## 4 Conclusions  
The results of this study showed that the studied non-_Saccharomyces_ yeasts produce diverse volatile aroma profiles in the early phase of monoculture fermentation, significantly different from each other and from that produced by _S. cerevisiae_. Many of the investigated non-_Saccharomyces_ yeasts exhibited undoubtedly positive characteristics in this phase of fermentation in quantitative terms, such as increases in linalool and \(\beta\)-damascenone concentrations, lower production of higher alcohols, and improved synthesis of many major and minor odoriferous esters. Regarding particular volatile compounds, _T. delbrueckii_ produced the highest levels of _trans_-3-hexen-1-ol, ethyl propanoate, ethyl isobutyrate, isoamyl propanoate, 2-phenethyl propanoate, and dihydro-2-methyl-3(2H)-thiophene, _P. kluyveri_ excelled in the production of acetates, particularly _cis_-3-hexen-1-yl acetate, _trans_-3-hexen-1-yl acetate, and 2-phenethyl acetate, while the highest levels of _cis_-2-hexen-1-ol and hexanoic acid were found in must inoculated with _S. pombe_. The _Saccharomyces cerevisiae_ control must contained the highest concentrations of 2-phenylethanol, butyric acid, propyl acetate, and isobutyl acetate. Particular yeasts, such as _T. delbrueckii_ and _M. pulcherrima_ synthesized esters not commonly found in _S. cerevisiae_ fermented wines, such as 2-phenethyl propanoate. However, it is yet to be established if and to what degree these contributions persist after sequential inoculation with _S. cerevisiae_, which certainly varies depending on the biocompatibility of the co-refmenting yeasts in diverse grape must matrices. Our group is currently working on this topic. **Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods11193088/s1](https://www.mdpi.com/article/10.3390/foods11193088/s1)]([https://www.mdpi.com/article/10.3390/foods11193088/s1](https://www.mdpi.com/article/10.3390/foods11193088/s1)), Figure S1: Concentrations of selected monoter-penes and C\({}_{13}\)-norisoprenoids with high differentiating ability among yeasts (high _F_-ratios obtained by one-way ANOVA) identified in the early phase of fermentation of Malvazija istarska grape must inoculated by _Saccharomyces cerevisiae_ and five non-_Saccharomyces_ yeasts. Abbreviations: SC--_Saccharomyces cerevisiae_; TD--_Toruspora delbrueckii_; MP--_Metschnikowia pulcherrima_; PC--_Pichia kluyveri_; LT--_Lachanca thermotolerans_; SP--_Schizosaccharomyces pombe_; Figure S2: Concentrations of selected alcohols and acids with high differentiating ability among yeasts (high _F_-ratios obtained by one-way ANOVA) identified in the early phase of fermentation of Malvazija istarska grape must inoculated by _Saccharomyces cerevisiae_ and five non-_Saccharomyces_ yeasts. Abbreviations: SC--_Saccharomyces cerevisiae_; TD--_Toruspora delbrueckii_; MP--_Metschnikowia pulcherrima_; PC--_Pichia kluyveri_; LT--_Lachanca thermotolerans_; SP--_Schizosaccharomyces pombe_; Figure S3: Concentrations of ethyl esters with high differentiating ability among yeasts (high _F_-ratios obtained by one-way ANOVA) identified in the early phase of fermentation of Malvazija istarska grape must inoculated by _Saccharomyces cerevisiae_ and five non-_Saccharomyces_ yeasts. Abbreviations: SC--_Saccharomyces cerevisiae_; TD--_Toruspora delbrueckii_; MP--_Metschnikowia pulcherrima_; PC--_Pichia kluyveri_; LT--_Lachanca thermotolerans_; SP--_Schizosaccharomyces pombe_; Figure S4: Concentrations of acetate esters with high differentiating ability among yeasts (high _F_-ratios obtained by one-way ANOVA) identified in the early phase of fermentation of Malvazija istarska grape must inoculated by _Saccharomyces cerevisiae_ and five non-_Saccharomyces_ yeasts.