50 ± 0.18a 1.76 ± 0.05a 4-oxoisophorone 2.38 ± 0.05b 1.74 ± 0.11a 2.59 ± 0.16b Cis -epoxylinalool 1.39 ± 0.04a 1.41 ± 0.12a 1.94 ± 0.25b Trans -epoxylinalool 3.69 ± 0.03a 3.33 ± 0.11a 5.13 ± 0.75b Β- damascenone 0.75 ± 0.08b 0.32 ± 0.06a 0.35 ± 0.03a Geraniol 1.21 ± 0.08a 2.17 ± 0.00b 2.57 ± 0.34c 2,6-dimethyl-3,7-octadien-2,6-diol 3.68 ± 0.11a 9.03 ± 0.40b 8.44 ± 1.91b Σ terpenes & norisoprenoids 15.11 ± 0.52a 19.75 ± 0.51b 23.38 ± 3.11b Benzaldehyde 7.29 ± 2.02a 10.30 ± 1.48a 36.28 ± 3.02b 4-ethyl-benzaldehyde 6.60 ± 0.51a 7.31 ± 0.80a 0.00 ± 0.00 Dimethyl-benzaldehyde 6.41 ± 0.58a 5.81 ± 0.27a 0.00 ± 0.00 Benzyl alcohol 12.78 ± 1.45a 24.06 ± 1.45b 42.11 ± 2.52c 2-phenylethanol 21.45 ± 2.27a 35.53 ± 1.20b 538.59 ± 1.35c 4-vinylguaiacol 32.61 ± 3.18a 41.03 ± 5.07a 38.27 ± 3.16a Vanillin 8.82 ± 1.69b 2.74 ± 0.16a 8.41 ± 0.59b Σ benzenic compounds 95.95 ± 1.84a 126.78 ± 4.27b 663.64 ± 9.69c Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at p ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. Table 4 Mean concentration (µg/L) and relative standard deviations (n = 3) of volatile compounds in Airén musts. Volatile Compounds Airén musts C PM US 2-hexenal 35.49 ± 1.97b 17.81 ± 0.83a 35.31 ± 1.71b 1-hexanol 208.82 ± 38.05a 320.82 ± 14.61c 266.29 ± 14.44b Cis -3-hexen-1-ol 6.45 ± 1.44a 9.07 ± 0.58b 9.17 ± 0.52b Trans -3-hexen-1-ol 301.80 ± 52.56a 452.60 ± 30.27b 540.65 ± 28.01c Cis -2-hexen-1ol 246.93 ± 72.66a 747.26 ± 19.20b 708.93 ± 39.82b Σ C6 alcohols & aldehydes 799.49 ± 108.96a 1547.57 ± 53.85b 1560.35 ± 84.17b Linalool 0.11 ± 0.02a 0.00 ± 0.00 0.10 ± 0.01a Caryophyllene 1.50 ± 0.05a 1.56 ± 0.15a 1.35 ± 0.10a 4-oxoisophorone 1.06 ± 0.22a 1.75 ± 0.33b 0.92 ± 0.17a Cis -epoxylinalool 0.14 ± 0.01a 0.31 ± 0.18a 0.11 ± 0.00a Trans -epoxylinalool 0.30 ± 0.04a 0.51 ± 0.05b 0.25 ± 0.03a Β -damascenone 0.22 ± 0.05a 0.23 ± 0.01a 0.16 ± 0.02a Geraniol 0.53 ± 0.10a 1.67 ± 0.06b 0.63 ± 0.06a 2,6-dimethyl-3,7-octadien-2,6-diol 1.65 ± 0.30a 2.05 ± 0.25a 1.90 ± 0.09a Σ terpenes & norisoprenoids 5.52 ± 0.65a 8.08 ± 0.36b 5.42 ± 0.31a Benzaldehyde 2.14 ± 0.13a 20.89 ± 0.48b 2.00 ± 0.34a 4-ethyl-benzaldehyde 6.24 ± 0.53a 9.81 ± 0.79b 5.88 ± 0.56a Dimethyl-benzaldehyde 5.68 ± 0.47a 5.28 ± 0.69a 6.22 ± 0.42a Benzyl alcohol 13.35 ± 2.36a 19.96 ± 2.78b 16.52 ± 0.00a,b 2-phenylethanol 2.91 ± 0.17a 16.11 ± 6.62b 23.06 ± 5.85b 4-vinylguaiacol 6.05 ± 0.87a 4.25 ± 1.01a 5.32 ± 0.95a Vanillin 8.22 ± 1.41a 8.99 ± 1.07a 7.19 ± 0.34a Σ benzenic compounds 44.58 ± 3.83a 85.29 ± 7.97c 66.18 ± 5.58b Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at p ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. 3.4. Effect of ultrasound treatment on volatile compounds of wines Tables 5 and 6 show the total concentrations of the main groups of volatile compounds formed during alcoholic fermentation in control and treated wines. As described for the musts, the effect of the US treatment was more relevant in Macabeo wines than in Airén wines. Regarding varietal compounds, C6-alcohols may continue to undergo transformations during the winemaking process, particularly during the maceration stage by the release of lipoxygenase enzymes from grape skin cells. As a result, their concentration in the final wine is expected to increase, as observed in all the wines studied. These compounds can enhance the freshness of white wines, but at high concentrations, they may impart undesirable green or herbaceous notes (Ribéreau-Gayon, 2006). In Macabeo wines (Table 5 ), C6 alcohols were more abundant in wines treated with US, with 1-hexanol being the predominant compound. However, in the case of the Airén variety (Table 6 ), no significant differences were observed between wines. Although the individual behaviour of each compound was different, which could influence the sensory perception of the wines. Although terpenes and norisoprenoids originate from the grape, some of them can be modified during fermentation, primarily through the release of their precursors because of yeast glycosidase activity, as well as through hydration or oxidation reactions (Ugliano et al., 2006 ; Loscos et al., 2007 ). An increase in total terpenes and norisoprenoids was observed in Macabeo wines from cold maceration and US treatment, with the effect of sonication being more pronounced. This increase was evident in several compounds with sensory relevance (linalool, linalool oxide, geraniol, geranic acid, and β -damascenone), which could lead to positive sensory changes in the treated wines. Labrador-Fernández et al. ( 2022 ) observed the same effect in Viognier wines from grapes treated with US compared to skin maceration. In Airén wines (Table 6 ), treatment with US only produced a slight increase in some varietal compounds (geraniol, β -damascenone and linalool oxide), but the total amount of terpenes and norisoprenoids was lower than in control wine. Wines also contain other compounds formed during alcoholic fermentation because of yeast metabolism, such as esters, higher alcohols, and benzenic compounds, which can be key contributors to the wine’s aroma, particularly in wines made from non-aromatic grape varieties (Ferreira, 2010 ). The application of ultrasound (US) during grape maceration can produce varying effects on fermentation-derived compounds, depending on the grape variety, treatment conditions, and the specific compounds involved. Some studies have reported an increase in fermentative volatile compounds in wines made from sonicated grapes (Oliver Simancas et al., 2021 ; Martínez-Pérez et al., 2020 ), likely due to enhanced extraction of nutrients that yeasts can utilize as precursors for aroma compound synthesis. In contrast, other authors have observed minimal changes or even a reduction in fermentative volatiles following ultrasound treatment (Ruiz-Rodríguez et al., 2019 ; Pozzatti et al., 2020 ). As shown in Table 5 , some esters and acetates, such as hexyl acetate, isoamyl acetate, and ethyl lactate, were found in higher concentrations in the Macabeo wines made from sonicated grapes. These compounds are recognized as important odorants in wine and are associated with fruity aromas (strawberry, apple), and sweet notes. Likewise, a significant increase in benzene compounds and lactones was observed in Macabeo wines treated with US, especially in compounds such as 2-phenylethanol, and 2-phenylethyl acetate (flowery, sweety, rose aromas), vanillin (vanilla aroma) and γ -butyrolactone (fruity aroma) (Guth, 1997 ). On the contrary, in Airén wines (Table 6 ), the effect of ultrasound (US) treatment on fermentation-derived compounds was much less pronounced. Only an increase in the content of lactones and in certain individual esters, such as isoamyl acetate, was observed. Table 5 Mean concentration (µg/L) and relative standard deviations (n = 3) of volatile compounds in Macabeo wines. Volatile Compounds Macabeo wines C PM US Ethyl butanoate 176.93 ± 5.35a 211.79 ± 13.64a 194.54 ± 22.95a Ethyl 3-methylbutanoate 15.59 ± 2.01a 22.67 ± 3.21b 21.20 ± 2.06b Isoamyl acetate 719.10 ± 81.21a 1197.19 ± 51.74b 1184.52 ± 73.22b Ethyl hexanoate 409.03 ± 16.36a 474.11 ± 20.85a 433.41 ± 51.95a Hexyl acetate 10.95 ± 0.26a 25.76 ± 0.98b 27.17 ± 2.07b Ethyl lactate 7580.38 ± 45.81a 7932.56 ± 1529.26a 12607.97 ± 799.83b Ethyl octanoate 573.26 ± 46.42a,b 669.42 ± 19.45b 524.84 ± 71.65a Ethyl 3-hydroxybutanoate 27.52 ± 3.13a 22.65 ± 2.24a 28.94 ± 5.17a Ethyl decanoate 286.77 ± 33.85a 334.60 ± 27.97a 254.85 ± 38.65a Diethyl succinate 1191.69 ± 16.55a 1310.11 ± 34.61a 1303.48 ± 171.98a Ethyl 3-hydroxyhexanoate 4.78 ± 0.64a 4.40 ± 0.29a 4.29 ± 0.37a Ethyl 4 hydroxybutanoate 64.44 ± 6.71b 47.45 ± 3.04a 79.42 ± 9.70c Σ esters 11060.46 ± 140.69a 12252.71 ± 1554.69a 16664.63 ± 481.36b 1-butanol 21.01 ± 1.82a 24.09 ± 1.19a,b 29.39 ± 5.20b 1-pentanol 14.87 ± 0.84a 14.72 ± 1.15a 18.64 ± 1.38b 4-methyl-1-pentanol 56.24 ± 4.56a 67.41 ± 5.35a,b 72.37 ± 7.45b 1-octanol 32.32 ± 5.23a 42.72 ± 0.74a 92.01 ± 12.15b 3-ethoxy-1-propanol 7.14 ± 0.61a 7.24 ± 0.57a 9.20 ± 0.27b 3-(methylthio)-1-propanol 25.96 ± 0.75a 27.42 ± 5.60a 58.93 ± 6.16b Σ alcohols 157.53 ± 7.21a 183.61 ± 13.57a 280.54 ± 29.63b 1-hexanol 1814.38 ± 40.80a 1961.22 ± 183.39a 2829.10 ± 282.94b Cis -3-hexen-1-ol 132.40 ± 6.67a 205.92 ± 9.77b 186.34 ± 16.72b Trans -3-hexen-1-ol 625.23 ± 2.08c 129.96 ± 3.27a 175.77 ± 12.54b Cis -2-hexen-1-ol 0.81 ± 0.07a 0.94 ± 0.12a 1.62 ± 0.20b Trans -2-hexen-1ol 1.18 ± 0.27a 3.15 ± 0.42b 5.32 ± 0.22c Σ C6 alcohols 2574.00 ± 33.27a 2301.19 ± 194.08a 3198.16 ± 312.08b Cis -oxide linalool (furanoid) 3.71 ± 0.62a 4.43 ± 0.30a 4.72 ± 0.34a Linalool 2.27 ± 0.35a 5.52 ± 0.72b 6.31 ± 0.77b Α -terpineol 1.34 ± 0.23a 3.04 ± 0.18b 3.10 ± 0.34b Epoxylinalool 3.30 ± 0.04a 3.47 ± 0.55a 4.15 ± 0.52a Citronellol 1.40 ± 0.12a 1.24 ± 0.23a 1.96 ± 0.30b 3,7-dimethyl-2,6 octadien-1-ol 1.32 ± 0.27a 1.18 ± 0.14a 0.00 ± 0.00 Β -damascenone 1.24 ± 0.07a 1.76 ± 0.35b 2.05 ± 0.27b Geraniol 0.98 ± 0.19a 1.54 ± 0.22b 1.88 ± 0.25b 3,7 dimethyl-1,7-octanediol 2.52 ± 0.53a 4.50 ± 0.92b 4.15 ± 0.73b Hydroxylinalool 2.16 ± 0.29a 2.21 ± 0.20a 2.32 ± 0.38a Geranic acid 11.79 ± 2.15a 13.62 ± 1.45a 27.34 ± 2.07b Σ terpenes & norisoprenoids 32.03 ± 3.30a 42.51 ± 3.75b 57.99 ± 5.77c 2-phenylethyl acetate 29.11 ± 5.12b 5.03 ± 0.29a 51.98 ± 3.34c Benzaldehyde 6.60 ± 0.38a 8.27 ± 0.35b 10.36 ± 0.85c Guaiacol 4.50 ± 0.36a 6.13 ± 0.23b 5.78 ± 0.85b Benzyl alcohol 19.53 ± 2.27a 27.70 ± 1.86b 32.43 ± 4.40b 2-phenylethanol 9027.88 ± 1108.89a 8886.64 ± 953.79a 12033.02 ± 1608.93b 4-vinylguaiacol 214.74 ± 19.77a 227.33 ± 51.56a 241.08 ± 30.21a Vanillin 16.91 ± 2.49a 21.52 ± 4.51a 30.21 ± 2.75b Σ benzenic compounds 9223.37 ± 1098.11a 9182.62 ± 936.45a 12404.86 ± 1642.27b γ -Butyrolactone 763.11 ± 172.31a 1036.36 ± 88.84a 1401.38 ± 150.96b γ - Nonalactone 4.48 ± 0.70b 5.39 ± 1.00a,b 6.58 ± 0.69b Pantolactone 2.66 ± 0.28a 3.75 ± 0.38b 3.37 ± 0.31b γ -Decalactone 353.49 ± 13.84a 401.29 ± 19.62a 353.64 ± 41.78a Σ lactones 1123.73 ± 164.02a 1446.79 ± 106.43b 1764.98 ± 125.49c Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at p ˂ 0.05. C, Direct pressing control; PM, Prefermentative cold maceration; US, Sonicated grapes. Table 6 Mean concentration (µg/L) and relative standard deviations (n = 3) of volatile compounds in Airén wines. Volatile Compounds Airén wines C PM US Ethyl butanoate 84.23 ± 10.01a 92.12 ± 4.34a 71.04 ± 23.23a Ethyl 3-methylbutanoate 25.52 ± 4.77a 28.54 ± 2.04a 31.76 ± 1.39a Isoamyl acetate 538.44 ± 13.80a 909.33 ± 62.27c 764.32 ± 31.77b Ethyl hexanoate 309.78 ± 25.76a 300.35 ± 9.67a 298.56 ± 43.73a Hexyl acetate 32.88 ± 3.40a 48.96 ± 3.94b 56.73 ± 2.01c Ethyl lactate 3967.03 ± 21.80b 3643.51 ± 337.37a,b 3277.74 ± 15.92a Ethyl octanoate 519.61 ± 42.06a 564.20 ± 37.20a 518.10 ± 42.00a Ethyl 3-hydroxybutanoate 10.74 ± 1.27a,b 8.90 ± 1.17a 12.79 ± 1.30b Ethyl decanoate 308.77 ± 16.03a 383.65 ± 63.24a 526.87 ± 43.18b Diethyl succinate 761.24 ± 59.13b 567.81 ± 18.26a 689.56 ± 21.13b Ethyl 3-hydroxyhexanoate 40.19 ± 7.06b 26.70 ± 2.02a 24.40 ± 0.94a Σ esters 6598.41 ± 48.79a 6574.09 ± 322.30a 6271.86 ± 166.57a 1-butanol 31.70 ± 4.31a 40.93 ± 4.68a 45.34 ± 7.35a 1-pentanol 7.55 ± 1.03a 6.26 ± 0.45a 10.06 ± 0.18b 4-methyl-1-pentanol 116.16 ± 17.52a 110.91 ± 10.74a 97.84 ± 16.01a 3-(methylthio)-1-propanol 43.69 ± 4.06a 66.19 ± 1.82b 75.52 ± 4.91c Σ alcohols 199.10 ± 11.51a 224.30 ± 13.14a 228.77 ± 16.56a 1-hexanol 1090.74 ± 35.56a 1607.77 ± 57.61c 1340.52 ± 163.52b Cis -3-hexen-1-ol 111.61 ± 2.51b 105.35 ± 8.93b 78.49 ± 10.30a Trans -3-hexen-1-ol 1388.16 ± 203.31a 1078.45 ± 63.26a 1427.09 ± 196.40a Trans -2-hexen-1ol 1.27 ± 0.01a 2.13 ± 0.39b 2.19 ± 0.23b Σ C6 alcohols 2591.79 ± 217.41a 2793.70 ± 98.65a 2848.29 ± 370.42a Cis -oxide linalool (furanoid) 0.58 ± 0.01a 0.65 ± 0.03a,b 0.73 ± 0.07b Linalool 8.59 ± 2.05b 1.74 ± 0.15a 1.48 ± 0.05a Α -terpineol 1.35 ± 0.11a 1.60 ± 0.02b 1.90 ± 0.05c Epoxylinalool 0.29 ± 0.02a 0.33 ± 0.00b 0.30 ± 0.01a Citronellol 1.11 ± 0.01a 1.57 ± 0.15b 1.17 ± 0.11a Β -damascenone 1.91 ± 0.07a 2.15 ± 0.23a 2.69 ± 0.21b Geraniol 0.87 ± 0.00a 1.16 ± 0.20a 3.34 ± 0.31b 3,7-dimethyl-1,7-octanediol 1.92 ± 0.22a 2.23 ± 0.18a 4.12 ± 0.22b Hydroxylinalool 6.12 ± 0.07b 4.70 ± 0.13a 5.31 ± 0.69a,b Geranic acid 132.42 ± 0.15b 112.69 ± 18.87a,b 97.54 ± 5.20a Σ terpenes & norisoprenoids 155.15 ± 1.53b 128.82 ± 19.33a 118.59 ± 6.31a 2-phenylethyl acetate 301.95 ± 9.75b 333.23 ± 1.51c 238.76 ± 7.57a Benzaldehyde 3.64 ± 0.00a 3.73 ± 0.16a 3.50 ± 0.11a Guaiacol 3.18 ± 0.42a 9.15 ± 2.37b 2.16 ± 0.15a Benzyl alcohol 12.28 ± 3.33a 10.97 ± 0.45a 12.09 ± 0.77a 2-phenylethanol 21360.73 ± 2017.95b 19391.77 ± 1789.16b 16235.93 ± 201.71a 4-vinylguaiacol 204.38 ± 18.45a 258.24 ± 27.26a 265.31 ± 32.15a Vanillin 15.84 ± 0.22a 21.05 ± 2.79b 20.91 ± 1.74b Σ benzenic compounds 21901.99 ± 2014.67b 20028.13 ± 1779.15b 16778.66 ± 173.58a γ -Butyrolactone 778.68 ± 67.93a 1892.09 ± 194.66c 1178.83 ± 181.90b γ -Nonalactone 3.22 ± 0.01a 3.16 ± 0.42a 4.67 ± 0.20b Pantolactone 5.61 ± 1.21a 4.69 ± 0.43a 5.25 ± 0.90a γ -Decalactone 150.11 ± 23.90a 139.83 ± 3.54a 195.19 ± 10.84b Σ lactones 937.62 ± 85.63a 2039.77 ± 198.19c 1383.93 ± 179.25b Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at p ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. To check whether the different treatments modified the wine volatile composition to an extent that enabled the wines to be grouped according to the oenological treatment or variety used, a cluster analysis was conducted (Fig. 1 ). This statistical analysis is an unsupervised method for pattern recognition, where the samples were clustered without prior knowledge of their belonging to any variety or oenological treatment. Distance, that measures the similarity or dissimilarity between the different samples, was calculated using square Euclidean distances, and an average linkage method algorithm was used to group the samples. The samples were mainly separated based on the wine variety, showing the effect of grape variety is more important on the volatile composition of wine than the type of treatment used. Wines were correctly grouped according to the prefermentative treatment, however, within each varietal wine, control wine was grouped separately from cold macerated and US wines, indicating that both treatments changed the volatile profile of wines. Furthermore, in Airén wines, the distance between the controls and the treated wines is shorter than in the case of the Macabeo variety, showing that US treatment had different effects depending on the variety (Natrella et al., 2023 ; Lizama et al., 2024 ). 