Research Article

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Table 6

Concentrations of esters in relation to the wine stylistics and alcohol content.

Parameter (µg/L)Pinot blanc 2015 (≤13.0% vol. alcohol); ()Pinot blanc 2015 (>13.0% vol. alcohol); ()Leithaberg DAC 2015; ()Pinot blanc 2016 (≤13.0% vol. alcohol); ()Pinot blanc 2016 (>13.0% vol. alcohol); ()Leithaberg DAC 2016; ()

Isoamyl acetateMean1455.1ab1967.6ab1392.5ab2095.3ab2298.2b909.1a
SD789.31032.7750.41249.3706.6413.1
Lowest226.4419.0446.8387.11190.3332.2
Highest30523994.22291.75816.73945.21277.1

Ethyl hexanoateMean968.2ab1073.7c1048.7bc833.3ab928.9ab727.2a
SD196.3292.7269.5156.1169.5240.7
Lowest546.3640.2729.2473.0663.1546.9
Highest1328.01635.71512.61174.91252.41067.4

Ethyl octanoateMean1337.4ab1416.6b1386.5ab1182.6a1426.0ab1122.7a
SD253.7306.5250.5247.5237.9310.7
Lowest743.7934.81172.6760.5880.6844.3
Highest1625.32029.41856.41796.61824.21556.3

Ethyl decanoateMean741.1a845.5a799.1a686.2a797.1a527.1a
SD222.0235.0190.9317.3259.9124.0
Lowest408.1466.2632.9280.5407.7406.5
Highest1142.21210.81127.01580.31587.8697.6

Isomayl octanoateMean5.11a5.31a6.32a5.16a5.10a3.21a
SD1.771.7302.052.332.130.72
Lowest2.881.893.782.22.882.24
Highest8.939.259.1111.011.213.42

Methyl geranoateMean0.17a0.23a0.15a0.37a0.16a0.19a
SD0.080.100.030.800.070.06
Lowest>0.047>0.047>0.047>0.047n.d.>0.047
Highest0.410.470.214.730.300.28

Ethyl dodecanoateMean30.31a34.31a28.71a60.67a39.51a26.13a
SD16.7617.7317.2717.6119.325.21
Lowest3.763.295.193.737.0420.09
Highest59.1065.2358.7394.2880.9432.80

Decadienoic acid esterMean0.54a0.55a0.64a0.54a0.56a0.37a
SD0.140.130.160.280.290.03
Lowest0.320.280.49>0.0360.250.35
Highest0.830.730.941.831.470.41

All the parameters are given with their mean, standard deviation (SD), lowest amount, and highest amount. For each parameter, different letters in the same row indicate significant differences between variants ().