## 3 Results and Discussion
### Enological Parameters and Major Aroma Compounds and Polyols  
Of the nineteen variables analyzed, thirteen were measured by GC-FID and six according to OIV methods (Table 1). A total of fourteen variables have a known odor threshold (OT), and from those, six have exceeded the threshold in SF and VC12, while seven exceeded this threshold in the VC10 condition. The multiple comparison analysis identified six of nineteen variables with three different HG and fourteen of nineteen with at least two different HG; this indicates that the use of the proposed fermentation strategies has a notorious impact on the final wines. \begin{table}
\begin{tabular}{l l l l l l l l} \hline
**Compound** & **Method of Detection** & **CAS** & **OT (mg/L)** & **Odor/Flavor Description** & **SF** & **VC10** & **VC12** \\ \hline Acetaldehyde (mg/L) & GC–FID & 75-07-0 & 10 & Over-ripe apple & \(59.46\pm 1.26\) \({}^{\rm b}\) & \(72.48\pm 1.44\) \({}^{\rm c}\) & \(56.93\pm 0.58\) \({}^{\rm a}\) \\ Ethyl acetate (mg/L) & & 141-78-6 & 7.5 & Pineapple, varnish, & \(45.34\pm 0.16\) \({}^{\rm a}\) & \(1159.35\pm 1.37\) \({}^{\rm c}\) & \(998.73\pm 7.51\) \({}^{\rm b}\) \\  & & & Refreshing, pleasant, & & & \\
1,1-Dethosybenzene (mg/L) & & 105-57-7 & 1 & fruity-green & \(0.00\pm 0.00\) & \(0.00\pm 0.00\) & \(0.00\pm 0.00\) \\ Methanol (mg/L) & & 67-56-1 & 668 & Chemical, medicinal & \(58.63\pm 6.55\) \({}^{\rm a}\) & \(50.71\pm 7.07\) \({}^{\rm a}\) & \(59.15\pm 1.16\) \({}^{\rm a}\) \\
1-Propaned (mg/L) & 171-23-8 & 530 & Ripe fruit, alcohol & \(66.56\pm 0.14\) \({}^{\rm c}\) & \(43.04\pm 0.19\) \({}^{\rm a}\) & \(49.34\pm 3.05\) \({}^{\rm b}\) \\ Isobutanol (mg/L) & 78-83-1 & 40 & Alcohol, wine, nail polish & \(37.73\pm 0.09\) \({}^{\rm b}\) & \(37.95\pm 0.02\) \({}^{\rm b}\) & \(33.77\pm 0.99\) \({}^{\rm a}\) \\ Isoamyl alcohol (mg/L) & 123-51-3 & 30 & Alcohol, nail polish & \(211.23\pm 0.07\) \({}^{\rm b}\) & \(185.8\pm 0.14\) \({}^{\rm a}\) & \(183.52\pm 5.61\) \({}^{\rm a}\) \\ Acetin (mg/L) & 53584-56-8 & 30 & butterley, creamy, & \(249.47\pm 4.03\) \({}^{\rm b}\) & \(32.32\pm 2.28\) \({}^{\rm b}\) & \(218.58\pm 4.46\) \({}^{\rm a}\) \\ Ethyl lactate (mg/L) & 97-64-3 & 7.5 & Sturberry, raspberry, & \(15.05\pm 0.20\) \({}^{\rm a}\) & \(14.62\pm 0.20\) \({}^{\rm a}\) & \(14.99\pm 0.66\) \({}^{\rm a}\) \\
2,3-butanediol (l + m) (mg/L) & 24347-58-8 & 668 & Battery, creamy & \(193.82\pm 18.47\) \({}^{\rm a}\) & \(288.10\pm 3.51\) \({}^{\rm b}\) & \(239.05\pm 7.08\) \({}^{\rm a}\) \\ Diethyl succinate (mg/L) & 123-25-1 & 100 & Over-ripe, lavender & \(5.84\pm 0.23\) \({}^{\rm a}\) & \(6.52\pm 0.12\) \({}^{\rm b}\) & \(10.31\pm 0.32\) \({}^{\rm c}\) \\
2-Phenylethanol (mg/L) & 60-12-8 & 10 & Floral & \(17.58\pm 0.89\) \({}^{\rm a}\) & \(19.65\pm 0.94\) \({}^{\rm b}\) & \(17.80\pm 0.65\) \({}^{\rm a}\) \\  & & & & & & \\  & & & & & & \\ Glycerol (mg/L) & & 56-81-5 & - & smoothness and a & \(4260\pm 90.00\) \({}^{\rm b}\) & \(3980\pm 50.00\) \({}^{\rm a}\) & \(4300\pm 10.00\) \({}^{\rm b}\) \\  & & & & & & & \\ Ethanol (\% \(v/v\)) & & & & & & & \\  & & & & & & & \\ pH & - & - & - & - & \(3.06\pm 0.01\) \({}^{\rm a}\) & \(3.11\pm 0.02\) \({}^{\rm c}\) & \(3.09\pm 0.01\) \({}^{\rm b}\) \\ Volatile acidity (g/L) & & 64-19-7 & 200 & Vinegar & \(0.09\pm 0.02\) \({}^{\rm a}\) & \(0.14\pm 0.01\) \({}^{\rm b}\) & \(0.10\pm 0.02\) \({}^{\rm a}\) \\ Trixtable acidity (g/L) & & - & - & - & \(6.61\pm 0.04\) \({}^{\rm b}\) & \(6.54\pm 0.14\) \({}^{\rm b}\) & \(6.31\pm 0.13\) \({}^{\rm a}\) \\ Free SO\({}_{2}\) (mg/L) & - & - & - & \(8.66\pm 1.15\) \({}^{\rm a}\) & \(8.66\pm 1.52\) \({}^{\rm a}\) & \(8.00\pm 1.00\) \({}^{\rm a}\) \\ Total SO\({}_{2}\) (mg/L) & - & - & - & \(37.66\pm 2.51\) \({}^{\rm a}\) & \(37.00\pm 1.73\) \({}^{\rm a}\) & \(38.66\pm 1.52\) \({}^{\rm a}\) \\ \hline \end{tabular}
\end{table} 
Table 1: Concentration of metabolites detected in the fermented mussels. CAS: identification number assigned by the Chemical Abstracts Service. OT: odor threshold: SF: Wine obtained from spontaneous fermentation with indigenous microbiota.