## 3 Results
### Chemical Analyses  
In Table 3, the standard enological parameters after the completion of alcoholic fermentation are presented. The pH value ranged between 3.28 and 3.39, with the lowest value observed in the wine made with the monoculture of _S. bayanus_ BCS103 and the highest observed in the wine made with the monoculture of _S. pastorianus_ SP2. The total acidity of the wines ranged between 5.78 and 6.04 g tartaric acid/L, without statistically significant differences between them. The total SO\({}_{2}\) ranged between 18 and 40 mg/L. The lowest concentration was observed in the wine made by spontaneous fermentation as well as the one made with the monoculture of _S. bayanus_ BCS103. The highest amount of total SO\({}_{2}\) was  
Figure 2: Evolution of _S. bayanus_ BCS103 and _S. pastorianus_ SP2 populations (in log CFU/mL) during alcoholic fermentation of Sauvignon Blanc must after 48 h (**A**), 2/3 of the process (**B**) and at the end of fermentation (**C**). The must was fermented under different inoculation schemes using _S. bayanus_ BCS103 (BCS103) and _S. pastorianus_ SP2 (SP2) as monoculture as well as co-inoculation of _S. pastorianus_ SP2 and _S. bayanus_ BCS103 at a ratio of 90/10, 95/5, 97/3, 99/1 and 70/30. observed in the wine made with the co-culture of the two strains at a ratio of 99/1. No free SO\({}_{2}\) was detected in any wine. In all cases, the ethanol produced ranged between 12.5 and 12.8 % vol. The volatile and non-volatile compounds quantified at the end of alcoholic fermentation of Sauvignon Blanc must, under the different inoculation cases studied, are exhibited in Table 4. The wine produced by spontaneous fermentation presented significant differences from those produced by inoculation; it contained the highest amounts of malic acid, acetic acid and hexyl acetate and the lowest amounts of glycerol, ethyl 2-methyl butyrate, ethyl isobutyrate, 2-phenyl ethanol, propanol and isoamyl alcohol. Similarly, the inoculation strategy affected the concentration of the volatile and non-volatile compounds. More specifically, the wine made with the monoculture of _S. pstorianus_ SP2 had more ethyl octanoate, ethyl hexanoate, ethyl butyrate, ethyl hydroxy propanoate, ethyl 3-hydroxy butanoate, isobutanol, butanol, isoamyl alcohol, 3-sulfanylhexan-1-ol and 3-sulfanylhexan-1-ol acetate and less ethyl 2-hydroxy isobutyrate, hexyl acetate, isoamyl acetate, 2-phenylethyl acetate and 4-methyl-4-sulfanylpentan-2-one than the wine made with the monoculture of _S. bayanus_ BCS103. Co-inoculation of the two strains affected significantly the volatile and non-volatile content of the produced wines, with the exception of glycerol and propanol, the amount of which presented no statistically significant differences between the wines produced with the monoculture of _S. pstorianus_ SP2 and the ones produced with any co-culture employed. The wines produced with any co-culture had less ethyl hexanoate, ethyl butyrate, ethyl hydroxy propanoate and 3-sulfanylhexan-1-ol acetate than those produced with the monoculture of _S. pstorianus_ SP2. Such reduction was also observed in the case of malic acid, ethyl octanoate, ethyl 3-hydroxy butanoate, hexyl acetate, isobutanol, butanol and 3-sulfanylhexan-1-ol, but under different co-culture ratios. Conversely, an increase in the amount of acetic acid, ethyl decanoate, ethyl 2-methyl butyrate, ethyl isobutyrate, ethyl 2-hydroxy isobutyrate, isoamyl acetate, 2-phenyl ethanol and isoamyl alcohol was observed, but not in all co-culture ratios. Interestingly, the amount of 2-phenylethyl acetate and 4-methyl-4-sulfanylpentan-2-one increased at co-culture ratios of 70/30 and 90/10 but decreased at ratios 97/3 and 99/1.