Table 5 Individual bound glycoside concentrations of wines.

From: Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California

Wine

Guaiacol gentiobioside

Syringol gentiobioside

Guaiacol glucoside

Phenol rutinoside

Guaiacol rutinoside

4-Methylsyringol gentiobioside

Cresol rutinoside

4-Methylguaiacol rutinoside

DA 1

 20CS_A_ST

0.55 ± 0.02e

35.58 ± 0.24d

6.16 ± 0.17f

15.62 ± 0.4d

5.58 ± 0.20d

4.70 ± 0.05d

7.75 ± 0.01e

3.10 ± 0.04e

 20CS_B_ST

0.84 ± 0.04d

26.21 ± 0.34e

17.21 ± 0.26e

15.90 ± 0.30d

5.67 ± 0.25d

2.82 ± 0.13e

9.5 ± 0.11d

3.69 ± 0.04d

 20CS_C_ST

3.62 ± 0.07b

78.36 ± 0.25c

38.22 ± 0.41a

27.02 ± 0.32c

14.78 ± 0.27c

11.85 ± 0.12c

15.01 ± 0.45c

10.22 ± 0.13c

 20CS_D_ST

0.06 ± 0.00f

7.42 ± 0.10f

1.57 ± 0.01 g

4.68 ± 0.12f

1.42 ± 0.03e

0.63 ± 0.02f

3.80 ± 0.12 g

1.05 ± 0.01 g

 20CS_E_ST

3.03 ± 0.07c

448.29 ± 2.77a

33.68 ± 0.16b

53.51 ± 0.37a

32.84 ± 0.13a

48.61 ± 0.46a

42.49 ± 0.39a

20.88 ± 0.24a

 20CS_F_ST

0.04 ± 0.00f

2.41 ± 0.06 h

0.74 ± 0.01hi

3.24 ± 0.11 g

0.68 ± 0.03f

0.10 ± 0.00 g

1.43 ± 0.03 h

0.13 ± 0.00i

 20CS_G_ST

3.92 ± 0.11a

105.06 ± 1.09b

23.92 ± 0.19c

39.86 ± 0.30b

25.30 ± 0.20b

18.65 ± 0.6b

27.35 ± 0.55b

14.00 ± 0.19b

 20CS_H_ST

0.09 ± 0.00f

4.49 ± 0.08 g

0.99 ± 0.06 h

8.68 ± 0.33e

1.46 ± 0.10e

0.29 ± 0.01 fg

4.72 ± 0.05f

0.47 ± 0.03 h

 21CS_I_NST

0.02 ± 0.00f

1.34 ± 0.07 h

0.55 ± 0.00i

1.28 ± 0.00i

0.32 ± 0.01 g

0.11 ± 0.01 g

1.24 ± 0.07 h

0.50 ± 0.03 h

 21CS_J_NST

0.06 ± 0.01f

2.21 ± 0.04 h

0.40 ± 0.02i

2.25 ± 0.06 h

0.53 ± 0.03 fg

0.16 ± 0.01 g

1.12 ± 0.03 h

0.31 ± 0.01hi

 21CS_K_ST

0.59 ± 0.01e

7.71 ± 0.08f

21.9 ± 0.30d

2.37 ± 0.06 h

0.71 ± 0.01f

2.67 ± 0.04e

1.48 ± 0.02 h

1.30 ± 0.02f

DA 2

 20CF_A_ST

2.60 ± 0.23f

36.53 ± 1.67e

11.47 ± 0.27 h

3.24 ± 0.06 h

1.39 ± 0.09hi

5.01 ± 0.34f

4.36 ± 0.18 g

2.17 ± 0.04 g

 20CF_B_ST

6.68 ± 0.35c

84.95 ± 3.84d

42.96 ± 0.07e

5.25 ± 0.34 g

2.01 ± 0.01 g

14.08 ± 1.00d

11.08 ± 0.25e

3.98 ± 0.06f

 20CF_C_ST

0.45 ± 0.02 h

4.82 ± 0.02 g

2.04 ± 0.05j

1.54 ± 0.11i

0.42 ± 0.02k

0.19 ± 0.00i

1.78 ± 0.13i

0.50 ± 0.03j

 20MA_D_ST

3.90 ± 0.03e

110.03 ± 1.49b

48.34 ± 0.14d

41.25 ± 0.57c

20.83 ± 0.28c

17.74 ± 0.17c

29.97 ± 0.47c

18.61 ± 0.22c

 20ME_E_ST

0.42 ± 0.04 h

2.80 ± 0.07 g

2.45 ± 0.06j

3.38 ± 0.15 h

0.95 ± 0.05j

0.24 ± 0.02i

3.27 ± 0.23 h

1.23 ± 0.01i

 20ME_F_ST

50.0 ± 0.02a

224.12 ± 2.35a

66.04 ± 1.16b

42.81 ± 0.59b

21.70 ± 0.48b

45.1 ± 0.94a

52.45 ± 0.54b

29.22 ± 0.15b

 20PV_G_ST

1.06 ± 0.07 g

37.90 ± 1.53e

18.42 ± 0.32 g

9.81 ± 0.15f

8.70 ± 0.21e

2.81 ± 0.12 g

8.26 ± 0.29f

8.14 ± 0.02e

 20PV_H_ST

3.65 ± 0.1e

82.44 ± 0.88d

52.60 ± 0.6c

12.31 ± 0.24e

13.67 ± 0.28d

12.84 ± 0.50e

14.58 ± 0.30d

15.69 ± 0.12d

 20SY_I_ST

27.21 ± 0.34b

104.58 ± 0.77c

121.40 ± 0.59a

65.24 ± 1.11a

40.27 ± 0.06a

22.98 ± 0.20b

59.67 ± 0.89a

34.89 ± 0.24a

 20ZN_J_ST

1.28 ± 0.03 g

8.27 ± 0.17f

3.85 ± 0.04i

17.32 ± 0.83d

1.75 ± 0.05gh

1.44 ± 0.06 h

7.86 ± 0.20f

1.15 ± 0.02i

 21MA_K_NST

0.19 ± 0.01 h

2.96 ± 0.04 g

1.07 ± 0.03k

1.85 ± 0.10i

1.28 ± 0.02ij

0.19 ± 0.01i

2.30 ± 0.02i

2.06 ± 0.06gh

 21SY_L_NST

4.94 ± 0.04d

2.69 ± 0.02 g

31.48 ± 0.16f

1.27 ± 0.13i

7.35 ± 0.15f

0.28 ± 0.00i

2.34 ± 0.09i

1.89 ± 0.04 h

  1. All concentrations are in µg/L.
  2. Fisher’s LSD was used to determine differences between each column for each DA across wines.