3.5. Descriptive sensory analysis Figures 2 and 3 show the results of the descriptive sensory analysis of the Macabeo and Airén wines. In line with the results of the chemical colour parameters (Table 1 ), no significant differences in colour intensity or tonality were observed between the samples in the Macabeo wines. In contrast, a significant increase in colour was observed in the Airén wines due to skin maceration and US treatment. Likewise, fresh, floral, and fruity aromas increased in Macabeo wines macerated and treated with US, which could be due to their higher concentration of varietal volatile compounds and esters. Other authors have also observed this improvement in the sensory quality of wines using grape maceration with US (Aragón-García et al., 2021 ; Xie et al., 2023 ; Labrador-Fernández et al., 2022 ). However, these attributes did not have the same behaviour in Airén wines, where the effect of maceration and US on aroma and flavour was highly variable, with some attributes such as freshness and citric odour decreasing, while others remained unchanged. On the other hand, in both varieties, the wines macerated or treated with US exhibited an herbaceous taste that was not perceived in the control wines, probably due to their higher levels of C6 alcohols (1-hexanol and trans-3-hexen-1-ol). These treatments also increased body and aftertaste intensity, as well as astringency, especially in the Airén wines. In the overall evaluation, Macabeo wines from grapes treated with US obtained the highest scores, while treatments carried out on the Airén variety were not as positive. The effects of the US treatment were significantly more pronounced in the Macabeo variety compared to Airén, both in the musts and in the wines. Macabeo wines produced from sonicated grapes showed the highest concentrations of varietal compounds such as terpenes and C6 alcohols, and to a lesser extent, fermentation-derived compounds (esters, alcohols, benzenic compounds, and lactones). In line with these results, the US-treated Macabeo wines were rated the highest by the tasters due to their more intense floral and fruity attributes. 4. Conclusions The results have shown that varietal effects were observed as regards the outcome of the different treatments. Macabeo wines produced using ultrasound (US) treated grapes showed similar results to the wine obtained with prefermentative cold maceration (PM), despite requiring less hours of processing. The treatments did not result in significant differences in polysaccharide composition or browning in wines. However, regarding the wine characteristics, an increase in terpenes and norisoprenoids was detected in Macabeo PM and US wines, with sonication exerting the most pronounced effect. Additionally, M-US exhibited higher concentrations of esters, acetates, and lactones, consistent with sensory panel evaluations that described freshness and fruity and floral aromas in both M-PM and M-US wines. The aromatic profile of Airén was not significantly enhanced by the treatments, with the main impact limited to some herbaceous notes. However, ultrasound did lead to an increase in mouthfeel structure, resulting in greater astringency, body, and aftertaste intensity. Declarations Data availability Data in this manuscript are available on request. Declaration of competing interest The authors declare no conflict of interest. Funding declaration This research was funded by the Ministerio de Ciencia, Innovación y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21 and RTI2018-093869-B-C22. Acknowledgements The authors gratefully acknowledge Grupo Agrovin (Alcázar de San Juan, Ciudad Real, Spain) for providing the materials necessary for the development of this research and for their valuable collaboration. Particular recognition is given to Ricardo Jurado, Technical Director of R&D&I, for his expertise and support throughout the study. CRediT authorship contribution statement Paula Pérez-Porras: Investigation, Formal analysis, Methodology, Data curation, Writing – original draft. Encarna Gómez-Plaza: Conceptualization, Investigation, Writing – original draft, Data curation, Writing – review & editing. 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Influence of maceration conditions on the volatile aroma compound composition of white wines. European Food Research and Technology , 244 (12), 2195–2208. https://doi.org/10.1007/s00217-018-3123-6 Labrador-Fernández, L., Díaz-Maroto, M. C., Pérez-Porras, P., Bautista-Ortín, A. B., Alañón, M. E., Gómez-Plaza, E., & Pérez-Coello, M. S. (2022). Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. Journal of the Science of Food and Agriculture , 103 (7), 3613–3620. https://doi.org/10.1002/jsfa.12258 Labrador-Fernández, L., Pérez-Porras, P., Díaz-Maroto, M. C., Gómez-Plaza, E., Pérez-Coello, M. S., & Bautista-Ortín, A. B. (2023). The technology of high-power ultrasound and its effect on the color and aroma of rosé wines. Journal of the Science of Food and Agriculture . https://doi.org/10.1002/jsfa.12757 Lizama, V., Álvarez, I., & García-Esparza, M. J. (2024). The Application of the Ultrasound Technique in the Production of Rosé and Red Wines. Fermentation , 10 (3), 164. https://doi.org/10.3390/fermentation10030164 Loscos, N., Hernandez-Orte, P., Cacho, J., & Ferreira, V. (2007). Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. Journal of Agricultural and Food Chemistry , 55 (16), 6674–6684. Mallard, J., Valentin, D., & Ballester, J. (2025). Oxidation in white wine: The point of view of winemakers from areas with different oenological practices. Food Research International , 199 , 115341. https://doi.org/10.1016/j.foodres.2022.115341 Martínez-Lapuente, L., Guadalupe, Z., Higueras, M., Ayestarán, B., Pérez-Porras, P., Bautista-Ortín, A. B., & Gómez-Plaza, E. (2024). Effect of Prefermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines. Journal of Agricultural and Food Chemistry , 72 , 1928–1937. https://doi.org/10.1021/acs.jafc.2c08976 Martínez-Lapuente, L. M., Guadalupe, Z., Ayestarán, B., Pérez-Porras, P., Bautista-Ortín, A. B., & Gómez-Plaza, E. (2021). Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chemistry , 356 , 129669. Martínez-Pérez, M. P., Bautista-Ortín, A. B., Pérez-Porras, P., Jurado, R., & Gómez-Plaza, E. (2020). A new approach to the reduction of alcohol content in red wines: The use of high-power ultrasounds. Foods , 9 (6), 726. Muñoz García, R., Oliver-Simancas, R., Arévalo Villena, M., Martínez-Lapuente, L., Ayestarán, B., Marchante-Cuevas, L., Díaz-Maroto, M. C., & Pérez-Coello, M. S. (2022). Use of microwave maceration in red winemaking: Effect on fermentation and chemical composition of red wines. Molecules , 27 (9), 3018. https://doi.org/10.3390/molecules27093018 Natrella, G., Noviello, M., Trani, A., Faccia, M., & Gambacorta, G. (2023). The effect of ultrasound treatment in winemaking on the volatile compounds of Aglianico, Nero di Troia, and Primitivo red wines. Foods , 12 (3), 648. Oliver Simancas, R., Díaz-Maroto, M. C., Alañón Pardo, M. E., Pérez Porras, P., Bautista-Ortín, A. B., Gómez-Plaza, E., & Pérez-Coello, M. S. (2021). Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines. Molecules , 26 (4), 1193. https://doi.org/10.3390/molecules26041193 Osete-Alcaraz, A., Bautista-Ortín, A. B., & Gómez-Plaza, E. (2020). The role of soluble polysaccharides in tannin-cell wall interactions in model solutions and in wines. Biomolecules , 10 (1), 36. Osete-Alcaraz, A., Bautista-Ortín, A. B., Ortega-Regules, A., & Gómez-Plaza, E. (2019). Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines. American Journal of Enology and Viticulture , 70 (2), 201–204. Pérez-Porras, P., Bautista-Ortín, A. B., Martínez-Lapuente, L., Guadalupe, Z., Ayestarán, B., & Gómez-Plaza, E. (2024). The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines. Foods , 13 (9), 1306. https://doi.org/10.3390/foods13091306 Pérez-Porras, P., Gómez Plaza, E., Martínez-Lapuente, L., Ayestarán, B., Guadalupe, Z., Jurado, R., & Bautista-Ortín, A. B. (2023). High-power ultrasound in enology: Is the outcome of this technique dependent on grape variety? Foods , 12 (11), 2236. Pozzatti, M., Guerra, C. C., Martins, G., dos Santos, I. D., Wagner, R., Ferrão, M. F., & Manfroi, V. (2020). Effects of winemaking on ‘Marselan’red wines: Volatile compounds and sensory aspects. Ciência e Técnica Vitivinícola , 35 (2), 63–75. Prezioso, I., Gambacorta, G., Trani, A., & Capozzi, V. (2024). Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca , two Apulian white grape varieties. LWT - Food Science and Technology , 192 , 115698. https://doi.org/10.1016/j.lwt.2024.115698 Radeka, S., Herjavec, S., Peršurić, Đ., Lukić, I., & Sladonja, B. (2008). Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L. cv. Malvazija istarska bijela. Food Technology and Biotechnology , 46 (1), 86–92. Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., & Lonvaud, A. (Eds.). (2006). Handbook of enology, Volume 1: The microbiology of wine and vinifications (Vol. 1). Wiley. Ribéreau-Gayon, P., Pontallier, P., & Glories, Y. (1983). Some interpretations of colour changes in young red wines during their conservation. Journal of the Science of Food and Agriculture , 34 (5), 505–516. Ruiz-Rodríguez, A., Carrera, C., Lovillo, M. P., & García Barroso, C. (2019). Ultrasonic treatments during the alcoholic fermentation of red wines: effects on'Syrah'wines. Vitis , 58. Ruiz-Rodríguez, A., Durán-Guerrero, E., Natera, R., Palma, M., & Barroso, C. G. (2020). Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes. Foods , 9 (11), 1529. https://doi.org/10.3390/foods9111529 Sánchez-Palomo, E., González-Viñas, M. A., Díaz-Maroto, M. C., Soriano-Pérez, A., & Pérez-Coello, M. S. (2007). Aroma potential of Albillo wines and effect of skin-contact treatment. Food Chemistry , 103 (2), 631–640. Sancho-Galán, P., Amores-Arrocha, A., Jiménez-Cantizano, A., & Palacios, V. (2021). Influence of the presence of grape skins during white wine alcoholic fermentation. Agronomy , 11 (3), 452. Schmid, F., & Jiranek, V. (2011). Use of fresh versus frozen or blast frozen grapes for small-scale fermentation. International Journal of Wine Research , 25–30. https://doi.org/10.2147/IJWR.S23325 Selli, S., Canbas, A., Cabaroglu, T., Erten, H., & Günata, Z. (2006). Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment. Food Chemistry , 94 (3), 319–326. Ugliano, M., Bartowsky, E. J., McCarthy, J., Moio, L., & Henschke, P. A. (2006). Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. Journal of Agricultural and Food Chemistry , 54 (17), 6322–6331. Wang, Y., Li, H., & Zhang, X. (2022). Effect of tannin structure on astringency perception in wine: A review. European Food Research and Technology , 248 (5), 1123–1134. https://doi.org/10.1007/s11694-022-01355-9 Williams, D. L., Zietsman, A. J. J., Brand, J., Eyeghe-Bickong, H. A., & Vivier, M. A. (2025). Polyphenolic compounds in Sauvignon blanc—from grapes to wine. OENO One , 59 (1). https://doi.org/10.20870/oeno-one.2025.59.1.8298 . Article 8298. Xie, Q., Tang, Y., Wu, X., Luo, Q., Zhang, W., Liu, H., Fang, Y., Yue, X., & Ju, Y. (2023). Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine. Ultrasonics Sonochemistry , 100 , 106636. https://doi.org/10.1016/j.ultsonch.2023.106636 Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9211986","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":616496711,"identity":"f646e35c-9e68-4e95-b40c-ba8dcceb1b75","order_by":0,"name":"Paula Pérez-Porras","email":"","orcid":"","institution":"University of Murcia","correspondingAuthor":false,"prefix":"","firstName":"Paula","middleName":"","lastName":"Pérez-Porras","suffix":""},{"id":616496712,"identity":"25845eba-2c87-46cc-ba30-6eb67133ed1a","order_by":1,"name":"Encarna Gómez-Plaza","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA1klEQVRIiWNgGAWjYPCDCtK1nCFZB2MbEYr4pZsffq7cYccg796d+PDnvMPRDOztD/BqkZxzzFjy7JlkBsMzZzcbSG47nNvAc8YArxaDGzkMko1tzAyGM3K3SRiCtEjk4HeY/Y0c5p+NbfUgLdt/JM4BapF/jt9hBhI5bEBbDjPIS+RuYzjYALKFAb/DJG6kmVk2th3nMeA5u1my4Vh6bhtPDn4t/DOSH99sbKuWk2/v3fjxR411bj/7cfwOgwEegwNQFhtR6kFAvoFopaNgFIyCUTDSAABGp0ZddLDnFAAAAABJRU5ErkJggg==","orcid":"","institution":"University of Murcia","correspondingAuthor":true,"prefix":"","firstName":"Encarna","middleName":"","lastName":"Gómez-Plaza","suffix":""},{"id":616496713,"identity":"0d30ec8c-6114-4138-b389-48bae3646acc","order_by":2,"name":"Ana Belén Bautista-Ortín","email":"","orcid":"","institution":"University of Murcia","correspondingAuthor":false,"prefix":"","firstName":"Ana","middleName":"Belén","lastName":"Bautista-Ortín","suffix":""},{"id":616496714,"identity":"2e9eaa49-dd69-4949-867d-5ab45bc77554","order_by":3,"name":"Leticia Martínez-Lapuente","email":"","orcid":"","institution":"University of La Rioja","correspondingAuthor":false,"prefix":"","firstName":"Leticia","middleName":"","lastName":"Martínez-Lapuente","suffix":""},{"id":616496715,"identity":"894e2c6f-177e-4e0e-bed9-b5d9f38a2926","order_by":4,"name":"Zenaida Guadalupe","email":"","orcid":"","institution":"University of La Rioja","correspondingAuthor":false,"prefix":"","firstName":"Zenaida","middleName":"","lastName":"Guadalupe","suffix":""},{"id":616496716,"identity":"a3740cc9-73ef-45e2-8c72-31d12c5353b7","order_by":5,"name":"Belén Ayestarán","email":"","orcid":"","institution":"University of La Rioja","correspondingAuthor":false,"prefix":"","firstName":"Belén","middleName":"","lastName":"Ayestarán","suffix":""},{"id":616496717,"identity":"2e09a0b7-5a0c-4d62-97c7-4c4fdc86acf6","order_by":6,"name":"María Consuelo Díaz-Maroto","email":"","orcid":"","institution":"University of Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"María","middleName":"Consuelo","lastName":"Díaz-Maroto","suffix":""},{"id":616496718,"identity":"d38a65b2-7f0b-4554-9b30-9923e23f0436","order_by":7,"name":"María Soledad Pérez-Coello","email":"","orcid":"","institution":"University of Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"María","middleName":"Soledad","lastName":"Pérez-Coello","suffix":""}],"badges":[],"createdAt":"2026-03-24 12:39:28","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-9211986/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-9211986/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":106104243,"identity":"c9c38cd3-dcce-4efd-a38c-6f26fc359b92","added_by":"auto","created_at":"2026-04-03 13:26:07","extension":"jpg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":60001,"visible":true,"origin":"","legend":"\u003cp\u003eHierarchical cluster analysis of volatile compound data from wines.\u003c/p\u003e","description":"","filename":"Figure1.jpg","url":"https://assets-eu.researchsquare.com/files/rs-9211986/v1/7ea6af25c5ccf0d4bc922aa0.jpg"},{"id":106104240,"identity":"95a241ef-7836-4ea5-8463-70a1f3291596","added_by":"auto","created_at":"2026-04-03 13:26:06","extension":"jpg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":133896,"visible":true,"origin":"","legend":"\u003cp\u003eDescriptive sensory analysis of Macabeo wines. Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"Figure2.jpg","url":"https://assets-eu.researchsquare.com/files/rs-9211986/v1/f874dfc1ffdc3780bd7307c8.jpg"},{"id":106104251,"identity":"871c3c2d-9a78-421b-9ad4-2b9b630b35fe","added_by":"auto","created_at":"2026-04-03 13:26:11","extension":"jpg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":121264,"visible":true,"origin":"","legend":"\u003cp\u003eDescriptive sensory analysis of Airen wines. Values with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"Figure3.jpg","url":"https://assets-eu.researchsquare.com/files/rs-9211986/v1/db2c5537869edcecb669bf0b.jpg"},{"id":106402154,"identity":"5a6d300e-f78c-4260-b0ff-e3b90993884c","added_by":"auto","created_at":"2026-04-08 09:11:19","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2310051,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-9211986/v1/6551ec56-cb18-4c6a-9f09-736945030081.