## 3 Results and Discussion
### Volatile Compounds
#### 3.4.4 Alcohols  
The formation of major higher alcohols during fermentation involves two biosynthetic pathways: the conversion of sugars via pyruvate and the catabolism of amino acids via the Ehrlich pathway. While the former process typically yields lower concentrations, \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\({}_{\text{e}}\)** & **LRI\({}_{\text{I}}\)** & \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 N01 & Theaspirane isomer & B & 1536 & 1540 & 1.38 & 0.93 & 5.04 & 4.67 & n.s. & **22** & n.s. \\ N02 & Vitispirane isomer & B, C & 1537 & 1543 & **3.09 \({}^{\text{a}}\)** & **2.18 \({}^{\text{b}}\)** & 0.50 & 0.58 & **SCE** & **21** & \(\star\) \\ N03 & a-lonene & B, C & 1559 & 1565 & 0.43 & 0.42 & 1.23 & 1.39 & n.s. & **22** & n.s. \\ N04 & \(\beta\)-Cyclotetral & A, B, C & 1629 & 1630 & **0.31 \({}^{\text{a}}\)** & **0.18 \({}^{\text{b}}\)** & **0.29 \({}^{\text{a}}\)** & **0.21 \({}^{\text{b}}\)** & **SCE** & n.s. & \(\star\) \\ N05 & Safranal & B, C & 1654 & 1648 & 0.20 & 0.20 & 0.25 & 0.24 & n.s. & **22** & n.s. \\ N06 & Inonene derivative n.i & B, C & 1704 & - & 0.15 & 0.14 & 0.29 & 0.34 & n.s. & **22** & n.s. \\ N07 & Actinid ethyl ether I & B, C & 1705 & 1690 & n.d. & n.d. & 1.33 & 1.38 & - & - & - \\ N08 & Actinid ethyl ether II & B, C & 1737 & 1715 & n.d. & n.d. & 0.74 & 0.74 & - & - & - \\  & 1,1,6-Trimethyl-1,2- & & & & & & & & & & \\ N09 & dihydronaphthalene & A, B, C & 1722 & 1722 & 0.17 & 0.09 & 0.34 & 0.37 & n.s. & **22** & n.s. \\  & (TDN) & & & & & & & & & & \\ N10 & 1,5,8-Trimethyl-1,2- & & & & & & & & & & \\  & dihydronaphthalene & B, C & 1754 & 1751 & 1.84 & 1.60 & n.d. & n.d. & - & - & - \\ N11 & _cis_-\(\beta\)-Damascenone & B, C & 1771 & 1774 & **1.95 \({}^{\text{b}}\)** & **3.21 \({}^{\text{a}}\)** & **1.47 \({}^{\text{b}}\)** & **1.70 \({}^{\text{a}}\)** & **SPA** & **21** & n.s. \\ N12 & _trans_-\(\beta\)-Damascenone & B, C & 1829 & 1829 & **21.65 \({}^{\text{b}}\)** & **40.39 \({}^{\text{a}}\)** & **14.84 \({}^{\text{b}}\)** & **16.86 \({}^{\text{a}}\)** & **SPA** & **21** & \(\star\) \\  & _trans_-1,2,3,6- & & & & & & & & & & \\ N13 & Trimethylphenylbuta- & & & & & & & & & & \\  & 1,3-diene (TPB) & & & & & & & & & & \\ N14 & \(\gamma\)-Methylinone & B, C & 1855 & - & n.d. & n.d. & 0.04 & 0.04 & - & - & - \\ N15 & \(\beta\)-Ionone & B, C & 1942 & 1933 & n.d. & n.d. & 0.05 & 0.06 & - & - & - \\ N16 & Actinid isomer & B, C & 1947 & 1927 & 0.31 & 0.34 & n.d. & n.d. & - & - & - \\ \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—experimental linear retention index; LRI—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 (Y) and harvest year (H) as factors. An asterisk indicates a significant interaction between the two factors (Y \(\times\) H). Significant differences are highlighted in bold.  
\end{table}