## 4 Conclusions  
The results obtained have shown that the agricultural application of compost and vermicompost from the spent substrate of mushroom cultivation does not cause adverse effects on the physicochemical properties of the vineyard soil, but results in a positive increase in its content in organic matter and macronutrients. Although the total concentration of each metal slightly increased in the soil of the treated plots, with respect to the control soil, in no case was metal contamination of the aerial parts of the vine observed. On the other hand, among the oneological parameters usually analyzed, the highest content of compounds responsible for the red and violet coloration in wines being obtained from grapes treated with vermicompost stands out. The control wine had high absorbance values at 420 nm, which is related to brown tones. Regarding the aroma composition, the vermicompost wine was the one with the highest aroma concentration, especially fruity, floral, herbal, green fruit, fatty, and waxy aromas. Lastly, considering the sum of all values of the aroma series, compost wine showed the lowest levels; however, its citrus, green, and fatty series excelled compared to the rest of the wines. Therefore, it can be assumed that organic amendments have an impact on the composition of the grape and, consequently, on wines. It can be concluded that the use of these types of amendments can be an alternative source of nutrients for the sustainable management of the vineyard, although it would be interesting to analyze the effects in the longer term and at the same study doses.  
The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/app13148001/s1](https://www.mdpi.com/article/10.3390/app13148001/s1)]([https://www.mdpi.com/article/10.3390/app13148001/s1](https://www.mdpi.com/article/10.3390/app13148001/s1)), Table S1: Major and minor aroma compounds identified in the wines.  
Conceptualization, R.A.P. and A.R.; methodology, R.A.P., A.R., M.d.V.P., R.M.-G. and N.L.d.L.; formal analysis, R.A.P., A.R., M.d.V.P., N.L.d.L., R.M.-G. and F.S.-S.; writing--original draft preparation, R.A.P., A.R., M.d.V.P. and F.S.-S.; writing--reviewing and editing, R.A.P., A.R., M.d.V.P. and N.L.d.L.; supervision, R.A.P. and A.R.; project management, R.A.P. and A.R.; fundraising, A.R. and R.A.P. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Ministry of Science and Innovation of Spain (TED2021-129208B-100 project).  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Variables** & **Component 1** & **Component 2** \\ \hline TPI & **0.3220** & 0.0195 \\ Absorbance 420 nm & \(\mathbf{-0.3038}\) & 0.1682 \\ Absorbance 520 nm & 0.2410 & \(\mathbf{-0.3440}\) \\ Absorbance 620 nm & 0.3089 & \(\mathbf{-0.1604}\) \\ Chemistry & 0.1522 & \(\mathbf{0.3435}\) \\ Fruity & **0.3224** & 0.0635 \\ Green fruit & 0.2533 & \(\mathbf{-0.2187}\) \\ creamy & \(\mathbf{-0.2952}\) & \(\mathbf{-0.1184}\) \\ Green & 0.0086 & \(\mathbf{-0.4929}\) \\ Citrus & 0.0714 & \(\mathbf{-0.4986}\) \\ Fatty & 0.2384 & \(\mathbf{0.3460}\) \\ Herbal & \(\mathbf{0.3228}\) & 0.0898 \\ Floral & 0.3132 & 0.1546 \\ Waxy & \(\mathbf{0.3285}\) & 0.0151 \\ \hline \hline \end{tabular}
\end{table}
Table 7: Weight of the selected variables to perform the principal component analysis. In bold the main variables of each component.