## 1 Introduction  
Wine is considered a true hub of valuable elements and compounds, with a complex chemical structure that shapes its aromatic, nutritional, and even medical character. Some of these compounds are found in the skin and pulp of the grapes, while others are formed during the fermentation and aging processes of the wine [1]. The quality of wines is marked especially by phenolic and volatile compounds, recent studies demonstrating the ability of some _Saccharomyces cerevisiae_ yeast strains to amplify them [1; 2; 3; 4; 5; 6; 7; 8]. The precursors found in the must lead to the formation of aromas during the alcoholic fermentation period, the quantities identified being variable and largely dependent on all the elements involved in wine production [9]. The applied technologies lead to the improvement of aromatic attributes, or can influence the characters of the wine--currently, the methods used are very diverse [10; 11]. The aromatic quality of a wine depends to a high extent on the variety of transformations that can take place during the must fermentation period, and on the conditions imposed on this process. The aromatic palette that accumulates in wines is made up mainly of esters and their derivatives, volatile fatty acids, aldehydes, ketones, terpene compounds, higher alcohols, polyphenols, and micro and macro elements [12; 13; 11]. Volatile compounds and other elements contribute to the formation of aromas; they can be markers for identifying wines or they can give them authenticity, but their concentration is directly proportional to the specifics of the variety, the possibility of accumulation of various elements, and characteristics specific to the area of origin [11; 14; 15]. The number of different classes of chemical compounds is an important index of the quality and antioxidant capacity of wine, especially red wine [16]. They have a major contribution in the prevention of cardiovascular diseases, with anti-cancer or anti-inflammatory effects [16; 17; 18; 19; 20; 21]. Around 100 volatile compounds (esters, terpene compounds, higher alcohols, volatile fatty acids, aldehydes, and other compounds) were identified and quantified by gas chromatography (GC-MS, GC-FID) methods, the values obtained being diverse, depending on the elements presented above [8; 22; 23; 24]. The expansion of French varieties all over the world and the establishment of standardized viticulture techniques can lead to the phenomenon of wine uniformity; therefore, it is recommended to adopt new techniques and procedures that emphasize the typicality and authenticity of the wine. An approachable method is also the isolation of yeast strains from the region of the vineyard where the vine is grown. Studies have shown that each area, plantation, or region is marked by a specific microbiota. This contributes to the formation of distinct sensory characteristics of the wines establishing a connection between them and the region of origin [25; 26; 27; 28; 29; 30; 31]. The purpose of this study is to identify chemical compounds (polyphenols, total anthocyanins, antioxidant activity, and volatile compounds) in wines obtained by using commercial and domestic yeasts in terms of their use and selection to obtain typical, authentic wines specific to the region of origin of grape varieties. Five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) were targeted. One of the studied wines, Feteasca Neagra, results from one of Romania's most cherished indigenous grape varieties, known for producing high-quality red wines. Feteasca Neagra dates back to ancient times, this grape variety being widely grown in Romania and Moldova [32]. The wine is mainly full-bodied, rich, and complex, with a deep ruby to garnet color, often exhibiting aromas of dark fruits (such as blackberries, blackberries, or plums), combined with hints of liquorice, spices, or a smoky and earthly undertone [33]. Burgund Mare is a lesser-known red hybrid grape type, remaining an important part of Romania's viticultural heritage.