## 3 Results and Discussion
### Volatile Aroma Compounds
#### 3.2.2. Terpenoids  
Terpenoids, normally found in wines, originate from grapes mainly as odorless, potentially volatile glycosylated bound (up to 95% of the total) or polyhydroxylated precursors, as well as free volatile terpenoids. To influence wine aroma, bound molecules have to be enzymatically and/or chemically cleaved to release volatile aglycons. Terpenoids are primarily affected by cultivar and growing condition; however, different yeast species and strains show varying enzymatic activities and may affect the release of volatile, odoriferous aglycons to different extents and proportions during fermentation, in this way affecting their concentration and impact on the aroma of finished wines. _Cis,trans_-farnesol, geraniol, and menthol had a significantly higher concentration in _LEV_ compared to _SCE_ wine (Table 3). [PERSON] et al. (2009) reported an increase in geraniol concentration in wines produced by sequential inoculation with commercial and indigenous _L. thermotolerans_ strains with respect to a _S. cerevisiae_ control. The majority of the other identified terpenoids showed lower concentration in _LEV_ wine or no significant difference between the two investigated wines. The concentrations of major monoterpends (other than geraniol), which are generally considered to exhibit a more significant influence on wine aroma, such as linalool, citronellol, \(\alpha\)-terpineol, nerol, and hotrienol, did not differ between the treatments. Such results were in line with previous research published by [PERSON] et al. (2011) and [PERSON] et al. (2009) in which no effect of _L. thermotolerans_ was observed regarding linalool, citronellol, \(\alpha\)-terpineol, and total terpen concentrations. [PERSON] et al. (2012) reported about the low \(\beta\)-glucosidase activity of various _L. thermotolerans_ strains, suggesting a weaker impact on terpenoid concentrations in the corresponding wines. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Co.**} & **Volatile Aroma** & \multirow{2}{*}{**ID**} & \multirow{2}{*}{**LRI\({}_{\text{exp}}\)**} & \multirow{2}{*}{**LRI\({}_{\text{lit}}\)**} & \multirow{2}{*}{**F-Ratio**} & \multirow{2}{*}{**Treatment**} \\  & **Compounds** & & & & & & **SCE** & **LEV** \\ \hline HY5 & 1-Tetradecene & MS, LRI & 1477 & 1444 & 0.393 & 2.69 \(\pm\) 0.27 & 2.79 \(\pm\) 0.06 \\ HY6 & Pentadecane & MS, LRI & 1503 & 1500 & 0.108 & 1.04 \(\pm\) 0.06 & 1.01 \(\pm\) 0.19 \\ HY7 & 1,3,5,5-Tetramethyl-1,3- & MS & 1405 & 1370 & 0.059 & 0.427 \(\pm\) 0.019 & 0.445 \(\pm\) 0.129 \\  & cyclohexadiene \(\ddagger\) & MS, LRI & 1604 & - & 0.043 & 0.608 \(\pm\) 0.142 & 0.628 \(\pm\) 0.086 \\ HY8 & _trans,cis-2,4-Dodecadiene & MS, LRI & 1604 & - & 0.043 & 0.608 \(\pm\) 0.142 & 0.628 \(\pm\) 0.086 \\ \hline \hline \end{tabular} Abbreviations: Co.—compound’s code. ID—identification of compounds: MS—mass spectra accord with that from NIST 2.0, Wiley 8, and FFNSC 2 mass spectra databases from electronic libraries or the literature; LRI—linear retention index accordant with the index from the literature. Compounds with only MS in the ID column were considered tentatively identified. LRI\({}_{\text{exp}}\)—experimental linear retention index; LRI\({}_{\text{lit}}\)—linear retention index from the literature. _SCE—Saccharomyces cerevisiae_ (control, pure culture); _LEV—Lachunca thermotolerans_ (sequentially inoculated; fermentation finished by _S. cerevisiae_ (_SCE_) inoculated at 2 vol % ethanol). Different superscript lowercase letters in a row represent statistically significant differences among two investigated wines determined by one-way ANOVA and least significant difference test (LSD) at \(p\) < 0.05.  
\end{table} 
Table 2: _Cont._