# Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
## 3 Results and Discussion
### Discriminat and Factorial Analysis  
Figure 5 shows the discriminants carried out with the volatile composition (Figure 5a), phenolic composition (Figure 5b) and both (Figure 5c), taking the wine sample as the discrimination factor. As can be observed, the aromatic composition of the wines was different after MLF and bottle aging, without a clear separation according to aging time, with the exception of the wines made with the Sc1 yeast (Figure 5a). Function 1 had a weight in the discrimination of 74.6% and Function 2 of 15.3%, reaching, between them, 89.9%, meaning they were the variables with the highest weight in the total ethyl esters, total acids and total alcohols (Function 1) and total acetate esters, total acids and total alcohols (Function 2). In addition, the wines showed adequate separation, depending on the yeast, both after MLF and after 6 and 9 months in a bottle, with the exception of the Sc3 wines (Figure 5a). However, the wines were separated very clearly according to aging time when their phenolic composition was used to perform the discriminant analysis (Figure 5b), finding three groups perfectly separated, especially when the wines remained in a bottle for 9 months. Function 1 had a weight in the discrimination of 92.6% and Function 2 of 5.3%, being, between them, 97.9%; the variables with the greatest weight were gallic acid and total hydroxycinnamic acids and total anthocyanins and gallic acid, respectively. In this case, the separation according to the yeast used to carry out the fermentation was almost null, except for the Sc1 yeast, which appears somewhat more separated from the other three yeasts (Sc2-Sc4), which are quite close to each other. Figure 5: Discriminant analysis carried out with (**a**) volatile compounds concentration (mg/L), (**b**) phenolic compounds concentration (mg/L), and (**c**) volatile and phenolic compounds concentration (mg/L) of the wines elaborated with the four yeasts (Sc1, Sc2, Sc3, and Sc4) at the three winemaking moments (end of MLF and after 6 and 9 months of aging in bottles, 6 MB and 9 MB, respectively). Finally, if we take into account all the compounds studied, both volatile and phenolic, it can be observed that the four groups clearly differentiated from one another (Figure 5c). The wines after MLF and 6 months in a bottle form one group, with the exception of the wines made with Sc1 yeast after 6 months in a bottle (Figure 5c); on the other hand, there are the wines that remained, for 9 months, in a bottle, which, in turn, form two groups: those made with Sc1 yeast and the other three wines, Sc2-Sc4 (Figure 5c). The weight of the discriminant functions was 97.9% (Function 1) and 1.2% (Function 2), with a total between them of 99.1%. The variables with the highest weight in Function 1 were: gallic acid, total hydroxycinnamic acids, total ethyl esters, and total alcohols; those with the highest weight in Function 2 were: total hydroxycinnamic acids, total alcohols, total flavonols, and total ethyl esters. The percentages of aromatic and phenolic compounds variance attributable to yeast strain, aging time and their interaction (factorial analysis) are presented in Table 2.  
As can be seen, the aging time factor had the greatest weight in practically all the aromatic and phenolic groups of compounds (except for the total flavonol content, which was not influenced), followed by the yeast strain factor, which had the greatest weight in the case of total acetate esters and total flavonols. [PERSON] et al. [45] also observed, in their Tempranillo study, the highest influence of aging factor over yeast strain on the wine trace aroma composition. The interaction between both factors, yeast strain \(\times\) aging time, was the most significant factor in the case of total alcohols, but was not significant in the case of total anthocyanins, total flavonols, gallic acid and total stilbenes. These results are of relevance, since, according to [PERSON] et al.