## 3 Results and Discussion
### Aroma Series  
As pointed out by [PERSON] et al., 2009 [PERSON] et al., 2009 [PERSON] et al. (2009), the aroma is not only determined by the volatile compounds of the wine, but also the interactions amongst them, including synergistic and antagonistic effects. Evaluating these effects is especially complex, and impossible in most cases due to the high quantity of aroma compounds, although the odor activity value can help to obtain information about the impact of a given compound on a wine aroma ([PERSON] et al., 2009). It is widely accepted that an OAV above the unity in volatile compounds indicates a potential contribution to wine aroma.  
One way to observe all the volatile compounds is to group them based on their odor descriptor ([PERSON] et al., 2009; [PERSON] et al., 2020; [PERSON] et al., 2020). In this way, an analytical volatilome fingerprint is obtained, reducing the number of variables to consider when analyzing differences due to a given oenological treatment. In this study, chemistry, fruity, green fruit, creamy, caramel, floral, green, citrus, fatty, and waxy aroma series were obtained (Table 6).  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Aroma**} & \multicolumn{4}{c}{**Treatment**} & \multirow{2}{*}{**OPT**} & \multirow{2}{*}{**AS**} \\ \cline{2-2} \cline{4-6}  & **Control** & & & & \\ \hline \(\beta\)-farnesene & 11.5 a \(\pm\) 0.2 & 11.2 ab \(\pm\) 0.2 & 11.1 b \(\pm\) 0  
Regarding vermicompost, fruity, herbal, floral, and waxy wine series show the highest values, whereas the creamy series shows the lowest, especially the values of the fruity series, which is mainly influenced by the chemical family, namely ester, which involves acetates, ethyl esters, and lactones. Green and citrus series show the highest values in wine with compost and the lowest is that of the fatty series. The chemistry series does not depend on the treatment.  
The multivariate analysis of the series consists of the standardization of a given aroma series, with the aim of analyzing the influence of the different treatments on the variability of such series. Using this method, a spider chart is obtained, the unity being the medium value of a given series, taking all wines into consideration (Figure 4). In this sense, although the fruity series shows the highest value in all wines, control and compost wines show values below the average. In vermicompost wine, the variability compared to the average is around 17%, whereas fatty, floral, and herbal series show a variability of around 25%, the waxy series being the one with the highest variability (30%). In compost wine, the citrus series is 20% higher compared to the average value. Lastly, except for the chemistry (2%), creamy (3%), and fatty series (6%) in the control wine, lower values compared to the average were observed.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Aroma**} & \multicolumn{3}{c}{**Treatment**} \\ \cline{2-4}  & **Control** & **Compost** & **Vermicompost** \\ \hline Chemistry & 17.5 a \(\pm\) 0.6 & 16.1 a \(\pm\) 0.7 & 17.5 a \(\pm\) 0.8 \\ Fruity & 87 b \(\pm\) 2 & 83 b \(\pm\) 6 & 110 a \(\pm\) 5 \\ Green fruit & 9.3 b \(\pm\) 0.7 & 10.4 ab \(\pm\) 0.9 & 11.5 a \(\pm\) 0.8 \\ creamy & 2.8 a \(\pm\) 0.1 & 3.0 a \(\pm\) 0.1 & 2.4 b \(\pm\) 0.1 \\ Green & 3.9 c \(\pm\) 0.2 & 5.4 a \(\pm\) 0.3 & 4.6 b \(\pm\) 0.3 \\ Citrus & 5.7 c \(\pm\) 0.3 & 9.2 a \(\pm\) 0.2 & 8.1 b \(\pm\) 0.1 \\ Fatty & 7.3 a \(\pm\) 0.6 & 4.7 b \(\pm\) 0.4 & 8.5 a \(\pm\) 0.7 \\ Herbal & 42 b \(\pm\) 1 & 39 c \(\pm\) 3 & 57 a \(\pm\) 2 \\ Floral & 47 b \(\pm\) 1 & 40 b \(\pm\) 3 & 62 a \(\pm\) 3 \\ Waxy & 47 b \(\pm\) 2 & 46 b \(\pm\) 3 & 72 a \(\pm\) 2 \\ \hline \hline \end{tabular} Different letters indicate significant differences (\(p<0.05\)).  
\end{table}
Table 6: Aroma series calculated in wines obtained after different vine treatments.  
Figure 4: Multivariate analysis of the aroma series.