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Sonication of white grapes vs prefermentative skin maceration. Effect on aroma compounds and sensory properties in Airén and Macabeo white wines","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eThe quality of white wines is strongly linked to their aromatic profile. In fact, white wines are primarily classified based on their aroma and the varietal notes associated with the grape variety used (Chen \u0026amp; Li, \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Han et al., \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). The origin of these varietal aromas is mainly attributed to aromatic compounds located in the grape skins, although the fermentation process also plays a significant role in shaping the final aroma of the wine (Delač-Salopek et al., 2024; Williams et al., \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2025\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThus, several techniques have been explored to enhance the extraction of these compounds. One of the most common methods is extended skin contact of crushed grapes, generally at low temperature, a widely used practice aimed at increasing the varietal aromas in white wines. However, it also promotes the extraction of phenolic compounds, which can significantly affect not only the colour of the wine, but also its tactile sensory attributes such as bitterness and astringency (Wang et al., \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Ćorković et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Prezioso et al., \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Devi et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). Since bitterness and astringency are generally perceived as negative attributes in white wines\u0026mdash;particularly by consumers who associate these traits with lower quality (Gawel et al., \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2014\u003c/span\u003e)\u0026mdash;the use of maceration techniques in white winemaking is often limited. Winemakers typically aim to enhance aromatic complexity while preserving the wine\u0026rsquo;s freshness and elegance, which can be compromised by excessive phenolic extraction.\u003c/p\u003e \u003cp\u003eFreezing grapes, a technique known as cryoextraction, is another winemaking technique aimed at enhancing the varietal aroma of wine (Schmid \u0026amp; Jiranek, \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). The structural changes that occur in frozen grapes\u0026mdash;specifically, the formation of ice crystals that rupture the cell walls of the grape skins\u0026mdash;facilitate the extraction of compounds from the skin into the must due to the disruption of grape tissue integrity. Various cryoextraction procedures have been employed, including ultrafast freezing and liquid nitrogen freezing. Results of Ruiz-Rodr\u0026iacute;guez et al. (\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) showed that wines produced using liquid nitrogen freezing exhibited higher concentrations of terpenoids, hydroxylic compounds, and fatty acids compared to wines obtained through traditional methods and ultrafast freezing. In any case, both freezing techniques resulted in wines with more intense aromatic profiles than those produced by conventional winemaking methods.\u003c/p\u003e \u003cp\u003eThe use of hyperoxygenation in combination with prefermentative skin maceration techniques has also been proposed, aiming to leverage the positive effects of both treatments. Hyperoxygenation involves the forced oxidation of phenolic compounds in the must through the addition of substantial amounts of oxygen (Mallard et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). This process reduces the concentration of easily oxidizable phenolic compounds, resulting in wines that are less prone to oxidation and browning. Moreover, the aroma quality of the final wines may improve because of the skin maceration, with an increase in the content of short-chain fatty acid esters and terpenes, and a decrease in the content of C6 alcohols, which led to the perception of tropical fruit and herbaceous notes (Cejudo-Bastante et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). As a result, the detrimental effects typically associated with prolonged contact with grape solids\u0026mdash;such as increased browning susceptibility, astringency, and bitterness\u0026mdash;can be mitigated, while still preserving the varietal character imparted by the grape skins.\u003c/p\u003e \u003cp\u003eIn recent years, several innovative techniques have been tested for the production of white wines. Comuzzo et al. (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) studied the application of pulsed electric field (PEF) treatment on white grapes (cv. Garganega) to evaluate its effects on must and wine composition, wine colour and susceptibility to browning, aroma compounds, and the extraction of varietal aroma precursors. Their findings showed that PEF treatment of crushed grapes did not alter the basic composition of the must or wine, nor did it affect the progression of alcoholic fermentation. However, PEF led to a moderate increase in wine colour and total phenolic content, while also enhancing the extraction of varietal aroma precursors. Importantly, this was achieved without excessive colour development and appeared to improve the wine\u0026rsquo;s oxidative stability.\u003c/p\u003e \u003cp\u003eUltrasound is another emerging technology in wineries. The application of high-power ultrasound (US) in a liquid medium generates mechanical waves that, through the cavitation phenomenon, intensify the extraction of phenolic, aromatic, and polysaccharide compounds from the grape to the must, thereby improving the organoleptic quality of the resulting wines (Lizama et al., \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Labrador-Fern\u0026aacute;ndez et al., \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Mart\u0026iacute;nez-Lapuente et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). This effect is primarily due to the disruption of grape cell wall structures, which act as limiting barriers to the release of compounds of interest. The mechanical forces generated by cavitation facilitate the disaggregation of these structures, enhancing the transfer of intracellular components into the surrounding medium (P\u0026eacute;rez-Porras et al., \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Studies at the laboratory scale are widely available in the literature. For instance, Arag\u0026oacute;n-Garc\u0026iacute;a et al. (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) tested and compared two ultrasound application methods\u0026mdash;probe ultrasound and bath ultrasound\u0026mdash;applied for periods of 10\u0026ndash;20 minutes per hour during prefermentative maceration of Muscat grapes. Their results showed increases of over 200% in certain skin-derived compounds, such as the terpenes citronellol and nerol. Additionally, increases in higher alcohols and esters were observed with ultrasound application for 40 minutes. Nevertheless, ultrasound technology is now being implemented in wineries using systems capable of processing large quantities of crushed grapes per hour. Industrial scale studies have demonstrated its effectiveness in enhancing aroma and sensory properties in white wines. For example, Labrador-Fern\u0026aacute;ndez et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) evaluated the application of high-power ultrasound on Viognier grapes and found that prefermentative ultrasound treatment significantly increased the concentration of both free and glycosidically bound varietal aroma compounds, resulting in wines with greater aromatic intensity and a more pronounced varietal character.\u003c/p\u003e \u003cp\u003eGrape variety plays a crucial role in the effectiveness of the different treatments. Recent studies have reported that cold prefermentative maceration can enhance the aromatic complexity of white wines, but the extent of this enhancement depends strongly on the grape variety. Aromatic varieties such as Gew\u0026uuml;rztraminer, Riesling, and Muscat tend to benefit the most from skin contact due to their high concentration of extractable aroma precursors in the grape skins. In contrast, varieties like Chardonnay, Sauvignon Blanc, Albillo, and Air\u0026eacute;n show more limited aromatic enhancement through this method (Cejudo-Bastante et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2011\u003c/span\u003e; S\u0026aacute;nchez-Palomo et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2007\u003c/span\u003e). Interestingly, even among non-aromatic varieties, the response to cold prefermentative maceration can vary significantly. In Croatian white wines, Jagatić Korenika et al. (\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) demonstrated that Škrlet possesses a greater capacity for releasing aroma precursors during the process, making it more responsive to this technique than Pošip, despite both varieties being considered non-aromatic.\u003c/p\u003e \u003cp\u003eAmong Spanish white grape varieties, Alti-Palacios et al. (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) investigated cold prefermentative maceration in Tempranillo Blanco, Viura, Garnacha Blanca, and Maturana Blanca, and found that the technique increased the concentration of esters, alcohols, and acids, contributing to fruity and floral aromas. However, the effect on terpenoids was inconsistent and highly dependent on the variety and vintage.\u003c/p\u003e \u003cp\u003eAlso the ultrasound effectiveness in improving must content in desirable compounds may be linked to variety. As ultrasounds affect the integrity of the cell wall and facilitate the extraction of the compounds of interest, the varietal differences in cell wall composition may play a crucial role in determining the extractability of these compounds into the must (Guadalupe et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; P\u0026eacute;rez-Porras et al., \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Studies on the effect of high-power ultrasound applied to different red grape varieties during winemaking have revealed varietal-dependent responses. P\u0026eacute;rez-Porras et al. (\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) reported that wines produced from Syrah and Cabernet Sauvignon grapes exhibited the greatest improvements in colour intensity and phenolic composition following sonication. Total polyphenols increased by approximately 20% in Syrah and 26% in Cabernet Sauvignon, while methylcellulose-precipitable tannins rose by 32% in both varieties. In contrast, Monastrell showed only minor increases (6% in total polyphenols and 20% in tannins), indicating lower phenolic extractability.\u003c/p\u003e \u003cp\u003eAir\u0026eacute;n and Macabeo are among the most representative white grape varieties in the central La Mancha region of Spain. The objective of this research is to determine how ultrasound (US) treatment affects their final aroma composition and sensory profile, comparing the results with those obtained through the conventional method of prefermentative cold skin maceration.\u003c/p\u003e"},{"header":"2. Material \u0026 Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Grape samples\u003c/h2\u003e \u003cp\u003eWhite Air\u0026eacute;n (A) and Macabeo (M) grapes, harvested at optimum ripeness in Jumilla, Murcia, Spain, were transported to the experimental winery at the University of Murcia. Upon arrival, the grapes from each variety were immediately destemmed, crushed, and divided into three batches. Two of these batches were designated for control and prefermentative cold maceration winemaking, while the third batch underwent treatment with high power ultrasounds (US).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. Winemaking trials\u003c/h2\u003e \u003cp\u003eGrapes from the first batch were pressed immediately after crushing and the must was distributed in two 50 L tanks (C). Grapes from the second batch were left to macerate for 4 h, keeping skins and must in contact during that time, after which it was pressed, and the must was distributed in two 50 L tanks (PM). For the application of US, an industrial-scale sonication device (Ultrawine, Agrovin S.A., Alc\u0026aacute;zar de San Juan, Spain) equipped with two hexagonal sonoreactors with several adhered sonoplates was used. The equipment worked at a frequency of 30 kHz, a power of 9000 W and a power density of 58.5 Wcm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e. The design of the US equipment and low residence time of the must in the system allow for maintaining the must temperature. The grapes treated were then introduced into 50 L stainless steel tanks (US).\u003c/p\u003e \u003cp\u003eAll the tanks were sulphited and a commercial maceration enzyme (Enozyme Lux, Agrovin S.A, Alcazar de San Juan, Spain) was added at the recommended concentration to carry out the settling treatment. After settling and racking, total acidity was corrected to 5.5 g/L, and 30 g selected \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e yeast per 100 kg grapes were added (Viniferm BY, Agrovin).\u003c/p\u003e \u003cp\u003eFermentation was carried out at a controlled temperature of 18\u0026thinsp;\u0026plusmn;\u0026thinsp;2 \u0026ordm;C. At the end of alcoholic fermentation, the wines were racked, sulphited and cold stabilized in a room at 2 \u0026ordm;C for 3 weeks.\u003c/p\u003e \u003cp\u003eOnce stabilization was complete, the wines were again racked, filtered, sulphited (70 mg/L) and bottled. All vinification processes were carried out in duplicate. Analyses were performed at the time of bottling.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Wine spectrophotometric parameters\u003c/h2\u003e \u003cp\u003eWine samples were filtered using 0.45 \u0026micro;m nylon filters. The different analyses of chromatic parameters were performed using a HEλIOS α spectrophotometer (Thermo-Spectronic, Thermo Fisher Scientific, Madrid, Spain). The total polyphenol index (TPI) was determined at 280 nm according to the method of Rib\u0026eacute;reau-Gayon et al. (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e1983\u003c/span\u003e). Absorbance at 320 nm, 420 nm and 440 nm (related to phenolic acid concentration, colour intensity and browning, respectively) was also measured (Clarke et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Physicochemical analysis\u003c/h2\u003e \u003cp\u003eThe wines were analysed by measuring the glucose and fructose content, total acidity, and volatile acidity according to European Community methods (1990). Malic and lactic acids, as well as gluconic acid, were determined using enzymatic methods with an automated analyser (Miura One, TDI, Spain).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Identification and quantification of monosaccharides and polysaccharides families by GC\u0026ndash;MS\u003c/h2\u003e \u003cp\u003eWine polysaccharides were recovered by precipitation after ethanolic dehydration as previously described (Guadalupe et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Ayestar\u0026aacute;n et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). The monosaccharide composition was determined by GC\u0026ndash;MS of their trimethylsilyl-ester \u003cem\u003eO\u003c/em\u003e-methyl glycosyl residues obtained after acidic methanolysis and derivatization as previously described (Guadalupe et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). The total monosaccharides components of the precipitated polysaccharides were called TMS. The content of each polysaccharide family was estimated from the concentration of individual glycosyl residues which are characteristic of structurally identified must and wine polysaccharides (Canalejo et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Mu\u0026ntilde;oz Garc\u0026iacute;a et al., \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). The content of total soluble polysaccharides families (TSP) was estimated from the sum of mannoproteins (MP), rhamnogalacturonans type II (RG-II), homogalacturonans (HL) and polysaccharides rich in arabinose and galactose (PRAG) (Mart\u0026iacute;nez-Lapuente et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The total content of soluble polysaccharides from grapes (TGP) was calculated as the sum of RG-II, HL, and PRAG. Two replicates of analysis were performed for each wine sample.