## 2 Results and Discussion
### Volatile Organic Compounds (VOCs)
#### 2.3.2 Fermentative Aroma Compounds  
In the fermentation aroma, higher alcohols (mainly isobutanol) occupied the highest relative content level, reaching 8.08-14.27 mg/L (Figure 3B). A more relative content of fused and other alcohols of about 11.72-76.56% was exhibited by NM and PM samples produced with pulp compared to that of strawberry wines fermented from juice (CJ, NJ, 50J, PJ) (Figure 3B). Other authors have also reported higher concentrations of these compounds in red wines obtained by enzyme maceration [47] or by pre-fermentative maceration at 20 \(\mathrm{\SIUnitSymbolCelsius}\)[51]. The authors correlated the obtained results mainly with an intense extraction of amino acids, which are the main precursors for fused alcohols [47]. The fermentation with pulp treatments favored the release of different volatile precursors, among them amino acids. It is known that fused alcohol concentrations of less than 400 mg/L provide a desired floral complexity to the wine [47]. Therefore, the higher levels of these compounds in NM and PM strawberry wines fermented with pulp was considered to be positive. Although higher alcohols were present in higher concentrations, their olfactory thresholds were usually higher, so they might have had less of an effect on the overall aroma than other aromas in fermented strawberry wines. As a very important component of wine aroma, esters can make a positive contribution to the quality of wine, provide delicate \"fruity\" and \"floral\" odors, and affect the sensory properties and aromatic finesse of the wine [48; 52]. Their types and contents were relatively abundant in the strawberry wine, accounting for 15.29-47.44% of the total aroma compounds, among them acetic esters 3.43-16.55%, ethyl esters 11.75-30.63% and other esters 0.10-0.27% (Table S1). The relative contents of isoamyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, and ethyl caprate were higher than their olfactory thresholds, and their OAVs were greater than 1, especially ethyl caproate and ethyl caprylate, which could reach 112.47-1333.33 (Table 3). This contributed apple, pineapple, and strawberry flavors to strawberry wine and were the main characteristic aroma substances. The highest relative concentrations of major acetates and ethyl esters were found in the 50] sample (Figure 3B, Table S1). Ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl 9-decenoate increased by 14.41%, 17.12%, 32.49%, and 60.64% compared to NJ, followed by PJ strawberry wine, which is in accordance with other findings regarding wines obtained through thermal treatment and liquid fermentation [10; 11; 27]. [PERSON] et al. [27] explained this as a consequence of the absence of solids and the high rate of yeast-assimilable nitrogen extraction during pre-fermentation thermal treatment. Fermentation with pulp did not favor the formation of acetates or ethyl esters, since these wines always showed lower total concentrations of these compounds than wines fermented from juice (CJ, NJ, 50J, PJ) (Figure 3B). [PERSON] et al. [11] attributed it to the lack of mechanical treatments, which diminished ester evaporation. [PERSON] et al. [53] observed an inhibiting effect of skins on the formation of linear esters and acids. [PERSON] et al. [10] assumed that the skins either provided competitive substrates or enzyme inhibitors or adsorbed these compounds. However, the results found in the literature about the effect of these techniques on ethyl ester content are not always concordant, not allowing us to determine the general effect of maceration techniques on the contents of these compounds. For example, [PERSON] et al. [54] found lower levels of ethyl butanoate, ethyl hexanoate, and ethyl decanoate, but higher levels of diethyl succinate, in white wines with enzymatic maceration. Similarly, [PERSON] et al. [55] obtained cold-macerated wines with lower diethyl succinate but higher ethyl butanoate than the control wines. On the other hand, [PERSON] et al.