# Wild _Saccharomyces_ Produced Differential Aromas of Fermented Sauvignon Blanc Must
## 3 Results
### Determination of Volatile Compounds after Fermentation
\begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline
**Sample** & **Invucleic Acid** & **Propamonic Acid** & **Butaneic Acid** & **Potantonic Acid** & **Hexanoic Acid** & **Isoububtive Acid** & **Octanoic Acid** & **Nonanoic Acid** & **Decanoic Acid** \\ \hline Unformed & 38 mmt & 3.15 \(\pm\) 0.00 \({}^{\rm m}\)b & nd & nd & nd & nd & 19.24 \(\pm\) 4.85 \(\rm{cd}\) & nd & 19.60 \(\pm\) 0.02 \(\rm{d}\) & nd & 10.67 \(\pm\) 0.00 \(\rm{c}\) \\ \hline O1 PP & 418.0\(\pm\) 7.40 & nd & nd & nd & 115.05 \(\pm\) 15.67 \(\rm{a}\) & 204.69 \(\pm\) 20.53 \(\rm{abc}\) & 2469.61 \(\pm\) 92.96 \(\rm{b}\) & 35,294.01 \(\pm\) 7.702 \(\rm{abc}\) & 22.68 \(\pm\) 3.11 \(\rm{d}\) & 335.82 \(\pm\) 103.6 \(\rm{a}\) \\ \hline OCC & nd & 61.95 \(\pm\) 25.68 \(\rm{a}\) & 22.9 \(\pm\) 0.97 \(\rm{a}\) & nd & 514.28 \(\pm\) 203.74 & nd & 1199.97 \(\pm\) 20.65 \(\rm{d}\) & 214.65 \(\pm\) 0.98 \(\rm{d}\) & 72.62 \(\pm\) 0.28 \(\rm{d}\) \\ \hline INICE & 33.15 \(\pm\) 0.00 \(\rm{b}\) & 18.18 \(\pm\) 1.16 \(\rm{b}\) & 78.25 \(\pm\) 21.25 \(\rm{bc}\) & nd & 383.72 \(\pm\) 27.68 & nd & 66.88 \(\pm\) 194.56 & 20.00 \(\pm\) 17.55 \(\rm{d}\) & 22.55 \(\pm\) 0.26 \(\rm{c}\) \\ \hline I2M & 423.14 \(\pm\) 4.13.3 & 15.27 \(\pm\) 1.57 \(\rm{b}\) & 90.44 \(\pm\) 26.86 & nd & 126.68 \(\pm\) 38.38 \(\rm{d}\) & 4668.82 \(\pm\) 119.40 & 41,355.05 \(\pm\) 722.12 \(\rm{a}\) & 60.64 \(\pm\) 612.04 & 39.26 \(\pm\) 0.03 \(\rm{d}\) \\ \hline INPT & 698.03 \(\pm\) 75.02 & 15.37 \(\pm\) 0.63 & 21.98 \(\pm\) 15.52 \(\rm{a}\) & nd & 225.58 \(\pm\) 103.28 \(\rm{d}\) & 2279.09 \(\pm\) 60.47 & 4516.95 \(\pm\) 473.15 \(\rm{d}\) & 74.56 \(\pm\) 112.02 \(\rm{d}\) & 38.35 \(\pm\) 136.68 \(\rm{d}\) \\ \hline
2 BP & nd & 74.53 \(\pm\) 0.51 & 41.12 \(\pm\) 13.39 \(\rm{abc}\) & nd & 93.67 \(\pm\) 61.86 \(\rm{d}\) & 15.001 \(\pm\) 49.42 \(\rm{a}\) & 4715.86 \(\pm\) 1530.74 & 17.23 \(\pm\) 39.40 \(\rm{d}\) & 35.90 \(\pm\) 0.88 \(\rm{d}\) \\ \hline
2 BQ & nd & 123.81 \(\pm\) 22.68 \(\rm{a}\) & nd & 14.66 \(\pm\) 0.11 \(\rm{a}\) & 7.24 \(\pm\) 0.794 & nd & 1144.88 \(\pm\) 5.993.94 & 25.07 \(\pm\) 1236.04 & 3.03 \(\pm\) 0.12 \(\rm{d}\) \\ \hline
3 QX & nd & 11.25 \(\pm\) 22.88 \(\rm{a}\) & nd & 15.68 \(\pm\) 2.914 \(\rm{a}\) & 100.50 \(\pm\) 579.00 & nd & 530.81 \(\pm\) 22.057 \(\rm{d}\) & 31.19 \(\pm\) 0.04 \(\rm{d}\) & 0.30 \(\pm\) 0.07 \(\rm{d}\) \\ \hline
4 HPP & 387.82 \(\pm\) 31.50 \(\rm{d}\) & 2.73 \(\pm\) 0.32 \(\rm{d}\) & 91.48 \(\pm\) 1.03 \(\rm{b}\) & 137.17 \(\pm\) 434.84 \(\rm{b}\) & 3534.13 \(\pm\) 1638.58 \(\rm{d}\) & 47,297.91 \(\pm\) 3038.48 \(\rm{d}\) & 87.31 \(\pm\) 52.76 \(\rm{d}\) & 53.92 \(\pm\) 571.74 \(\rm{d}\) \\ \hline SC2Q & nd & nd & 10.73 \(\pm\) 24.46 \(\rm{d}\) & 66.03 \(\pm\) 2.528 \(\rm{a}\) & 11.21 \(\pm\) 17.15 \(\rm{d}\) & 2499.60 \(\pm\) 403.93 \(\rm{b}\) & 17,624.27 \(\pm\) 1071.50 \(\rm{d}\) & 130.00 \(\pm\) 16.83 \(\rm{d}\) & 51.87 \(\pm\) 0.66 \(\rm{d}\) \\ \hline Mean\({}^{*}\) & 71/84 \(\pm\) 8.15 & 29.68 \(\pm\) 8.513 & 73.70 \(\pm\) 16.12 \(\rm{d}\) & 543.61 \(\pm\) 16.63 \(\rm{d}\) & 195.34 \(\pm\) 8.06 \(\rm{d}\) & 2866.66 \(\pm\) 920.47 & 17,968.36 \(\pm\) 4605.11 & 25.76 \(\pm\) 9.62 \(\rm{d}\) & \(\mathcal{U}\).24 \(\pm\) 2.111 \\ \hline \(\rho\)-value & -0.0001 & -0.0001 & 0.000 & 0.3165 & 0.0013 & 0.002 & -0.0001 & -0.0001 & -0.0001 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Concentration of fatty acids (ug/L) in unfermented and fermented Sauvignon Blanc m m m musts. Means \(\pm\) standard error, followed by the same letter, do not differ according to [PERSON]’s test considering a 0.05 significance level.