# Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
## 3 Results and Discussion  
Impact of In-Barrique Fermentation Using Selected Yeast Strains on Wine Volatile Compound Composition  
White wines obtained from a Southern Italian variety called \"Fiano\", typical of the Campania region, were analyzed for their volatile composition by focusing on key aroma compounds. Table 1 reports the content of volatile compounds with concentration measured in the wines fermented, using four different yeast strains, and shows the control fermented, using a spontaneous fermentation. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Compound** & **Control** & **s.d.** & **QA23** & **s.d.** & **D47** & **s.d.** & **CY3079** & **s.d.** & **VL1** & **s.d.** & \(p\)**-Value** \\ \hline _Alcohols_ & & & & & & & & & & & \\
1-Propanol & 0.352 & 0.027 & 0.396 & 0.002 & 0.388 & 0.041 & 0.519 & 0.053 & 0.374 & 0.010 & *** \\
2-Methyl-1- & 2.645 & 0.100 & 0.920 & 0.091 & 1.598 & 0.247 & 2.654 & 0.787 & 3.082 & 0.419 & *** \\
1-Butanol & 0.048 & 0.019 & 0.046 & 0.012 & 0.061 & 0.018 & 0.065 & 0.001 & 0.044 & 0.007 & NS \\
3 + 2-Methyl-1- & 97.870 & 5.237 & 96.216 & 5.426 & 89.024 & 4.292 & 84.125 & 5.701 & 108.606 & 6.566 & * \\ butanol & 2.918 & 0.287 & 3.050 & 0.068 & 2.718 & 0.602 & 2.769 & 0.171 & 2.993 & 0.212 & NS \\ cis-3-Hexen-1-ol & 0.030 & 0.001 & 0.033 & 0.002 & 0.023 & 0.003 & 0.026 & 0.003 & 0.035 & 0.008 & * \\ Linalo & 0.030 & 0.001 & 0.032 & 0.002 & 0.031 & 0.001 & 0.031 & 0.003 & 0.023 & 0.006 & * \\ \(\alpha\)-Terpineol & 0.081 & 0.005 & 0.083 & 0.004 & 0.078 & 0.015 & 0.084 & 0.005 & 0.078 & 0.008 & NS \\ Benzyl alcohol & 0.191 & 0.005 & 0.198 & 0.011 & 0.412 & 0.117 & 0.365 & 0.098 & 0.190 & 0.003 & ** \\
2-Phenylethanol & 50.854 & 1.034 & 69.411 & 4.210 & 47.705 & 7.100 & 50.375 & 4.137 & 57.107 & 4.286 & ** \\ _Esters_ & & & & & & & & & & & \\ Ethly butanoate & 0.352 & 0.027 & 0.396 & 0.002 & 0.388 & 0.041 & 0.519 & 0.053 & 0.374 & 0.010 & *** \\
3-Methylbutyl acetate & 0.390 & 0.017 & 0.345 & 0.008 & 0.348 & 0.074 & 0.330 & 0.022 & 0.246 & 0.012 & ** \\ Ethly hexanoate & 0.979 & 0.025 & 1.340 & 0.059 & 0.784 & 0.130 & 0.847 & 0.014 & 0.904 & 0.038 & *** \\ Hexyl acetate & 0.132 & 0.015 & 0.022 & 0.002 & 0.002 & 0.084 & 0.010 & 0.076 & 0.002 & 0.075 & 43.613 & 2.232 & *** \\ Ethly lactate & 37.655 & 0.635 & 15.459 & 6.822 & 32.481 & 3.086 & 46.027 & 2.075 & 43.613 & 2.232 & *** \\ Ethly decanoate & 2.054 & 0.090 & 2.405 & 0.094 & 1.408 & 0.299 & 1.730 & 0.084 & 1.764 & 0.113 & *** \\
3-Hydroxyethyl & 0.043 & 0.012 & 0.060 & 0.013 & 0.095 & 0.014 & 0.075 & 0.001 & 0.085 & 0.006 & *** \\ butanoate & 0.679 & 0.036 & 0.906 & 0.012 & 0.550 & 0.122 & 0.544 & 0.052 & 0.518 & 0.031 & *** \\ Ethly ester of & 5.292 & 0.111 & 6.386 & 0.470 & 7.589 & 1.302 & 7.162 & 0.088 & 7.131 & 0.570 & * \\ butanedio acid & & & & & & & & & & & \\
2-Phenylethyl acetate & 0.103 & 0.004 & 0.088 & 0.001 & 0.092 & 0.017 & 0.088 & 0.007 & 0.069 & 0.012 & *** \\
4-Aldehydes and & & & & & & & & & & & & \\ Acetoin & 0.791 & 0.070 & 0.386 & 0.054 & 0.616 & 0.053 & 0.661 & 0.099 & 0.066 & 0.013 & *** \\ Furfural & 0.176 & 0.005 & 2.866 & 0.118 & 2.648 & 0.418 & 0.299 & 0.010 & 0.225 & 0.012 & *** \\ Ethlyphenyl & 0.021 & 0.007 & 0.066 & 0.005 & 0.028 & 0.007 & 0.033 & 0.005 & 0.030 & 0.009 & *** \\ acetaldehyde & & & & & & & & & & & & \\ \(\beta\)-Damascenone & 0.012 & 0.001 & 0.006 & 0.002 & 0.011 & 0.000 & & & 0.012 & 0.000 & NS \\
5-Hydroymethyl & 0.358 & 0.043 & 0.129 & 0.015 & 0.293 & 0.083 & 0.351 & 0.083 & 0.077 & 0.028 & *** \\ \multicolumn{10}{c}{furfural} \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Content (mg L\({}^{-1}\)) of volatile compounds in “Fiano” white wines obtained by using four selected yeast strains and fermenting the must in oak barrels. The compounds are grouped according to their chemical composition. Alcohols, ethyl esters, acetates and fatty acids are the major fermentation compounds, exclusively due to the metabolic activity of the yeasts. In fact, yeasts are able to synthesize all the needed amino acids from ramified amino acids by the Ehrlich pathway.