Effect of artificial shading on the tannin accumulation and aromatic composition of the Grillo cultivar (Vitis vinifera L.)

Table 3 Non-glycosylated aromatic composition of grapes at harvest

Treatment	Exposed			Net-bagged			Boxed
	μg/100 berries
	mean	± SE		mean	± SE		mean	± SE
Hexenal	1.0	0.01	b	2.5	0.03	a	3.3	0.28	a
3-pentene-2-	5.2	0.15		5.6	0.04		4.2	0.06	n.s.
Trans 2-hexenal	11.2	0.11	c	33.8	2.22	a	20.7	1.82	b
1-hexanol	32.8	1.57	b	29.1	2.64	b	40.7	2.65	a
Trans 2-hexenol	56.0	4.69		46.6	3.50		55.1	4.23	n.s.
Cis 3-hexenol	9.4	0.23	b	11.2	0.33	a	12.0	0.42	a
Cis 2-hexenol	0.7	0.01		0.7	0.01				n.s.
Linalool	0.1	0.01
Benzyl alcohol	11.8	0.31		7.4	0.16		12.5	0.68	n.s.
2-phenylethanol	23.7	0.07	a	12.5	0.16	b	28.3	2.33	a
Benzoic acid	1.5	0.05	b	3.3	0.05	a	2.1	0.11	b
Vanillin	1.4	0.06	b				3.7	0.23	a
Total	155.1			153.0	3.44		182.7

Values represent means ± SE (n = 3).
Lowercase letters indicate statistically significant differences at a 5% level of significance (Tukey’s HSD test); n.s. = not significant.

ISSN: 1471-2229