## 3 Results and Discussion
### Major Volatile Compounds and Polyols  
The analysis of the 11 major volatile compounds and three polyols (Table 2) reveals significant differences for acetaldehyde, 2-methyl-1-butanol, aceton, 2,3-butanediol (_levo_ and _meso_ forms), 2-phenylethylanol, and glycerol, considering the two variation factors in the ANOVA analysis identified in two or three HGs at the \(p\leq 0.05\) level. For 2,3-butanediol (_levo_ meso), 2-phenylethylanol, and glycerol, the concentration increases significantly in the two AGGLO wines. However, the profile of these compounds for (AGGLO + Act) tends to resemble that of wines from WY. No significant differences were found for methanol and ethyl lactate, both of which showed one HG, in agreement with other researchers [38]. Also, no differences were observed as an effect of the additive in the contents of 1-propanol, \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline  & **WY** & **WY + Act** & **AGGLO** & **AGGLO + Act** & **HG** & **Y** & **A** & \(\mathbf{Y\times A}\) \\ \hline pH & 3.22 \(\pm\) 0.06 \({}^{\text{a}}\) & 3.3 \(\pm\) 0.1 \({}^{\text{a}}\) & 3.22 \(\pm\) 0.06 \({}^{\text{a}}\) & 3.26 \(\pm\) 0.02 \({}^{\text{a}}\) & 1 & ns & ns & ns \\ Tittralide acidity (g L\({}^{-1}\)) & 6.1 \(\pm\) 0.9 \({}^{\text{a}}\) & 6 \(\pm\) 1 \({}^{\text{a}}\) & 6 \(\pm\) 0.3 \({}^{\text{a}}\) & 5.8 \(\pm\) 0.2 \({}^{\text{a}}\) & 1 & ns & ns & ns \\ Volatile acidity (g L\({}^{-1}\)) & 0.4 \(\pm\) 0.1 \({}^{\text{a}}\) & 0.45 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.44 \(\pm\) 0.06 \({}^{\text{a}}\) & 1 & ns & ns & ns \\ Ethanol (\% \(\
u/\wp\)) & 13.7 \(\pm\) 0.1 \({}^{\text{a}}\) & 13.7 \(\pm\) 0.1 \({}^{\text{a}}\) & 13.65 \(\pm\) 0.05 \({}^{\text{a}}\) & 13.7 \(\pm\) 0.2 \({}^{\text{a}}\) & 1 & ns & ns & ns \\ Reducing sugars (g L\({}^{-1}\)) & 3.1 \(\pm\) 0.5 \({}^{\text{c}}\) & 1.4 \(\pm\) 0.2 \({}^{\text{b}}\) & 0.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 0.6 \(\pm\) 0.4 \({}^{\text{b}}\) & 3 & *** & * \\ Malic acid (mg L\({}^{-1}\)) & 653 \(\pm\) 5 \({}^{\text{a}}\) & 647 \(\pm\) 30 \({}^{\text{a}}\) & 891 \(\pm\) 10 \({}^{\text{b}}\) & 907 \(\pm\) 7 \({}^{\text{b}}\) & 2 & *** & ns & ns \\ Lactic acid (mg L\({}^{-1}\)) & \(\leq\)0.15 & \(\leq\)0.15 & \(\leq\)0.15 & \(\leq\)0.15 & \(\leq\)0.15 & 1 & ns & ns & ns \\ Absorbance 420 nm & 0.247 \(\pm\) 0.006 \({}^{\text{b}}\) & 0.27 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.245 \(\pm\) 0.005 \({}^{\text{b}}\) & 0.227 \(\pm\) 0.006 \({}^{\text{a}}\) & 3 & *** & ns & *** \\ Absorbance 520 nm & 0.055 \(\pm\) 0.005 \({}^{\text{a}}\) & 0.0646 \(\pm\) 0.0005 \({}^{\text{b}}\) & 0.054 \(\pm\) 0.001 \({}^{\text{a}}\) & 0.051 \(\pm\) 0.001 \({}^{\text{a}}\) & 2 & ** & ns & ** \\ Absorbance 280 nm (TPI) & 9.71 \(\pm\) 0.05 \({}^{\text{c}}\) & 8.22 \(\pm\) 0.03 \({}^{\text{a}}\) & 9.7 \(\pm\) 0.2 \({}^{\text{c}}\) & 9.10 \(\pm\) 0.05 \({}^{\text{b}}\) & 3 & *** & *** & *** \\ SO\({}_{2}\) free (mg L\({}^{-1}\)) & 1.4 \(\pm\) 0.8 \({}^{\text{a}}\) & 1.5 \(\pm\) 0.9 \({}^{\text{ab}}\) & 4 \(\pm\) 2 \({}^{\text{b}}\) & 3 \(\pm\) 1 \({}^{\text{ab}}\) & 2 & * & ns & ns \\ SO\({}_{2}\) total (mg L\({}^{-1}\)) & 40 \(\pm\) 1 \({}^{\text{b}}\) & 45.1 \(\pm\) 3 \({}^{\text{c}}\) & 29.2 \(\pm\) 0.3 \({}^{\text{a}}\) & 30.0 \(\pm\) 0.2 \({}^{\text{a}}\) & 3 & *** & ** & * \\ Yeast assimilable nitrogen (YAN) & 35 \(\pm\) 7 \({}^{\text{b}}\) & 42 \(\pm\) 7 \({}^{\text{c}}\) & 28 \(\pm\) 1 \({}^{\text{a}}\) & 42 \(\pm\) 1 \({}^{\text{c}}\) & 3 & ns & *** & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Oenological variables analyzed. Mean values and standard deviations. Letters \({}^{\text{(a,b,c)}}\) in the same row indicate statistical differences at the \(p\leq 0.05\) level according to [PERSON]’s least significant difference test, represented in the table as homogeneous groups (HGs). Two-way ANOVA: ns = non-significant; *** indicates \(p\leq 0.001\) (confidence level \(\geq\) 99.9%); ** indicates \(p\leq 0.01\) (confidence level \(\geq\) 99%); * indicates \(p\leq 0.05\) (confidence level \(\geq\) 95%).