## 3 Results and Discussion
A decrease in 3-methyl-1-butanol was previously found in red Sangiovese and in white Emir wines when produced by _L. thermotolerans_/_S. cerevisiae_ co-inoculation or by pure _L. thermotolerans_ in comparison to pure _S. cerevisiae_[13; 40]. The L wines, when compared to S and N, show an unexpected increase in isobutanol and a decrease in 2-phenylethanol that could be related to _L. thermotolerans_ strain-derived differences [11]. The sequential inoculation _L. thermotolerans_/_S. cerevisiae_ led to a significant decrease in grape-derived higher alcohols 1-hexanol and _trans_-3-hexen-1-ol, carriers of green aromas [41]. Among 36 detected esters carriers of fruits and floral aromas in the wine, 19 of them were ethyl esters, followed by methyl and acetate esters. S wines had maximum values of 11 individuals and a total sum of esters. The predominant was 2-methyl-propanoate concentration, which was significantly higher in L wines than in others, 4002.09 \(\pm\) 92.78 ug/L. The 2-methyl-propanoate is a carrier of a sweet fruity, rum-like odor [39]. L wines contained significantly higher concentrations of ethyl butanoate and ethyl-2-hydroxypropanoate (ethyl lactate). N wines had the highest diversity of esters that can be associated with high biodiversity of the spontaneous non-_Saccharomyces_ population initially must be able to produce a greater variety of extracellular enzymes than _S. cerevisiae_[42]. However, N wines had the lowest total sum of esters at 7690.21 \(\pm\) 61.69 ug/L; among them, 2-phenylethyll acetate (rose, honey, tobacco) predominate was 1008.36 \(\pm\) 15.32 ug/L. While in L wines, the concentration of this ester was a minimal 642.87 \(\pm\) 11.88 ug/L. Previously, a maximum of 2-phenylethyll acetate was found in un-inoculated and sequential inoculated (_L. thermotolerans_ strain four and _Saccharomyces cerevisiae_) Merlot wines [11]. A similar mismatch is seen in the concentration of diethyl butanoate, a carrier of fruity and caramel aromas. In Plavac Mali wines maximum of this compound was in N wines, and the minimum in S wines, contrary to data previously reported [33]. Differences between esters are related to a yeast strain but also to grape juice components [35] and juice composition as sugar content, YAN levels, amino acid profile, carbon and nitrogen content, temperature, and aeration degree during vinicitation [6; 43]. Only in S wines was ethyl heptanoate detected. Critical precursors of this compound are amino acids threonine and alanine [44]. It could be that strains mutually differ in preferred nitrogen sources, as alanine is easily incorporated into the cell's metabolic pathways, while threonine has a great impact on _Saccharomyces_ biomass production, exponential growth rate, and fermentation time [45]. The L, S, and N wines show different relationships between esters and their higher alcohol precursors. The L and N wines have a higher amount of alcohol precursor in comparison to ester, as in the case of ethyl-2,4-hexadienoate, which could be associated not only with a lower activity of ethanol hexanoyl transferase enzyme but also with a specific higher preference for this enzyme to a specific substrate, such as octanoyl-CoA [46]. Similar is seen in the concentration of 1-hexanol and hexyl acetate in N wines. S wines had a significantly higher concentration of four fatty acids as follows, 3-methylbutanoic, hexanoic, nonanoic, and octanoic acid, and 4-hydroxy-butanoic acid was only detected in those wines. The total sum of fatty acids followed the same pattern as the most abundant among them, 3-methylbutanoic acid, maximum in S (14,821.45 \(\pm\) 335.48 \(\mu\)g/L) and minimum in N (8885.76 \(\pm\) 122.63 \(\mu\)g/L) wines. An increase in hexanoic, octanoic, and decanoic acid and ethyl esters of those acids by _Saccharomyces cerevisiae_ wine strain is correlated to a higher nitrogen concentration of must and to a specific consumption pattern of this yeast in monoculture and co-culture fermentations [47; 48].