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6. Volatile compounds analysis\u003c/h2\u003e \u003cp\u003ePrior their analysis by gas chromatography-mass spectrometry (GC-MS), volatile compounds were isolated by solid-phase extraction (SPE) following the method of Labrador-Fern\u0026aacute;ndez et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Previous extraction, wines were centrifuged at 4\u0026deg;C (10.000 rpm, 10 min) using an Avanti Centrifuge J26-XP (Beckman Coulter, Brea, CA, USA) and filtered through a 1.2 \u0026micro;m glass fibre membrane (Fisherbrand, Thermo Fisher Scientific, Inc., Waltham, MA, USA).\u003c/p\u003e \u003cp\u003eWine samples (100 mL) with 40 \u0026micro;L of internal standard (4-nonanol, 1 g/L) were passed through 500 mg styrene-divinylbenzene cartridges (Lichrolut EN, Merck, KGaA, Darmstadt, Germany), previously conditioned according to the manufacturer\u0026rsquo;s instructions. Non-volatile hydrophilic compounds were washed out with 50 mL of Milli-Q water, and volatile compounds were eluted with 10 mL of dichloromethane. The extracts were concentrated to a final volume of 200 \u0026micro;L under a nitrogen flow and stored at \u0026minus;\u0026thinsp;20\u0026deg;C until their analysis.\u003c/p\u003e \u003cp\u003eOne microliter (1 \u0026micro;L) of extract was injected in split mode (1:3) into a 6890 N Agilent chromatograph coupled to a 5973 N Agilent mass detector, equipped with a DB-WAX ultra-inert capillary column (60 m \u0026times; 0.25 mm i.d. \u0026times; 0.25 \u0026micro;m film thickness) (Agilent Technologies, Santa Clara, CA, USA). The column temperature was initially set at 70 \u0026ordm;C for 5 min, then increased at a rate of 1 \u0026ordm;C/min to 90 \u0026ordm;C (10 mins) and finally raised at 2 \u0026ordm;C/min to 210 \u0026ordm;C (40 min). Helium was used as the carrier gas at a flow rate of 1.0 mL/min. The injector temperature was set to 250\u0026deg;C.\u003c/p\u003e \u003cp\u003eThe electron impact (EI) energy was set to 70 eV, with an ion source temperature of 230\u0026deg;C, and scanning ranged from 45 to 550 a.m.u. Volatile compounds were identified by comparing their mass spectra with those of authentic standards from Sigma-Aldrich (Tres Cantos, Madrid, Spain). Tentative identification of compounds without available reference standards was performed by comparing their mass spectra with spectral data from the Wiley G 1035 A, NBS75K, and NIST14 libraries. Quantitative analysis was conducted using relative response factors, with results expressed in \u0026micro;g/L.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7. Descriptive sensory analysis\u003c/h2\u003e \u003cp\u003ePanellists were selected from among university staff with large expertise in oenology and wine sensory evaluation. The sensory panel consisted of eight experienced judges, ranging in age from 25 to 58 years. Prior to participation, all judges provided informed consent for both their involvement in the study and the use of the data collected. The research adhered to established ethical principles, ensuring the protection of participants\u0026rsquo; rights and privacy throughout the study.\u003c/p\u003e \u003cp\u003eDescriptive sensory analysis was conducted in a standard sensory analysis chamber (UNE-EN ISO 8589:2010) equipped with separate booths. Wine samples were presented at 15 \u0026ordm;C in standard wine-tasting glasses (ISO 3591:1997). After several training sessions, the tasters reached a consensus in selecting the following descriptors as the most characteristic of the wines: colour intensity, tonality, fresh odour, floral odour, fruity odour, citric taste, herbal taste, fruity taste, acidity, body, astringency, aftertaste intensity and global quality. The intensity of each descriptor was assessed using unstructured 10 cm line scales, with \u0026lsquo;null intensity\u0026rsquo; at the left end and \u0026lsquo;maximum intensity\u0026rsquo; at the right end.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e2.8. Statistical analysis\u003c/h2\u003e \u003cp\u003eAll the data were expressed as the average of two replicates. One-factor analysis of variance was performed using the SPSS v. 15.0 for Windows statistical package (SPSS Statistics, Inc., Chicago, IL, USA) with post hoc Duncan (p\u0026thinsp;\u0026le;\u0026thinsp;0.05) to determine the significant differences among treatments. Significant differences between wines with the same treatment were analysed using independent samples t-test. A multivariate analysis of the volatile compounds in the wines was carried out using hierarchical cluster analysis.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results \u0026 Discussion","content":"\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Effect of ultrasound treatment on physicochemical and spectrophotometric parameters\u003c/h2\u003e \u003cp\u003eThe results showed that all the wines had completed the alcoholic fermentation and no malolactic fermentation occurred. The grapes were in good sanitary condition, as gluconic acid\u0026mdash;a marker of grape spoilage and rot\u0026mdash;was present at very low levels. The different treatments did not affect volatile acidity, since very low values were found and far from the sensory threshold.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePhysicochemical and spectrophotometric parameters of the studied wines\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eAir\u0026eacute;n wines\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c7\" namest=\"c5\"\u003e \u003cp\u003eMacabeo wines\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eC\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTPI\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11 c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09 b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAbs 320\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07 c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAbs 420\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAbs 440\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eG\u0026thinsp;+\u0026thinsp;F\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVAc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGlucA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLactA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMalicA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eTPI: Total phenol index; Abs 320: Absorbance at 320 nm; Abs 420: Absorbance at 420 nm; Abs 440: Absorbance at 440 nm; G\u0026thinsp;+\u0026thinsp;F: Glucose and fructose (g/L); VAc: Volatile acidity (g/L acetic acid); GlucA: Gluconic acid (g/L); LactA: Lactic acid (g/L); MalicA: Malic acid (g/L). C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes. Different letters indicate statistical differences between treatments in monovarietal wines (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eBoth the prefermentative treatment and the sonication of the grapes led to wines with increased Total Polyphenol Index (TPI) in both Macabeo and Air\u0026eacute;n varieties compared to the control without maceration. Moreover, in the case of Air\u0026eacute;n, the TPI was even higher than that observed in the wine with prefermentative maceration. An increase in absorbance at 320 nm, associated with the extraction of hydroxybenzoic acids, was also observed, especially in Air\u0026eacute;n wines and especially in the wine made from sonicated grapes, and we should not forget that these compounds are quite susceptible to oxidation. The higher extraction of those acids could explain the increase in absorbance at 440 nm in Air\u0026eacute;n wines, although the same was not found in in Macabeo wines. Also, an increase in colour intensity (related to absorbance at 420 nm) was observed in wines produced with prefermentative maceration and US, being more accused in the latter in Air\u0026eacute;n wines.\u003c/p\u003e \u003cp\u003eAn increase in total phenolic content is something important to be considered in white wines since it can cause an astringent and bitter taste that is not desirable in these wines. The results were not unexpected. Other studies have shown that extended skin contact (from 4 to 10 h) significantly increased the levels of phenolics in the final wines, although it was also found that the wines visually had an acceptable colour (Labrador-Fern\u0026aacute;ndez et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Radeka et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). However, exhaustive control of the skin contact conditions (time and temperature) is important to reduce browning in white wines made with prefermentative maceration (Radeka et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). Also, the higher quantities of phenolic compounds found in the wines made from sonicated grapes was an anticipated result since US breakdown cell walls from skin and pulp cells, helping to the desired extraction of varietal aroma compounds but also those phenolic compounds located inside the cells (G\u0026oacute;mez-Plaza et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Effect of prefermentative treatment on the monosaccharide composition and polysaccharide families of white wines\u003c/h2\u003e \u003cp\u003eRegarding this grape cell wall disruption induced by ultrasound, previous studies have demonstrated its role in enhancing the extraction of soluble and insoluble polysaccharides into the must, and it is well known that they can influence wine mouthfeel by modulating astringency and ethanol-derived heat perception (Mart\u0026iacute;nez-Lapuente et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Also, previous research has demonstrated that the release of insoluble cell-wall derived polysaccharides may affect must and wine phenolic composition since this material interact strongly with phenolic compounds (Osete-Alcaraz et al., \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2020\u003c/span\u003e), reducing its concentration (by the precipitation of the insoluble cell wall derived polysaccharide-phenolic compound complex), and therefore reducing the chances of wine browning (P\u0026eacute;rez-Porras et al., \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows the polysaccharides families in the studied white wines. Results show differences in the HL content and total pectic polysaccharides (TGP) between the control wines of both varieties, the Macabeo wines presenting higher values. These results indicate a higher extraction of polysaccharides of the cell wall from Macabeo grapes than from the Air\u0026eacute;n variety. This behaviour is probably due to differences in composition and structure between the cell walls of both grape varieties. According to our knowledge, there are no studies regarding the cell wall structure of Air\u0026eacute;n and Macabeo varieties, however, the results seem to indicate that Macabeo grapes probably presents higher amount of cell wall material than Air\u0026eacute;n grapes. Nevertheless, further studies of the composition and structure of the cell wall in these varieties are required to validate this inference.\u003c/p\u003e \u003cp\u003eWith regard to the results observed from the different treatments in the different polysaccharide families, the wines from both grape varieties treated with prefermentative maceration did not differ in the content of these grape polysaccharide families (PRAG, RG-II, and HL) from the wines made with direct pressing, except for HL values, being higher in the Air\u0026eacute;n wines made with prefermentative maceration. These results suggest that in the Air\u0026eacute;n and Macabeo grape varieties, the C and PM pre-fermentation treatments probably resulted in a similar degree of depectinization of the pulp cell wall during alcoholic fermentation.\u003c/p\u003e \u003cp\u003eAs regards the sonication treatment (US), it resulted in a higher PRAG and RG-II content in both varietal wines compared to the direct pressing treatment of the grapes of the control wine (C) and the prefermentative maceration treatment (PM). These results indicate that, regardless of the grape variety, ultrasound treatment of the grapes caused a greater modification of the grape cell wall structure than the other vinification techniques. US caused a greater depectinization of the grapes cell walls and, thus, an increase in soluble polysaccharides during alcoholic fermentation compared to grapes treated with cold maceration or direct pressing. These results are consistent with those obtained by Mart\u0026iacute;nez-Lapuente et al. (\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) in Viognier white wines made from sonicated grapes.\u003c/p\u003e \u003cp\u003eThe release of yeast mannoproteins during alcoholic fermentation led to a significant MP content in wines, and this process was not influenced by the pre-fermentation treatments applied. However, a slight varietal effect was observed, with Macabeo wines showing higher concentrations of mannoproteins and soluble polysaccharides compared to Air\u0026eacute;n wines.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean concentration (\u0026micro;g/L) and relative standard deviations (n\u0026thinsp;=\u0026thinsp;3) of polysaccharide families of wines.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eAir\u0026eacute;n wines\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c7\" namest=\"c5\"\u003e \u003cp\u003eMacabeo wines\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eC\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003ePM\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003eUS\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003eC\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003ePM\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cb\u003eUS\u003c/b\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRG-II\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14.14\u0026thinsp;\u0026plusmn;\u0026thinsp;3.23aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e23.55\u0026thinsp;\u0026plusmn;\u0026thinsp;1.48bA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e20.01\u0026thinsp;\u0026plusmn;\u0026thinsp;2.37aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e18.48\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e31.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17bB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePRAG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e103.81\u0026thinsp;\u0026plusmn;\u0026thinsp;2.78aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e100.00\u0026thinsp;\u0026plusmn;\u0026thinsp;2.35aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e151.21\u0026thinsp;\u0026plusmn;\u0026thinsp;21.08bA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e96.64\u0026thinsp;\u0026plusmn;\u0026thinsp;8.39aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e104.80\u0026thinsp;\u0026plusmn;\u0026thinsp;2.03aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e133.59\u0026thinsp;\u0026plusmn;\u0026thinsp;8.92bA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHL\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10.76\u0026thinsp;\u0026plusmn;\u0026thinsp;1.11aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21bA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.37\u0026thinsp;\u0026plusmn;\u0026thinsp;1.58aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e35.33\u0026thinsp;\u0026plusmn;\u0026thinsp;2.49aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e38.70\u0026thinsp;\u0026plusmn;\u0026thinsp;14.04aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e20.