## 3 Results and Discussion
### Multivariate Statistical Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & & & & & \multicolumn{6}{c}{**Differences in Concentration**} \\ \cline{6-11}
**Co.** & **Volatile Compounds** & **ID** & **LRI\({}_{\textbf{e}}\)** & **LRI\({}_{\textbf{l}}\)** & \multicolumn{6}{c}{**One-Way ANOVA**} & \multicolumn{6}{c}{**Two-Way ANOVA**} \\ \cline{6-11}  & & & & & **2021** & \multicolumn{6}{c}{**2022**} & \multicolumn{6}{c}{**Y**} & **H** & \(\mathbf{Y}\times\mathbf{H}\) \\ \cline{6-11}  & & & & & **SCE** & **SPA** & **SCE** & **SPA** & & & \\ \hline VP01 & Guaiacol & B, C & 1866 & 1869 & 0.08 & 0.08 & 0.09 & 0.11 & n.s. & **22** & n.s. \\ VP02 & 2,3,6-Trimethylphenol & B, C & 2004 & 2028 & 0.07 & 0.08 & 0.09 & 0.07 & n.s. & n.s. & n.s. \\ VP03 & 2-Methylphenol & B, C & 2011 & 2011 & 0.09 & 0.08 & 0.14 & 0.16 & n.s. & **22** & n.s. \\ VP04 & Phenol & A, B, C & 2011 & 2012 & 4.08 & 4.16 & 3.86 & 4.08 & n.s. & n.s. & n.s. \\ VP05 & 4-Ethylguaiacol & B, C & 2035 & 2033 & n.d. & n.d. & 0.05 & 0.32 & - & - & - \\ VP06 & 2-Ethylphenol & B, C & 2076 & 2071 & 0.10 & 0.10 & 0.17 & 0.14 & n.s. & n.s. & n.s. \\ VP07 & 4-Ethylphenol & B, C & 2177 & 2181 & 0.32 & 0.41 & 0.51 & 0.44 & n.s. & n.s. & n.s. \\ VP08 & 4-Vinylguaiacol & A, B, C & 2197 & 2196 & 0.71 & 2.68 & 4.76 & 7.06 & **SPA** & **22** & n.s. \\ VP09 & 4-tert-Butylphenol & B & 2284 & - & n.d. & n.d. & 0.17 & 0.22 & - & - & - \\ VP10 & 4-Vinylphenol & B, C & 2393 & 2406 & 0.61 & 1.05 & n.d. & n.d. & - & - & - \\ VP11 & 4-tert-Amylphenol & B & 2413 & - & **0.19 \({}^{\textbf{a}}\)** & **0.09 \({}^{\textbf{b}}\)** & 0.10 & 0.20 & n.s. & n.s. & n.s. \\ VP12 & Acetoguaiacone & B, C & 2644 & 2664 & n.d. & n.d. & 0.08 & 0.07 & - & - & - \\ \hline \hline \end{tabular} Abbreviations: Co.—compound’s code; ID—identification of compounds: A—retention time accordant with that of a pure standard; B—mass spectra accordant with that from NIST 2.0, Wiley 8, and FFNSC 2 mass spectra electronic libraries or literature; C—linear retention index (LRI) accordant with an index from literature (compounds with only B in the ID column were considered tentatively identified); LRI\({}_{\textbf{e}}\)—experimental linear retention index; LRI\({}_{\textbf{l}}\)—linear retention index from literature; n.s.—not significant; n.d.—not detected. One-way ANOVA section: different superscript lowercase letters represent statistically significant differences between the two investigated wines determined by one-way ANOVA at \(p\) \(<\) 0.05 for each harvest year separately. Two-way ANOVA section: designations are reported representing yeast (SCE, SPA) and harvest year (21, 22) with higher concentration determined by two-way ANOVA at \(p\) \(<\) 0.05 with yeast (\(\Upsilon\)) and harvest year (H) as factors. Significant differences are highlighted in bold.  
\end{table} 
Table 16: Concentrations (\(\mu\)g/L) of volatile phenols found in Malvazija istarska white wines produced by fermentation with _Saccharomyces cerevisiae_ (SCE) and _Saccharomyces paradoxus_ (SPA) yeasts in two harvest years determined by untargeted two-dimensional gas chromatography with time-of-flight mass spectrometry (GC \(\times\) GC/TOF-MS). Applying HCA to the second dataset, including volatile compounds, clearly separated and clustered the wines by yeast species (Figure 3). In general, control SCE wines from both harvest years produced higher levels of several important and well-known wine volatile aroma compounds. These included isobutanol, isoamyl alcohol, 2-phenylethanol, ethyl butyrate, ethyl 3-methylbutyrate, ethyl hexanoate, ethyl octanoate, isoamyl acetate, hexanoic acid, and decanoic acid, as well as various minor compounds from different chemical classes. In contrast, SPA wines produced by _S. paradoxus_ were distinguished by higher levels of both \(\beta\)-damascenone isomers, acetaldehyde, isobutyric acid, ethyl 2-methylbutyrate, ethyl acetate, isobutyl acetate, esters of succinic and lactic acids, and 4-vinylguaiacol, along with several minor alcohols and sulfur compounds. \begin{table}