## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Class** & **Compound** & **Sc** & **Ho + Sc** & \(p\)**-Value 1  \\ \hline \multirow{4}{*}{Higher alcohols} & Isobutanol (mg/L) & 23.2 \(\pm\) 2.0 & 35.1 \(\pm\) 4.5 & 0.029 & * \\  & Isoamyl alcohol (mg/L) & 124.9 \(\pm\) 11.2 & 116.8 \(\pm\) 15.4 & 0.508 & \\  & Active amyl alcohol (mg/L) & 25.2 \(\pm\) 1.7 & 28.6 \(\pm\) 3.3 & 0.218 & \\  & Hexanol (mg/L) & 297.0 \(\pm\) 11.5 & 301.0 \(\pm\) 11.9 & 0.696 & \\  & 2-Phenylethanol (mg/L) & 21.9 \(\pm\) 2.2 & 18.3 \(\pm\) 0.9 & 0.087 & \\ \hline \multirow{4}{*}{Medium-chain fatty acids} & Hexanoic acid (mg/L) & 6.6 \(\pm\) 0.3 & 6.7 \(\pm\) 0.4 & 0.760 & \\  & Octanoic acid (mg/L) & 6.8 \(\pm\) 0.7 & 7.0 \(\pm\) 0.8 & 0.701 & \\  & Decanoic acid (mg/L) & 3.9 \(\pm\) 1.1 & 4.0 \(\pm\) 0.3 & 0.897 & \\ \hline \multirow{4}{*}{Ethyl esters} & Ethyl propionate (\(\mu\)g/L) & 102.3 \(\pm\) 8.9 & 216.9 \(\pm\) 14.1 & 7.2 \(\times\) 10\({}^{-4}\) & *** \\  & Ethyl isobutanoate (\(\mu\)g/L) & 39.1 \(\pm\) 1.7 & 38.9 \(\pm\) 3.1 & 0.916 & \\  & Ethyl butanoate (\(\mu\)g/L) & 532.5 \(\pm\) 24.3 & 694.1 \(\pm\) 103.7 & 0.107 & \\  & Ethyl hexanoate (\(\mu\)g/L) & 1139.3 \(\pm\) 77.5 & 1256.5 \(\pm\) 208.5 & 0.439 & \\  & Ethyl octanoate (\(\mu\)g/L) & 3002.8 \(\pm\) 148.1 & 2751.2 \(\pm\) 401.8 & 0.396 & \\  & Ethyl decanoate (\(\mu\)g/L) & 1657.3 \(\pm\) 45.1 & 1467.2 \(\pm\) 207.7 & 0.190 & \\  & Diethyl succinate (\(\mu\)g/L) & 431.9 \(\pm\) 3.7 & 387.0 \(\pm\) 10.3 & 0.010 & * \\ \hline \multirow{4}{*}{Acetate esters} & Ethyl acetate (mg/L) & 98.9 \(\pm\) 6.7 & 318.6 \(\pm\) 26.5 & 0.003 & ** \\  & Isoamyl acetate (\(\mu\)g/L) & 2029.3 \(\pm\) 137.0 & 3189.2 \(\pm\) 508.4 & 0.050 &. \\  & Active amyl acetate (\(\mu\)g/L) & 166.0 \(\pm\) 5.4 & 259.6 \(\pm\) 40.3 & 0.081 &. \\  & Hexyl acetate (\(\mu\)g/L) & 32.5 \(\pm\) 2.1 & 44.9 \(\pm\) 6.7 & 0.075 &. \\  & 2-Phenylethyl acetate (\(\mu\)g/L) & 416.4 \(\pm\) 26.5 & 609.4 \(\pm\) 61.6 & 0.020 & * \\ \hline S compounds & Hydrogen sulfide (\(\mu\)g/L) & 5.9 \(\pm\) 0.4 & 9.8 \(\pm\) 0.1 & 0.077 &. \\ \hline \hline \end{tabular}  
* \({}^{1}\) Different levels of significance are indicated with the following symbols: \(<\)1 \(\boldsymbol{\cdot}\)’; \(<\)0.1 \(\boldsymbol{\cdot}\)’; \(<\)0.05 \(\boldsymbol{\cdot}\)’; \(<\)0.01 \(\boldsymbol{\cdot}\)’**; \(<\)0.001 \(\boldsymbol{\cdot}\)’**; \(<\)0.001 \(\boldsymbol{\cdot}\)’**. Values are displayed as mean of a fermentation conducted in triplicate \(\pm\) standard deviation. The compounds ethyl lactate, isovaleric acid, ethyl 2-methylbutanoate, ethyl 2-hydroxy-4-methylvalerate, and ethyl benzoate were also measured in these samples but were either not detected or quantifiable.[ENDFOOTNOTE]  
\end{table} 
Table 2: Quantitative aroma composition of the wines. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Class** & **Compound** & **Sc** & **Ho + Sc** & \(p\)**-Value 1 \begin{tabular}{c c c c c} \hline \hline  & \(\beta\)-Myrncene & 5.06 \(\pm\) 1.11 & 5.08 \(\pm\) 0.86 & 0.973 & \\  & Limonene & 1.14 \(\pm\) 0.01 & 1.12 \(\pm\) 0.04 & 0.362 & \\  & _cis_-Linalool oxide & 124.5 \(\pm\) 3.7 & 126.9 \(\pm\) 4.5 & 0.517 & \\  & Nerol oxide & 13.82 \(\pm\) 0.52 & 13.3 \(\pm\) 0.4 & 0.222 & \\  & _trans_-Linalool oxide & 86.2 \(\pm\) 3.0 & 85.4 \(\pm\) 1.9 & 0.728 & \\  & Linalool & 86.2 \(\pm\) 2.9 & 91.8 \(\pm\) 1.3 & 0.059 &. \\  & Hotinrel & 131.7 \(\pm\) 1.5 & 130.6 \(\pm\) 7.8 & 0.837 & \\  & Citronellol & 12.7 \(\pm\) 1.4 & 13.1 \(\pm\) 1.0 & 0.702 & \\  & _cis_-Rose oxide & 0.544 \(\pm\) 0.02 & 0.884 \(\pm\) 0.02 & 4.7 \(\times\) 10\({}^{-5}\) & *** \\  & _trans_-Rose oxide & 2.19 \(\pm\) 0.07 & 3.37 \(\pm\) 0.10 & 1.9 \(\times\) 10\({}^{-4}\) & *** \\  & \(\alpha\)-Terpineol & 233.6 \(\pm\) 5.3 & 233.0 \(\pm\) 4.7 & 0.884 & \\ \hline \hline Norisoprenoids (\(\mu\)g/L) & \(\beta\)-Damascenone & 4.49 \(\pm\) 0.44 & 3.32 \(\pm\) 0.20 & 0.029 & * \\ \hline \hline \end{tabular}