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

Table 8 Glycosylated aromatic composition of grapes (μg/100 berries) at harvest: C13-Norisoprenoids

Treatment	Exposed			Net-bagged			Boxed
	μg/100 berries
	mean	± SE		mean	± SE		mean	± SE
3-hydroxy-β-damascone	10.55	0.39	b	11.05	0.48	b	21.85	0.22	a
3-oxo-α-ionol	10.20	0.54	a	6.95	0.05	b	13.45	0.91	a
3.9-dihydroxy-megastigma-5-Ene	9.50	0.46	a	3.30	0.14	b	4.25	0.15	b
3-hydroxy-β-ionon	8.75	0.18	b	7.05	0.05	b	13.85	0.01	a
Vomifoliol	4.90	0.16	a	4.00	0.35	b	5.30	0.46	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