## 4 Conclusions  
The results highlight the significant impact of yeast strains on the phenolic composition and antioxidant capacity of wines, thus contributing to the final aromatic character of the product. It can be stated that the Pinot noir and Feteasca Neagra wines showed high antioxidant activities and high polyphenol content when fermented with SCR462 and SCR297 strains. Burgund Mare wine had more moderate values for all indicators, with the SCR462 strain performing best overall. Syrah stood out for its high anthocyanin content, mainly when fermented with SCR297 and VS strains. These observations indicate that each wine variety reacted differently to various yeast strains, significantly influencing the phenolic composition and antioxidant activity. The desired aromatic characteristics of a wine can be optimized when the right yeast strain is chosen. In the case of Pinot noir, the strain SCR297 was evidenced, producing high amounts of 4-vinylguaiacol, 2-phenyl ethanol, isopentyl alcohol, phenyl acetate, and octanoic acid. In this way, it contributes to the spicy, honey, and floral aromas of the wine. Strain SCR462 led to the production of tyrosol, 4-vinylguaiacol, 1-hexanol, and diethyl succinate, contributing to fuselic, vanillin, floral, and fruity aromas. The ESFC strain induced high concentrations of caprylic acid and hexanoic acid, contributing to orange and cheesy, baked potato flavors. The VS strain conducted the production of phenyl acetate and diethyl succinate, contributing to floral and quince flavors. In the Feteasca Neagra wine, the local yeasts led to significant concentrations of 4-vinylguaiacol, 2-phenyl ethanol, caprylic acid, and octanoic acid, giving spicy, honey, rose, floral, and fruity aromas. The autochthonous strains imprinted in the Burgund Mare wine floral, fruity, herbaceous, and slightly stringent notes, due to the cumulative contribution of esters, alcohols, and acids. Yeasts also made a significant contribution in the case of Novac wine, observing that the strain SCR462 produced the highest concentrations of 2-phenyl ethanol and ethyl cinnamate, contributing to aromas of spice, honey, rose, and cinnamon. SCR297 induced high concentrations of 4-vinylguaiacol and isopentyl alcohol, adding spicy and fusel flavors. All these data may be considered an indicator on how each yeast strain influences the concentration of volatile compounds, determining both the final aroma and the sensory characteristics of the produced wine. Consequently, it allows winemakers to select the right strain to imprint specific aromas and tastes in the wines. However, different yeast strains, fermentation conditions, and winemaking practices can drastically alter the aromatic profile of a wine. The yeast strain's selection will depend on the desired style and complexity. The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/app142210239/s1](https://www.mdpi.com/article/10.3390/app142210239/s1)]([https://www.mdpi.com/article/10.3390/app142210239/s1](https://www.mdpi.com/article/10.3390/app142210239/s1)): Table S1: Total polyphenic content (TPC), total anthocyanins (TAs), and antioxidant activity (DPPH and TEAC) in wine samples obtained by using commercial and indigenous cultured yeasts; Table S2: Volatile compounds in Pinot noir wine; Table S3: Volatile compounds in Feteasca Neagra wine; Table S4: Volatile compounds in Burgund Mare wine; Table S5. Volatile compounds in Syrah wine; Table S6: Volatile compounds in Novac wine. Conceptualization, D.I.P. and V.-C.N. ; data curation, V.-C.N., D.S., O.R.B. and N.A.S. ; formal analysis, D.I.P., D.S., O.R.B. and N.A.S. ; funding acquisition, D.I.P. and O.R.B. ; investigation, D.I.P., V.-C.N., D.S. and N.A.S. ; methodology, D.I.P., V.-C.N., D.S. and N.A.S. ; project administration, D.I.P. and O.R.B. ; resources, D.I.P. and O.R.B. ; software, O.R.B. and N.A.S. ; supervision, D.I.P. and O.R.B. ; validation, D.I.P., V.-C.N., O.R.B. and N.A.S. ; visualization, D.I.P., V.-C.N. and O.R.B. ; writing--original draft, D.I.P. and V.-C.N.