## 3 Results and Discussion
### Volatile Composition
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\begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**CHARDONANAV**} & \multicolumn{6}{c}{**XARELLO**} \\ \hline
**Sample 18M** & **Y1** & **Y2** & **Y3** & **Y4** & **Y5** & **Y1** & **Y2** & **Y3** & **Y4** & **Y5** \\ \hline \hline Ethly octance & 6105 \(\pm\) 19 & 7895 \(\pm\) 35 & 3551 \(\pm\) 34 & 6044 \(\pm\) 307 & 70318 \(\pm\) 300 & 6764 \(\pm\) 11 & 7569 \(\pm\) 28 & 6452 \(\pm\) 120 & 57030 \(\pm\) 29 & 6121 \(\pm\) 48 \\ Ethly decanoate & 1908 \(\pm\) 27 & 2694 \(\pm\) 13 & 1824 \(\pm\) 43 & 2122 \(\pm\) 41 & 2057 \(\pm\) 40 & 1884 \(\pm\) 154 & 1353 \(\pm\) 20 & 1606 \(\pm\) 70 & 943 \(\pm\) 35 & 1369 \(\pm\) 4 \\ Ethly & 190 \(\pm\) 0 & 18 \(\pm\) 20 & 20 \(\pm\) 0 & 25 \(\pm\) 0 & 35 \(\pm\) 0 & 38 \(\pm\) 1 & 37 \(\pm\) 0 & 29 \(\pm\) 0 & 37 \(\pm\) 2 & 37 \(\pm\) 0 \\ Detylyl & 33 \(\pm\) 1 & 36 \(\pm\) 0 & 37 \(\pm\) 1 & 21 \(\pm\) 0 & 12 \(\pm\) 0 & 25 \(\pm\) 0 & 33 \(\pm\) 1 & 36 \(\pm\) 2 & 24 \(\pm\) 1 & 23 \(\pm\) 0 \\ AccITATIVE & 9633 \(\pm\) 2 & 12,427 \(\pm\) 28 & 13,010 \(\pm\) 28 & 9068 \(\pm\) 90 & 10955 \(\pm\) 701 & 9724 \(\pm\) 85 & 10,038 \(\pm\) 172 & 8491 \(\pm\) 96 & 8132 \(\pm\) 38 & 10,307 \(\pm\) 31 \\ Ethly acetate & 5715 \(\pm\) 68 & 1766 \(\pm\) 23 & 8966 \(\pm\) 170 & 4554 \(\pm\) 15 & 5683 \(\pm\) 24 & 5703 \(\pm\) 6 & 5490 \(\pm\) 35 & 3540 \(\pm\) 16 & 5402 \(\pm\) 37 \\ Isonym acetate & 3776 \(\pm\) 67 & 5336 \(\pm\) 42 & 4999 \(\pm\) 92 & 4430 \(\pm\) 72 & 4661 \(\pm\) 37 & 3051 \(\pm\) 78 & 4494 \(\pm\) 95 & 2978 \(\pm\) 61 & 3535 \(\pm\) 21 & 4838 \(\pm\) 5 \\ Hely acetate & 190 \(\pm\) 12 & 143 \(\pm\) 2 & 95 \(\pm\) 3 & 57 \(\pm\) 8 & 117 \(\pm\) 9 & 51 \(\pm\) 1 & 67 \(\pm\) 1 & 28 \(\pm\) 0 & 51 \(\pm\) 0 & 97 \(\pm\) 1 \\ \hline \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} \\ \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} \\ \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} \\ \multicolumn{1}{c}{} \multicolRegarding acetates, their highest concentration in CH base wine was shown with yeast Y4 but, in contrast, in XA this yeast provided the lowest concentration. In general, the main compounds that showed significant differences were isoamyl acetate, hexyl acetate, and 2-phenylethyl acetate (Table 3), which provide aromas of banana, pear, and green tea, respectively (Table S2) [31; 32]. Regarding the 18M analysis time, the highest concentrations of acetates were observed in the Chardonnay variety with the yeasts Y2, Y3, and Y5. It should be noted that, for cavas with Y2 and Y5 yeasts, the main compounds responsible for these high concentrations were isoamyl acetate and hexyl acetate. In the case of cava with yeast Y3, the increase was due to the ethyl acetate. This compound should be carefully considered because it provides positive aromas such as sweet fruits when it appears at low concentrations, but its presence at high concentrations implies undesirable aromas, such as glue or solvent. In this case, the cava with the Y3 yeast presented a high concentration of this compound, with a concentration of 8496 \(\upmu\)g/L (Table 3), and was the only sample to exceed the sensory limit (LS of ethyl acetate 7500 \(\upmu\)g/L) [33]. This indicates that there are some species of _S.