## 3 Results and Discussion
### Volatile Composition of Wines
 } & \multirow{2}{*}{**ODT, mg/L**} & \multicolumn{2}{c}{**Pure Fermentation**} & \multicolumn{2}{c}{**Sequential Fermentation**} \\ \cline{6-9}  & & & & & & & \\ \cline{6-9}  & & & & & & & & \\ \cline{6-9}  & & & & & & & & \\ \hline
**Higher alcohols** & & & & & & & \\ Isobutanol & & bitter & 40 * & nd & nd & 0.11 \(\pm\) 0.00 & nd & nd \\
3-Methyl-1-butanol & Whiskey, malt, & & 30 * & 10.72 \(\pm\) 0.35 a & 10.23 \(\pm\) 0.14 a & 16.51 \(\pm\) 1.21 b & 11.86 \(\pm\) 0.23 c & 9.52 \(\pm\) 0.31 d \\
2-Methyl-1-butanol & Malt & 30 * & 3.83 \(\pm\) 0.01 a & 4.14 \(\pm\) 0.09 b & tr & 4.07 \(\pm\) 0.02 b & 4.57 \(\pm\) 0.03 c \\
1-Pentanol & Bitter, almond, & & 64 * & 30.14 \(\pm\) 0.63 a & 38.09 \(\pm\) 1.31 b & 21.31 \(\pm\) 0.64 c & 47.74 \(\pm\) 1.25 d & 35.91 \(\pm\) 0.92 e \\
4-Methyl-1-pentanol & Almond, toasted & 50 * & nd & nd & 0.01 \(\pm\) 0.00 & nd & nd \\
2-Butanediod & Butter, creamy & 668 * & 7.73 \(\pm\) 0.01 a & nd & nd & 8.81 \(\pm\) 0.08 b & nd \\ Phenylethyl alcohol & honey, spice, & & 14 * & tr & 16.26 \(\pm\) 0.60 a & tr & tr & 22.52 \(\pm\) 0.71 b \\ Total higher alcohols & & & & 52.42 \(\pm\) 1.01 & 68.72 \(\pm\) 2.14 & 37.94 \(\pm\)1.85 & 72.48 \(\pm\) 1.58 & 72.52 \(\pm\) 1.97 \\
**Acids** & & & & & & & \\ Hexanoic acid & Cheese, oily & 0.42 * & tr & 0.02 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 0.018 \(\pm\) 0.02 a & tr \\ Octanoic acid & Sweet, cheese & 0.5 * & 2.97 \(\pm\) 0.00 a & 1.50 \(\pm\) 0.09 b & 0.44 \(\pm\) 0.00 c & 0.90 \(\pm\) 0.01 d & 1.77 \(\pm\) 0.04 e \\ Decanoic acid & Rancid, fat & 1 * & tr & 0.01 \(\pm\) 0.00 & nd & tr & \\ Oleic acid & Fat & 0.5 * & nd & 1.33 \(\pm\) 0.02 a & 2.28 \(\pm\) 0.12 b & nd & 2.19 \(\pm\) 0.09 b \\ Total acids & & & & 2.97 \(\pm\) 0.00 & 2.86 \(\pm\) 0.09 & 2.74 \(\pm\) 0.12 & 0.92 \(\pm\) 0.03 & 1.77 \(\pm\) 0.13 \\
**Eaters** & & & & & & & \\ Ethyl lactate & Fruit, butter & 154 * & nd & nd & 0.01 \(\pm\) 0.00 & nd & nd \\ Isopentyl acetate & Banana & 30 * & nd & nd & 1.72 \(\pm\) 0.17 & nd & nd \\ Ethyl hexanoate & Apple peel, fruit & 0.014 * & 0.79 \(\pm\) 0.00 a & 0.47 \(\pm\) 0.04 b & 0.17 \(\pm\) 0.00 c & 0.88 \(\pm\) 0.04 d & 0.80 \(\pm\) 0.02 a \\ Ethyl butanoate & Pineapple, apple, peach & & 20 * & tr & nd & 0.01 \(\pm\) 0.00 & tr & tr \\
3-Methyl butyl & & & & & & & \\ acetate & Banana & 0.03 * & 0.04 \(\pm\) 0.00 a & 0.03 \(\pm\) 0.00 b & Nd & 0.06 \(\pm\) 0.00 c & 0.04 \(\pm\) 0.00 a \\
