Table 2.

Volatile compounds content (mg/L) in wine samples after (day 14) inoculation with cultures of blend cultures.

Aromatic compounds (mg/L)	Control wine	Mixed cultures L. plantarum + O. oeni
		UNQLp11 + UNQOe 31b	UNQLp11 + UNQOe 73.2	UNQLp155 + UNQOe 31b	UNQLp155 + UNQOe 73.2
Alcohols
3-methyl-1-butanol	1.56 ± 0.18	0.58 ± 0.11 (£)	0.65 ± 0.05 (£)	0.54 ± 0.07 (£)	0.77 ± 0.21 (£)
1-butanol	4.28 ± 0.06	1.22 ± 0.09 (£)	1.42 ± 0.15 (£)	1.145 ± 0.15 (£)	1.73 ± 0.40 (£)
1-hexanol	3.78 ± 0.10	1.12 ± 0.40 (£)	1.06 ± 0.07 (£)	0.98 ± 0.01 (£)	1.184 ± 0.15 (£)
Benzyl alcohol	Nd	0.22 ± 0.07	0.20 ± 0.02	0.13 ± 0.01	0.14 ± 0.04
β-phenyl ethyl alcohol	9.84 ± 0.09	8.88 ± 1.06	8.64 ± 1.61	9.11 ± 0.56	9.33 ± 0.27
Esters
Isobutyl acetate	0.44 ± 0.05	0.13 ± 0 (£)	0.10 ± 0.01 (£)	0.08 ± 0 (£)	0.10 ± 0 (£)
Ethyl butyrate	1.33 ± 0.07	0.36 ± 0.15 (£)	0.32 ± 0.02 (£)	0.30 ± 0.02 (£)	0.37 ± 0.04 (£)
Isoamyl acetate	3.59 ± 0.15	0.90 ± 0.34 (£)	0.83 ± 0.08 (£)	0.73 ± 0.02 (£)	1.19 ± 0.39 (£)
Ethyl hexanoate	1.97 ± 0.11	0.98 ± 0.28	0.86 ± 0.22	0.93 ± 0.12	0.97 ± 0.32
Hexyl acetate	0.03 ± 0.08	0.02 ± 0	0.01 ± 0	0.01 ± 0	0.02 ± 0
Ethyl octanoate	1.45 ± 0.05	0.84 ± 0.28	0.83 ± 0.16	1.13 ± 0.15	0.77 ± 0.17
Ethyl decanoate	1.79 ± 0.17	0.93 ± 0.07 (£)	0.86 ± 0.01 (£)	0.96 ± 0.02 (£)	0.92 ± 0.28 (£)
Diethyl succinate	0.73 ± 0.15	2.98 ± 1.02	6.45 ± 1.75 (∗)	7.56 ± 1.56 (∗)	12.11 ± 1.29 (∗)
Ethyl dodecanoate	0.25 ± 0.08	0.26 ± 0.01	0.28 ± 0.02	0.29 ± 0.01	0.27 ± 0.02
Other compounds
2,3-butanodione	1.33 ± 0.17	nd (£)	nd (£)	nd (£)	nd (£)
γ-butyrolactone	9.99 ± 0.21	nd (£)	6.91 ± 1.10	7.51 ± 0.50	7.55 ± 2.50
Furfural	0.09 ± 0.03	0.03 ± 0.005 (£)	0.04 ± 0 (£)	0.04 ± 0 (£)	0.04 ± 0 (£)

(^∗): Significantly higher respect to control before MLF (P < 0.05), (£): Significantly lower respect to control before MLF (P < 0.05). nd.: not detected. Control wine correspond to non-inoculated wine.