## 3 Results and Discussion
### Volatile Compounds
#### 3.4.6 Ethyl Esters

Table 9: Concentrations (mg/L, if not otherwise indicated) of acids found in Malvazija starskka white wines produced by fermentation with _Saccharomyces cerevisiae_ (SCE) and _Saccharomyces_ (SPA) yeasts in two harvest years determined by targeted one-dimensional gas chromatography/mass spectrometry (GC/MS) \(\ddagger\) and untargeted two-dimensional gas chromatography with time-of-flight mass spectrometry (GC \(\times\) GC/TOF-MS). ester, as confirmed by one-way or two-way ANOVA (Table 10). The higher levels of these esters in SCE wines imply their greater contribution to the fruity and floral components of the aroma of _S. cerevisiae_ compared to _S. paradoxxus_ fermented wines. An exception was ethyl decanoate, for which significant differences were not observed, although a tendency towards higher levels in SCE wines was also observed. In previous studies, certain _S. paradoxxus_ strains showed the ability to produce amounts of major linear medium-chain ethyl esters comparable to those obtained by _S. cerevisiae_ control fermentations [3]. Other authors observed superior concentrations produced by _S. paradoxxus_[12; 13]. These inconsistencies may have stemmed from differences in yeast strains, grape juice composition, and fermentation parameters between the studies. \begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline  & & & & & & & & & & & & & & & & & & & \\ \cline{5-12} \cline{8-13} \multicolumn{1}{c}{\multirow{-2}{*}{**Co.**}} & \multirow{-2}{*}{**Volatile Compounds**} & \multirow{-2}{*}{**ID**} & \multirow{-2}{*}{**LRL**} & \multicolumn{4}{c}{**LRL**} & \multicolumn{4}{c}{**Differences in Concentration**} \\ \cline{5-12} \cline{8-13} \cline{8-13} \multicolumn{1}{c}{} & & & & **2021** & \multicolumn{4}{c}{**2022**} & \multicolumn{4}{c}{**Y**} & \multicolumn{1}{c}{**H**} & \multicolumn{1}{c}{**Y**\(\times\)**H**} \\ \cline{5-12} \cline{8-13} \cline{8-13} \multicolumn{1}{c}{} & & & & **SCE** & **SPA** & **SCE** & **SPA** & & & & & & & & & \\ \hline EE01 & Ethyl propanoate \(\ddagger\) & B, C & \(<\)1100 & 949 & **26.51 \({}^{\text{a}}\)** & **16.11 \({}^{\text{b}}\)** & **40.90 \({}^{\text{a}}\)** & **28.84 \({}^{\text{b}}\)** & **SCE** & **22** & n.s. \\ EE02 & Ethyl isobutyrate \(\ddagger\) & A, B, C & \(<\)1100 & 962 & 19.55 \({}^{\text{a}}\) & 25.33 \({}^{\text{a}}\) & 12.35 \({}^{\text{a}}\) & 13.01 \({}^{\text{a}}\) & n.s. & **21** & n.s. \\ EE03 & Ethyl butyrate (mg/L) \(\ddagger\) & A, B, C & 1030 & 1030 & **0.60 \({}^{\text{a}}\)** & **0.48 \({}^{\text{b}}\)** & 0.51 \({}^{\text{a}}\) & 0.47 \({}^{\text{c}}\) & **SCE** & n.s. & n.s. \\ EE04 & Ethyl 2-methylbutyrate \(\ddagger\) & A, B, C & 1049 & 1049 & **3.94 \({}^{\text{b}}\)** & **6.77 \({}^{\text{a}}\)** & **3.88 \({}^{\text{b}}\)** & 5.80 \({}^{\text{a}}\)** & **SPA** & n.s. & n.s. \\ EE05 & Ethyl 3-methylbutyrate \(\ddagger\) & A, B, C & 1065 & 1065 & **12.02 \({}^{\text{a}}\)** & **8.74 \({}^{\text{b}}\)** & 10.61 \({}^{\text{a}}\) & 9.60 \({}^{\text{c}}\) & n.s. & n.s. \\ EE06 & Ethyl pentanoate & B, C & 1133 & 1140 & n.d. & n.d. & **0.56 \({}^{\text{a}}\)** & **0.30 \({}^{\text{b}}\)** & - & - & - \\ EE07 & Ethyl _trans_-2-butonate & B, C & 1160 & 1158 & **19.35 \({}^{\text{a}}\)** & **6.59 \({}^{\text{b}}\)** & **44.04 \({}^{\text{a}}\)** & **23.70 \({}^{\text{b}}\)** & **SCE** & **22** & n.s. \\ EE08 & Ethyl hexanoate (mg/L) \(\ddagger\) & A, B, C & 1242 & 1236 & **1.39 \({}^{\text{a}}\)** & **0.93 \({}^{\text{b}}\)** & 0.93 \({}^{\text{a}}\) & 0.83 \({}^{\text{c}}\) & **SCE** & **21** & n.s. \\ EE09 & Ethyl pyruvate & B, C & 1272 & 1267 & 8.06 & 9.18 \({}^{\text{a}}\)** & **8.20 \({}^{\text{b}}\)** & **16.39 \({}^{\text{a}}\)** & **SPA** & **21** & **n.s. \\ EE10 & Ethyl _trans_-3-hexenoate & B, C & 1307 & 1292 & 4.11 & 3.22 & 4.82 \({}^{\text{b}}\) & 5.54 \({}^{\text{a}}\) & n.s. & **22** & n.s.