## 3 Results and Discussion
### Odorant Series
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Odorant Series** & **WY** & **WY + Act** & **AGOLO** & **AGLO + Act** & **HG** & **Y** & **A** & **Y** \(\times\) **A** \\ \hline Fruity (1) & 26.7 \(\pm\) 0.5 b & 25.3 \(\pm\) 0.1 b & 15.7 \(\pm\) 0.7 a & 26 \(\pm\) 1 b & 2 & *** & *** & *** \\ \hline Tropical fruit & 17.9 \(\pm\) 0.3 b & 17.6 \(\pm\) 0.2 b & 9.5 \(\pm\) 0.7 a & 18 \(\pm\) 1 b & 2 & *** & *** & *** \\ Sweet fruit & 6.6 \(\pm\) 0.2 c & 5.9 \(\pm\) 0.1 b & 4.6 \(\pm\) 0.2 a & 6.6 \(\pm\) 0.2 c & 3 & *** & *** & *** \\ Forest fruit & 1.2 \(\pm\) 0.1 b & 1.09 \(\pm\) 0.03 b & 0.94 \(\pm\) 0.04 a & 1.4 \(\pm\) 0.1 c & 3 & ns & ** & *** \\ \hline Green fruit (2) & 9.1 \(\pm\) 0.6 c & 7.9 \(\pm\) 0.1 b & 5 \(\pm\) 0.2 a & 8.8 \(\pm\) 0.4 c & 3 & *** & *** & *** \\ \hline Green (3) & 34 \(\pm\) 2 c & 22.1 \(\pm\) 0.9 b & 18 \(\pm\) 1 a & 24 \(\pm\) 2 b & 3 & *** & * & *** \\ \hline Creamy (4) & 12.9 \(\pm\) 0.3 d & 8.4 \(\pm\) 0.2 b & 5.8 \(\pm\) 0.5 a & 11.5 \(\pm\) 0.4 c & 4 & *** & * & *** \\ \hline Citrus (5) & 49 \(\pm\) 4 d & 40 \(\pm\) 1 c & 7.5 \(\pm\) 0.3 a & 28 \(\pm\) 2 b & 4 & *** & ** & *** \\ \hline Chemistry (6) & 58 \(\pm\) 5 d & 49 \(\pm\) 1 c & 20.2 \(\pm\) 0.3 a & 40 \(\pm\) 2 b & 4 & *** & *** & *** \\ \hline Terpenic & 42 \(\pm\) 5 d & 33 \(\pm\) 1 c & 3.1 \(\pm\) 0.5 a & 23 \(\pm\) 2 b & 4 & *** & *** & *** \\ Ethereal & 4.61 \(\pm\) 0.02 a & 4.78 \(\pm\) 0.05 b & 4.64 \(\pm\) 0.03 a & 4.7 \(\pm\) 0.09 ab & 2 & ns & ** & ns \\ Alcoholic & 1.7 \(\pm\) 0.1 a & 1.62 \(\pm\) 0.05 a & 1.55 \(\pm\) 0.07 a & 1.66 \(\pm\) 0.06 a & 1 & ns & ns & ns \\ Fusel & 9.1 \(\pm\) 0.1 a & 9.1 \(\pm\) 0.2 a & 10.3 \(\pm\) 0.2 b & 10.6 \(\pm\) 0.1 c & 3 & *** & ns & ns \\ \hline Honey (7) & 37 \(\pm\) 2 d & 24.7 \(\pm\) 0.8 b & 21 \(\pm\) 1 a & 29 \(\pm\) 3 c & 4 & ** & ns & *** \\ \hline Waxy (8) & 9.4 \(\pm\) 0.4 a & 9.3 \(\pm\) 0.4 a & 9.1 \(\pm\) 0.2 a & 9.3 \(\pm\) 0.7 a & 1 & ns & ns & ns \\ \hline Floral (9) & 10.5 \(\pm\) 0.6 b & 8.9 \(\pm\) 0.4 a & 15.1 \(\pm\) 0.4 c & 21.6 \(\pm\) 1.2 d & 4 & *** & *** & *** \\ \hline \end{tabular}
\end{table} 
Table 4: Mean and deviation values of odorant series attributed for each compound in wines. Letters (a, b, c, d) in the same row indicate statistical differences at the \(p\leq\) 0.05 level according to [PERSON]’s least significant difference test, represented in the table as homogeneous groups (HGs). Two-way ANOVA: ns = non-significant; *** indicates \(p\leq\) 0.001 (confidence level \(\geq\) 99.9%); ** indicates \(p\leq\) 0.01 (confidence level \(\geq\) 99%); * indicates \(p\leq\) 0.05 (confidence level \(\geq\) 95%). Y: yeast effect; A: activator effect; Y \(\times\) A: interaction between yeast and an activator. WY: wine obtained by spontaneous fermentation; WY + Act: wine obtained by spontaneous fermentation with the activator; AGGLO: wine obtained by fermentation with Levulia® AGGLO; AGGLO + Act: fermentation with Levulia® AGGLO supplemented with the activator. In the case of the fruity series, this may be due to the increase in esters in wines with the activator, which has been linked to a fruity character in other studies. In addition, there may be better preservation of the fruity character not only due to the increase in esters but also due to their adsorption on the cell walls, preventing their loss [45]. Similarly, some studies associate the addition of yeast autolyastes, in the form of activators, with the production of terpen, which are mainly responsible for these aromas [43]. Lastly, some authors suggest that the fruity attributes could be related, at least in part, to the protection of certain aroma compounds from their oxidation by components of the activators, likely during the initial steps of winemaking [59]. Overall, the comparison of these four conditions highlights the interplay between the predominant fermentative yeast behavior and the presence of activators in shaping the wine's aromatic profile.