## 3 Results
cerevisiae_ monocultures, particularly strains A26Y23 and Sc1. The only exception was benzemenethanethiol, the highest amount of which was produced when the _L. thermotolerans_ strain was combined with strain A6Y10. The utilization of the _L. thermotolerans_ strain resulted in the reduction of the 4-methyl-4-mercaptoethanol-2-one and acetate 3-mercaptoethanol-1-ol concentration and the increase of benzenemethanethiol concentration, regardless of the _S. cerevisiae_ strain employed. On the contrary, the effect on 3-mercaptoethanol-1-ol and 4-methyl-4-mercaptoethanol-2-ol concentration seemed to be strain-dependent. Indeed, the combination of the _L. thermotolerans_ strain with _S. cerevisiae_ strains A6Y10, Sc1, and A26Y23 resulted in a decrease of 3-mercaptoethanol-1-ol concentration in the first two and an increase in the last one. Similarly, 4-methyl-4-mercaptoethanol-2-ol concentration was reduced upon combination with the _L. thermotolerans_ strain with _S. cerevisiae_ strains A26Y23 and Sc1 and remained unchanged upon combination with strain A6Y10. A total of 13 ethyl esters were detected and quantified in the majority of the wines produced. The majority of the highest and lowest amounts were found in the wines made by _S. cerevisiae_ strains Sc1 and A6Y10, respectively. The effect of _L. thermotolerans_ utilization on the ethyl esters produced seemed to be strain-dependent. Indeed, only in the cases of ethyl 2-methylbutyrate, ethyl octanoate, ethyl 2-hydroxyhexanoate, ethyl dodecanoate, and ethyl decanoate was the same response recorded. More specifically, the concentration of ethyl 2-methylbutyrate remained unchanged, the concentration of ethyl decanoate decreased, and the concentration of ethyl octanoate, ethyl 2-hydroxyhexanoate, and ethyl dodecanoate increased when the _L. thermotolerans_ strain was employed. Regarding the remaining ethyl esters, although the response recorded was not common, in the majority of the cases, an increase in their concentration was recorded upon utilization of the _L. thermotolerans_ strain. A total of four acetate esters were detected and quantified in the wines produced. The highest amounts were produced by _S. cerevisiae_ strain A26Y23, while most of the lowest concentrations were produced by _S. cerevisiae_ strain Sc1. Utilization of the _L. thermotolerans_ strain had a strain-dependent effect on the acetate esters produced. Interestingly, the concentration of all acetate esters produced by _S. cerevisiae_ strain A26Y23 was reduced when it was combined with the _L. thermotolerans_ strain. On the other hand, the concentration of all acetate esters produced by _S. cerevisiae_ strain Sc1, other than phenylethyl acetate, increased when it was combined with the _L. thermotolerans_ strain. The only terpenoid compound quantified was \(\alpha\)-terpineol. The highest concentration was observed in the wine made by _S. cerevisiae_ strain Sc1, while the lowest was recorded when this strain was combined with the _L. thermotolerans_ strain. In general, the effect of _L. thermotolerans_ utilization on \(\alpha\)-terpineol concentration seemed to be strain-dependent. Collectively, the lessening of the differences between the W4, W5, and W6 cases, which was observed in the classical oenological parameters when _L. thermotolerans_ was employed, was also evident in the case of the volatile compounds. Indeed, as shown in Figure 2, cases W4, W5, and W6, i.e., the wines made by the monocultures of _S. cerevisiae_ strains A6Y10, A6Y23, and Sc1, respectively, were not grouped together. On the contrary, when the _L. thermotolerans_ strain was employed, all cases (W1, W2, and W3) were grouped together. In Figure 3, the descriptive analysis of the sensorial qualities of the wines produced is presented. In general, the descriptors 'lactic', 'yellow fruit', and 'bitterness' were the ones in which no statistically significant differences between the wines were observed. Comparison of the wines made by _S.