# Response to Sulfur Dioxide Addition by Two Commercial _Saccharomyces cerevisiae_ Strains
## 3 Results
### Yeast-Derived Secondary Metabolite Composition
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compound(s)** & \begin{tabular}{c} **QA23 (0 mg/L** \\ **SO\({}_{2}\))** \\ \end{tabular} & \begin{tabular}{c} **QA23 (50 mg/L** \\ **SO\({}_{2}\))** \\ \end{tabular} & \
\begin{tabular}{c} **BRL97 (0 mg/L** \\ **SO\({}_{2}\))** \\ \end{tabular} &
\begin{tabular}{c} **BRL97 (50 mg/L** \\ **SO\({}_{2}\))** \\ \end{tabular} \\ \hline EA & 4.10 \(\pm\) 0.13 & 4.21 \(\pm\) 0.156 & 4.64 \(\pm\) 0.41 & 3.96 \(\pm\) 0.20 \\ EP & 0.206 \(\pm\) 0.012 & 0.19 \(\pm\) 0.007 & 0.25 \(\pm\) 0.07 & 0.150 \(\pm\) 0.016 \\ E2 MP \({}^{\ast}\) & 0.081 \(\pm\) 0.005 \({}^{\rm a}\) & 0.08 \(\pm\) 0.003 \({}^{\rm a}\) & 0.103 \(\pm\) 0.013 \({}^{\rm ab}\) & 0.131 \(\pm\) 0.011 \({}^{\rm b}\) \\ EB & 0.334 \(\pm\) 0.008 & 0.316 \(\pm\) 0.018 & 0.421 \(\pm\) 0.10 & 0.272 \(\pm\) 0.003 \\ E2 MB & 0.026 \(\pm\) 0.0027 & 0.022 \(\pm\) 0.001 & 0.027 \(\pm\) 0.004 & 0.033 \(\pm\) 0.004 \\ E3 MB & 0.025 \(\pm\) 0.005 & 0.022 \(\pm\) 0.003 & 0.0345 \(\pm\) 0.006 & 0.033 \(\pm\) 0.006 \\
2 MP \({}^{\ast}\) & 1.02 \(\pm\) 0.066 \({}^{\rm a}\) & 1.07 \(\pm\) 0.027 \({}^{\rm ab}\) & 0.928 \(\pm\) 0.11 \({}^{\rm a}\) & 1.35 \(\pm\) 0.074 \({}^{\rm b}\) \\
2/3 MB \({}^{\ast}\) & 0.730 \(\pm\) 0.020 \({}^{\rm a}\) & 1.04 \(\pm\) 0.031 \({}^{\rm b}\) & 0.738 \(\pm\) 0.041 \({}^{\rm a}\) & 1.21 \(\pm\) 0.042 \({}^{\rm c}\) \\
2/3 MB \({}^{\ast}\) & 54.2 \(\pm\) 1.7 \({}^{\rm ab}\) & 55.7 \(\pm\) 1.9 \({}^{\rm ab}\) & 47.8 \(\pm\) 1.4 \({}^{\rm a}\) & 58.5 \(\pm\) 3.1 \({}^{\rm b}\) \\ EH & 11.1 \(\pm\) 0.41 & 13.1 \(\pm\) 0.82 & 13.2 \(\pm\) 2.6 & 10.2 \(\pm\) 1.3 \\ HA \({}^{\ast}\) & 0.322 \(\pm\) 0.020 \({}^{\rm a}\) & 0.57 \(\pm\) 0.046 \({}^{\rm b}\) & 0.386 \(\pm\) 0.020 \({}^{\rm a}\) & 0.581 \(\pm\) 0.039 \({}^{\rm b}\) \\ HOH & 3.57 \(\pm\) 0.11 & 3.37 \(\pm\) 0.05 & 3.45 \(\pm\) 0.13 & 3.47 \(\pm\) 0.11 \\ EO & 38.8 \(\pm\) 3.0 & 45.0 \(\pm\) 4.2 & 36.4 \(\pm\) 4.2 & 40.0 \(\pm\) 2.3 \\ ED & 11.7 \(\pm\) 1.6 & 10.8 \(\pm\) 1.2 & 9.61 \(\pm\) 3.0 & 10.1 \(\pm\) 0.90 \\
2/3 MBAcid \({}^{\ast}\) & 0.213 \(\pm\) 0.010 \({}^{\rm ab}\) & 0.196 \(\pm\) 0.006 \({}^{\rm a}\) & 0.236 \(\pm\) 0.025 \({}^{\rm ab}\) & 0.277 \(\pm\) 0.014 \({}^{\rm b}\) \\ MOH \({}^{\ast}\) & 0.066 \(\pm\) 0.009 \({}^{\rm a}\) & 0.078 \(\pm\) 0.009 \({}^{\rm a}\) & 0.0480 \(\pm\) 0.0074 \({}^{\rm a}\) & 0.122 \(\pm\) 0.0076 \({}^{\rm b}\) \\
2 PEa \({}^{\ast}\) & 1.28 \(\pm\) 0.038 \({}^{\rm b}\) & 1.65 \(\pm\) 0.061 \({}^{\rm c}\) & 0.843 \(\pm\) 0.018 \({}^{\rm a}\) & 1.35 \(\pm\) 0.012 \({}^{\rm b}\) \\ HAcid/EDD \({}^{\ast}\) & 2.44 \(\pm\) 0.18 \({}^{\rm ab}\) & 2.06 \(\pm\) 0.13 \({}^{\rm ab}\) & 2.66 \(\pm\) 0.31 \({}^{\rm b}\) & 1.71 \(\pm\) 0.095 \({}^{\rm a}\) \\ Benz & 0.016 \(\pm\) 0.001 & 0.016 \(\pm\) 0.001 & 0.015 \(\pm\) 0.001 & 0.016 \(\pm\) 0.0007 \\
2 PE \({}^{\ast}\) & 35.1 \(\pm\) 1.4 \({}^{\rm b}\) & 41.84 \(\pm\) 1.8 \({}^{\rm c}\) & 22.3 \(\pm\) 0.70 \({}^{\rm a}\) & 32.2 \(\pm\) 1.5 \({}^{\rm b}\) \\ OA \({}^{\ast}\) & 4.85 \(\pm\) 0.16 \({}^{\rm ab}\) & 5.64 \(\pm\) 0.063 \({}^{\rm b}\) & 4.77 \(\pm\) 0.33 \({}^{\rm a}\) & 5.46 \(\pm\) 0.10 \({}^{\rm ab}\) \\ DA & 5.51 \(\pm\) 0.19 & 5.71 \(\pm\) 0.29 & 4.41 \(\pm\) 1.1 & 4.84 \(\pm\) 0.074 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Relative quantity (\(\pm\) SEM) of volatile compounds in wines fermented by different commercial yeast strains and in the presence of different sulfite levels (\(n=4\) per treatment). Compounds with an asterisk (*) indicate significant results from a two-factor ANOVA, and different superscript letters for each significant compound, written beside the relative quantity values for each treatment, indicate significant differences among treatments (\(\alpha=0.05\)). Each compound/compound group was analyzed separately. Figure 6: Principal coordinate analysis (PCoA) visualizing the production of volatile secondary metabolites by different yeast strains in controlled pinot gris fermentations containing either 0 mg/L or 50 mg/L SO\({}_{2}\) (\(n\) = 4 per treatment).