2-Methyl butyl & Friuity, fatty, & & & & & & \\ acetate & pleasant & 0.05 * & 0.83 \(\pm\) 0.04 a & 0.36 \(\pm\) 0.03 b & Nd & 0.33 \(\pm\) 0.01 b & 0.22 \(\pm\) 0.01 c \\ Hexyl acetate & Fruit, herb & 0.67 * & 2.78 \(\pm\) 0.12 a & tr & Tr & 2.41 \(\pm\) 0.04 b & tr \\ Ethyl levininate & & & nd & 0.01 \(\pm\) 0.00 a & Nd & nd & 0.01 \(\pm\) 0.00 a \\ Ethyl 3-fluoroate & - & & nd & nd & 0.05 \(\pm\) 0.00 & nd & nd \\ Methyl heptanoate & - & & nd & nd & nd & 0.01 \(\pm\) 0.00 \\ Methyl octanoate & Orange & 0.2 * & tr & 0.64 \(\pm\) 0.01 a & tr & tr & 0.99 \(\pm\) 0.04 b \\ Diethyl succinate & Wine, fruit & 200 * & tr & 0.72 \(\pm\) 0.05 a & 0.87 \(\pm\) 0.04 b & 0.83 \(\pm\) 0.05 b & 0.77 \(\pm\) 0.02 a \\ Ethyl octanoate & Fruit, fat & 0.58 * & 2.25 \(\pm\) 0.12 a & 1.52 \(\pm\) 0.9 b & 1.43 \(\pm\) 0.02 b & 2.77 \(\pm\) 0.11 c & 1.96 \(\pm\) 0.06 d \\ Isoamyl hexanoate & - & & & 0.60 \(\pm\) 0.01 a & 0.40 \(\pm\) 0.00 b & tr & tr \\ Phenylethylacetate & Rose, honey, tobacco & & & & & & \\ Ethyl nonanoate & & & & & & & \\ Methyl decanoate & Wine & 0.05 * & 0.05 \(\pm\) 0.00 a & tr & tr & 0.11 \(\pm\) 0.00 b \\ Ethyl 9-decanoate & Green, fruity, & & & & & & \\ fatty & 0.1 * & tr & & & & & \\ Ethyl decanoate & Grape & 0.2 * & 1.79 \(\pm\) 0.06 a & 1.83 \(\pm\) 0.03 a & 1.46 \(\pm\) 0.11 c & 1.82 \(\pm\) 0.10 ab & 1.89 \(\pm\) 0.03 b \\ Isoamyl octanoate & - & 0.125 ** & 0.12 0.01 a & 0.09 \(\pm\) 0.00 b & 0.06 \(\pm\) 0.00 c & 0.17 \(\pm\) 0.01 d & 0.14 \(\pm\) 0.01 a \\ Ethyl dodecanoate & Sweet, floral, soapy & & & & & \\ Ethyl myristate & & 2 ** & tr & & & & \\ Ethyl palmitate & Wax, fatty & 2 * & tr & & & & \\ Ethyl octadecanoate & - & & nd & & & & & \\ Total esters & & & & & & & \\ & & & & & & & \\ & & & & & & & \\ & & & & & & & \\ & & & & & & & \\ & & & & & & & \\ & & & & & & & & \\ & & & & & & & \\ & & & & & &However, in order to better assess the individual contribution of each quantified volatile compound to the overall wine aroma, odor activity value (OAV) and relative odor contribution (ROC) for compounds present in concentrations higher than their corresponding odor thresholds are shown in Table 3[20].