## 3 Results and Discussion
### Multivariate Statistical Analysis  
To better understand and visualize the key differences in the physico-chemical profiles of Malvazija istarska wines fermented with _S. cerevisiae_ (SCE) and _S. paradoxus_ (SPA) yeasts, \begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline  & & & & \multicolumn{6}{c}{**Differences in Concentration**} \\ \cline{6-13}  & & & & & \multicolumn{6}{c}{**One-Way ANOVA**} & \multicolumn{3}{c}{**Two-Way ANOVA**} \\ \cline{6-13}
**Co.** & **Volatile Compounds** & **ID** & **LRI\({}_{\text{e}}\)** & **LRI\({}_{\text{l}}\)** & \multicolumn{6}{c}{**2021**} & \multicolumn{6}{c}{**2022**} & \\ \cline{6-13}  & & & & & & **SCE** & **SPA** & **SCE** & **SPA** & & \\ \hline SU01 & Allyl isothiamate & B, C & 1368 & 1353 & n.d. & n.d. & 0.13 & 0.19 & - & - & - \\ SU02 & S-Ethyl cendiuicate & B & 1525 & - & 12.88 & 22.74 & 11.03 & 10.74 & SPA & **21** & * \\ SU03 & 2-Methylthioethanol & B, C & 1527 & 1531 & n.d. & n.d. & 0.36 & 0.42 & - & - & - \\ SU04 & Dihydro-2-methyl-3(2H)-thiophenone & B, C & 1531 & 1538 & 0.91 & 1.09 & 5.11 & 8.54 & n.s. & **22** & n.s. \\ SU05 & Propyl ethyl vinyl sulfoxide & B & 1559 & - & **1.07 b** & **1.80 a** & n.d. & n.d. & - & - & - \\ SU06 & Ethyl 3-methyl-thiopropoanoate & B, C & 1570 & 1571 & **2.72 a** & **1.73** & 1.22 & 1.06 & SCE & **21** & * \\ SU07 & Methiool acetate & B, C & 1635 & 1627 & 2.67 & 2.54 & 1.01 & 0.92 & n.s. & **21** & n.s. \\ SU08 & Isothiocyanatocyclohexane & B, C & 1679 & 1670 & **0.79 a** & **0.64 b** & 0.58 & 0.59 & n.s. & **21** & n.s. \\ SU09 & Ethyl methanesulfonate & B & 1691 & - & 2.53 & 1.30 & n.d. & n.d. & - & - & - \\ SU10 & 2-Thiophenoneerboxaldehyde & B, C & 1704 & 1701 & **0.27 a** & **0.16 b** & **0.45 a** & **0.32 b** & **SCE** & **22** & n.s. \\ SU11 & Methioolol & A, B, C & 1722 & 1717 & **14.56 a** & **10.08 b** & 4.76 & 4.15 & SCE & **21** & * \\ SU12 & 3-{(2-Hydroxy)thiol-1-propanol I & B & 1779 & - & **0.22 b** & **2.95 a** & **0.03 b** & **0.25 a** & **SPA** & **21** & * \\ SU13 & 3-Ethylthio-1-propanol & B, C & 1780 & 1802 & n.d. & n.d. & n.d. & **03 b** & **0.14 a** & - & - & - \\ SU14 & 3-(2-Hydroxy)thiol-1-propanol II & B & 1822 & - & **0.08 b** & **0.67 a** & **0.03 b** & **0.28 a** & **SPA** & **21** & * \\ SU15 & 4-(Methylthio-1)-butanol & B, C & 1841 & 1812 & 0.45 & 0.35 & 0.03 & 0.03 & n.s. & **21** & n.s. \\ SU16 & Benzothiazole & B, C & 1962 & 1962 & **0.71 a** & 0.63 b** & 1.23 & 1.33 & n.s. & **22** & n.s. \\ SU17 & Sulfur & B, C & 2305 & 2302 & **0.45 a** & **0.24 b** & 0.18 & 0.21 & SCE & **21** & * \\ \hline \hline \end{tabular} Abbreviations: Co.—compound’s code; ID—identification of compounds: A—retention time accordant with that of a pure standard; B—mass spectra accordant with that from NIST 2.0, Wiley 8, and FFNSC 2 mass spectra electronic libraries or literature; C—linear retention index (LRI) accordant with an index from literature (compounds with only B in the ID column were considered tentatively identified); LRI\({}_{\text{e}}\)—experimental linear retention index; LRI\({}_{\text{l}}\)—linear retention index from literature; n.s.—not significant. n.d.—not detected. One-way ANOVA section: different superscript lowercase letters represent statistically significant differences between the two investigated wines determined by one-way ANOVA at \(p<0.05\) for each harvest year separately. Two-way ANOVA section: designations are reported representing yeast (SCE, SPA) and harvest year (21, 22) with higher concentration determined by two-way ANOVA at \(p<0.05\) with yeast (Y) and harvest year (H) as factors. An asterisk indicates a significant interaction between the two factors (Y \(\times\) H). Significant differences are highlighted in bold.  
\end{table}