## 3 Results and Discussion
### Wine Flavour Profiling
cerevisiae_ and immobilized cells of _H. osmophila_ (W2); Aglianico wine obtained by fermentation with _S. cerevisiae_ alone (control C). SPME parameters: 100 μm PDMS fibre, extraction time 20 min, extraction temperature 60 \({}^{\circ}\)C, salinity 0.6 g of NaCl in 3 mL of sample volume. \begin{table} \begin{tabular}{c c c c c c c c c c c} \hline \multirow{2}{*}{**Peak N.**} & **Retention** & \multirow{2}{*}{**Compound Name**} & **Quality** & **Molecular** & **Molecular** & **Boiling Point** & **Detected Compound \({}^{*}\)** & \multirow{2}{*}{**OTV (mg/L)**} & \multirow{2}{*}{**OTP (mg/L)**} & \multirow{2}{*}{**OTP (mg/L)**} \\  & **Time (min)** & & & **Match** & **Formula** & **Weight (g/mol)** & & & **W1** & **W2** & **C** \\ \hline (1) & 1.52 & Accitaldehyde & 90 & C\({}_{2}\)H\({}_{0}\)O & 44,026 & 20.20 & 0.21 & & + & + & + \\ (2) & 2.41 & Ethyl acetate & 91 & C\({}_{2}\)H\({}_{0}\)O & 88,0524 & 77.11 & 3.90 & + & + & + & + \\ (3) & 3.93 & 2-butanol-3-methyl & 89 & C\({}_{2}\)H\({}_{0}\)O & 88,1428 & 132.15 & 0.27 & + & – & – \\ (4) & 4.25 & 1-butanol-3-methyl & 90 & C\({}_{2}\)H\({}_{0}\)O & 88,1482 & 132.59 & 60 & + & – & – \\ (5) & 4.34 & 1-Heptanol & 56 & C\({}_{2}\)H\({}_{0}\)O & 116,2013 & 178.79 & 0.21 & + & – & – \\ (6) & 8.63/2.31 \({}^{*}\) & 1-butanol-3-methyl-3-methyl-3 & 90 & C\({}_{2}\)H\({}_{0}\)O & 130,1849 & 144.39 & 0.16 & + & + & + \\ (7) & 8.89/4.0 \({}^{*}\) & Accite acid & 91 & C\({}_{2}\)H\({}_{0}\)O & 60,020 & 117.27 & 200 & + & + & + \\ (8) & 10.23 & 2-butanol & 90 & C\({}_{2}\)H\({}_{0}\)O & 90,1210 & 201.45 & 0.10 & + & – & – \\ (9) & 15.53 & Phenylethyl Alcohol & 91 & C\({}_{2}\)H\({}_{0}\)O & 122,1644 & 228.35 & 200 & + & – & – \\ (10) & 17.00 & Octanoic acid, ethyl ester & 91 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 172,2666 & 213.47 & 0.58 & + & + & + \\ (11) & 18.21 & Accite acid, 2-phenylethylly ester & 90 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 164,2011 & 240.15 & 1.80 & + & + & – \\ (12) & 20.56 & Decanoic acid, ethyl ester & 94 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 200,3785 & 259.23 & 0.35 & + & – & – \\ (13) & 21.85 & 1-Dodecanol & 94 & C\({}_{2}\)H\({}_{0}\)O & 186,3342 & 247.43 & 0.33 & + & – & – \\ (14) & 22.48 & (1,1-dimethylylethyl) & 95 & C\({}_{2}\)H\({}_{0}\)O & 206,3299 & 352.59 & – & + & – & – \\ (15) & 23.26 & Needhol & 90 & C\({}_{2}\)H\({}_{0}\)O & 222,3663 & 363.36 & 1.00 & + & – & – \\ (16) & 23.65 & Dodecanoic acid, ethyl ester & 93 & C\({}_{2}\)H\({}_{0}\)O & 228,2370 & 304.99 & 6.30 & + & – & + \\ (17) & 25.07 & Cyclododecane & 92 & C\({}_{2}\)H\({}_{2}\)H\({}_{2}\) & 168,3190 & 250.85 & – & + & – & – \\ (18) & 26.42 & Tet Tetradecanoic acid, ethyl ester & 98 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 256,4214 & 300.75 & 2.50 & + & – & – \\ (19) & 28.70 & Ethy19-hexadecone & 96 & C\({}_{2}\)H\({}_{0}\)H\({}_{0}\)O & 282,4614 & 400.67 & 0.03 & + & – & – \\ (20) & 28.93 & Hexadecanoic acid, ethyl ester & 99 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 284,4772 & 396.51 & 0.01 & + & – & – \\ (21) & 30.91 & Linoleic acid ethyl ester & 98 & C\({}_{2}\)H\({}_{0}\)O\({}_{5}\) & 308,4866 & 450.59 & – & – & – & – \\ \hline \end{tabular}   
* \({}^{*}\) + is for detected compound in the sample, \({}^{*}\) = for not detected compound in the sample, \({}^{*}\) = 1-butanol, 3-methyl-3, acetate diluted at 8.63 min in W1 and C sample, and at 231 min in W2, sample. \({}^{*}\) = 0 In addition to the higher alcohols, a significant number of ester compounds were identified in the W1 wine sample, mainly ethyl esters. These specific compounds are biosynthesized through a condensation between ethanol and acyl-CoA, a process which is mediated by acyltransferases [40]. Ethly esters and acetates represented the largest group (45%, Figure 3) of the total volatiles occurring in the wine obtained by mixed yeast inoculation. Many of these ester compounds are considered as varietal markers which allow the red wines to display varietal differentiation [41]. Moreover, they widely contribute to the fruity attributes of the enoological products.