## 4 Conclusions
\begin{tabular}{c c c c c c c c c c c c c} \hline  & \multicolumn{2}{c}{**RT \({}^{*}\)**} & \multicolumn{2}{c}{**Jolly Red + ECII18**} & \multicolumn{2}{c}{**Jolly Red + Clos**} & \multicolumn{2}{c}{**Smith + ECII18**} & \multicolumn{2}{c}{**Smith + Clos**} & \multicolumn{2}{c}{**ANOVA Results (p-Values) **} \\ \hline  & & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Caltivar & **Yeast** & **Caltivar \(\times\)Yeast** \\ \hline Ethyl heptanoate & 22.69 & 0.00 & _0.00_ & 0.18 & _0.07_ & 0.00 & _0.00_ & 0.27 & _0.11_ & 0.289 & **-0.001** & 0.289 \\ Ethyl lactate & 23.14 & 0.00 & _0.00_ & 0.00 & _0.00_ & 0.00 & 0.00 & 0.61 & 0.11 & **-0.001** & **-0.001** & **-0.001** \\ Ethyl octanoate & 27.05 & 225.17 & _151.14_ & 128.64 & 55.10 & 109.05 & _76.25_ & 89.35 & 21.07 & 0.177 & 0.300 & 0.485 \\ Ethyl 7-octanoate & 29.22 & 0.00 & _0.00_ & 0.02 & _0.15_ & 0.00 & _0.00_ & 0.63 & 0.23 & 0.938 & **-0.001** & 0.938 \\ Ethyl 2-torunate & 34.94 & 0.00 & _0.00_ & 0.00 & _0.00_ & _1.71_ & 0.90 & 1.00 & 0.27 & **0.001** & 0.223 & 0.223 \\ Ethyl decanoate & 35.36 & 246.63 & _104.96 & 40.69 & _10.03_ & 96.15 & _41.57_ & 47.57 & _5.56 & 0.060 & **0.005** & **0.003** \\ Ethyl 9-decanoate & 37.41 & 66.08 & _7.32_ & 194.20 & _30.99_ & 11.15 & _1.49_ & 56.60 & 5.31 & **-0.001** & **-0.001** & **0.002** \\ Total & & 600.59 & _284.87_ & 414.64 & 93.96 & _263.77_ & 150.91 & 230.69 & 33.70 & **0.028** & 0.294 & 0.455 \\ \multicolumn{9}{c}{_Other others_} \\ Isoamyl octanoate & 36.14 & 31.6 & _0.77_ & 0.00 & _0.00_ & 1.99 & _0.53_ & 1.68 & _0.41_ & 0.411 & **-0.001** & **0.001** \\ Dieethyl succinate & 36.88 & 0.00 & _0.00_ & 2.24 & _1.74_ & 4.11 & 1.70 & 4.14 & _1.12_ & **0.005** & 0.180 & 0.191 \\ Total & & 31.6 & _0.77_ & 2.24 & _1.74_ & 6.10 & _2.14_ & 5.82 & 1.51 & & & \\ \multicolumn{9}{c}{_Ketrons_} \\ \hline
2-heptanone & 16.16 & 0.30 & _0.04_ & 0.10 & _0.10_ & _0.09_ & _0.16_ & _0.03_ & _0.05_ & **0.037** & **0.043** & 0.247 \\
2-nonanone & 25.12 & 1.26 & _0.47_ & 0.17 & _0.07_ & _0.34_ & _0.10_ & 0.08 & _0.07_ & **0.007** & **0.001** & **0.018** \\ Total & & 1.57 & _0.50_ & 0.26 & _0.15_ & 0.43 & _0.13_ & 0.11 & _0.02_ & **0.003** & **-0.001** & **0.013** \\ \multicolumn{9}{c}{_Acids_} \\ Acetic acid & 28.09 & 3.23 & _0.12_ & 6.20 & _1.06_ & 9.52 & _3.01_ & 9.50 & _0.66_ & **-0.001** & 0.156 & 0.151 \\ Isobutyric acid & 32.77 & 0.00 & _0.00_ & 1.42 & _0.34_ & 0.50 & _0.16_ & 0.84 & 0.12 & 0.723 & **-0.001** & **0.002** \\ Butyric acid & 35.17 & 0.00 & _0.00_ & _0.00_ & _0.00_ & 0.81 & _0.36_ & 0.48 & 0.03 & **-0.001** & 0.160 & 0.160 \\ Caproic acid & 43.24 & 21.37 & _5.00_ & _27.35_ & _17.81_ & _37.54_ & _11.10_ & 18.08 & _2.07_ & 0.597 & 0.313 & 0.076 \\ Caproic acid & 50.46 & 295.77 & 64.35 & 386.07 & 232.77 & 418.63 & 146.55 & 194.73 & 232.6 & 0.906 & 0.401 & 0.102 \\ Flatgamic acid & 53.82 & 1.78 & _0.41_ & 1.71 & _0.34_ & _2.69_ & _0.85_ & 1.99 & 0.36 & 0.235 & 0.004 & 0.129 \\ Caproic acid & 57.04 & 45.06 & 11.26 & 23.16 & 15.52 & 116.10 & 44.50 & 31.60 & 9.37 & **0.024** & **0.006** & 0.059 \\
9-decanoic acid & 58.97 & 2.33 & _0.91_ & 31.75 & 25.12 & 4.41 & 2.35 & 9.16 & 3.19 & 0.200 & **0.049** & 0.132 \\ Total & & 331.13 & _81.05_ & 427.67 & _292.51_ & 590.21 & 195.21 & 265.98 & 34.64 & 0.654 & 0.308 & 0.079 \\ \hline \multicolumn{9}{c}{\({}^{*}\) Retention time (min): \({}^{*}\) Significant values (\(p<0.05\)) are in bold (n = 3).} \\ \end{tabular}   
**Supplementary Materials:** The following are available online at [[https://www.mdpi.com/article/10.3390/foods10081913/s1](https://www.mdpi.com/article/10.3390/foods10081913/s1)]([https://www.mdpi.com/article/10.3390/foods10081913/s1](https://www.mdpi.com/article/10.3390/foods10081913/s1)), Figure S1: Sample chromatograms of SPME-GC/MS analysis of the pomergnanate wines, Table SI: Oenological and physiological properties of the yeasts used in this work, as reported by the manufacturer, Video S1: The squeezer used in this work as operated to obtain the pomergnate juice. **Author Contributions:** Conceptualization, M.C., V.M.P. and L.R.