# Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
## 3 Results
### Fermentation Trials with the Selected Non-Saccharomyces Yeasts
#### 3.2.3 Main Volatile Compounds
\begin{table}
\begin{tabular}{c c c c c c} \hline  & _W. anomalous_ & **US05 + DISVA** & **US05 + DISVA** & **US05 + DISVA** & _S. cerevisiae_ \\  & **DISVA 2** & **2 1:1** & **2 1:10** & **2 1:20** & **US-05** \\ \hline
**Esters** & & & & & & \\ Ethly butyrate & 0.040 \(\pm\) 0.02 \({}^{\circ}\) & 0.292 \(\pm\) 0.021 \({}^{\mathrm{a}}\) & 0.216 \(\pm\) 0.008 \({}^{\mathrm{b}}\) & 0.218 \(\pm\) 0.007 \({}^{\mathrm{b}}\) & 0.042 \(\pm\) 0.014 \({}^{\mathrm{c}}\) \\ Ethly acetate & 1.7 \(\pm\) 0.7 \({}^{\mathrm{c}}\) & 15.7 \(\pm\) 2.5 \({}^{\mathrm{a}}\) & 9.6 \(\pm\) 1.9 \({}^{\mathrm{b}}\) & 7.5 \(\pm\) 0.9 \({}^{\mathrm{b}}\) & 2.6 \(\pm\) 0.2 \({}^{\mathrm{c}}\) \\ Phenyl ethyl acetate & 0.061 \(\pm\) 0.035 \({}^{\mathrm{d}}\) & 0.153 \(\pm\) 0.001 \({}^{\mathrm{cd}}\) & 0.360 \(\pm\) 0.007 \({}^{\mathrm{b}}\) & 0.230 \(\pm\) 0.070 \({}^{\mathrm{c}}\) & 0.452 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ Ethyl hexanoate & 0.056 \(\pm\) 0.014 \({}^{\mathrm{c}}\) & 0.115 \(\pm\) 0.007 \({}^{\mathrm{b}}\) & 0.058 \(\pm\) 0.014 \({}^{\mathrm{c}}\) & 0.098 \(\pm\) 0.001 \({}^{\mathrm{b}}\) & 0.225 \(\pm\) 0.029 \({}^{\mathrm{a}}\) \\ Isoamyl acetate & 0.051 \(\pm\) 0.049 \({}^{\mathrm{c}}\) & 0.186 \(\pm\) 0.021 \({}^{\mathrm{b}}\) & 0.572 \(\pm\) 0.735 \({}^{\mathrm{a}}\) & 0.273 \(\pm\) 0.004 \({}^{\mathrm{b}}\) & 0.190 \(\pm\) 0.014 \({}^{\mathrm{b}}\) \\ \hline
**Alcohols** & & & & & \\ n-Propanol & 22.5 \(\pm\) 0.9 \({}^{\mathrm{a}}\) & 17.9 \(\pm\) 0.7 \({}^{\mathrm{c}}\) & 19.8 \(\pm\) 0.5 \({}^{\mathrm{b}}\) & 17.4 \(\pm\) 0.5 \({}^{\mathrm{c}}\) & 17.8 \(\pm\) 0.3 \({}^{\mathrm{c}}\) \\ Isobutanol & 10.8 \(\pm\) 1.3 \({}^{\mathrm{a}}\) & 7.6 \(\pm\) 2.7 \({}^{\mathrm{b}}\) & 8.7 \(\pm\) 0.6 \({}^{\mathrm{b}}\) & 8.4 \(\pm\) 0.3 \({}^{\mathrm{b}}\) & 9.5 \(\pm\) 0.3 \({}^{\mathrm{b}}\) \\ Amylic alcohol & 9.2 \(\pm\) 0.5 \({}^{\mathrm{a}}\) & 7.8 \(\pm\) 1.4 \({}^{\mathrm{a}}\) & 7.2 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 7.2 \(\pm\) 1.8 \({}^{\mathrm{a}}\) & 7.9 \(\pm\) 0.2 \({}^{\mathrm{c}}\) \\ Isoamylic alcohol & 51.6 \(\pm\) 4.1 \({}^{\mathrm{a}}\) & 35.0 \(\pm\) 4.8 \({}^{\mathrm{b}}\) & 38.4 \(\pm\) 6.8 \({}^{\mathrm{b}}\) & 32.0 \(\pm\) 8.2 \({}^{\mathrm{b}}\) & 37.23 \(\pm\) 1.8 \({}^{\mathrm{b}}\) \\ \(\beta\)-Phenyl ethanol & 0.00 \(\pm\) 0.00 \({}^{\mathrm{e}}\) & 4.70 \(\pm\) 0.020 \({}^{\mathrm{c}}\) & 6.14 \(\pm\) 0.030 \({}^{\mathrm{b}}\) & 3.50 \(\pm\) 0.008 \({}^{\mathrm{d}}\) & 7.29 \(\pm\) 0.00 \({}^{\mathrm{a}}\) \\ \hline
**Carbonyl compounds** & & & & & \\ Acetaldehyde & 49.3 \(\pm\) 2.8 \({}^{\mathrm{c}}\) & 57.0 \(\pm\) 2.2 \({}^{\mathrm{b}}\) & 51.00 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 26.8 \(\pm\) 2.5 \({}^{\mathrm{d}}\) & 84.9 \(\pm\) 7.03 \({}^{\mathrm{a}}\) \\ \hline
**Terpens** & & & & & \\ Linalol & 0.110 \(\pm\) 0.010 \({}^{\mathrm{a}}\) & 0.181 \(\pm\) 0.039 \({}^{\mathrm{a}}\) & 0.190 \(\pm\) 0.029 \({}^{\mathrm{a}}\) & 0.163 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 0.114 \(\pm\) 0.007 \({}^{\mathrm{a}}\) \\ \(\alpha\)-terpineol & 0.022 \(\pm\) 0.001 \({}^{\mathrm{c}}\) & 0.130 \(\pm\) 0.014 \({}^{\mathrm{a}}\) & 0.062 \(\pm\) 0.018 \({}^{\mathrm{b}}\) & 0.088 \(\pm\) 0.032 \({}^{\mathrm{b}}\) & 0.058 \(\pm\) 0.001 \({}^{\mathrm{b}}\) \\ Clitronellol & 0.00 \(\pm\) 0.00 \({}^{\mathrm{c}}\) & 0.00 \(\pm\) 0.00 \({}^{\mathrm{c}}\) & 0.155 \(\pm\) 0.032 \({}^{\mathrm{b}}\) & 0.165 \(\pm\) 0.042 \({}^{\mathrm{b}}\) & 0.781 \(\pm\) 0.014 \({}^{\mathrm{a}}\) \\ \hline \end{tabular}  
* Data are the means \(\pm\) standard deviation. Data with different superscript letters (\({}^{\mathrm{a}}\),\({}^{\mathrm{b}}\),\({}^{\mathrm{c}}\),\({}^{\mathrm{d}}\)) within each row are significantly different (Duncan tests; \(p<\) 0.05).  
\end{table} 
Table 5: The main by-products and volatile compounds in the beers produced by _W. anomalous_ in the pure and mixed fermentations (mg/L).