All strains could grow in beer and soft drink media, but only the strains initially isolated from wine were able to grow in the wine media, due to their high sulfite tolerance . Aromatic profiles of the different ferments identified 84 volatile compounds in the test media prior to inoculation and an additional 12 following fermentation. Changes in the volatile compositions of the ferments were both strain-and media-dependent. For example, while volatile phenols and ketones increased in all media, ethyl esters only increased in Duvel beer, while aldehydes particularly increased in white wine .