## 3 Results and Discussion
### Volatile Aroma Compounds
#### 3.2.1 Hydrocarbons  
In the group of hydrocarbons (Table 2), 3-methylene-4-vinylcyclohex-1-ene and _cis_-2-methyl-7-octadecne had significantly higher concentrations in _SCE_ wine. _Trans_,_trans_-2,6-dimethyl-1,3,5,7-octatetraene showed a tendency towards having a higher concentration in _LEV_ wine, although without a significant difference (Table 2).  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Physico-Chemical Parameters**} & \multicolumn{2}{c}{**Treatment**} \\ \hline  & **SCE** & _LEV_ \\ \hline Alcohol (vol \%) & 13.10 \(\pm\) 0.08 \({}^{\text{a}}\) & 12.88 \(\pm\) 0.07 \({}^{\text{b}}\) \\ Total dry extract without reducing sugars (g/L) & 17.87 \(\pm\) 0.21 \({}^{\text{b}}\) & 18.83 \(\pm\) 0.40 \({}^{\text{a}}\) \\ Total acidity (g/L) & 5.6 \(\pm\) 0.1 & 6.0 \(\pm\) 0.3 \\ pH & 3.21 \(\pm\) 0.02 & 3.22 \(\pm\) 0.03 \\ Volatile acidity (g/L) & 0.47 \(\pm\) 0.03 & 0.45 \(\pm\) 0.05 \\ Citric acid (g/L) & 0.37 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.32 \(\pm\) 0.00 \({}^{\text{b}}\) \\ Tartaric acid (g/L) & 2.69 \(\pm\) 0.02 \({}^{\text{b}}\) & 2.73 \(\pm\) 0.00 \({}^{\text{a}}\) \\ Malic acid (g/L) & 2.03 \(\pm\) 0.04 & 2.06 \(\pm\) 0.06 \\ Lactic acid (g/L) & 0.08 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.86 \(\pm\) 0.14 \({}^{\text{a}}\) \\ Glycerol (g/L) & 5.33 \(\pm\) 0.10 & 5.54 \(\pm\) 0.15 \\ \hline \hline \end{tabular} Abbreviations: _SCE–Saccharomyces cerevisiae_ (control, monoculture); _LEV–Lachancan thermotolerans_ (sequentially inoculated; fermentation finished by _S. cerevisiae_ (_SCE_) inoculated at 2 vol % ethanol). Different superscript lowercase letters in a row represent statistically significant differences among two investigated wines determined by one-way ANOVA and least significant difference test (LSD) at \(p\) \(<\) 0.05.  
\end{table}
Table 1: Standard physico-chemical parameters of Malvazija istarska white wine produced by fermentation with different yeasts.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Co.**} & \multicolumn{1}{c}{**Volatile Aroma**} & \multicolumn{1}{c}{**ID**} & \multicolumn{1}{c}{**LR\({}_{\text{exp}}\)**} & \multicolumn{1}{c}{**LR\({}_{\text{Hi}}\)**} & \multicolumn{1}{c}{**F-Ratio**} & \multicolumn{1}{c}{**Treatment**} \\ \hline  & & & & & & _SCE_ & _LEV_ \\ \hline HY1 & 3-Methylene-4- & & MS & 1672 & - & 11.195 & 0.053 \(\pm\) 0.017 \({}^{\text{a}}\) & 0.017 \(\pm\) 0.007 \({}^{\text{b}}\) \\ HY2 & _cis_-2-Methyl-7-octadecne & MS & 1866 & - & 11.153 & 0.141 \(\pm\) 0.014 \({}^{\text{a}}\) & 0.096 \(\pm\) 0.019 \({}^{\text{b}}\) \\ HY3 & Azulene & MS, LRI & 1754 & 1746 & 7.293 & 2.25 \(\pm\) 0.20 & 1.83 \(\pm\) 0.18 \\ HY4 & _trans_-2,6-Dimethyl- & MS, LRI & 1456 & 1460 & 1.279 & 3.70 \(\pm\) 0.356 & 4.34 \(\pm\) 0.91 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Concentrations (\(\mu\)g/L) of hydrocarbons found in Malvazija istarska white wines produced using different yeasts determined by targeted one-dimensional gas chromatography/mass spectrometry (GC/MS) \(\ddagger\) and untargeted two-dimensional gas chromatography with time-of-flight mass spectrometry (GC\(\times\)GC/TOF-MS) sorted by decreasing Fisher’s _F_-ratio.