## 3 Results and Discussion
The obtained results are in accordance with the literature, which has demonstrated the efficiency of using selected yeast strains in the fermentation process to obtain wines, the results covering a wide range of polyphenol values between 699-3900 mg GAE/L, total anthocyanins with values between 74-130 mg equivalent Oenin/L, and antioxidant activity up to 11.5 mmol equivalent Trolox/L [41; 42; 47; 48; 49; 50]. It has been demonstrated that the volatile compounds are generally responsible for the various aromas and sensory characteristics of a wine [51]. Among them, volatile aliphatic alcohols and phenols, organic fatty acids, and esters must be identified and quantified. Figure 2 and Tables S2-S6 (Supplementary Materials) provides information regarding the volatile alcohols in red wines obtained using commercial and native culture yeasts ESFC, VS, SCR297, and SCR462. A total of 16 superior alcohols were identified and quantified within the four types of red wine. The phenolic compounds, such as tyrosol, were quantified at values between 732.66 \(\pm\) 30.17 \(\upmu\)g/L (VS strain) and 913.61 \(\pm\) 31.22 \(\upmu\)g/L (SCR462 strain) in the case of Pinot noir wines. The cloves or carnations aroma can be detected when 4-vinylguaiacol is presented in a wine [52]. This was quantified in Pinor noir at high values when using strain SCR297 (5627.34 \(\pm\) 93.36 \(\upmu\)g/L), followed by SCR462 (4336.57 \(\pm\) 81.64 \(\upmu\)g/L). For Feteasca Neagra wine, tyrosol was identified at values between 755.18 \(\pm\) 29.50 \(\upmu\)g/L in the case of the SCR297 strain and 860.59 \(\pm\) 30.11 \(\upmu\)g/L in the case of the ESFC strain. In addition, 4-vinylguaiacol falls between 1549.21 \(\pm\) 58.14 \(\upmu\)g/L (VS strain) and 5589.44 \(\pm\) 49.15 \(\upmu\)g/L (SCR297 strain). For Burgund Mare wine, maximum values were noted for tyrosol--897.78 \(\pm\) 29.59 \(\upmu\)g/L (strain SCR462)--and 4-vinylguaiacol--5484.21 \(\pm\) 49.59 \(\upmu\)g/L (strain SCR297). On the other hand, Syrah wines presented much lower tyrosol and 4-vinylguaiacol concentrations (453.98 \(\pm\) 22.11 \(\upmu\)g/L and 1922.31 \(\pm\) 48.45 \(\upmu\)g/L, respectively) when strain SCR297 was used. In Novac wines, VS commercial strains stood out instead, leading to maximum values of tyrosol of 1032.31 \(\pm\) 30.22 \(\upmu\)g/L and 4-vinylguaiacol of 3414.19 \(\pm\) 45.28 \(\upmu\)g/L, respectively. High values of 1-hexanol were observed in Pinot noir wine when strains SCR462 (1345.63 \(\pm\) 65.80 \(\upmu\)g/L) and SCR297 (1223.12 \(\pm\) 59.81 \(\upmu\)g/L) were applied. Strain SCR297 usage induced a 2-phenyl ethanol concentration of 7000.01 \(\pm\) 49.34 \(\upmu\)g/L, while SCR462 induced a concentration of 6899.35 \(\pm\) 55.18 \(\upmu\)g/L. In Feteasca Neagra wine, 1-hexanol showed a maximum concentration in the case of strain SCR462 (1533.14 \(\pm\) 50.84 \(\upmu\)g/L). The strain SCR297 induced a 2-phenyl ethanol concentration of 7089.69 \(\pm\) 53.58 \(\upmu\)g/L and an isopentyl alcohol concentration of 5777.58 \(\pm\) 80.54 \(\upmu\)g/L. For Burgund Mare and Syrah, the strain SCR462 led to maximum amounts of 1-hexanol (1421.59 \(\pm\) 47.82 \(\upmu\)g/L and 1247.53 \(\pm\) 46.18 \(\upmu\)g/L, respectively). The strain ESFC led in Syrah wine to maximum values of 2-phenyl ethanol (7701.39 \(\pm\) 68.06 \(\upmu\)g/L) and isopentyl alcohol (6609.05 \(\pm\) 81.21 \(\upmu\)g/L). In addition, 2-phenyl ethanol, together with some aromatic esters, induces one of the most pleasant tastes, like a flavour of roses [44]. Figure 2: Alcohols concentrations sum (\(\upmu\)g/L) in red wines obtained using commercial and native culture yeasts (ESFC, VS, SCR297, SCR462). In the case of Novac wine, the strains ESFC, VS, and SCR297 led to similar values of 1-hexanol (1113.73 \(\pm\) 39.39 \(\upmu\)g/L-1118.19 \(\pm\) 45.17 \(\upmu\)g/L); instead, strain SCR462 developed a value of 1333.21 \(\pm\) 40.31 \(\upmu\)g/L.