## 3 Results and Discussion
### Volatile Composition of Wines
\begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Pure Fermentation**} & \multicolumn{6}{c}{**Sequential Fermentation**} \\ \cline{2-11}
**Compound** & \multicolumn{2}{c}{_Candidia funnata_} & \multicolumn{2}{c}{_Hansenispora_} & \multicolumn{2}{c}{_Saccharomyces_} & \multicolumn{2}{c}{_Candidia fannata_} & \multicolumn{2}{c}{_Hansenispora_} \\  & \multicolumn{2}{c}{**WB-1**} & \multicolumn{2}{c}{_nvarum_ S-2} & \multicolumn{2}{c}{_cervisiae_ QA23} & \multicolumn{2}{c}{**WB-1**} & \multicolumn{2}{c}{_nvarum_ S-2} \\ \cline{2-11}  & **OAV** & **ROC, \%** & **OAV** & **ROC, \%** & **OAV** & **ROC, \%** & **OAV** & **ROC, \%** & **OAV** & **ROC, \%** \\ \hline
**Higher alcohol** & & & & & & & & & & \\ \multicolumn{11}{c}{Phenylly alcohol} & 0.00 & 0.00 & 1.16 & 1.40 & 0.00 & 0.00 & 0.00 & 0.00 & 1.61 & 1.59 \\
**Acids** & & & & & & & & & & & \\ Octanoic acid & 5.94 & 4.97 & 3.00 & 3.62 & 0.88 & 1.92 & 1.80 & 1.47 & 3.54 & 3.49 \\
**Dice acid** & & & & & & & & & & & \\ \multicolumn{11}{c}{**Esters**} & & & & & & & & & & \\ \multicolumn{11}{c}{**Ethyl hexanoate**} & 56.43 & 47.20 & 33.57 & 40.49 & 12.14 & 26.54 & 62.86 & 51.24 & 57.14 & 56.35 \\
3-Methyl butyl & & & & & & & & & & & \\ \multicolumn{11}{c}{acetate} & 1.33 & 1.12 & 1.00 & 1.21 & 0.00 & 0.00 & 2.00 & 1.63 & 1.33 & 1.31 \\
2-Methyl butyl & & & & & & & & & & & \\ \multicolumn{11}{c}{acetate} & 16.60 & 13.89 & 7.20 & 8.68 & 0.00 & 0.00 & 6.60 & 5.38 & 2.40 & 2.37 \\ \multicolumn{11}{c}{Heyl acetate} & 4.15 & 3.47 & 0.00 & 0.00 & 0.00 & 0.00 & 3.60 & 2.93 & 0.00 & 0.00 \\ \multicolumn{11}{c}{Methyl octanoate} & 0.00 & 0.30 & 3.20 & 3.86 & 0.00 & 0.00 & 0.00 & 0.00 & 4.95 & 4.88 \\ \multicolumn{11}{c}{Ethyl octanoate} & 3.88 & 3.25 & 2.62 & 3.16 & 2.47 & 5.39 & 4.78 & 3.89 & 3.38 & 3.33 \\ \multicolumn{11}{c}{Phenylethylacetate} & 3.88 & 3.25 & 3.48 & 4.20 & 2.20 & 4.81 & 1.80 & 1.47 & 0.60 & 0.59 \\ \multicolumn{11}{c}{Methyl decanoate} & 0.00 & 0.00 & 1.02 & 1.23 & 0.00 & 0.00 & 0.00 & 0.20 & 2.17 \\ \multicolumn{11}{c}{Ethyl 9-decanoate} & 0.00 & 0.00 & 2.40 & 2.89 & 0.50 & 1.09 & 0.60 & 0.49 & 0.50 & 0.49 \\ \multicolumn{11}{c}{Ethyl decanoate} & 8.95 & 7.49 & 9.15 & 11.04 & 7.30 & 15.95 & 9.10 & 7.42 & 9.10 & 8.97 \\ \multicolumn{11}{c}{Isoamyl octanoate} & 0.96 & 0.80 & 0.72 & 0.87 & 0.48 & 1.05 & 1.36 & 1.11 & 1.12 & 1.10 \\
**Terpenes** & & & & & & & & & & & \\ \multicolumn{11}{c}{P-Cyreme} & 3.09 & 2.59 & 3.91 & 4.71 & 5.45 & 11.92 & 5.45 & 4.45 & 1.82 & 1.79 \\ \multicolumn{11}{c}{(Z)-\(\beta\)-Oximene} & 1.62 & 1.35 & 0.00 & 0.00 & 2.44 & 5.34 & 3.53 & 2.88 & 0.00 & 0.00 \\ \multicolumn{11}{c}{(Z)-\(\beta\)-Oximene} & 3.24 & 2.71 & 0.00 & 0.00 & 2.12 & 4.63 & 4.91 & 4.00 & 0.00 & 0.00 \\ \multicolumn{11}{c}{Y-Terpinene} & 2.88 & 2.41 & 2.73 & 3.29 & 0.00 & 0.00 & 1.73 & 1.41 & 1.85 & 1.82 \\ \multicolumn{11}{c}{Terpinene} & 0.88 & 0.73 & 0.29 & 0.35 & 0.93 & 2.03 & 1.12 & 0.91 & 2.29 & 2.26 \\ \multicolumn{11}{c}{Imaloid} & 0.00 & 0.00 & 4.80 & 5.79 & 0.00 & 0.00 & 0.00 & 0.00 & 3.20 & 3.16 \\ \multicolumn{11}{c}{**C13-norisopenoid**} & \multicolumn{1}{c}{} & & & & & & & & & \\ \multicolumn{11}{c}{\(\beta\)-lonone} & 5.71 & 4.78 & 0.00 & 0.00 & 4.29 & 9.37 & 11.43 & 9.32 & 0.00 & 0.00 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Odor activity values (OAV) and relative odor contribution (ROC) of key aroma compounds in Tamjanika wine samples. them were present in a concentration higher than their corresponding OAV. Based on the calculated ROC values, esters were responsible for a major part of the aroma profile, with the total ROC of esters from 55% for the control wine sample to almost 84% for the wine sample fermented by \(H\). _uvarum_ S-2. Generally, the concentration of esters was significantly higher in the samples produced by non-_Saccharomyces_ yeasts, especially in the case of ethyl octanoate, ethyl decanoate, ethyl hexanoate, and phenylethylacetate that impart fruity and flowery odors to wine [20].