## 3 Results and Discussion
### Sensory Analysis  
Particular differences between the intensities of main aroma group attributes and taste attributes of the two investigated wines were determined by quantitative descriptive sensory analysis, although, in most cases, without statistical significance (Figure 2a). Aroma group and taste attributes, as well as specific odor descriptors for which statistically significant differences were found, are shown in Figure 2b. \(LEV\) wine was characterized by  
\begin{table}
\begin{tabular}{c c c} \hline
**PR Proteins and Bentonite** & **Treatment** & \\
**Dose** & **SCE** & \(LEV\) \\ \hline Thaumatin-like protein 1 & 12.41 \(\pm\) 1.13 & 13.33 \(\pm\) 0.42 \\ Thaumatin-like protein 2 & 12.32 \(\pm\) 0.43 a & 10.35 \(\pm\) 0.26 b \\ Thaumatin-like protein 3 & 12.33 \(\pm\) 0.92 & 11.61 \(\pm\)0.54 \\ Thaumatin-like protein 4 & 32.03 \(\pm\)2.28 & 29.32 \(\pm\) 0.64 \\ Chitinase 1 & 29.17 \(\pm\) 0.92 & 28.04 \(\pm\)2.78 \\ Chitinase 2 & 22.95 \(\pm\) 0.54 & 22.52 \(\pm\) 2.10 \\ Bentonite dose & 90 \(\pm\) 0 & 90 \(\pm\) 0 \\ \hline \end{tabular} Abbreviations: _SCE–Saccharomyces cerevisiae_ (control, pure culture); \(LEV\)—_Lachuncen thermoideurs_ (sequentially inoculated; fermentation finished by \(S\). _cervisisine_ (\(SCE\)) 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 15: Concentrations of pathogenesis-related (PR) proteins (mg/L) determined by reversed-phase high-performance liquid chromatography with diode array detection (RP-HPLC/DAD) in Malvazija istarska white wines produced using different yeasts and bentonite doses (g/hL) required to achieve protein stability of the wines.  
increased tropical fruit notes, specifically passionfruit-like odor, which could be tentatively ascribed to the increased levels of particular acetates determined in this wine (Table 8). The occurrence of this odor nuance is often associated with the contribution of volatile thiols, which were not analyzed in this study, but the possibility that these compounds may have had an effect should not be excluded. The slightly but significantly higher intensity of buttery odor in _LEV_ was possibly related to the higher concentration of ethyl lactate, known to contribute with buttery notes, and possibly other esters of lactic acid with unknown sensory relevance found in this wine, such as isoamyl lactate and ethyl phenyl lactate. Higher intensities of herbaceous and tobacco odors were also observed in _LEV_ wine. On the other hand, more intense musical-like and citrus odors observed in control _SCE_ wine were probably related to higher concentrations of several terpenoids found in this wine, such as citronello1, limone, and many other minor compounds, despite the fact that the difference in linalool concentration, which usually exhibits the greatest contribution to Malvazija istarska flavor among major monoterpends [58], was not significant (Table 3). _SCE_ wine was described by slightly higher intensity of the overall floral odor. The perception of acidity was not altered by _LEV_ with respect to control _SCE_ wine. However, _LEV_ wine was described as having a fuller body and higher viscosity, which was possibly a direct consequence of higher concentrations of lactic acid and total dry extract found in this wine (Table 1), which is known to contribute to such attributes. No significant differences between the two wines were observed either regarding Malvazija istarska varietal typicity or the overall quality assessed by the 100 points OIV grading method.