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Erratum to ‘Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry’ [Food Chemistry 138 (2013) 1696–1705]
Food Chemistry 141 (2013) 147
Contents lists available at SciVerse ScienceDirect
Food Chemistry journal homepage: www.elsevier.com/locate/foodchem
Erratum
Erratum to ‘Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry’ [Food Chemistry 138 (2013) 1696–1705] Keren Bindon a,⇑, Cristian Varela a, James Kennedy a,b, Helen Holt a, Markus Herderich a a b
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia California State University – Fresno, Department of Viticulture & Enology, 2360 E. Barstow Avenue MS VR89, Fresno, CA 93740-8003, USA
The publisher regrets that incorrect units appeared in Table 4 of this published article, where the unit lg/L was changed to mg/L
during typesetting. The correct table appears below, and the publisher would like to apologise for any inconvenience caused.
Table 4 Analysis of volatile composition of wines produced at different levels of grape ripeness in 2010 where H1 was the earliest (16th February, 12% v/v ethanol) and H5 the latest (17th March, 15.5% v/v ethanol) harvest date (values as mean ± standard error, significant differences between treatments are indicated by different letters in superscript determined by ANOVA, post hoc Student’s T-test, n = 15, nd = not detected). H1
H2
H3
10.3 ± 0.35b 3.0 ± 0.00 14.3 ± 0.4a
10.5 ± 0.00b 2.7 ± 0.35 11.7 ± 0.4b
11.7 ± 0.17a 2.7 ± 0.35 8.7 ± 0.4c
9.8 ± 0.17b 2.3 ± 0.35 8.0 ± 0.6cd
11.8 ± 0.58a 3.0 ± 0.00 7.0 ± 0.6d
2.0 ± 0.00d nd
3.0 ± 0.00c nd
3.3 ± 0.35c nd
4.0 ± 0.00b 1.7 ± 1.67b
5.3 ± 0.35a 10.7 ± 0.35a
Esters Ethyl acetate [mg/L] Hexyl acetate [lg/L] 2-Methylbutyl acetate [lg/L] 3-Methylbutyl acetate [mg/L] 2-Phenylethyl acetate [lg/L] Ethyl propanoate [lg/L] Ethyl 2-methylpropanoate [lg/L] Ethyl butanoate [lg/L] Ethyl 3-methylbutanoate [lg/L] Ethyl hexanoate [mg/L] Total ethyl esters [mg/L] Total acetate esters [mg/L] Total esters [mg/L]
28.9 ± 1.44d 77 ± 6.35a 90 ± 9.2d 0.9 ± 0.12d 70 ± 11b 248 ± 14c 47.3 ± 4.21bc 301 ± 18c 14.4 ± 0.75c 1.0 ± 0.12d 1.6 ± 0.12d 1.1 ± 0.12c 2.7 ± 0.23d
36.1 ± 1.91c 63 ± 4.62b 119 ± 10cd 1.0 ± 0.12cd 68 ± 1.73b 284 ± 13c 41.3 ± 0.64c 326 ± 23c 13.8 ± 0.06c 1.0 ± 0.06cd 1.7 ± 0.06cd 1.3 ± 0.12bc 3.0 ± 0.17cd
44.1 ± 3.23b 64 ± 2.89ab 138 ± 13bc 1.3 ± 0.12b 114 ± 35ab 335 ± 8.7b 56.3 ± 5.20b 386 ± 5.77b 21.8 ± 2.71b 1.3 ± 0.06ab 2.1 ± 0.06b 1.6 ± 0.12b 3.7 ± 0.17b
