## 3 Results and Discussion
### Enological Parameters and Major Aroma Compounds and Polyols
VC10: Wine obtained from fermentation with _W.amous_ VC12: Wine obtained from fermentation with _W.amous_ VC12 strain. GC–FID gas chromatography-flame ionization detector. OIV: International Organisation of Vine and Wine \(\pm\): Standard deviation; abc: homogeneous group among groups of sampling. The different letters indicate homogeneous groups that significantly differ statistically in the parameters between wines (\(p<0.05\), F-test). OT was obtained from [PERSON] et al. [32]. Ethanol, 1-propanol, isoamyl alcohol, and titratable acidity were lower in the fermentation conditions where _W. anomalous_ was inoculated than in SF; however, 2,3-butanediol, diethyl succinate, and volatile acidity were higher. A lower ethanol content is usual when non-_Saccharomyces_ yeast, such as _M. pulcherrina_ and _L. thermotolerans_, are employed alongside _S. cerevisiae_ during alcoholic fermentations [16; 18; 32]; however, with _W. anomalous_, the results vary according to the strain inoculated and the must fermented. In this study, ethanol content in the wines fermented with _W. anomalous_ strains decreased by about 0.4% (_v_/_v_) in comparison with the one obtained by spontaneous fermentation; however, other authors obtained an increase in ethanol concentration with the co-fermentation of grape must between _S. cerevisiae_ and _W. anomalous_ in Cabernet Sauvignon while no significant differences were observed between verdejo wines fermented with _S. cerevisiae_ and co-fermented with _W. anomalous_ and _S. cerevisiae_[2; 33; 34]. Although similar wines have been obtained in the VC10 and VC12 conditions, both _W. anomalous_ strains produced different profiles, as can be seen in Figure 4. This PCA summarizes the results obtained when the oenological parameters and major volatile compounds and polyols were analyzed, accounting for 73.24% of the total sample variance. The biplot shows that the three samples are different from each other, being SF more influenced by the alcohols, with the exception of 2-phenylethanol, while ethyl acetate and 2,3-butanediol have more impact in VC10 and VC12 fermentation conditions. In addition to the lower higher alcohols contents, wines fermented with the selected strains of _W. anomalous_ have a higher ethyl acetate content (Table 1). This ester production is mediated by the Eat1 enzyme located in the yeast mitochondria, which uses ethanol and acetyl-coenzyme A as substrates to produce this compound [35]. Other authors which have employed _W. anomalous_ strains, highlight the ability of this species to obtain higher yields of ethyl acetate in alcoholic fermentation than those derived from the use of _S. cerevisiae._ For example, the _W. anomalous_ P01A017 and P109 strains reached an ethyl acetate concentration of 399 and 552.09 mg/L, respectively, in grape must alcoholic fermentations, while the Disva-2 strain was able to produce 792.9 mg/L in YPD medium [26; 29; 34]. According to available information, the strains tested in this study reach the highest ethyl acetate concentration published using grape must as substrate; however, using sorghum as substrate, _W. anomalous_  
Figure 4: Principal Component Analysis (PCA) of wines obtained with different fermentation strategies. The analysis was carried out with the oenological parameters, major volatile compounds and polyols studied. SF: Spontaneous fermentation. VC10: Fermentation with VC10 _W. anomalous_ strain. VC12: Fermentation with VC12 _W. anomalous_ strain. strains GZ3 and Y3604 yield 2760 and 2990 mg/L of ethyl acetate, respectively [36; 37]. These strains were tested to improve the sensory profile of baijiu alcoholic beverages, where an application of VC10 and VC12 strains could be of interest. This high production of ethyl acetate could act as an inhibitor to other yeast species and explain the result obtained in the microbiological analysis.