## 2 Results and Discussion
### Clustered Heat Map  
The diversity of the individual crosses with the principal aromatic groups was visualized by hierarchical clustering and a heat map (Figure 3). Heat maps are ubiquitous in the genomics literature and are very useful for visualizing the measurements by means of a subset of rows representing all the samples. Each row depicts the main group for the individual varieties.  
With the distance between samples computed, clustering algorithms are needed to join them into groups. The clustering of white crosses and Verdejo with the groups of aromatic compounds had a correlation coefficient of 0.81 when 1 is the maximum, and mainly showed three different groups, with wines of Verdejo, MT103, MC180, and MV67 grouped closely; while MS33, MV11, MS82, and MS30  
\begin{table}
\begin{tabular}{l l l l l l} \hline \hline  & **Acids** & **Alcohols** & **Esters** & **Terpenes** & **Miscellaneous** \\ \hline Varieties & & & & & \\ Verdejo & 19.17 b & 263.70 d & 8.21 h & 2.84 b & 3.91 b \\ MV11 & 14.91 a & 224.60 ab & 2.83 a & 3.39 d & 3.58 ab \\ MV7 & 24.91 cd & 329.18 f & 5.74 e & 1.72 a & 4.92 d \\ MV67 & 21.85 bc & 258.01 cd & 5.78 d & 3.89 e & 4.53 cd \\ MS33 & 19.54 b & 229.75 b & 4.78 d & 2.96 bc & 3.52 ab \\ MS82 & 25.28 cd & 234.77 b & 5.20 d & 3.88 e & 5.08 e \\ MS30 & 18.59 ab & 216.39 a & 3.27 b & 3.94 e & 3.71 ab \\ MC180 & 21.78 bc & 249.13 c & 3.89 e & 3.34 cd & 4.93 d \\ MC69 & 25.91 d & 289.51 e & 7.62 g & 3.41 d & 3.16 a \\ MT103 & 29.42 e & 248.02 c & 6.31 f & 4.13 e & 3.95 bc \\ Year & & & & & \\
2018 & 14.76 a & 218.60 a & 3.70 a & 3.27 a & 3.81 a \\
2019 & 29.52 b & 290.01 b & 7.01 b & 3.43 a & 4.45 b \\ Interactions & & & & & \\ Variety x Year & ** & ** & ** & ** & ** \\ \hline \hline \end{tabular} Different letters in the same row point to significant differences (MANOVA, LSD test).  
\end{table}
Table 5: Analysis of variance of Verdejo and different white crosses during 2018 and 2019 season.  
Figure 3: Heat map correlations for the different aromatic families with elements sorted according to a cluster analysis of the crosses and Verdejo. In brief, white colors indicate positive correlations, red colors indicate negative correlations, and blue colors indicate intermediate correlations.  
crosses grouped in another package; and a final group formed by MV7 and MC69. These three groups conform the hierarchy.  
In addition, our results showed how esters, followed by alcohols, were the aromatic groups with most weight in the heat map analysis in Verdejo wine, while MT103 was characterized by its acidity, and terpene and norisoprenoid groups; MC180 by its miscellaneous aromas, and finally MV67 by the same group but also terpen and norisoprenoids. It is necessary to emphasize the importance of the weight of each aromatic group. According to [PERSON] et al. [65], wine quality is closely related with overall aroma and therefore with the wine volatile composition responsible for these aromas. Our study of the volatile composition of wines and their sensory analysis will contribute to improving knowledge of what makes a quality wine.  
Finally, as [PERSON] et al. [66] suggest, the database built in this study could be applied in the identification of aromatic quality of wines made with our crosses in future studies, in order to systematically profile the different wines, and elaborate wines with the best aromatic qualities using genotypes available in amelographic collections.