## 3 Results
On the contrary, 1.0-1.1 g/L L-lactic acid and 1.0 g/L L-malic acid were detected in the wines made with the use of the _L. thermotolerans_ strain. The total and free SO\({}_{2}\) ranged between 87 and 117 mg/L and between 17 and 28 mg/L, respectively. In the case of total SO\({}_{2}\), the lowest concentration was observed in case W1 and the highest in case W4. In the case of free SO\({}_{2}\), the lowest concentration was observed in cases W1, W3, and W5 and the highest in case W6. In Table 3, the volatile compounds quantified in the Assyrtiko wines made under the different inoculation cases assessed are exhibited. The use of different _S. cerevisiae_ strains resulted in the production of wines with statistically significant differences in their volatile compounds content. Utilization of the _L. thermotolerans_ strain resulted in their quantitative modification, at least in the majority of the cases. A total of four higher alcohols, namely 2-methylbutan-1-ol, 3-methylbutan-1-ol, isobutanol, and propan-1-ol, were detected and quantified in the wines produced. The wine made by _S. cerevisiae_ strain A6Y10 (case W4) had the lowest amount of each higher alcohol. On the contrary, the highest amounts  
\begin{table} \begin{tabular}{c c c c c c c} \hline \hline  & **W1** & **W2** & **W3** & **W4** & **W5** & **W6** \\ \hline Fermentation duration (d) & 12 (0) & 12 (0) & 12 (0) & 18 (0) & 18 (0) & 8 (0) \\ TAV (\% \(\
u\)/\(\bar{\
u}\)) & 13.7 (0.1) \({}^{\rm ab}\) & 13.7 (0.2) \({}^{\rm ab}\) & 13.6 (0.2) \({}^{\rm ab}\) & 13.8 (0.1) \({}^{\rm b}\) & 13.8 (0.1) \({}^{\rm b}\) & 13.5 (0.2) \({}^{\rm a}\) \\ Glucose + Fructose (g/L) & 0.7 (0.01) \({}^{\rm c}\) & 0.7 (0.03) \({}^{\rm c}\) & 0.8 (0.04) \({}^{\rm d}\) & 1.7 (0.1) \({}^{\rm e}\) & 0.4 (0.04) \({}^{\rm a}\) & 0.5 (0.03) \({}^{\rm b}\) \\ Total acidity (g/L) & 7.26 (0.14) \({}^{\rm c}\) & 7.14 (0.21) \({}^{\rm b}\)\({}^{\rm c}\) & 7.23 (0.32) \({}^{\rm c}\) & 6.48 (0.16) \({}^{\rm a}\) & 6.90 (0.12) \({}^{\rm b}\) & 6.48 (0.22) \({}^{\rm a}\) \\ Volatile acidity (g/L) & 0.43 (0.01) \({}^{\rm b}\) & 0.41 (0.01) \({}^{\rm b}\) & 0.41 (0.01) \({}^{\rm b}\) & 0.60 (0.03) \({}^{\rm c}\) & 0.61 (0.02) \({}^{\rm c}\) & 0.20 (0.02) \({}^{\rm a}\) \\ pH & 2.9 (0.01) \({}^{\rm a}\) & 2.9 (0.05) \({}^{\rm a}\) & 2.9 (0.07) \({}^{\rm a}\) & 3.0 (0.04) \({}^{\rm a}\) & 3.0 (0.08) \({}^{\rm a}\) & 2.9 (0.09) \({}^{\rm a}\) \\ L-lactic acid (g/L) & 1.0 (0.04) \({}^{\rm b}\) & 1.0 (0.06) \({}^{\rm b}\) & 1.1 (0.02) \({}^{\rm c}\) & 0 (0.0) \({}^{\rm a}\) & 0 (0.0) \({}^{\rm a}\) & 0 (0.0) \({}^{\rm a}\) \\ L-malic acid (g/L) & 1.0 (0.05) \({}^{\rm a}\) & 1.0 (0.03) \({}^{\rm a}\) & 1.0 (0.02) \({}^{\rm a}\) & 1.2 (0.05) \({}^{\rm c}\) & 1.3 (0.02) \({}^{\rm d}\) & 1.1 (0.05) \({}^{\rm b}\) \\ Total SO\({}_{2}\) (mg/L) & 87 (3.1) \({}^{\rm a}\) & 99 (4.7) \({}^{\rm b}\) & 103 (6.8) \({}^{\rm b}\) & 117 (5.5) \({}^{\rm c}\) & 107 (6.7) \({}^{\rm b}\) & 105 (4.9) \({}^{\rm b}\) \\ Free SO\({}_{2}\) (mg/L) & 17 (1.2) \({}^{\rm a}\) & 23 (2.1) \({}^{\rm bc}\) & 22 (2.2) \({}^{\rm ab}\) & 28 (4.6) \({}^{\rm cd}\) & 22 (3.5) \({}^{\rm ab}\) & 31 (3.3) \({}^{\rm d}\) \\ \hline \end{tabular} 
\begin{tabular}{c  
were found in cases W2 and W6. The effect that the utilization of the _L. thermotolerans_ strain had on higher alcohol production seemed to be strain-dependent. More specifically, combination with strain A6Y10 resulted in the increase of the concentration of all higher alcohols produced. Similarly, combination with strain A26Y23 resulted in the increase of the concentration of all higher alcohols except for 2-methylbutan-1-ol, the concentration of which was decreased. Finally, combination with _S. cerevisiae_ strain Sc1 resulted in a mixed response, namely, the increase of propan-1-ol concentration, the decrease of 2-methylbutan-1-ol and 3-methylbutan-1-ol concentration, and no change in the concentration of isobutanol. A total of five thiols were detected and quantified in the majority of the wines produced. The highest amounts were mostly produced in the wines made by _S.