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

Table 7 Glycosylated aromatic composition of grapes (μg/100 berries) at harvest: Terpenes

Treatment	Exposed			Net-bagged			Boxed
	μg/100 berries
	mean	± SE		mean	± SE		mean	± SE
Trans furan linalool oxides	1.10	0.07		0.55	0.01		0.95	0.03	n.s.
Cis furan linalool oxides	0.45	0.03	b	0.50	0.01	b	1.70	0.05	a
Linalool	1.40	0.11		0.80	0.02		1.10	0.07	n.s.
α-terpineol	0.50	0.02	b	2.00	0.02	a	0.50	0.03	b
Geranial	0.95	0.05	b	0.75	0.04	b	1.70	0.04	a
Trans pyran linalool oxides	1.05	0.10	ab	0.70	0.16	b	1.60	0.17	a
Cis pyran linalool oxides	2.25	0.02	a	1.40	0.02	b	2.75	0.16	a
Citronellol	0.70	0.05	b	1.20	0.06	b	2.90	0.26	a
Nerol	3.65	0.18	b	3.10	0.43	b	6.60	0.23	a
Geraniol	13.65	0.55	b	13.50	0.06	b	24.50	2.41	a
2,6-dimethyl-3,7-octadien-2,6-diol	1.90	0.04	b	1.40	0.03	b	2.85	0.28	a
OH-citronellol	0.60	0.01	b	1.20	0.02	b	0.50	0.04	b
8-OH-dihydrolinalool	2.95	0.15	a	1.60	0.01	b	3.55	0.18	a
Trans-8-OH-linalool	7.35	0.34	a	5.20	0.17	b	8.35	0.51	a
Cis-8-OH-linalool	25.75	0.93	a	16.00	0.40	b	7.65	0.50	c
OH-geraniol	-	-		-	-		14.95	2.60
Geranic acid	4.65	0.12		5.30	0.11		6.25	0.35	n.s.
p-ment-1-ene-7,8-diol	6.85	0.05	b	6.00	0.59	b	20.25	1.33	a

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