## 3 Results and Discussion
In addition, 2-phenyl ethanol reached 4891.44 \(\pm\) 39.11 \(\upmu\)g/L (strain SCR462) and isopentyl alcohol reached 6821.29 \(\pm\) 89.93 \(\upmu\)g/L (strain SCR297). The high concentrations of isopentyl alcohol imprinted a harsh and bitter taste [53]. Figure 3 and Tables S2-S6 (Supplementary Materials) provide information regarding the organic acids in red wines obtained using commercial and native culture yeasts ESFC, VS, SCR297, and SCR462. It can be observed that, after the strains' application within the winemaking process, the highest acids values were obtained for octanoic acid. Octanoic acid, an aliphatic acid, results during fermentation and imprints a buttery, fatty, and almond aroma [54; 55]. For Pinot noir wine, the strain SCR297 induced the highest concentration (1893.16 \(\pm\) 65.78 ug/L), while the ESFC strain resulted in the lowest concentration (1578.92 \(\pm\) 63.23 ug/L). In the case of Feteasca Neagra, the highest octanoic acid value was obtained in the case of the VS stain (1799.1 \(\pm\) 70.07 ug/L). Still, when indigen strains were used, the values obtained were close to this value (1753.29 \(\pm\) 65.66 ug/L-SCR297 and 1659.69 \(\pm\) 70.58 ug/L-SCAR462). The strains' usage led to values between 1581.24 \(\pm\) 59.67 ug/L and 1889.39 \(\pm\) 68.71 ug/L in Burgund Mare wine and between 1672.92 \(\pm\) 60.43 ug/L and 1795.31 \(\pm\) 61.29 ug/L in Novvac wine. The lowest concentration of octanoic acid was observed when ESFC strains was used for Synah wine (1277.95 \(\pm\) 60.93 ug/L). The lowest concentrations were observed for butyric acid in all cases. In the Pinot noir wine, the values varied from 5.32 \(\pm\) 0.15 to 6.71 \(\pm\) 0.12 ug/L. Similar values were determined for Feteasca Neagra (from 5.69 \(\pm\) 0.12 to 6.82 \(\pm\) 0.09 ug/L \(\mu\)g/L) and Novac (from 5.33 \(\pm\) 0.11 to 7.15 \(\pm\) 0.12 ug/L). In the case of Burgund Mare, the lowest value was 4.88 \(\pm\) 0.24 ug/L (when the VS strain was applied) and the highest was 7.01 \(\pm\) 0.21 ug/L when the SCR297 strain was used. Close values were obtained for Syrah wine, from 6.77 \(\pm\) 0.11 up to 7.61 \(\pm\) 0.16 ug/L. The highest capryl acid concentration was determined in Novac wine when SCR297 was used (695.27 \(\pm\) 49.12 ug/L), the lowest concentration being observed in the Feteasca Neagra wine when the VS strain was applied (476.19 \(\pm\) 45.90 ug/L). Decanoic acid registered values from 202.53 \(\pm\) 17.31 ug/L (Novac wine-ESFC strain) up to 311.55 \(\pm\) 12.19 ug/L (Feteasca Neagra wine-SCR462 strain). The values of hexanoic acid were high, varying from 870.84 \(\pm\) 61.12 ug/L (Feteasca Neagra-SCR462) to 1358.12 \(\pm\) 80.24 ug/L (Feteasca Neagra-ESFC). The isovaleric acid concentrations varied, from 498.77 \(\pm\) 39.99 ug/L (Burgund Mare-SCR297) to 812.81 \(\pm\) 46.34 ug/L (Syrah wine-ESFC). Figure 4 and Tables S2-S6 (Supplementary Materials) provide information regarding the esters observed in the wines' samples when commercial and native culture yeasts were applied. Eight esters were identified and quantified within the obtained wines when different strains were used. An ester that contributes with significant values in the aromatic profile of wines is diethyl succinate, which registered the highest values among esters. Under the action of SCR462 autochthonous yeast it reached values between 555.15 \(\pm\) 31.21 ug/L (Novac) and 1305.38 \(\pm\) 31.54 ug/L (Feteasca Neagra). Another ester with high concentrations wasphenyl acetate. The concentrations varied from 404.68 \(\pm\) 13.05 ug/L (Novac-SCR462) up to 900.52 \(\pm\) 25.98 ug/L (Feteasca Neagra-SCR297). The ethyl lactate and 3-nonenoic acid, ethyl ester had the lowest concentrations: from 29.14 \(\pm\) 2.55 ug/L (Pinot noir-SCR297) to 60.12 \(\pm\) 1.27 ug/L (Feteasca Neagra-VS) and from 16.27 \(\pm\) 3.33 ug/L (Novac-SCR297) to 77.34 \(\pm\) 4.96 ug/L (Pinot noir-VS), respectively.