## 3 Results and Discussion  
### Enological Analysis  
The values of glucose and fructose, malic acid, total acidity, and pH were determined for both Chardonnay and Xarel.lo of all base wines (BW) were analyzed before triage (Table S1). In addition, the alcoholic strength, volatile acidity, and color characteristics were analyzed of all base wines and also of all cavas after 18 months of aging on lees (18M) (Table 1). All of the base wines (BW) had glucose and fructose values below 0.5 mg/L, which indicated that they were completely dry base wines. In the case of CH wines, they showed a total acidity between 7.4 and 8.4 g/L. The amount of malic acid varied between 5.3 and 5.5 mg/L, and pH values were around 3.5 units. The base wines made from XA showed lower values than those of CH. The total acidity concentration ranged from 5.3 to 6.3 g/L, malic acid values from 1.2 to 1.6 mg/L, and pH from 3.1 to 3.2. Regarding the effects of the different yeasts on the wines, the results showed that the CH base wines did not present significant differences in terms of their alcoholic strength and color intensity values, regardless of the yeast used. However, the volatile acidity parameter showed significant differences for all of the yeasts used, with Y3 yeast providing the highest concentration, and non-_Saccharomyces_ yeasts (Y4 and Y5) provided the lowest concentrations. This behavior is consistent with previous studies that also found that some non-_Saccharomyces_, such as _S. pombe_, _T. delbrueckii_, and _L. thermotolerans_, produced lower  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**CHARDONNAY**} \\ \hline  & **Alcoholic Strength** & **Volatile Acidity** & **Abs. 420 nm** & **Abs. 520 nm** & **Abs. 620 nm** & **Color Intensity** \\
**BW** & & & & & & \\ Y1 & 10.1 a \(\pm\) 0.0 & 0.40 c \(\pm\) 0.00 & 0.099 a \(\pm\) 0.005 & 0.036 ab \(\pm\) 0.002 & 0.011 ab \(\pm\) 0.003 & 0.15 a \(\pm\) 0.01 \\ Y2 & 9.9 a \(\pm\) 0.3 & 0.38 bc \(\pm\) 0.00 & 0.179 a \(\pm\) 0.098 & 0.047 b \(\pm\) 0.002 & 0.013 b \(\pm\) 0.001 & 0.24 a \(\pm\) 0.10 \\ Y3 & 10.1 a \(\pm\) 0.0 & 0.52 d \(\pm\) 0.01 & 0.090 a \(\pm\) 0.012 & 0.023 a \(\pm\) 0.006 & 0.006 a \(\pm\) 0.002 & 0.12 a \(\pm\) 0.02 \\ Y4 & 10.5 a \(\pm\) 0.6 & 0.33 a \(\pm\) 0.01 & 0.118 a \(\pm\) 0.011 & 0.035 ab \(\pm\) 0.006 & 0.012 ab \(\pm\) 0.000 & 0.17 a \(\pm\) 0.02 \\ Y5 & 9.7 a \(\pm\) 0.0 & 0.37 b \(\pm\) 0.01 & 0.122 a \(\pm\) 0.023 & 0.038 ab \(\pm\) 0.008 & 0.013 b \(\pm\) 0.001 & 0.17 a \(\pm\) 0.03 \\
**18M** & & & & & & \\ Y1 & 11.3 c \(\pm\) 0.0 & 0.54 b \(\pm\) 0.02 & 0.146 e \(\pm\) 0.001 & 0.065 c \(\pm\) 0.007 & 0.029 c \(\pm\) 0.001 & 0.24 c \(\pm\) 0.01 \\ Y2 & 11.2 b \(\pm\) 0.0 & 0.48 ab \(\pm\) 0.04 & 0.123 d \(\pm\) 0.001 & 0.036 b \(\pm\) 0.001 & 0.001 & 0.18 b \(\pm\) 0.00 \\ Y3 & 11.5 e \(\pm\) 0.0 & 0.72 c \(\pm\) 0.01 & 0.110 b \(\pm\) 0.000 & 0.023 a \(\pm\) 0.001 & 0.007 a \(\pm\) 0.001 & 0.14 a \(\pm\) 0.01 \\ Y4 & 11.1 a \(\pm\) 0.0 & 0.44 a \(\pm\) 0.01 & 0.106 a \(\pm\) 0.001 & 0.037 b \(\pm\) 0.001 & 0.022 bc \(\pm\) 0.001 & 0.16 b \(\pm\) 0.01 \\ Y5 & 11.3 c \(\pm\) 0.0 & 0.41 a \(\pm\) 0.01 & 0.119 c \(\pm\) 0.001 & 0.030 ab \(\pm\) 0.001 & 0.015 ab \(\pm\) 0.007 & 0.16 b \(\pm\) 0.01 \\ \hline  & & \multicolumn{4}{c}{**Xarel.LO**} \\ \hline  & **Alcoholic Strength** & **Volatile Acidity** & **Abs. 420 nm** & **Abs. 520 nm** & **Abs. 620 nm** & **Color Intensity** \\
**BW** & & & & & \\ Y1 & 9.9 a \(\pm\) 0.0 & 0.26 a \(\pm\) 0.02 & 0.075 a \(\pm\) 0.013 & 0.016 ab \(\pm\) 0.001 & 0.004 a \(\pm\) 0.001 & 0.09 a \(\pm\) 0.01 \\ Y2 & 9.9 a \(\pm\) 0.0 & 0.26 a \(\pm\) 0.00 & 0.064 a \(\pm\) 0.006 & 0.015 a \(\pm\) 0.002 & 0.005 a \(\pm\) 0.002 & 0.08 a \(\pm\) 0.01 \\ Y3 & 11.7 d \(\pm\) 0.0 & 0.31 b \(\pm\) 0.00 & 0.065 a \(\pm\) 0.001 & 0.023 b \(\pm\) 0.001 & 0.006 a \(\pm\) 0.001 & 0.09 a \(\pm\) 0.00 \\ Y4 concentrations of volatile acidity than some _S. cerevisiae_ (approximately 0.1 g/L) [4; 11].