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43aB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTGP\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e128.70\u0026thinsp;\u0026plusmn;\u0026thinsp;4.91aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e125.59\u0026thinsp;\u0026plusmn;\u0026thinsp;2.43aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e185.12\u0026thinsp;\u0026plusmn;\u0026thinsp;21.19bA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e151.98\u0026thinsp;\u0026plusmn;\u0026thinsp;2.54aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e161.98\u0026thinsp;\u0026plusmn;\u0026thinsp;18.55aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e185.11\u0026thinsp;\u0026plusmn;\u0026thinsp;8.66aA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMP\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e130.46\u0026thinsp;\u0026plusmn;\u0026thinsp;21.69aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e89.48\u0026thinsp;\u0026plusmn;\u0026thinsp;6.45aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e118.74\u0026thinsp;\u0026plusmn;\u0026thinsp;28.04aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e236.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.80aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e211.35\u0026thinsp;\u0026plusmn;\u0026thinsp;36.21aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e197.72\u0026thinsp;\u0026plusmn;\u0026thinsp;1.67aA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTSP\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e259.16\u0026thinsp;\u0026plusmn;\u0026thinsp;26.60aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e215.08\u0026thinsp;\u0026plusmn;\u0026thinsp;8.88aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e303.86\u0026thinsp;\u0026plusmn;\u0026thinsp;49.23aA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e388.36\u0026thinsp;\u0026plusmn;\u0026thinsp;1.74aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e373.33\u0026thinsp;\u0026plusmn;\u0026thinsp;17.66aB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e382.83\u0026thinsp;\u0026plusmn;\u0026thinsp;10.34aA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003csup\u003ea\u003c/sup\u003e Average of the two measurements. Different letters indicate statistical differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05). Lower case letters compare separately monovarietal wines. Upper case letters compare wines with the same treatment. \u003csup\u003eb\u003c/sup\u003e RG-II, Rhamnogalacturonan type II; PRAG, Polysaccharides Rich in Arabinose and Galactose; HL, Homogalacturonans; TGP, Total soluble polysaccharides from grapes; MP, Mannoproteins; TSP, Total soluble Polysaccharide Families. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e3.3. Effect of ultrasound treatment on volatile compounds of musts\u003c/h2\u003e \u003cp\u003eTables\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e and \u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e show the main groups of varietal compounds analysed in the musts. Four families of volatile compounds are basically present: C\u003csub\u003e6\u003c/sub\u003e aldehydes and alcohols, benzenic compounds, terpenes, and C\u003csub\u003e13\u003c/sub\u003e norisoprenoids. In the grapes, most of the compounds responsible for the primary aroma are located in the skins; therefore, those techniques that increased the contact time with skins or that facilitate the extraction could contribute to a higher presence of these compounds in musts and wines (Selli et al., \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e2006\u003c/span\u003e; S\u0026aacute;nchez-Palomo, 2007; Sancho-Gal\u0026aacute;n, 2021).\u003c/p\u003e \u003cp\u003eC\u003csub\u003e6\u003c/sub\u003e aldehydes and alcohols are formed from linoleic and linolenic acids present in the skin cells during the pre-fermentation processes, when grapes enter into contact with the air (Baume, 2009). The results indicate that most of these compounds were present at higher concentration in the musts obtained after cold prefermentative maceration and this obtained from sonicated grapes. In the Macabeo musts the effect of the ultrasound treatment was very noticeable, especially in compounds such as 1-hexanol and hexanal, while in the Air\u0026eacute;n musts increased the trans-3-hexen-1-ol and cis-2-hexen-1-ol, all of them presenting an intense aroma of fresh grass.\u003c/p\u003e \u003cp\u003eTerpenes are the source of the characteristic floral and fruity aromas in aromatic grape varieties. However, in neutral grape varieties such as Air\u0026eacute;n and Macabeo they are not very abundant, so techniques that promote their extraction from the skin are more interesting. In fact, an increase in terpenes in the Macabeo must was achieved using cold maceration and grape sonication, especially in sensory-relevant compounds such as linalool and geraniol. Similarly, in the case of benzene compounds, ultrasonic treatment proved more effective in the Macabeo variety, presenting higher amounts of benzaldehyde, benzyl alcohol, and 2-phenylethanol in the musts obtained from sonicated grapes.\u003c/p\u003e \u003cp\u003eAn increase in the concentration of varietal compounds in musts from sonicated grapes has been observed across different grape varieties (Oliver Simancas et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Labrador-Fern\u0026aacute;ndez et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). This effect may result from both the release of compound precursors and to a greater extraction from the solid parts of the grapes. Ultrasound treatment can cause structural damage to grape cells, increasing membrane permeability or altering their selectivity (Chemat et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2017\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe sonication effect in Air\u0026eacute;n musts was not so evident, the control must show the lowest values of all the families of the volatile compounds, but the differences between the musts obtained with cold maceration and sonication were much lower than in the case of Macabeo musts. P\u0026eacute;rez-Porras et al. (\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) showed that a clear varietal effect exists as regard the application of US to crushed grapes and that these differences were linked to biochemical differences between the cell walls of different grape varieties.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean concentration (\u0026micro;g/L) and relative standard deviations (n\u0026thinsp;=\u0026thinsp;3) of volatile compounds in Macabeo musts.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVolatile Compounds\u003c/p\u003e \u003cp\u003eMacabeo musts\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHexanal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.37\u0026thinsp;\u0026plusmn;\u0026thinsp;1.54a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026plusmn;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.37a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e218.87\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u0026plusmn;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.60\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-hexenal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.92\u0026thinsp;\u0026plusmn;\u0026thinsp;1.72a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e21.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e20.60\u0026thinsp;\u0026plusmn;\u0026thinsp;4.06a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-hexanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e157.65\u0026thinsp;\u0026plusmn;\u0026thinsp;7.00a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e603.14\u0026thinsp;\u0026plusmn;\u0026thinsp;39.61b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e2173.24\u0026thinsp;\u0026plusmn;\u0026thinsp;143.17c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e18.20\u0026thinsp;\u0026plusmn;\u0026thinsp;2.42b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e108.23\u0026thinsp;\u0026plusmn;\u0026thinsp;7.94c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e151.45\u0026thinsp;\u0026plusmn;\u0026thinsp;25.57a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e148.11\u0026thinsp;\u0026plusmn;\u0026thinsp;11.88a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e214.54\u0026thinsp;\u0026plusmn;\u0026thinsp;15.31b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-2-hexen-1ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e179.60\u0026thinsp;\u0026plusmn;\u0026thinsp;33.47b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e321.99\u0026thinsp;\u0026plusmn;\u0026thinsp;42.00c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e4.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ C6 alcohols \u0026amp; aldehydes\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e527.37\u0026thinsp;\u0026plusmn;\u0026thinsp;58.61a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e\u003cb\u003e1125.90\u0026thinsp;\u0026plusmn;\u0026thinsp;83.02b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e\u003cb\u003e2740.36\u0026thinsp;\u0026plusmn;\u0026thinsp;190.79c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e0.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e0.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCaryophyllene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e1.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e1.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-oxoisophorone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e1.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e2.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-epoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e1.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e1.94\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-epoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e3.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e5.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΒ-\u003c/em\u003edamascenone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e0.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e0.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeraniol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e2.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e2.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2,6-dimethyl-3,7-octadien-2,6-diol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e9.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e8.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.91b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ terpenes \u0026amp; norisoprenoids\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e15.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e\u003cb\u003e19.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e\u003cb\u003e23.38\u0026thinsp;\u0026plusmn;\u0026thinsp;3.11b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.29\u0026thinsp;\u0026plusmn;\u0026thinsp;2.02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.30\u0026thinsp;\u0026plusmn;\u0026thinsp;1.48a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e36.28\u0026thinsp;\u0026plusmn;\u0026thinsp;3.02b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-ethyl-benzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e7.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.80a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDimethyl-benzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.58a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e5.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzyl alcohol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12.78\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e24.06\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e42.11\u0026thinsp;\u0026plusmn;\u0026thinsp;2.52c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21.45\u0026thinsp;\u0026plusmn;\u0026thinsp;2.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e35.53\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e538.59\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-vinylguaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e32.61\u0026thinsp;\u0026plusmn;\u0026thinsp;3.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e41.03\u0026thinsp;\u0026plusmn;\u0026thinsp;5.07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e38.27\u0026thinsp;\u0026plusmn;\u0026thinsp;3.16a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanillin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.82\u0026thinsp;\u0026plusmn;\u0026thinsp;1.69b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e2.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e8.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.59b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ benzenic compounds\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e95.95\u0026thinsp;\u0026plusmn;\u0026thinsp;1.84a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e\u003cb\u003e126.78\u0026thinsp;\u0026plusmn;\u0026thinsp;4.27b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003e\u003cb\u003e663.64\u0026thinsp;\u0026plusmn;\u0026thinsp;9.69c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at \u003cem\u003ep\u003c/em\u003e ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean concentration (\u0026micro;g/L) and relative standard deviations (n\u0026thinsp;=\u0026thinsp;3) of volatile compounds in Air\u0026eacute;n musts.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVolatile Compounds\u003c/p\u003e \u003cp\u003eAir\u0026eacute;n musts\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-hexenal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e35.49\u0026thinsp;\u0026plusmn;\u0026thinsp;1.97b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.83a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e35.31\u0026thinsp;\u0026plusmn;\u0026thinsp;1.71b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-hexanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e208.82\u0026thinsp;\u0026plusmn;\u0026thinsp;38.05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e320.82\u0026thinsp;\u0026plusmn;\u0026thinsp;14.61c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e266.29\u0026thinsp;\u0026plusmn;\u0026thinsp;14.44b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.45\u0026thinsp;\u0026plusmn;\u0026thinsp;1.44a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.58b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e301.80\u0026thinsp;\u0026plusmn;\u0026thinsp;52.56a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e452.60\u0026thinsp;\u0026plusmn;\u0026thinsp;30.27b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e540.65\u0026thinsp;\u0026plusmn;\u0026thinsp;28.01c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-2-hexen-1ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e246.93\u0026thinsp;\u0026plusmn;\u0026thinsp;72.66a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e747.26\u0026thinsp;\u0026plusmn;\u0026thinsp;19.20b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e708.93\u0026thinsp;\u0026plusmn;\u0026thinsp;39.82b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ C6 alcohols \u0026amp; aldehydes\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e799.49\u0026thinsp;\u0026plusmn;\u0026thinsp;108.96a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e1547.57\u0026thinsp;\u0026plusmn;\u0026thinsp;53.85b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e1560.35\u0026thinsp;\u0026plusmn;\u0026thinsp;84.17b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCaryophyllene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-oxoisophorone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-epoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-epoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΒ\u003c/em\u003e-damascenone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeraniol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2,6-dimethyl-3,7-octadien-2,6-diol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ terpenes \u0026amp; norisoprenoids\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e5.