###### Abstract  
In this study, the effects of sequential fermentation of _Lachancea thermotolerans/S. cerevisiae_ on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial _Saccharomyces cerevisiae_ strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% \(\mathrm{\SIUnitSymbolMicro}/\mathrm{\SI  
are carriers of defect, animal-like notes with a low odor detection threshold of 0.047 mg/L for 4-ethylguaiacol and 0.23 mg/L for 4-ethylphenol [10]. The trend of inoculation with _Saccharomyces cerevisiae_ strain enables carefully controlled fermentation but increases the uniformity of the wines [9]. The application of commercially available non-_Saccharomyces_ yeasts in co-inoculation and sequential inoculation with _Saccharomyces cerevisiae_ lately become an interesting strategy for the improvement of wine complexity [11; 12; 13]. The sequential inoculation of non-_Saccharomyces_ and _Saccharomyces_ enhances the color properties of Tempranillo and Sangiovese wines [14; 15]. One of the most promising yeasts for warming climates is _Lachancea thermodelerans_ known due to its ability to convert one part of sugar to lactic acid in the fermentation process. Moreover, in sequential inoculations, this strain led to a reduction in pH for 0.5 units and 0.9% in alcohol content of Merlot wines [11; 13]. _L. thermodelerans_ reduces volatile acidity, degrades malic acid, and increases glycerol and the concentration of higher alcohols (particularly 2-phenylethanol) and acetate and ethyl esters in wine (ethyl lactate, ethyl acetate, ethyl phenylacetate, isoamyl acetate, and isobutyl acetate) [7; 11; 13]. The sequential _Lachancea_ spp./_S. cerevisiae_ fermentations generate lower levels of monoterpenes in synthetic and must of Muscat of Alexandria compared to that of _S. cerevisiae_[16]. This is associated with the lack of enzymes that precede the activity of \(\beta\)-glucosidase and prevent their release from complex forms [17]. In addition, early lysis of cells of _L. thermodelerans_ in sequential fermentation release of enzymes that lead to the hydrolysis of monoterpenes in monoterpenes oxides and diols [16]. An increase in color intensity, formation of polymeric pigments, and polymerization indexes despite a reduction in total anthocyanins after sequential _L. thermodelerans_/_S. cerevisiae_ fermentation was reported in the white wine model with the addition of malvidin-3-\(O\)-glucose and flavanols [18]. The increase in color intensity after sequential fermentations could be related to a decrease in pH, a shift of anthocyanin molecules in flavylium ion, and stronger protective power of SO\({}_{2}\). Higher \(p\)-coumaroyl glucoside content of cyanidin, petunidin, and malvidin in sequential fermentations is associated with a lower anthocyanin absorption by _L. thermodelerans_ strain [19]. Late ripening red variety Plavac Mali is the most important Croatian grape variety, grown along Adriatic Coast and on islands. It is widely used for the production of mono-varietal red wines. The flavor and aroma of local wines are often dominated by high alcohol and pH that leads to a lack of freshness, a decrease in aroma and flavor intensity, an increase in perception of hotness, body, and viscosity, and, overall, microbial spoilage and physicochemical instability of these wines. In premium quality wine production, interventions such as the addition of tartaric, malic, lactic, or citric acid or the use of cation exchangers as electrodialysis with bipolar membranes to adjust the pH are strictly forbidden. The use of wines of early harvest dates that are dominated by fresh vegetal character, acidity, and lower color saturation [20], often less balanced, with a higher bitterness [21], is incompatible with the production of great _terroir_ wines in blending [22].