## 3 Results
### Volatile Compounds Analyses  
The quantification of the thiols, higher alcohols and esters was performed for all fermentation trials (Table 2). 3-mercaptoethanol-1-ol, 3-mercaptoethanol acetate, and 4-methyl-4-mercaptoethanol-2-one, which are intrinsic compounds of the Sauvignon blanc variety, were quantified. The total thiols production values ranged from 211 \(\pm\) 4.6 ng/L to 561.3 \(\pm\) 1.7 ng/L under the fermentation scheme of Sp2 99%-Sc1 1% and Sp2 70%-Sc2 30%, respectively. The presence of the Sc2 strain significantly increased the production of the total thiols both in the monoculture and co-inoculation conditions. The only condition in which the presence of Sc1 strain exhibited a high thiols production level (328 \(\pm\) 6 ng/L) was when it was inoculated with Sp2 at a ratio of 70%-30% (Sp2/Sc1). When the three tested strains were inoculated in pure cultures, they presented significant differences in the thiols production values; the _S. pastorianus_ strain Sp2 showed an intermediate level by producing 293.5 \(\pm\) 16.6 ng/L. In particular, the highest value of 3 MH production (424 \(\pm\) 5.6 ng/L) among the tested conditions was observed under the fermentation scheme Sp2 70%-Sc2 30%. The same fermentation condition also showed the highest level of 3 MH production when the strain Sc1 was inoculated. The volatile compound 3 MHA was detected in all cases with the exception of the 99%-1% scheme regarding both _S. cerevisiae_ strains, and the 90%-10% and 95%-5% regarding the _S. cerevisiae_ strain Sc1. The presence of the _S. cerevisiae_ strain Sc2 significantly increased the production of 4 MMP in all fermentation trials. The maximum level that was observed was 126 \(\pm\) 3.6 ng/L under the scheme of Sp2 70%-Sc2 30%, and the lower that the percentage of Sc2, the lower the production of 4 MMP in the mixed cultures. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \multicolumn{12}{c}{**Finer Columns**} & \multicolumn{6}{c}{**Spatio Mixed Columns**} & \multicolumn{6}{c}{**Spatio Mixed Columns**} \\ \multicolumn{12}{c}{**Aromatic Compounds**} & **962** & **54** & **54** & **52** & **97** & **98** & **99** & **99** & **99** & **99** & **9  
Five compounds belonging to the group of higher alcohols were quantified. When the three strains were inoculated in monocultures, the production values of the total higher alcohols were 254 \(\pm\) 7.1 mg/L for the Sp2 inoculation mode, 242.3 \(\pm\) 1.0 mg/L for Sc1, and 173.7 \(\pm\) 2.5 mg/L for Sc2. The case of the Sp2 inoculation mode had the highest level of higher alcohols when it was compared to all the trials, while the Sc2 the lowest one. The presence of _S. pastorianus_ significantly increased the production level in the mixed cultures with Sc2, compared to the monoculture of the latter. However, the production level was reduced, compared to the monoculture of the Sp2 strain. More precisely, the wines that were fermented with Sc2 produced the lowest level of 2-phenyl-ethanol (13.9 \(\pm\) 1.1 mg/L), isobutanol (12.3 \(\pm\) 0.8 mg/L), and isoamyl alcohol (122.7 \(\pm\) 2.5 mg/L) when they were compared to all fermentation trials. All wines that were produced under different fermentation schemes were analyzed for eight volatile esters that are responsible for the floral and fruity characters of the wines. The amount of isoamyl acetate, which is known for contributing to wines the characteristic banana aroma, was increased in all co-inoculation schemes of Sc1 and Sp2 compared to the other fermentation conditions. The production level of the total esters ranged from 7.7 mg/L for Sc1 in the pure culture inoculation condition to 9 mg/L for the mixed culture of Sp2 95%-Sc1 5%. The presence of the _S. pastorianus_ strain significantly increased the level of esters that were produced when it was combined with Sc1. On the contrary, the presence of Sp2 significantly decreased the ester production in the mixed cultures with Sc2 when it was compared to that of the respective of _S. cerevisiae_ Sc2 pure culture.