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e8.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e5.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-ethyl-benzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.79b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDimethyl-benzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzyl alcohol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13.35\u0026thinsp;\u0026plusmn;\u0026thinsp;2.36a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.96\u0026thinsp;\u0026plusmn;\u0026thinsp;2.78b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00a,b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.11\u0026thinsp;\u0026plusmn;\u0026thinsp;6.62b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e23.06\u0026thinsp;\u0026plusmn;\u0026thinsp;5.85b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-vinylguaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.87a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.25\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.95a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanillin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.22\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.99\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ benzenic compounds\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e44.58\u0026thinsp;\u0026plusmn;\u0026thinsp;3.83a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e85.29\u0026thinsp;\u0026plusmn;\u0026thinsp;7.97c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e66.18\u0026thinsp;\u0026plusmn;\u0026thinsp;5.58b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at p ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003e3.4. Effect of ultrasound treatment on volatile compounds of wines\u003c/h2\u003e \u003cp\u003eTables\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e and \u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e show the total concentrations of the main groups of volatile compounds formed during alcoholic fermentation in control and treated wines. As described for the musts, the effect of the US treatment was more relevant in Macabeo wines than in Air\u0026eacute;n wines.\u003c/p\u003e \u003cp\u003eRegarding varietal compounds, C6-alcohols may continue to undergo transformations during the winemaking process, particularly during the maceration stage by the release of lipoxygenase enzymes from grape skin cells. As a result, their concentration in the final wine is expected to increase, as observed in all the wines studied. These compounds can enhance the freshness of white wines, but at high concentrations, they may impart undesirable green or herbaceous notes (Rib\u0026eacute;reau-Gayon, 2006).\u003c/p\u003e \u003cp\u003eIn Macabeo wines (Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e), C6 alcohols were more abundant in wines treated with US, with 1-hexanol being the predominant compound. However, in the case of the Air\u0026eacute;n variety (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e), no significant differences were observed between wines. Although the individual behaviour of each compound was different, which could influence the sensory perception of the wines.\u003c/p\u003e \u003cp\u003eAlthough terpenes and norisoprenoids originate from the grape, some of them can be modified during fermentation, primarily through the release of their precursors because of yeast glycosidase activity, as well as through hydration or oxidation reactions (Ugliano et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2006\u003c/span\u003e; Loscos et al., \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2007\u003c/span\u003e). An increase in total terpenes and norisoprenoids was observed in Macabeo wines from cold maceration and US treatment, with the effect of sonication being more pronounced. This increase was evident in several compounds with sensory relevance (linalool, linalool oxide, geraniol, geranic acid, and \u003cem\u003eβ\u003c/em\u003e-damascenone), which could lead to positive sensory changes in the treated wines. Labrador-Fern\u0026aacute;ndez et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) observed the same effect in Viognier wines from grapes treated with US compared to skin maceration.\u003c/p\u003e \u003cp\u003eIn Air\u0026eacute;n wines (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e), treatment with US only produced a slight increase in some varietal compounds (geraniol, \u003cem\u003eβ\u003c/em\u003e-damascenone and linalool oxide), but the total amount of terpenes and norisoprenoids was lower than in control wine.\u003c/p\u003e \u003cp\u003eWines also contain other compounds formed during alcoholic fermentation because of yeast metabolism, such as esters, higher alcohols, and benzenic compounds, which can be key contributors to the wine\u0026rsquo;s aroma, particularly in wines made from non-aromatic grape varieties (Ferreira, \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2010\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe application of ultrasound (US) during grape maceration can produce varying effects on fermentation-derived compounds, depending on the grape variety, treatment conditions, and the specific compounds involved. Some studies have reported an increase in fermentative volatile compounds in wines made from sonicated grapes (Oliver Simancas et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Mart\u0026iacute;nez-P\u0026eacute;rez et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2020\u003c/span\u003e), likely due to enhanced extraction of nutrients that yeasts can utilize as precursors for aroma compound synthesis. In contrast, other authors have observed minimal changes or even a reduction in fermentative volatiles following ultrasound treatment (Ruiz-Rodr\u0026iacute;guez et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Pozzatti et al., \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAs shown in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e, some esters and acetates, such as hexyl acetate, isoamyl acetate, and ethyl lactate, were found in higher concentrations in the Macabeo wines made from sonicated grapes. These compounds are recognized as important odorants in wine and are associated with fruity aromas (strawberry, apple), and sweet notes. Likewise, a significant increase in benzene compounds and lactones was observed in Macabeo wines treated with US, especially in compounds such as 2-phenylethanol, and 2-phenylethyl acetate (flowery, sweety, rose aromas), vanillin (vanilla aroma) and \u003cem\u003eγ\u003c/em\u003e-butyrolactone (fruity aroma) (Guth, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e1997\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eOn the contrary, in Air\u0026eacute;n wines (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e), the effect of ultrasound (US) treatment on fermentation-derived compounds was much less pronounced. Only an increase in the content of lactones and in certain individual esters, such as isoamyl acetate, was observed.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean concentration (\u0026micro;g/L) and relative standard deviations (n\u0026thinsp;=\u0026thinsp;3) of volatile compounds in Macabeo wines.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVolatile Compounds\u003c/p\u003e \u003cp\u003eMacabeo wines\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl butanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e176.93\u0026thinsp;\u0026plusmn;\u0026thinsp;5.35a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e211.79\u0026thinsp;\u0026plusmn;\u0026thinsp;13.64a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e194.54\u0026thinsp;\u0026plusmn;\u0026thinsp;22.95a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-methylbutanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.59\u0026thinsp;\u0026plusmn;\u0026thinsp;2.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e22.67\u0026thinsp;\u0026plusmn;\u0026thinsp;3.21b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21.20\u0026thinsp;\u0026plusmn;\u0026thinsp;2.06b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIsoamyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e719.10\u0026thinsp;\u0026plusmn;\u0026thinsp;81.21a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1197.19\u0026thinsp;\u0026plusmn;\u0026thinsp;51.74b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1184.52\u0026thinsp;\u0026plusmn;\u0026thinsp;73.22b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl hexanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e409.03\u0026thinsp;\u0026plusmn;\u0026thinsp;16.36a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e474.11\u0026thinsp;\u0026plusmn;\u0026thinsp;20.85a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e433.41\u0026thinsp;\u0026plusmn;\u0026thinsp;51.95a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHexyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.98b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e27.17\u0026thinsp;\u0026plusmn;\u0026thinsp;2.07b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl lactate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7580.38\u0026thinsp;\u0026plusmn;\u0026thinsp;45.81a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7932.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1529.26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12607.97\u0026thinsp;\u0026plusmn;\u0026thinsp;799.83b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl octanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e573.26\u0026thinsp;\u0026plusmn;\u0026thinsp;46.42a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e669.42\u0026thinsp;\u0026plusmn;\u0026thinsp;19.45b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e524.84\u0026thinsp;\u0026plusmn;\u0026thinsp;71.65a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-hydroxybutanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e27.52\u0026thinsp;\u0026plusmn;\u0026thinsp;3.13a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e22.65\u0026thinsp;\u0026plusmn;\u0026thinsp;2.24a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e28.94\u0026thinsp;\u0026plusmn;\u0026thinsp;5.17a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl decanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e286.77\u0026thinsp;\u0026plusmn;\u0026thinsp;33.85a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e334.60\u0026thinsp;\u0026plusmn;\u0026thinsp;27.97a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e254.85\u0026thinsp;\u0026plusmn;\u0026thinsp;38.65a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDiethyl succinate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1191.69\u0026thinsp;\u0026plusmn;\u0026thinsp;16.55a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1310.11\u0026thinsp;\u0026plusmn;\u0026thinsp;34.61a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1303.48\u0026thinsp;\u0026plusmn;\u0026thinsp;171.98a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-hydroxyhexanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.64a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 4 hydroxybutanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e64.44\u0026thinsp;\u0026plusmn;\u0026thinsp;6.71b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e47.45\u0026thinsp;\u0026plusmn;\u0026thinsp;3.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e79.42\u0026thinsp;\u0026plusmn;\u0026thinsp;9.70c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ esters\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e11060.46\u0026thinsp;\u0026plusmn;\u0026thinsp;140.69a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e12252.71\u0026thinsp;\u0026plusmn;\u0026thinsp;1554.69a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e16664.63\u0026thinsp;\u0026plusmn;\u0026thinsp;481.36b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-butanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21.01\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e24.09\u0026thinsp;\u0026plusmn;\u0026thinsp;1.19a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e29.39\u0026thinsp;\u0026plusmn;\u0026thinsp;5.20b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-pentanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.84a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14.72\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18.64\u0026thinsp;\u0026plusmn;\u0026thinsp;1.38b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-methyl-1-pentanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e56.24\u0026thinsp;\u0026plusmn;\u0026thinsp;4.56a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e67.41\u0026thinsp;\u0026plusmn;\u0026thinsp;5.35a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e72.37\u0026thinsp;\u0026plusmn;\u0026thinsp;7.45b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-octanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e32.32\u0026thinsp;\u0026plusmn;\u0026thinsp;5.23a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e42.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.74a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e92.01\u0026thinsp;\u0026plusmn;\u0026thinsp;12.15b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3-ethoxy-1-propanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3-(methylthio)-1-propanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e27.42\u0026thinsp;\u0026plusmn;\u0026thinsp;5.60a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e58.93\u0026thinsp;\u0026plusmn;\u0026thinsp;6.16b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ alcohols\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e157.53\u0026thinsp;\u0026plusmn;\u0026thinsp;7.21a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e183.61\u0026thinsp;\u0026plusmn;\u0026thinsp;13.57a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e280.54\u0026thinsp;\u0026plusmn;\u0026thinsp;29.63b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-hexanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1814.38\u0026thinsp;\u0026plusmn;\u0026thinsp;40.80a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1961.22\u0026thinsp;\u0026plusmn;\u0026thinsp;183.39a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2829.10\u0026thinsp;\u0026plusmn;\u0026thinsp;282.94b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e132.40\u0026thinsp;\u0026plusmn;\u0026thinsp;6.67a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e205.92\u0026thinsp;\u0026plusmn;\u0026thinsp;9.77b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e186.34\u0026thinsp;\u0026plusmn;\u0026thinsp;16.72b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e625.23\u0026thinsp;\u0026plusmn;\u0026thinsp;2.08c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e129.96\u0026thinsp;\u0026plusmn;\u0026thinsp;3.