Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

Table 4

Concentration of major volatile compounds in fermented musts obtained with fifteen autochthonous and one commercial (CM) strain of S. cerevisiae.

Isolate	Acetaldehyde	Ethyl acetate	2-Methyl-1-propanol	Amyl alcohols	Acetoin	E/A
S5	12.93±1.3^b,c,d	40.06±2.9^a,b	35.63±0.8^b,d	114.41±0.45^a,d,e	6.80±0.6^a,b	0.35
S6	9.30±0.5^b,c,d	27.16±6.3^a,b	31.74±0.5^c,d	128.18±0.5^f,d	2.23±2.2^a	0.21
S7	19.78±0.8^b,c	27.01±0.6^b,c	32.32±0.7^c,d	111.94±0.75^a,d	4.07±0.5^a	0.24
S8	5.40±0.2^c,d	61.47±3.1^a	26.87±1.3^d	124.88±2.0^d,e	3.42±0.4^a	0.49
S9	22.15±4.0^b	37.67±2.6^a,b	36.60±1.2^b,c	111.05±1.1^a,b,c	2.92±0.6^a	0.34
S12	6.64±0.4^c,d	30.72±1.1^a,b	28.02±0.8^d	104.12±1.55^a	3.10±0.7^a	0.30
S16	23.05±6.2^b	34.13±2.5^a,b	42.01±0.6^b	138.73±0.9^f	4.39±0.3^a	0.25
S21	6.70±0.2^c,d	33.66±1.2^a,b	30.81±1.1^c,d	132.02±0.65^e,f	n.d.	0.25
S24	16.22±1.4^b,c	23.49±2.0^b	17.30±1.1^e,f	73.68±0.8^g	4.21±0.7^a	0.32
S39	5.00±0.1^d	40.10±2.6^a,b	29.70±0.3^d	105.20±1.4^a	2.20±0.3^a	0.53
S40	10.10±0.1^b,d	59.97±4.4^a	29.55±0.1^d	114.71±4.15^b,d,e	1.69±0.1^a	0.52
S41	5.32±0.3^d	55.64±4.4^a	19.23±1.9^e	127.00±1.65^d,e	2.18±0.3^a	0.44
S47	12.30±0.2^b,d	44.97±6.1^a,c	13.26±0.9^f	55.77±1.0^h	2.00±1.0^a	0.81
S52	5.80±1.0^c,d	37.90±1.8^a,b	49.70±1.3^a	121.00±1.55^c,d,e	6.5±0.5^a,b	0.53
S71	7.42±0.4^c,d	56.28±5.5^a	28.97±0.4^d	108.51±1.2^a,b	2.62±0.3^a	0.52
CM	59.65±3.1^a	30.17±0.6^a,b	49.18±0.6^a	173.62±0.6^i	8.52±0.8^b	0.17

Values expressed in mg/L are the mean of three injections of each replicate (𝑛=9); the standard deviation values (±) are indicated. Different letters indicate means that differ significantly (𝛼=0.05). E/A: ethyl acetate/amyl alcohols; n.d.: not detectable.