## 2 Results and Discussion
### Volatile Profiling
Negative correlations to astringency were found for ethyl hexanoate (C41) and 1-hexanol (C24), similarly to [49]. The significant correlations between astringent mouthfeel and certain volatile compounds are strictly mathematical; in order to determine if there is a causal relationship between these parameters, this aspect has to be studied in future work. All five quality indicators--judgment points, expert scores, bottle price, vintage, region--showed significant correlations to individual volatile compounds, which are summarized in Table 3.  
Of all volatiles, only one single compound correlated significantly to the awarded points--limonene correlated negatively to awarded points (Table 3). For the wine expert scores, all significant correlations were negative; with increased levels of 1-butanol (C8), ethyl-2-methyl butanoate (C22), ethyl-3-methyl butanoate (C23), eucalypt (C40), or 4-ethyl phenol (C52) wine experts scored the wines lower in quality (Table 3). This is in agreement with the correlations to the sensory attributes--experts agree more on low quality indicators, such as the presence of microbial spoilage (e.g., _Brettanomyces bruxellensis_) [31] or vegetal-green aromas [25]. Eucalypt has been described as a major contributor to mint-like aromas [44]. Retail bottle price correlated positively (Table 3) to linear and branched ethyl esters (C6, C10, C14, C17, C55), as well as 2-methylpropyl acetate (C15), compounds that were found in higher concentrations in more expensive red wines in a previous study [47]. In the same study, wood-related compounds such as diffurfuryl ether and oak lactone were present at higher levels in more expensive wines, an observation that is confirmed by our findings (Table 3): wood-derived compounds C28, C29, C58, and C59 all correlated positively to bottle price. Additional positive correlations between price and concentration levels were found for 4-ethyl phenol (C52), phenylacetaldehyde (C43), acetic acid (C5), p-cymene (C38), and nonanal (C49), similar to reports by [PERSON] _et al._[47] for the former two compounds, while the latter three were reported to increase with storage temperature [23, 50]. The linear and branched ethyl and acetyl esters are known to contribute to the fresh, fruity and floral aromas in red wines (e.g., [51]), hence a significant negative correlation to vintage was observed for volatiles C14, C17, C22, C23, C27, C48, C56, and C62 (Table 3). A negative correlation to vintage was also found for phenylethanol (C50), similar to the report of higher levels of this compound in young red wines from Australia [51]. The fate of eucalypt during wine storage is not fully understood, one study [52] reports that eucalypt levels in model wine remain unchanged after two years under wine-like conditions, but the same study showed that wines from the same vineyard had \begin{table}
\begin{tabular}{c c c c c c} \hline
**Code** & **Points** & **Expert** & **Price** & **Vintage** & **Regions** \\ \hline
**C5** & & & 0.42 & & \\
**C6** & & & 0.62 & & \\
**C8** & \(-\)0.56 & & & 0.49 \\
**C9** & & & & 0.51 \\
**C10** & & & 0.46 & & \\
**C14** & & & 0.48 & \(-\)0.66 & & \\
**C15** & & & 0.41 & & \\
**C17** & & & 0.49 & \(-\)0.53 & & \\
**C20** & & & & 0.4 & \\
**C22** & \(-\)0.43 & & \(-\)0.86 & & \\
**C23** & \(-\)0.43 & & \(-\)0.81 & 0.41 & \\
**C24** & & & & 0.4 & \\
**C27** & & & & \(-\)0.42 & & \\
**C28** & & & 0.45 & & \\
**C29** & & & 0.49 & & \\
**C36** & & & & 0.38 & \\
**C38** & & & 0.39 & & \(-\)0.49 & \\
**C39** & \(-\)0.4 & & & & \\
**C40** & & \(-\)0.47 & & \(-\)0.41 & & \\
**C41** & & & & 0.4 & \\
**C43** & & & 0.57 & & \\
**C48** & & & & \(-\)0.44 & & \\
**C49** & & & 0.49 & & \\
**C50** & & & & \(-\)0.45 & & \\
**C52** & \(-\)0.47 & 0.77 & & & \\
**C53** & & & 0.53 & & \\
**C56** & & & & \(-\)0.42 & 0.49 & \\
**C58** & & & 0.72 & & & \\
**C59** & & & 0.42 & & & \\
**C62** & & & & \(-\)0.49 & & \\
**C64** & & & & & \(-\)0.38 \\ \hline \end{tabular}
\end{table}