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e175.77\u0026thinsp;\u0026plusmn;\u0026thinsp;12.54b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-2-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.94\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-2-hexen-1ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ C6 alcohols\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e2574.00\u0026thinsp;\u0026plusmn;\u0026thinsp;33.27a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e2301.19\u0026thinsp;\u0026plusmn;\u0026thinsp;194.08a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e3198.16\u0026thinsp;\u0026plusmn;\u0026thinsp;312.08b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-oxide linalool (furanoid)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.77b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΑ\u003c/em\u003e-terpineol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEpoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.55a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCitronellol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3,7-dimethyl-2,6 octadien-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΒ\u003c/em\u003e-damascenone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeraniol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3,7 dimethyl-1,7-octanediol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.92b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHydroxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeranic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e11.79\u0026thinsp;\u0026plusmn;\u0026thinsp;2.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e27.34\u0026thinsp;\u0026plusmn;\u0026thinsp;2.07b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ terpenes \u0026amp; norisoprenoids\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e32.03\u0026thinsp;\u0026plusmn;\u0026thinsp;3.30a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e42.51\u0026thinsp;\u0026plusmn;\u0026thinsp;3.75b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e57.99\u0026thinsp;\u0026plusmn;\u0026thinsp;5.77c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e29.11\u0026thinsp;\u0026plusmn;\u0026thinsp;5.12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e51.98\u0026thinsp;\u0026plusmn;\u0026thinsp;3.34c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGuaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzyl alcohol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e19.53\u0026thinsp;\u0026plusmn;\u0026thinsp;2.27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e27.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.86b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e32.43\u0026thinsp;\u0026plusmn;\u0026thinsp;4.40b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9027.88\u0026thinsp;\u0026plusmn;\u0026thinsp;1108.89a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8886.64\u0026thinsp;\u0026plusmn;\u0026thinsp;953.79a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12033.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1608.93b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-vinylguaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e214.74\u0026thinsp;\u0026plusmn;\u0026thinsp;19.77a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e227.33\u0026thinsp;\u0026plusmn;\u0026thinsp;51.56a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e241.08\u0026thinsp;\u0026plusmn;\u0026thinsp;30.21a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanillin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e16.91\u0026thinsp;\u0026plusmn;\u0026thinsp;2.49a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.52\u0026thinsp;\u0026plusmn;\u0026thinsp;4.51a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30.21\u0026thinsp;\u0026plusmn;\u0026thinsp;2.75b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ benzenic compounds\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e9223.37\u0026thinsp;\u0026plusmn;\u0026thinsp;1098.11a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e9182.62\u0026thinsp;\u0026plusmn;\u0026thinsp;936.45a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e12404.86\u0026thinsp;\u0026plusmn;\u0026thinsp;1642.27b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e-Butyrolactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e763.11\u0026thinsp;\u0026plusmn;\u0026thinsp;172.31a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1036.36\u0026thinsp;\u0026plusmn;\u0026thinsp;88.84a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1401.38\u0026thinsp;\u0026plusmn;\u0026thinsp;150.96b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e- Nonalactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.70b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.39\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePantolactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e-Decalactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e353.49\u0026thinsp;\u0026plusmn;\u0026thinsp;13.84a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e401.29\u0026thinsp;\u0026plusmn;\u0026thinsp;19.62a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e353.64\u0026thinsp;\u0026plusmn;\u0026thinsp;41.78a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ lactones\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e1123.73\u0026thinsp;\u0026plusmn;\u0026thinsp;164.02a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e1446.79\u0026thinsp;\u0026plusmn;\u0026thinsp;106.43b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e1764.98\u0026thinsp;\u0026plusmn;\u0026thinsp;125.49c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at \u003cem\u003ep\u003c/em\u003e ˂ 0.05. C, Direct pressing control; PM, Prefermentative cold maceration; US, Sonicated grapes.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean concentration (\u0026micro;g/L) and relative standard deviations (n\u0026thinsp;=\u0026thinsp;3) of volatile compounds in Air\u0026eacute;n wines.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVolatile Compounds\u003c/p\u003e \u003cp\u003eAir\u0026eacute;n wines\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eC\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eUS\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl butanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e84.23\u0026thinsp;\u0026plusmn;\u0026thinsp;10.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e92.12\u0026thinsp;\u0026plusmn;\u0026thinsp;4.34a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e71.04\u0026thinsp;\u0026plusmn;\u0026thinsp;23.23a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-methylbutanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.52\u0026thinsp;\u0026plusmn;\u0026thinsp;4.77a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e28.54\u0026thinsp;\u0026plusmn;\u0026thinsp;2.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e31.76\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIsoamyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e538.44\u0026thinsp;\u0026plusmn;\u0026thinsp;13.80a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e909.33\u0026thinsp;\u0026plusmn;\u0026thinsp;62.27c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e764.32\u0026thinsp;\u0026plusmn;\u0026thinsp;31.77b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl hexanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e309.78\u0026thinsp;\u0026plusmn;\u0026thinsp;25.76a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e300.35\u0026thinsp;\u0026plusmn;\u0026thinsp;9.67a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e298.56\u0026thinsp;\u0026plusmn;\u0026thinsp;43.73a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHexyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e32.88\u0026thinsp;\u0026plusmn;\u0026thinsp;3.40a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e48.96\u0026thinsp;\u0026plusmn;\u0026thinsp;3.94b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.73\u0026thinsp;\u0026plusmn;\u0026thinsp;2.01c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl lactate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3967.03\u0026thinsp;\u0026plusmn;\u0026thinsp;21.80b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3643.51\u0026thinsp;\u0026plusmn;\u0026thinsp;337.37a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3277.74\u0026thinsp;\u0026plusmn;\u0026thinsp;15.92a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl octanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e519.61\u0026thinsp;\u0026plusmn;\u0026thinsp;42.06a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e564.20\u0026thinsp;\u0026plusmn;\u0026thinsp;37.20a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e518.10\u0026thinsp;\u0026plusmn;\u0026thinsp;42.00a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-hydroxybutanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10.74\u0026thinsp;\u0026plusmn;\u0026thinsp;1.27a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.90\u0026thinsp;\u0026plusmn;\u0026thinsp;1.17a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12.79\u0026thinsp;\u0026plusmn;\u0026thinsp;1.30b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl decanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e308.77\u0026thinsp;\u0026plusmn;\u0026thinsp;16.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e383.65\u0026thinsp;\u0026plusmn;\u0026thinsp;63.24a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e526.87\u0026thinsp;\u0026plusmn;\u0026thinsp;43.18b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDiethyl succinate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e761.24\u0026thinsp;\u0026plusmn;\u0026thinsp;59.13b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e567.81\u0026thinsp;\u0026plusmn;\u0026thinsp;18.26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e689.56\u0026thinsp;\u0026plusmn;\u0026thinsp;21.13b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthyl 3-hydroxyhexanoate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e40.19\u0026thinsp;\u0026plusmn;\u0026thinsp;7.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e26.70\u0026thinsp;\u0026plusmn;\u0026thinsp;2.02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ esters\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e6598.41\u0026thinsp;\u0026plusmn;\u0026thinsp;48.79a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e6574.09\u0026thinsp;\u0026plusmn;\u0026thinsp;322.30a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e6271.86\u0026thinsp;\u0026plusmn;\u0026thinsp;166.57a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-butanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e31.70\u0026thinsp;\u0026plusmn;\u0026thinsp;4.31a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e40.93\u0026thinsp;\u0026plusmn;\u0026thinsp;4.68a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e45.34\u0026thinsp;\u0026plusmn;\u0026thinsp;7.35a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-pentanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.55\u0026thinsp;\u0026plusmn;\u0026thinsp;1.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-methyl-1-pentanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e116.16\u0026thinsp;\u0026plusmn;\u0026thinsp;17.52a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e110.91\u0026thinsp;\u0026plusmn;\u0026thinsp;10.74a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e97.84\u0026thinsp;\u0026plusmn;\u0026thinsp;16.01a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3-(methylthio)-1-propanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e43.69\u0026thinsp;\u0026plusmn;\u0026thinsp;4.06a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e66.19\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e75.52\u0026thinsp;\u0026plusmn;\u0026thinsp;4.91c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ alcohols\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e199.10\u0026thinsp;\u0026plusmn;\u0026thinsp;11.51a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e224.30\u0026thinsp;\u0026plusmn;\u0026thinsp;13.14a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e228.77\u0026thinsp;\u0026plusmn;\u0026thinsp;16.56a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1-hexanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1090.74\u0026thinsp;\u0026plusmn;\u0026thinsp;35.56a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1607.77\u0026thinsp;\u0026plusmn;\u0026thinsp;57.61c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1340.52\u0026thinsp;\u0026plusmn;\u0026thinsp;163.52b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e111.61\u0026thinsp;\u0026plusmn;\u0026thinsp;2.51b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e105.35\u0026thinsp;\u0026plusmn;\u0026thinsp;8.93b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e78.49\u0026thinsp;\u0026plusmn;\u0026thinsp;10.30a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-3-hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1388.16\u0026thinsp;\u0026plusmn;\u0026thinsp;203.31a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1078.45\u0026thinsp;\u0026plusmn;\u0026thinsp;63.26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1427.09\u0026thinsp;\u0026plusmn;\u0026thinsp;196.40a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eTrans\u003c/em\u003e-2-hexen-1ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ C6 alcohols\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e2591.79\u0026thinsp;\u0026plusmn;\u0026thinsp;217.41a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e2793.70\u0026thinsp;\u0026plusmn;\u0026thinsp;98.65a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e2848.29\u0026thinsp;\u0026plusmn;\u0026thinsp;370.42a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eCis\u003c/em\u003e-oxide linalool (furanoid)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.59\u0026thinsp;\u0026plusmn;\u0026thinsp;2.05b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΑ\u003c/em\u003e-terpineol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEpoxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCitronellol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eΒ\u003c/em\u003e-damascenone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeraniol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3,7-dimethyl-1,7-octanediol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHydroxylinalool\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69a,b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGeranic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e132.