# Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
## 4 Conclusions  
In the current study, Tempranillo vinifications, with the inoculation of four _Saccharomycesces cerevisiae_ strains, were compared in terms of the content of phenolic and volatile compounds after malolactic fermentation and 6 and 9 months of aging in bottles. The strong impact exerted by both the aging time as well as the selected strain of _Saccharomyces  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Yeast Strain** & **Aging Time** & & **Residual** \\  & **(\%)** & **(\%)** & & **(\%)** \\ \hline Total alcohols & 26.9 *** & 17.8 *** & **48.0 *** & 7.24 \\ Total acetate esters & **68.6 *** & 14.7 *** & 11.0 * & 5.71 \\ Total C6, C8, C10 ethyl esters & 31.3 *** & **42.8 *** & 19.4 ** & 6.48 \\ Total ethyl esters & 27.0 *** & **59.3 *** & 12.6 *** & 1.12 \\ Total esters & 27.1 *** & **59.0 *** & 12.7 *** & 1.16 \\ Total acids & 15.0 *** & **60.5 *** & 19.2 ** & 5.38 \\ Total anthocyanins & 20.8 *** & 76.1 *** & 0.46 ns & 2.66 \\ Total flavonoids & **34.0 * & 27.2 ns & 28.6 ns & 34.7 \\ Total flavonoids & 5.87 ** & **83.2 *** & 7.63 * & 3.33 \\ Gallic acid & 19.8 *** & **70.8 *** & 4.48 ns & 4.92 \\ Total hydroxycinnamic acids & 26.2 *** & **56.4 *** & 11.5 * & 5.88 \\ Total stilbenes & 28.1 * & **38.0 ** & 0.63 ns & 24.7 \\ \hline \hline \end{tabular}  
* \(p\leq 0.05\); **\(p\leq 0.01\); *** \(p\leq 0.001\); ns \(p>0.05\). The factor with the greatest weight is shown in bold.  
\end{table}
Table 2: Percentage of wine aromatic and phenolic compounds variance attributable to yeast strain (YS), aging time (AT) and \(\text{YS}\times\text{AT}\) interaction.  
cerevisiae_ yeast on wine aromatic and phenolic compounds, potentially allow the use of these selected yeasts as a tool to enhance the complexity of Tempranillo wines. In addition, the importance of aging the wines in bottles, once the malolactic fermentation has finished, in order to increase the quality and stability of the wines must be highlighted. In the future, studies on aging conditions (time, temperature, bottle/barrels, level of SO\({}_{2}\) or alternatives, oxygenation, etc.), linked to the use of different yeasts and/or bacteria during viinification, could contribute to the knowledge of the real determining factors in the wines' aromatic and phenolic composition and, therefore, their sensory quality.  
Conceptualization, T.G.-C., M.I., P.R.-B. and E.P.P.-A.; methodology, M.I.; formal analysis, I.S.d.U., R.M.-P. and S.M.-S.R.; investigation, T.G.-C., P.R.-B. and E.P.P.-A.; resources, T.G.-C., M.I., P.R.-B. and E.P.P.-A.; data curation, T.G.-C., P.R.-B. and E.P.P.-A.; writing--original draft preparation, T.G.-C. and E.P.P.-A.; writing--review and editing, T.G.-C., I.S.d.U., [PERSON]-[PERSON], M.I., S.M.-S.R., P.R.-B. and E.P.P.-A.; funding acquisition, T.G.-C., M.I., P.R.-B. and E.P.P.-A. All authors have read and agreed to the published version of the manuscript.  
This research was funded by AB Mauri-ABBiotek. [PERSON] and [PERSON] thank INIA and Gobierno de La Rioja, respectively, for her predoctoral contracts. [PERSON] thanks the Ministerio de Ciencia, Innovacion y Universidades for her Juan de la Cierva-Incorporacion contract.  
Not applicable.