# Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
## 3 Results and Discussion  
### Kinetics of Fermentation and Wine Enological Parameters  
Figures 1 and 2 show the kinetics of alcoholic fermentation (AF) and malalactic fermentation (MLF), respectively, as a decrease in Brix (Figure 1) and malic acid content (Figure 2a) and an increase in lactic acid content (Figure 2b).  
Figure 1: Alcoholic fermentation kinetics for the four viinifications carried out with the different yeasts (Sc1, Sc2, Sc3, and Sc4). \({}^{\circ}\)Brix given as average values (n = 2).  
The Sc3 yeast showed slightly faster initial kinetics than the other three yeasts (Figure 1), although all of them took the same time to complete alcoholic fermentation (13 days), reaching dryness in all cases.  
Furthermore, it was in this trial (Sc3) that the MLF was completed most rapidly (19 days), with the Sc1 and Sc4 trials being the slowest to complete this second fermentation (25 days), with the Sc2 yeast showing an intermediate behavior (22 days). It should be noted that in all cases, the malic acid was completely consumed (Figure 2a and Table 1). When the fermentation was carried out with Sc1 yeast, the highest amount of lactic acid was formed (Figure 2b and Table 1), while the lowest concentration of lactic acid was found during vinifications with Sc4 yeast (Figure 2b and Table 1). The Sc2 and Sc3 yeasts showed similar behavior in terms of lactic acid formation (Figure 2b and Table 1).  
Table 1 shows the results of the enological parameters of the wines made with the four yeasts at the end of MLF and at 6 and 9 months of bottle aging.  
It should be noted that the ethanol yield of Sc3 yeast was lower than in the case of Sc1, with a reduction of 4.9%; the other two yeasts showed intermediate behavior in alcohol formation (Table 1).  
Neither the pH nor the YAN of the wines was affected by the yeast used in vinification (Table 1).  
Wines made with Sc1 had a higher total acidity than the rest of the wines, probably due to their higher lactic acid content, as described above (Figure 2b). As for the volatile acidity of the wines, both after MLF and after 6 and 9 months in a bottle, it was observed that it was particularly low when fermentations were carried out with Sc2 and Sc4 yeasts (Table 1). This parameter showed no difference throughout the aging of the wines in a bottle.  
Figure 2: Evolution of (**a**) malic acid (g/L) and (**b**) lactic acid (g/L) during the malolactic fermentation for the four vinifications carried out with the different yeasts (Sc1, Sc2, Sc3, and Sc4). The contents of both acids are given as average values (n = 2).  
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c} \hline  & \multicolumn{2}{c}{**Scd**} & \multicolumn{2}{c}{**Scd**} & \multicolumn{2}{c}{**Sc2**} & \multicolumn{2}{c}{**Sc3**} & \multicolumn{2}{c}{**Sc4**} \\ \cline{2-13}  & **End of MLF** & **6 MB** & **9 MB**  
The color parameters, the color intensity and the corresponding optical densities at 420, 520 and 620 nm of the wines after MLF were higher when using the Sc1 yeast than when using the Sc3 yeast, but after bottle aging, these parameters were similar in the wines, showing no differences depending on the yeast used (Table 1). These four parameters increased throughout the process of bottle aging, especially when Sc2-Sc4 yeasts were used, and were generally higher at 9 months than at the end of the MLF. Finally, in general, both TPI and total phenolic compounds were higher in wines made with Sc2 and Sc4 yeasts at the three times studied (Table 1). Regarding the evolution of these parameters with aging time, it was observed that the TPI did not vary for any of the wines, regardless of the yeast used. The total phenolic compounds in the wines elaborated with Sc1 and Sc3 yeasts decreased, while their content did not change for the wines made using Sc2 and Sc4 yeasts (Table 1).