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e112.69\u0026thinsp;\u0026plusmn;\u0026thinsp;18.87a,b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e97.54\u0026thinsp;\u0026plusmn;\u0026thinsp;5.20a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ terpenes \u0026amp; norisoprenoids\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e155.15\u0026thinsp;\u0026plusmn;\u0026thinsp;1.53b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e128.82\u0026thinsp;\u0026plusmn;\u0026thinsp;19.33a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e118.59\u0026thinsp;\u0026plusmn;\u0026thinsp;6.31a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethyl acetate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e301.95\u0026thinsp;\u0026plusmn;\u0026thinsp;9.75b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e333.23\u0026thinsp;\u0026plusmn;\u0026thinsp;1.51c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e238.76\u0026thinsp;\u0026plusmn;\u0026thinsp;7.57a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGuaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.15\u0026thinsp;\u0026plusmn;\u0026thinsp;2.37b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBenzyl alcohol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12.28\u0026thinsp;\u0026plusmn;\u0026thinsp;3.33a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.77a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2-phenylethanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21360.73\u0026thinsp;\u0026plusmn;\u0026thinsp;2017.95b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19391.77\u0026thinsp;\u0026plusmn;\u0026thinsp;1789.16b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16235.93\u0026thinsp;\u0026plusmn;\u0026thinsp;201.71a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4-vinylguaiacol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e204.38\u0026thinsp;\u0026plusmn;\u0026thinsp;18.45a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e258.24\u0026thinsp;\u0026plusmn;\u0026thinsp;27.26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e265.31\u0026thinsp;\u0026plusmn;\u0026thinsp;32.15a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanillin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.05\u0026thinsp;\u0026plusmn;\u0026thinsp;2.79b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20.91\u0026thinsp;\u0026plusmn;\u0026thinsp;1.74b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ benzenic compounds\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e21901.99\u0026thinsp;\u0026plusmn;\u0026thinsp;2014.67b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e20028.13\u0026thinsp;\u0026plusmn;\u0026thinsp;1779.15b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e16778.66\u0026thinsp;\u0026plusmn;\u0026thinsp;173.58a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e-Butyrolactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e778.68\u0026thinsp;\u0026plusmn;\u0026thinsp;67.93a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1892.09\u0026thinsp;\u0026plusmn;\u0026thinsp;194.66c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1178.83\u0026thinsp;\u0026plusmn;\u0026thinsp;181.90b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e-Nonalactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePantolactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.61\u0026thinsp;\u0026plusmn;\u0026thinsp;1.21a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eγ\u003c/em\u003e-Decalactone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e150.11\u0026thinsp;\u0026plusmn;\u0026thinsp;23.90a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e139.83\u0026thinsp;\u0026plusmn;\u0026thinsp;3.54a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e195.19\u0026thinsp;\u0026plusmn;\u0026thinsp;10.84b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eΣ lactones\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e937.62\u0026thinsp;\u0026plusmn;\u0026thinsp;85.63a\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e2039.77\u0026thinsp;\u0026plusmn;\u0026thinsp;198.19c\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e1383.93\u0026thinsp;\u0026plusmn;\u0026thinsp;179.25b\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues with different superscripts in the same row denoted significant differences according to the Student-Newman-Keuls test at \u003cem\u003ep\u003c/em\u003e ˂ 0.05. C: Direct pressing control; PM: Prefermentative cold maceration; US: Sonicated grapes.\u003c/p\u003e \u003cp\u003eTo check whether the different treatments modified the wine volatile composition to an extent that enabled the wines to be grouped according to the oenological treatment or variety used, a cluster analysis was conducted (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThis statistical analysis is an unsupervised method for pattern recognition, where the samples were clustered without prior knowledge of their belonging to any variety or oenological treatment. Distance, that measures the similarity or dissimilarity between the different samples, was calculated using square Euclidean distances, and an average linkage method algorithm was used to group the samples. The samples were mainly separated based on the wine variety, showing the effect of grape variety is more important on the volatile composition of wine than the type of treatment used. Wines were correctly grouped according to the prefermentative treatment, however, within each varietal wine, control wine was grouped separately from cold macerated and US wines, indicating that both treatments changed the volatile profile of wines.\u003c/p\u003e \u003cp\u003eFurthermore, in Air\u0026eacute;n wines, the distance between the controls and the treated wines is shorter than in the case of the Macabeo variety, showing that US treatment had different effects depending on the variety (Natrella et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Lizama et al., \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e3.5. Descriptive sensory analysis\u003c/h2\u003e \u003cp\u003eFigures \u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e and \u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e show the results of the descriptive sensory analysis of the Macabeo and Air\u0026eacute;n wines. In line with the results of the chemical colour parameters (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e), no significant differences in colour intensity or tonality were observed between the samples in the Macabeo wines. In contrast, a significant increase in colour was observed in the Air\u0026eacute;n wines due to skin maceration and US treatment.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eLikewise, fresh, floral, and fruity aromas increased in Macabeo wines macerated and treated with US, which could be due to their higher concentration of varietal volatile compounds and esters. Other authors have also observed this improvement in the sensory quality of wines using grape maceration with US (Arag\u0026oacute;n-Garc\u0026iacute;a et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Xie et al., \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Labrador-Fern\u0026aacute;ndez et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). However, these attributes did not have the same behaviour in Air\u0026eacute;n wines, where the effect of maceration and US on aroma and flavour was highly variable, with some attributes such as freshness and citric odour decreasing, while others remained unchanged.\u003c/p\u003e \u003cp\u003eOn the other hand, in both varieties, the wines macerated or treated with US exhibited an herbaceous taste that was not perceived in the control wines, probably due to their higher levels of C6 alcohols (1-hexanol and trans-3-hexen-1-ol). These treatments also increased body and aftertaste intensity, as well as astringency, especially in the Air\u0026eacute;n wines. In the overall evaluation, Macabeo wines from grapes treated with US obtained the highest scores, while treatments carried out on the Air\u0026eacute;n variety were not as positive.\u003c/p\u003e \u003cp\u003eThe effects of the US treatment were significantly more pronounced in the Macabeo variety compared to Air\u0026eacute;n, both in the musts and in the wines. Macabeo wines produced from sonicated grapes showed the highest concentrations of varietal compounds such as terpenes and C6 alcohols, and to a lesser extent, fermentation-derived compounds (esters, alcohols, benzenic compounds, and lactones). In line with these results, the US-treated Macabeo wines were rated the highest by the tasters due to their more intense floral and fruity attributes.\u003c/p\u003e \u003c/div\u003e"},{"header":"4. Conclusions","content":"\u003cp\u003eThe results have shown that varietal effects were observed as regards the outcome of the different treatments. Macabeo wines produced using ultrasound (US) treated grapes showed similar results to the wine obtained with prefermentative cold maceration (PM), despite requiring less hours of processing.\u003c/p\u003e \u003cp\u003eThe treatments did not result in significant differences in polysaccharide composition or browning in wines. However, regarding the wine characteristics, an increase in terpenes and norisoprenoids was detected in Macabeo PM and US wines, with sonication exerting the most pronounced effect. Additionally, M-US exhibited higher concentrations of esters, acetates, and lactones, consistent with sensory panel evaluations that described freshness and fruity and floral aromas in both M-PM and M-US wines. The aromatic profile of Air\u0026eacute;n was not significantly enhanced by the treatments, with the main impact limited to some herbaceous notes. However, ultrasound did lead to an increase in mouthfeel structure, resulting in greater astringency, body, and aftertaste intensity.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData in this manuscript are available on request.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclaration of competing interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding declaration\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research was funded by the Ministerio de Ciencia, Innovaci\u0026oacute;n y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21 and RTI2018-093869-B-C22.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors gratefully acknowledge Grupo Agrovin (Alc\u0026aacute;zar de San Juan, Ciudad Real, Spain) for providing the materials necessary for the development of this research and for their valuable collaboration. Particular recognition is given to Ricardo Jurado, Technical Director of R\u0026amp;D\u0026amp;I, for his expertise and support throughout the study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePaula P\u0026eacute;rez-Porras: Investigation, Formal analysis, Methodology, Data curation, Writing \u0026ndash; original draft. Encarna G\u0026oacute;mez-Plaza: Conceptualization, Investigation, Writing \u0026ndash; original draft, Data curation, Writing \u0026ndash; review \u0026amp; editing. Ana Bel\u0026eacute;n Bautista-Ort\u0026iacute;n: Conceptualization, Investigation, Writing \u0026ndash; original draft, Data curation, Writing \u0026ndash; review \u0026amp; editing. Leticia Mart\u0026iacute;nez-Lapuente: Investigation, Formal analysis, Methodology, Data curation, Writing \u0026ndash; original draft. Zenaida Guadalupe: Conceptualization, Investigation, Data curation, Writing \u0026ndash; original draft. Bel\u0026eacute;n Ayestar\u0026aacute;n: Conceptualization, Investigation, Writing \u0026ndash; original draft, Data curation, Writing \u0026ndash; review \u0026amp; editing. Mar\u0026iacute;a Consuelo D\u0026iacute;az-Maroto: Conceptualization, Investigation, Writing \u0026ndash; original draft, Data curation, Writing \u0026ndash; review \u0026amp; editing. Mar\u0026iacute;a Soledad P\u0026eacute;rez-Coello: Conceptualization, Investigation, Writing \u0026ndash; original draft, Data curation, Writing \u0026ndash; review \u0026amp; editing.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAlti-Palacios, L., Mart\u0026iacute;nez, J., Teixeira, J. A. C., C\u0026acirc;mara, J. S., \u0026amp; Perestrelo, R. (2023). 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Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine. \u003cem\u003eUltrasonics Sonochemistry\u003c/em\u003e, \u003cem\u003e100\u003c/em\u003e, 106636. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.ultsonch.2023.106636\u003c/span\u003e\u003cspan address=\"10.1016/j.ultsonch.2023.106636\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"high-power ultrasounds, colour, browning, phenolic compounds, volatile compounds","lastPublishedDoi":"10.21203/rs.3.rs-9211986/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-9211986/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe use of high-power ultrasound (US) has been extensively studied in red winemaking, and differences regarding the variety being treated have been reported. In white wines, US has been proposed as an alternative to prefermentative cold maceration (PM), but its performance across different varieties remains unexplored. This study evaluated the physicochemical parameters, polysaccharide profile, volatile compounds, and sensory attributes of two low-aromatic varieties (Macabeo and Air\u0026eacute;n), vinified either by direct pressing (C), or with PM (4 h) or US prior pressing.\u003c/p\u003e \u003cp\u003eClear varietal differences were observed. Macabeo wines produced with US treated grapes showed similar outcomes to PM vinification, although the processing time is reduced by eight hours. Both treatments enhanced terpenes and norisoprenoids concentration in musts and wines, with US treatment exerting the strongest effect, and wines from US treated grapes wines also exhibiting higher ester, acetate, and lactone concentration, which is consistent with the fruity-floral sensory notes detected in the wines In Air\u0026eacute;n, a slight browning and minor aromatic improvements were observed, although US treatment increased mouthfeel structure, and led to a greater astringency, body, and aftertaste intensity.\u003c/p\u003e","manuscriptTitle":"Sonication of white grapes vs prefermentative skin maceration. Effect on aroma compounds and sensory properties in Airén and Macabeo white wines","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-04-03 13:25:31","doi":"10.21203/rs.3.rs-9211986/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-04-20T11:50:58+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-20T10:00:15+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-18T16:29:32+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-16T22:49:05+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"127040855899874487626543816408737474975","date":"2026-04-07T08:11:25+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"222434110533481886099531160396648451763","date":"2026-04-02T09:37:18+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"45897282638976106047215924971235126328","date":"2026-03-31T12:57:46+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"153295077705466538324990742568954103843","date":"2026-03-31T07:45:12+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-03-31T06:24:39+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-03-30T10:15:13+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-03-30T02:15:09+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food and Bioprocess Technology","date":"2026-03-24T12:26:20+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"557774ec-c9b1-4060-9ed7-b00e07b0a49d","owner":[],"postedDate":"April 3rd, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-05-06T09:41:04+00:00","versionOfRecord":[],"versionCreatedAt":"2026-04-03 13:25:31","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-9211986","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-9211986","identity":"rs-9211986","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}