# Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline
**Compound** & **Control** & **s.d.** & **QA23** & **s.d.** & **D47** & **s.d.** & **CY3079** & **s.d.** & **VL1** & **s.d.** & \(p\)**-Value** \\ \hline _Lactones_ & & & & & & & & & & & \\ Butylrolactone & 5.085 & 0.131 & 4.220 & 0.659 & 4.262 & 1.068 & 8.200 & 0.428 & 5.428 & 0.127 & *** \\ trans-3-Methyl-ly- & 0.053 & 0.002 & 0.011 & 0.001 & 0.067 & 0.020 & 0.068 & 0.004 & 0.044 & 0.004 & *** \\ cis-3-Methyl-ly- & 0.054 & 0.151 & 0.007 & 0.114 & 0.012 & 0.091 & 0.022 & 0.136 & 0.009 & 0.143 & 0.015 & ** \\ octalactone & 3-Hydroxy-2- & & & & & & & & & & \\ yparnone & 0.089 & 0.009 & 0.618 & 0.017 & 0.225 & 0.077 & 0.156 & 0.041 & 0.107 & 0.016 & *** \\ Pantalactone & 0.012 & 0.001 & 0.021 & 0.008 & 0.013 & 0.001 & & & & 0.011 & 0.001 & ** \\ _Validate phenols_ & & & & & & & & & & & & \\ 4-Vinylguaiacol & 0.248 & 0.038 & 0.466 & 0.200 & 0.278 & 0.074 & 0.190 & 0.018 & 0.336 & 0.038 & NS \\ Syringol & 0.013 & 0.002 & 0.015 & 0.002 & & & & 0.037 & 0.004 & 0.009 & 0.001 & *** \\ Vanillin & 0.018 & 0.001 & 0.047 & 0.001 & & & & & & & 0.016 & 0.004 & NS \\ _Acids_ & & & & & & & & & & & & \\ Acetic acid & 0.062 & 0.006 & 0.260 & 0.060 & 0.220 & 0.007 & 0.069 & 0.004 & 0.081 & 0.027 & * \\ Propanoic acid & & & & & & & & & & & 0.015 & 0.001 & *** \\ Hexanoic acid & 11.369 & 0.354 & 7.591 & 2.685 & 8.261 & 0.427 & 8.405 & 0.523 & 10.172 & 0.743 & * \\
2-Hexenoic acid & 0.150 & 0.012 & 0.111 & 0.012 & 0.198 & 0.071 & 0.133 & 0.012 & 0.148 & 0.024 & NS \\ Octanoic acid & 38.185 & 1.990 & 32.460 & 3.183 & 20.110 & 7.852 & 29.693 & 1.417 & 37.226 & 2.702 & ** \\ Decanoic acid & 9.464 & 0.570 & 6.535 & 0.705 & 4.811 & 0.723 & 6.805 & 0.505 & 9.300 & 0.732 & *** \\ _Furans_ & & & & & & & & & & & \\ 2-Propylfuran & 1.247 & 0.228 & 0.425 & 0.005 & 1.562 & 0.364 & 2.222 & 0.572 & 0.656 & 0.055 & *** \\
2-Furantmethanol & 0.392 & 0.032 & & & & & 0.422 & 0.033 & 0.604 & 0.094 & 0.695 & 0.084 & *** \\ _Others_ & & & & & & & & & & & \\ Methylthiophenepropanol & 0.180 & 0.003 & 0.192 & 0.032 & 0.140 & 0.010 & 0.227 & 0.025 & 0.229 & 0.032 & ** \\ N-2-Phenyl- & 0.128 & 0.012 & 0.075 & 0.012 & 0.061 & 0.014 & 0.236 & 0.010 & 0.221 & 0.031 & *** \\ acetamide & & & & & & & & & & & \\ \hline \end{tabular} Numbers indicate the concentration of volatile compounds, as the average from three replicates, and the standard deviation. NI = control; QA23 = \(S\). _hayanus_ Lalvin; D47 = \(S\). _cerreise_ Lalvin; CY3079 = \(S\). _cerreise_ Lalvin; VL1 = \(S\). _cerreise_ Zymafor. NS = not significant (\(p>0.05\)). Asterisks indicate significant differences between treatment-related samples (\(p<0.05\); **\(p<0.01\); ***\(p<0.001\)).  
\end{table} 
Table 1: Cont. being recorded for D47, while the lowest one was obtained for the control sample. Ester biosynthesis was widely studied in _S. cerevisiae_ during wine fermentation. It is known that acetate esters are formed by the activity of alcohol acetyltransferases (Atflp and Atflp2), isoamyl alcohol acetyltransferase and ethanol acetyltransferase, while ethyl esters follow a different pathway, as they are synthetized by the activity of two acyl-CoA: ethanol O-acyltransferase enzymes, Eeb1p and Eth1p [3]. _Acids._ Octanoic acid was statistically significantly lower in D47, with a concentration almost half the concentration of the control. Stronger statistically differences (\(p<0.001\)) were observed for propaneic acid and decanoic acid. Regarding the use of the selected yeast strain in contrast with using mixtures of yeasts that naturally occur in the vineyard, [PERSON], [PERSON] and [PERSON] [7] reported an investigation on rose wine from the Garnacha variety by comparing selected yeast strains and control indigenous yeasts. They reported a higher content of alcohol and acids in the control wine; particularly for the acid, they noticed a more rapid production in the first phase of fermentation. _Aldehydes and ketones._ All compounds from these classes were strongly and significantly affected (\(p<0.001\)) by the treatment.