## 2 Results and Discussion
### Wine Analysis
While the Pinot Gris wines all grouped in the same relative area, the Riesling wines were further separated into two groups on F2. Specifically, half of the wines were correlated with 5, 6, 7, 8, 9, 10, 11, and 12 and the other half correlated to 2, 4, 14, 16, 18 and 20. It would be interesting to determine the origins of the differences in chiral monoterpenes. The ANOVA and PCA results suggest there is some difference in grape varieties as the Pinot Gris and Riesling wines group in a similar area. This differentiation by grape variety was expected, as it is known that the precursors to these terpen are formed in the grape [6, 37]. It was anticipated that the Pinot Gris wines would have lower concentrations and a less complex composition of monoterpenes than the Riesling wines, as Riesling wines are considered to be a more aromatic varietal. The further separation on the right side of the PCA plot, namely the vertical separation of Riesling, may be due to a number of factors. There are many mechanisms for release of terpen from their bound forms including enzyme additions, pH of juice \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**(12)** **Linalool oxide isomer (_p_ \(<\) 0.0001)** & **(18) (–)-_a_-Terpineol (18) (_p_ \(<\) 0.0001)** & **(16) S-(+)-Linalool (_p_ \(<\) 0.0001)** \\ \hline
**Wine** & **Conc (mg/L)** & **Conf. Int. *** & **Wine** & **Conc (mg/L)** & **Conf. Int. *** & **Wine** & **Conc (mg/L)** & **Conf. Int. *** \\ \hline R5 & 17.82 & A & R6 & 58.84 & A & R6 & 46.49 & A \\ R4 & 14.86 & AB & R3 & 30.61 & AB & R3 & 37.99 & AB \\ R2 & 14.23 & AB & R4 & 26.93 & AB & R4 & 29.17 & ABC \\ R1 & 10.96 & ABC & R2 & 12.77 & B & R2 & 13.47 & BC \\ R3 & 10.35 & ABCD & P6 & 12.33 & B & P6 & 12.59 & BC \\ P6 & 5.1 & BCD & P5 & 12 & B & P5 & 12.51 & BC \\ P4 & 5.03 & BCD & R1 & 11.82 & B & R1 & 11.54 & BC \\ P5 & 4.35 & CD & R5 & 7.27 & B & R5 & 9.67 & BC \\ P3 & 4.26 & CD & P1 & 5.26 & B & P1 & 5.44 & C \\ P2 & 3.69 & CD & P4 & nd & B & P4 & nd & C \\ P1 & 3.62 & CD & P3 & nd & B & P2 & nd & C \\ R6 & 1.02 & D & P2’ & nd & B & P3 & nd & C \\ \hline \hline
**(20) (+)-_a_-Terpineol (_p_ \(<\) 0.0001)** & **(18) (–)-_a_-Terpineol (18) (_p_ \(<\) 0.0001)** & **(21) R-(+)-_b_-citronell (_p_ \(<\) 0.0001)** \\ \hline
**Wine** & **Conc (mg/L)** & **Conf. Int. *** & **Wine** & **Conc (mg/L)** & **Conf. Int. *** & **Wine** & **Conc (mg/L)** & **Conf. Int. *** \\ \hline R4 & 65.52 & A & R4 & 76.12 & A & P2 & 8.3 & A \\ R3 & 54.09 & AB & R6 & 59.47 & AB & P6 & 5.78 & B \\ R6 & 50.21 & AB & R5 & 53.57 & ABC & R3 & 5.72 & B \\ R5 & 47.6 & AB & R3 & 51.66 & ABCD & P5 & 5.38 & BC \\ R1 & 31.08 & BC & R1 & 35.71 & BCDE & P4 & 4.64 & CD \\ R2 & 27.98 & BC & R2 & 30.28 & BCDE & R4 & 4.03 & DE \\ P1 & 15.12 & C & P1 & 18.87 & CDE & P1 & 3.85 & DEF \\ P5 & 14.07 & C & P5 & 17.72 & CDE & R5 & 3.75 & DEF \\ P6 & 13.57 & C & P3 & 17.29 & DE & R1 & 3.62 & EF \\ P4 & 13.45 & C & P4 & 16.77 & DE & R6 & 2.99 & F \\ P2 & 5.79 & C & P6 & 15.45 & DE & P3 & 2.97 & F \\ P3 & 5.22 & C & P2 & 7.7 & E & R2 & nd & G \\ \hline \hline \end{tabular}
* Numbers with different superscripts within each compound are significantly different from one another at \(p\) \(<\) 0.05 by [PERSON]’s HSD test.  
\end{table} 
Table 4: _Cont._and wine, yeast strain used for fermentation, fermentation temperature and other viticulture and winemaking practices [38, 39, 40, 41, 42]. The further separation of the Riesling wines is most likely due to viticultural or winemaking practices. Specifically R1, R2 and R5 are characterized as higher concentrations of the four linalool oxide isomers and three of the rose oxide isomers. R3 and R4 are best characterized by limonene and \(\alpha\)-terpineol isomers and R6 characterized by linalool isomers. The higher concentrations of linalool-oxides in the R1, R2 and R5 may correlate to ripeness in the grapes prior to fermentation, as these oxides are typically formed from oxidation and cyclization of linalool [43].