Hahaha…I don't know, but I can only confirm it did smell like freshly pressed apple-wine after just a few days of ripening, it was really fruity, while also stinky. And when I entered their really amazing and big cave in Tyrol with just smear-ripened cheeses it did smell kind of apple-like overall or maybe like a peace of fresh cabbage. I have to inform you, that they have a own laboratory, where they isolate their own cultures, which cheesemaker can buy there as a liquid culture. The smell will mainly derive from the relation of gases, such as Methylmercaptan, Dimethyldisulfid, Dimethyltrisulfid and others.
It doesn't mean that there is a smell exactly like apple juice, but there is a sweet odor near to it given in the cave and also stinky.
So in the end the cheese turned out really fresh and clean, with a mild to aromatic flavor.