F all wines obtained by indicates of spontaneous fermentation, regardless of the terroir of grape origin. The contribution of yeast to the expression of terroir attributes has been DMNB Epigenetic Reader Domain investigated by diverse research, and it has been generally hypothesized 16 of 20 that complex microbial consortia such as those connected with spontaneous fermentation might result in the expression of special sensory functions associated with particular vineyard web-sites [50]. Conversely, inside the case from the present study, in certain for Corvina, it was with industrial strains that strains that allowed differentiation depending on grape origin, inoculation with commercial permitted differentiation based on grape origin, whereas spontaneous fermentation made wines with distinctive odor profiles odor profiles that whereas spontaneous fermentation produced wines with distinctivethat might be clearly grouped by the panel, regardless of grape origin. could possibly be clearly grouped by the panel, regardless of grape origin.Figure four. HCA of (a) Corvina and (b) Corvinone withered grapes wines sorting job information. Figure four. HCA of (a) Corvina and (b) Corvinone withered grapes wines sorting activity information.In order to determine the volatile compounds probably contributing towards the observed In sorting recognize were compared with wines’ volatile composition. In the case of clusters, order totask information the volatile compounds probably contributing to the observed clusters, sorting job information compounds showed a drastically composition. In amongst Corvina, thirty-five volatilewere compared with wines’ volatile distinct contentthe case of Corvina, thirty-five volatile of Corvinone (Table considerably these, a comparison of clusters, thirteen in the casecompounds showed a S5). Among distinct content in between clusters, thirteen in odor activity value (OAV) greater than these, a comparison of comcompounds with an the case of Corvinone (Table S5). Amongone, which are expected to pounds with an odor activity wine (OAV) greater than 1, which 5 and 6). contribute far more prominently to value aroma, was TP003 Protocol carried out (Figures are anticipated to contribute additional prominently to wine aroma, was carried out (Figures 5 and 6). cluster assoThe information obtained indicated that, both for Corvina and Corvinone, the ciatedThe data obtained indicated that,(namely clusters 2 and three, respectively) was charwith spontaneous fermentation both for Corvina and Corvinone, the cluster related with significantly higher levels of acetic acid and ethyl respectively) was characacterized by spontaneous fermentation (namely clusters two and three,acetate. This appears in terized by substantially larger levels the initial stages of spontaneous fermentation are agreement with all the observation that of acetic acid and ethyl acetate. This appears in agreement using the observation that the initial stages non-Saccharomyces yeasts, a few of which normally related with increased proliferation ofof spontaneous fermentation are generally related with enhanced proliferation of non-Saccharomyces yeasts, a few of that are are characterized by higher production of ethyl acetate and acetic acid [51,52]. On top of that, characterized high levels of these compounds could also be acid [51,52]. On top of that, the the particularlyby higher production of ethyl acetate and acetic due to a response to osmotic especially high higher of these compounds may possibly also be resulting from a response to osmotic stress [29] from thelevels glucose and fructose content (up to just about 300 g/L) foll.