45.2 ± 0.23b 67 ± 1.73ab 175 ± 13b 1.3 ± 0.00bc 85 ± 13ab 357 ± 0.6b 42.2 ± 0.75c 348 ± 2.89bc 14.4 ± 0.40c 1.2 ± 0.00bc 1.9 ± 0.00bc 1.7 ± 0.00b 3.6 ± 0.00bc
55 ± 0.12a 57 ± 2.89b 235 ± 19a 1.8 ± 0.06a 165 ± 43a 419 ± 19a 68.2 ± 1.79a 474 ± 19a 27.3 ± 1.15a 1.4 ± 0.00a 2.4 ± 0.06a 2.2 ± 0.12a 4.7 ± 0.12a
Alcohols Hexanol [mg/L] Z-3-Hexen-1-ol [lg/L] Butanol [lg/L] 2-Methylpropanol [mg/L] 2-Methylbutanol [mg/L] 3-Methylbutanol [mg/L] Total higher alcohols [mg/L]
5.6 ± 0.12a 27.3 ± 0.87a 490 ± 17d 21.7 ± 0.69b 68 ± 0.58b 179 ± 2.89 269 ± 2.31
4.7 ± 0.17b 18.7 ± 0.35b 648 ± 26c 24.1 ± 1.85ab 79 ± 0.58ab 185 ± 1.15 288 ± 2.31
4.4 ± 0.12b 13.0 ± 0.75c 778 ± 23b 23.6 ± 0.52ab 77 ± 8.08ab 187 ± 22 288 ± 30
4.4 ± 0.00b 9.3 ± 0.23d 843 ± 13b 24.5 ± 0.17ab 89 ± 4.62a 205 ± 9.2 320 ± 14
3.0 ± 0.17c 6.1 ± 0.12e 1275 ± 21a 25.7 ± 0.98a 88 ± 4.04a 205 ± 11 320 ± 16
Isoprenoids and pyrazines b-Damascenone [lg/L] Linalool [lg/L] Isobutyl methoxypyrazine [ng/L] Thiols Dimethyl sulfide [lg/L] Methyl thioacetate [lg/L]
Values exclude ethyl acetate concentration.
DOI of original article: http://dx.doi.org/10.1016/j.foodchem.2012.09.146
⇑ Corresponding author. Tel.: +61 8 83136190; fax: +61 8 83136601. E-mail address: [email protected] (K. Bindon).
0308-8146/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.foodchem.2013.03.014
H4
H5
Contents lists available at SciVerse ScienceDirect
Food Chemistry journal homepage: www.elsevier.com/locate/foodchem
Erratum
Erratum to ‘Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry’ [Food Chemistry 138 (2013) 1696–1705] Keren Bindon a,⇑, Cristian Varela a, James Kennedy a,b, Helen Holt a, Markus Herderich a a b
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia California State University – Fresno, Department of Viticulture & Enology, 2360 E. Barstow Avenue MS VR89, Fresno, CA 93740-8003, USA
The publisher regrets that incorrect units appeared in Table 4 of this published article, where the unit lg/L was changed to mg/L
during typesetting. The correct table appears below, and the publisher would like to apologise for any inconvenience caused.
Table 4 Analysis of volatile composition of wines produced at different levels of grape ripeness in 2010 where H1 was the earliest (16th February, 12% v/v ethanol) and H5 the latest (17th March, 15.5% v/v ethanol) harvest date (values as mean ± standard error, significant differences between treatments are indicated by different letters in superscript determined by ANOVA, post hoc Student’s T-test, n = 15, nd = not detected). H1
