Table 7. Changes of fatty acid esters during maturation period of alcohol (brandy and wine) containing Vitis coignetiae
(unit: Peak area %)

No	RT	Compounds	Wine (initial)	Brandy (initial)	Brandy (maturation)
1	4.88	Hexanoic acid ethyl ester	-	-	9.30
2	7.48	Butanedioic acid diethyl ester	2.14	-	15.03
3	7.71	Octanoic acid ethyl ester	-	-	20.59
4	10.40	Decanoic acid ethyl ester	-	-	16.37
5	12.84	Dodecanoic acid ethyl ester	-	-	9.32
6	15.04	Tetradecanoic acid ethyl ester	-	-	1.38
7	16.85	9-Hexadecenoic acid ethyl ester	-	-	2.10
8	17.06	Hexadecanoic acid ethyl ester	-	-	19.43
9	18.62	9,12-Octadecadienoic acid ethyl ester	-	-	2.44
10	18.67	6,9,12-Hexadecatrienoic acid methyl ester	-	-	2.88
11	18.89	Octadecanoic acid ethyl ester	1.80	-	1.16
Others			96.06		0
Total			100.00		100