## 4 Discussion
\begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Fermentation By-Products** & **Winery 1** & **Winery 2** & **OKAY®** & **N96** \\ \hline \multicolumn{4}{l}{Alcohols} \\ Hexanol (mg/L) & 11.84 \(\pm\) 0.99 \({}^{\mathrm{a}}\) & 12.66 \(\pm\) 1.77 \({}^{\mathrm{a}}\) & 10.38 \(\pm\) 0.61 \({}^{\mathrm{ab}}\) & 9.13 \(\pm\) 0.74 \({}^{\mathrm{b}}\) \\ \(\beta\)-Phenyl ethanol (mg/L) & 7.48 \(\pm\) 1.12 \({}^{\mathrm{a}}\) & 7.39 \(\pm\) 1.11 \({}^{\mathrm{a}}\) & 7.96 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 7.32 \(\pm\) 0.00 \({}^{\mathrm{b}}\) \\ n-propanol (mg/L) & 12.60 \(\pm\) 8.26 \({}^{\mathrm{b}}\) & 16.88 \(\pm\) 2.96 \({}^{\mathrm{b}}\) & 42.70 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 13.51 \(\pm\) 0.42 \({}^{\mathrm{b}}\) \\ Amyl alcohol (mg/L) & 7.28 \(\pm\) 4.44 \({}^{\mathrm{b}}\) & 4.85 \(\pm\) 2.39 \({}^{\mathrm{b}}\) & 15.42 \(\pm\) 0.39 \({}^{\mathrm{a}}\) & 15.55 \(\pm\) 0.38 \({}^{\mathrm{a}}\) \\ Isoamyl alcohol (mg/L) & 36.96 \(\pm\) 10.7 \({}^{\mathrm{b}}\) & 41.60 \(\pm\) 12.07 \({}^{\mathrm{b}}\) & 52.01 \(\pm\) 0.17 \({}^{\mathrm{ab}}\) & 60.78 \(\pm\) 0.37 \({}^{\mathrm{a}}\) \\ Isobutanol (mg/L) & 5.22 \(\pm\) 3.94 \({}^{\mathrm{a}}\) & 8.24 \(\pm\) 1.78 \({}^{\mathrm{a}}\) & 5.29 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 7.89 \(\pm\) 0.04 \({}^{\mathrm{a}}\) \\ \multicolumn{4}{l}{Carbonyl compounds} \\ Acetaldehyde (mg/L) & 15.59 \(\pm\) 9.85 \({}^{\mathrm{b}}\) & 12.21 \(\pm\) 2.06 \({}^{\mathrm{b}}\) & 15.05 \(\pm\) 0.47 \({}^{\mathrm{b}}\) & 80.97 \(\pm\) 0.23 \({}^{\mathrm{a}}\) \\ Esters & & & & \\ Isoamyl acetate (mg/L) & 0.80 \(\pm\) 0.39 \({}^{\mathrm{ab}}\) & 0.90 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 0.39 \(\pm\) 0.00 \({}^{\mathrm{b}}\) & 0.35 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Phenyl ethyl acetate (mg/L) & 0.47 \(\pm\) 0.16 \({}^{\mathrm{a}}\) & 0.47 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 0.21 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.38 \(\pm\) 0.02 \({}^{\mathrm{ab}}\) \\ Ethyl hexanoate (mg/L) & 0.65 \(\pm\) 0.19 \({}^{\mathrm{a}}\) & 0.63 \(\pm\) 0.22 \({}^{\mathrm{a}}\) & 0.39 \(\pm\) 0.00 \({}^{\mathrm{ab}}\) & 0.16 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Ethyl butyrate (mg/L) & 0.03 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 0.03 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 0.06 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.05 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ Ethyl octanoate (\(\mu\)g/L) & 3.75 \(\pm\) 1.04 \({}^{\mathrm{a}}\) & 3.60 \(\pm\) 1.13 \({}^{\mathrm{a}}\) & 3.45 \(\pm\) 0.34 \({}^{\mathrm{a}}\) & 2.78 \(\pm\) 0.05 \({}^{\mathrm{a}}\) \\ Diethyl succinate (mg/L) & 0.04 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.03 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.01 \(\pm\) 0.00 \({}^{\mathrm{c}}\) & 0.06 \(\pm\) 0.00 \({}^{\mathrm{a}}\) \\ Ethyl acetate (mg/L) & 10.16 \(\pm\) 3.34 \({}^{\mathrm{b}}\) & 11.61 \(\pm\) 4.61 \({}^{\mathrm{ab}}\) & 17.62 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 5.13 \(\pm\) 0.03 \({}^{\mathrm{b}}\) \\ Terpenes & & & & \\ Linal (\(\mu\)g/L) & 17.85 \(\pm\) 8.96 \({}^{\mathrm{a}}\) & 7.12 \(\pm\) 5.04 \({}^{\mathrm{a}}\) & 8.89 \(\pm\) 0.53 \({}^{\mathrm{a}}\) & 12.51 \(\pm\) 1.07 \({}^{\mathrm{a}}\) \\ Nerol (\(\mu\)g/L) & 3.41 \(\pm\) 1.48 \({}^{\mathrm{ab}}\) & 4.56 \(\pm\) 1.50 \({}^{\mathrm{a}}\) & 1.95 \(\pm\) 0.50 \({}^{\mathrm{b}}\) & 1.88 \(\pm\) 0.39 \({}^{\mathrm{b}}\) \\ Geraniol (\(\mu\)g/L) & 4.71 \(\pm\) 1.58 \({}^{\mathrm{a}}\) & 5.69 \(\pm\) 1.53 \({}^{\mathrm{a}}\) & 4.02 \(\pm\) 0.57 \({}^{\mathrm{a}}\) & 4.49 \(\pm\) 0.47 \({}^{\mathrm{a}}\) \\ Enones & & & & \\ \(\beta\)-Damascenone (\(\mu\)g/L) & 4.56 \(\pm\) 2.05 \({}^{\mathrm{a}}\) & 4.15 \(\pm\) 1.41 \({}^{\mathrm{a}}\) & 5.89 \(\pm\) 0.34 \({}^{\mathrm{a}}\) & 4.98 \(\pm\) 0.28 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Main by-products of fermentation of wines obtained by biotype’s populations of winery 1 and winery 2 compared with those obtained by commercial starter strains, OKAY® and N96.