H2
H3
10.3 ± 0.35b 3.0 ± 0.00 14.3 ± 0.4a
10.5 ± 0.00b 2.7 ± 0.35 11.7 ± 0.4b
11.7 ± 0.17a 2.7 ± 0.35 8.7 ± 0.4c
9.8 ± 0.17b 2.3 ± 0.35 8.0 ± 0.6cd
11.8 ± 0.58a 3.0 ± 0.00 7.0 ± 0.6d
2.0 ± 0.00d nd
3.0 ± 0.00c nd
3.3 ± 0.35c nd
4.0 ± 0.00b 1.7 ± 1.67b
5.3 ± 0.35a 10.7 ± 0.35a
Esters Ethyl acetate [mg/L] Hexyl acetate [lg/L] 2-Methylbutyl acetate [lg/L] 3-Methylbutyl acetate [mg/L] 2-Phenylethyl acetate [lg/L] Ethyl propanoate [lg/L] Ethyl 2-methylpropanoate [lg/L] Ethyl butanoate [lg/L] Ethyl 3-methylbutanoate [lg/L] Ethyl hexanoate [mg/L] Total ethyl esters [mg/L] Total acetate esters [mg/L] Total esters [mg/L]
28.9 ± 1.44d 77 ± 6.35a 90 ± 9.2d 0.9 ± 0.12d 70 ± 11b 248 ± 14c 47.3 ± 4.21bc 301 ± 18c 14.4 ± 0.75c 1.0 ± 0.12d 1.6 ± 0.12d 1.1 ± 0.12c 2.7 ± 0.23d
36.1 ± 1.91c 63 ± 4.62b 119 ± 10cd 1.0 ± 0.12cd 68 ± 1.73b 284 ± 13c 41.3 ± 0.64c 326 ± 23c 13.8 ± 0.06c 1.0 ± 0.06cd 1.7 ± 0.06cd 1.3 ± 0.12bc 3.0 ± 0.17cd
44.1 ± 3.23b 64 ± 2.89ab 138 ± 13bc 1.3 ± 0.12b 114 ± 35ab 335 ± 8.7b 56.3 ± 5.20b 386 ± 5.77b 21.8 ± 2.71b 1.3 ± 0.06ab 2.1 ± 0.06b 1.6 ± 0.12b 3.7 ± 0.17b
45.2 ± 0.23b 67 ± 1.73ab 175 ± 13b 1.3 ± 0.00bc 85 ± 13ab 357 ± 0.6b 42.2 ± 0.75c 348 ± 2.89bc 14.4 ± 0.40c 1.2 ± 0.00bc 1.9 ± 0.00bc 1.7 ± 0.00b 3.6 ± 0.00bc
55 ± 0.12a 57 ± 2.89b 235 ± 19a 1.8 ± 0.06a 165 ± 43a 419 ± 19a 68.2 ± 1.79a 474 ± 19a 27.3 ± 1.15a 1.4 ± 0.00a 2.4 ± 0.06a 2.2 ± 0.12a 4.7 ± 0.12a
Alcohols Hexanol [mg/L] Z-3-Hexen-1-ol [lg/L] Butanol [lg/L] 2-Methylpropanol [mg/L] 2-Methylbutanol [mg/L] 3-Methylbutanol [mg/L] Total higher alcohols [mg/L]
5.6 ± 0.12a 27.3 ± 0.87a 490 ± 17d 21.7 ± 0.69b 68 ± 0.58b 179 ± 2.89 269 ± 2.31
4.7 ± 0.17b 18.7 ± 0.35b 648 ± 26c 24.1 ± 1.85ab 79 ± 0.58ab 185 ± 1.15 288 ± 2.31
4.4 ± 0.12b 13.0 ± 0.75c 778 ± 23b 23.6 ± 0.52ab 77 ± 8.08ab 187 ± 22 288 ± 30
4.4 ± 0.00b 9.3 ± 0.23d 843 ± 13b 24.5 ± 0.17ab 89 ± 4.62a 205 ± 9.2 320 ± 14
3.0 ± 0.17c 6.1 ± 0.12e 1275 ± 21a 25.7 ± 0.98a 88 ± 4.04a 205 ± 11 320 ± 16
Isoprenoids and pyrazines b-Damascenone [lg/L] Linalool [lg/L] Isobutyl methoxypyrazine [ng/L] Thiols Dimethyl sulfide [lg/L] Methyl thioacetate [lg/L]
Values exclude ethyl acetate concentration.
DOI of original article: http://dx.doi.org/10.1016/j.foodchem.2012.09.146
⇑ Corresponding author. Tel.: +61 8 83136190; fax: +61 8 83136601. E-mail address: [email protected] (K. Bindon).
0308-8146/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.foodchem.2013.03.014
H4
H5