## 3 Results and Discussion
### Sensory Impact  
The Assyrtiko wines that were produced using the different fermentation schemes described above were all evaluated by a sensory panel of experts. Figure 4 depicts the mean scores of ten sensory characteristics, with a maximum score of 10, of the wines that were inoculated with the different non-_Saccharomyces_ pure cultures. The statistical analysis (ANOVA) indicated a significant difference (_p_ < 0.05) for the fruitiness, citrus, and aromatic aftertaste of the produced wines. In more detail, the statistical analysis ([PERSON]'s test) revealed that wines that were inoculated with Zb-A19Y5 and Tc-A9Y1 strains differed the most in terms of fruitiness, citrus, and acidity descriptors. These results are also confirmed by the results of volatile compound analysis. Reversely, wines that were inoculated with Zb-A19Y5 and Zb-K29Y2 strains differed the most in terms of aromatic aftertaste, where the first strain was ranked significantly higher. It is noteworthy that no off-flavor or unpleasant characteristics were noticed by the panelists. Zb-A19Y5 exhibited the highest scores for several attributes, namely, aromatic intensity, fruitiness, citrus, acidity, and aromatic aftertaste. Although the Zb-K29Y2 wines exhibited very high concentrations of isoamyl alcohol (604.33 \(\pm\) 76.8 mg/L) and differed statistically from the other strains, the fruitiness of these samples was remarkably low. One hypothesis that could explain this phenomenon is the very high concentrations of isoamyl alcohol. It has been underlined, previously, that the presence of isoamyl alcohol alone  
Figure 4: Spider plot of means of the sensory profile of Assyrtiko wines fermented with different non-_Saccharomyces_ strains at the end of fermentation process. Sample coding: Tc = _Trigonopsis california_, Zb = _Zyosaccharomyces bullii_. (*) indicates the existence of statistically significant differences based on one-way ANOVA, \(p\) < 0.05. \begin{table}
\begin{tabular}{c c c c} \hline  & **Zb-A19Y5** & **Tc-A9Y1** & **Zb-K29Y2** \\ \hline Ethyl 9-decenoate & 23.64 \(\pm\) 1.71 \({}^{\text{a}}\) & n.d. & 22.59 \(\pm\) 2.59 \({}^{\text{a}}\) \\ Ethyl hydrogen succinate & 15.38 \(\pm\) 1.34 \({}^{\text{a}}\) & 18.62 \(\pm\) 0.34 \({}^{\text{a}}\) & 19.46 \(\pm\) 3.67 \({}^{\text{a}}\) \\
1,2-Benzenedicarboxylic acid, bis 2-methylpropyl) ester & 3.59 \(\pm\) 0.42 \({}^{\text{a}}\) & 4.31 \(\pm\) 1.07 \({}^{\text{a}}\) & 2.42 \(\pm\) 0.7 \({}^{\text{a}}\) \\ Hexanedio acid, bis 2-ethylhexyl) ester & 5.05 \(\pm\) 2.26 \({}^{\text{a}}\) & 9.19 \(\pm\) 0.73 \({}^{\text{a}}\) & 6.98 \(\pm\) 0.32 \({}^{\text{a}}\) \\ Eicosanoic acid, isopropyl ester & 2.03 \(\pm\) 1.14 \({}^{\text{a}}\) & n.d. & n.d. \\ Dideyel phthalate & 1.48 \(\pm\) 0.35 \({}^{\text{a}}\) & 3.16 \(\pm\) 0.12 \({}^{\text{b}}\) & n.d. \\ Octadecanoic acid, 10-oxo-, methyl ester & 47.85 \(\pm\) 1.67 \({}^{\text{c}}\) & 39.59 \(\pm\) 3.02 \({}^{\text{b}}\) & 1.59 \(\pm\) 0.48 \({}^{\text{a}}\) \\ Ethyl trans-4-decenoate & n.d. & 16.78 \(\pm\) 0.21 & n.d. \\ Acetic acid, hexyl ester & n.d. & n.d. & 5.44 \(\pm\) 0.26 \\ \hline \end{tabular} n.d.: not detected.  
\end{table} 
Table 5: _Cont._led to a significant decrease in the \"olfactory threshold\" of the fruity reconstitution [58]. Motivated by climate change, as well as health issues, significant research efforts have been directed toward strains of yeasts that are capable of generating wines with lower ethanol levels while maintaining a harmonious sensorial profile [72; 73; 74; 75]. According to our results, the _T. californica_ strain Tc-A9Y1 seems to have promising enological potential, well adapted to the wine's needs. Moreover, the beneficial attributes of the examined yeasts may be remarkably increased or decreased if they are used as co-cultures with _S. cerevisiae_ strains. Additional complementary experiments, designed to investigate the behavior of these yeasts in a must, while considering the presence of other microorganisms, and explore their interactions with _S. cerevisiae_, could be a very interesting endeavor.