## 3 Results and Discussion
### Content of Volatile Compounds in Must and Wine
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Temperature of**} & \multicolumn{1}{c}{**Yeast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veastible Compounds**} & \multicolumn{1}{c}{**Veastible Compounds**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veastible Compounds**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Veast**} \\ \cline{2-13} \multicolumn{1}{c}{**Veast**} & \multicolumn{1}{c}{**Test**} & \multicolumn{1}{c}{**Akoholds**} & \multicolumn{1}{c}{**Akleyders**} & \multicolumn{1}{c}{**Ketones**} & \multicolumn{1}{c}{**Tepress**} & \multicolumn{1}{c}{**Other**} & \multicolumn{1}{c}{**Total**} \\ \hline
**Must** & **-** & **L2** & **0.34** & **0.01** & **0.001** & **0.002** & **0.005** & **0.007** & **1.3** \\ \hline \multirow{5}{*}{\(12\)} & & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** & **F** & **W** \\ \cline{2-13}  & Spontaneous fermentation & 1.4 & 1.4 & 0.13 & 0.16 & 0.001 & 0.0002 & 0.004 & 0.003 & 0.005 & 0.003 & 0.09 & 0.07 & 1.7 & 1.6 \\  & & _S. cerevisiae_ SHIA/C Cyronen & 7.6 & 3.9 & 0.19 & 0.27 & 0.004 & 0.003 & 0.005 & 0.004 & 0.009 & 0.005 & 0.15 & 0.10 & 8.0 & 4.2 \\  & & _S. cerevisiae_ Challenge Arown White & 4.5 & 3.4 & 0.12 & 0.19 & 0.022 & 0.002 & 0.004 & 0.004 & 0.007 & 0.004 & 0.26 & 0.18 & 4.9 & 3.7 \\  & & _S. happiness_ SHIA/ Active Yeast 4 & 5.8 & 2.9 & 0.11 & 0.15 & 0.003 & 0.002 & 0.004 & 0.004 & 0.003 & 0.03 & 0.16 & 0.12 & 6.1 & 3.2 \\ \hline \multirow{5}{*}{\(20\)} & & Spontaneous fermentation & 1.4 & 2.4 & 0.14 & 0.17 & 0.001 & 0.001 & 0.002 & 0.002 & 0.007 & 0.004 & 0.01 & 0.06 & 1.6 & 2.6 \\  & & _S. cerevisiae_ SHIA/C Cyronen & 5.3 & 3.5 & 0.20 & 0.29 & 0.004 & 0.003 & 0.003 & 0.002 & 0.004 & 0.003 & 0.09 & 0.07 & 5.6 & 3.9 \\  & & _S. cerevisiae_ Challenge Arown White & 5.1 & 3.4 & 0.21 & 0.25 & 0.005 & 0.004 & 0.003 & 0.002 & 0.001 & 0.005 & 0.23 & 0.14 & 5.6 & 3.8 \\  & & _S. cerevisiae_ SHIA/ Active Yeast 4 & 6.0 & 2.6 & 0.12 & 0.18 & 0.003 & 0.002 & 0.004 & 0.003 & 0.008 & 0.003 & 0.15 & 0.10 & 6.3 & 2.9 \\ \hline \multirow{5}{*}{\(F\)—time after fermentation; W—time after maturation. Values followed by the same letter, within the same column, were significantly different (\(p<0.05\)) according to [PERSON]’s test.} \\  & & & & & & & & & & & & & & & \\ \cline{1-1}  & & & & & & & & & & & & & & \\ \end{tabular}
\end{table} 
Table 3: Aroma of Aurore wine and must as a group of volatile compounds (mg/L). S. cerevisiae strains yielded wines with the highest content of esters (3.7 and 3.4 mg/L for SIHA(r) Cryarone and Challenge Aroma White, respectively), as compared with other yeast strains. With regard to storage time, a significant decrease in the concentration of short-chain fatty acid ethyl esters and ethyl acetates was reported. This was concurrent with the results published by [PERSON] et al. [PERSON] et al. (2018) and [PERSON] et al. (2019), who studied the aroma and compositional changes in the wine under storage conditions. However, the levels of other ethyl and methyl esters such as heptadecanoate, hexadecanoate and pentadecanoate increased during storage. Ethyl octanoate, ethyl decanoate and ethyl dodecanoate were found at the highest concentrations in Aurore white wine. Fermentation temperature is among the strongest indicators of the ester type formed ([PERSON], 2010; [PERSON], 2011). However, the concentration of volatile compounds followed a very similar pattern: low fermentation temperature induced a rise in the proportion of all esters and fatty acids but reduced the total concentration of volatile alcohols. This may be due to the higher production and retention of esters during fermentation at a lower temperature ([PERSON] et al., 2018). The results published by [PERSON] et al. [PERSON] et al. (2018) and [PERSON] et al. [PERSON] et al.