When comparing L78 and L78M4, all compounds but two are different between strains: levels of esters (except ethyl acetate) and octanoic acid are higher for L78M4, while levels of alcohols are higher in L78WT strain. These strong differences in volatile compounds could have an impact on wine flavour. According to the sensory impact expected for these compounds (Bartowsky & Pretorius, 2009), wine made with L78M4 would be more fruity and less spirituous than wine made with L78WT. L78M4 finishes sugars present in must for a final ABV of 15% and although levels of acetic acid are higher than with L78WT, they are still far away from limits of acceptance. This strain is an example of changes other than expected from adaptive evolution.