## 2 Results
### Wine Characterization
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**RI**} & \multirow{2}{*}{**Name**} & \multicolumn{2}{c}{**Abundance (Area)**} & \multirow{2}{*}{**Fold**} & \multirow{2}{*}{**DataBase ID**} & \multirow{2}{*}{**Aromatic Properties 1**} \\ \cline{3-4} \cline{6-7}  & & **2017** & & **2018** & & & \\ \hline
901 & Ethyl acetate & 1,048,176,640 & 640,235,900 & \(\downarrow\) & 2 & YMDB00569 & Anise, balsam, ethereal \\
1084 & Ethyl & 23,746,934 & 5,515,695 & \(\downarrow\) & 4 & YMDB16003 & Apple, Fruity, pineapple \\
1261 & Styrene \({}^{\ddagger}\) & 3,931,121 & 6,247,420 & \(\downarrow\) & 1 & YMDB16080 & Balsam, floral, plastic \\
1381 & Hexyl formate & 197,498,208 & 99,272,832 & \(\downarrow\) & 2 & HMDB0032874 & Present in fruits \\
1402 & Methyl octanoate \({}^{\ddagger}\) & 9,709,568 & 15,677,219 & \(\downarrow\) & 1 & YMDB01339 & Aldehyde, green, herbal \\
1411 & trans-3-Hexen-1-ol & 1,722,258 & 927,801 & \(\downarrow\) & 2 & YMDB01421 & Green, cortex, leafy \\
1419 & 3-Octanol & 1,443,536 & 1,057,637 & \(\downarrow\) & 1 & HMDB0030070 & Earthly, mushroom, dairy \\
1513 & 2-Ethyl-1-hexanol & 4,465,255 & 2,385,446 & \(\downarrow\) & 2 & YMDB01330 & Citrus, floral, fresh, \\
1536 & 1-Octanol & 9,221,439 & 3,018,129 & \(\downarrow\) & 3 & YMDB00808 & Aldehyde, burnt, chemical \\
1583 & Unknown 34.7591 & 25,799,506 & 18,890,604 & \(\downarrow\) & 1 & - & - \\
1596 & Unknown 35.2873 & 22,104,118 & 9,159,423 & \(\downarrow\) & 2 & - & - \\
1686 & 1-nonanol & 20,248,112 & 10,009,123 & \(\downarrow\) & 2 & YMDB15917 & Bitter, fatty, floral \\
1696 & Unknown 39.1966 & 9,593,656 & 6,539,898 & \(\downarrow\) & 1 & - & - \\
1738 & Unknown 40.7705 & 4,980,681 & 2,160,692 & \(\downarrow\) & 2 & - & - \\
1746 & 3-Methylthio-1- & 4,779,528 & 2,999,897 & \(\downarrow\) & 2 & YMDB1427 & Widely distributed aroma \\  & & & & & & & constituent of foods and beverages. \\
1807 & Ethyl phenylacetate & 2,776,861 & 755,631 & \(\downarrow\) & 4 & HMDB0032618 & Apricot, banana, brandy \\
1818 & Unknown 43.7419 & 4,071,294 & 1,918,293 & \(\downarrow\) & 2 & - & - \\
1846 & \(\beta\)-Damascenone \({}^{\ddagger}\) & 3,772,885 & 6,413,788 & \(\downarrow\) & 1 & YMDB15908 & Apple, honey, rose \\
1902 & Benzyl alcohol & 16,751,528 & 6,809,303 & \(\downarrow\) & 2 & YMDB01426 & Balsamic, cherry, floral \\
1929 & Ethyl 3-methylbutyl & 45,479,080 & 22,022,998 & \(\downarrow\) & 2 & CID119794 & Found in wine and beer \\
2072 & Unknown 51.9854 \({}^{\ddagger}\) & 810,844 & 1,414,013 & \(\uparrow\) & 2 & - & - \\
2274 & Ethyl hexadecanoate & 1,946,713 & 1,206,513 & \(\downarrow\) & 2 & YMDB01349 & Balsam, creamy, fruity \\
2301 & Decanoic acid \({}^{\ddagger}\) & 6,862,970 & 14,093,453 & \(\uparrow\) & 2 & YMDB00677 & Citrus, fatty, rancid \\
2324 & 2,4-Di-tert-butylphenol & 12,312,931 & 2,577,305 & \(\downarrow\) & 5 & YMDB15942 & Phenolic \\ \hline  & & & & & & & \\ \end{tabular} RI: retention index; \(\downarrow\): downstream, \(\uparrow\): upstream; YMDB: Yeast Metabolome Database; HMDB: Human Metabolome Database; CID: PubChem Compound ID number. \({}^{1}\) Sources: Found in indicated database and/or in The Good Scents Company Information System (at: [[http://www.thegoodscentscompany.com](http://www.thegoodscentscompany.com)]([http://www.thegoodscentscompany.com](http://www.thegoodscentscompany.com)), accessed on 6 November 2019); \({}^{\ddagger}\) PC1-negative loadings: related to 2018 vintage; not indicated are PCI-positive loadings: related to 2017 vintage.  
\end{table} 
Table 2: Decisive metabolites for vintage differentiation. such as ethyl nonanoate and Unknown 54.4273 (RI 2194, ions 149.0441; 105.0692; 104.0615; 133.0128: 150.0449 \(m/z\), formula C8H7 NO2) were found only in wines from La Changa vineyard. This set of compounds could be used as potential markers to identify wines from La Changa vineyard, although as stated before, a larger sample size must be analyzed for confirmation.