## 2 Results and Discussion
### Sensory Analysis  
A panel of professional tasters characterize aromas in these new varieties from 2016 until 2019 as can be seen in our previous research [64] and this paper. In all of the studies made by our research group, with respect to the aroma assessment in these new varieties, it can be seen how the aromatic characterization of the wines was made according to the optimum moment of harvest. It has been demonstrated that the harvest date (directly related with the degree of maturity of the grape) could affect aroma characteristics in wines, and therefore be associated with their final quality. Figure 2 represents the spider graphics corresponding to the aroma tasting results for the two years studied. All descriptors corresponding to each series can be seen in Table S2. As can be seen, the profiles corresponding to the same wines differed between years. The results are divided into four groups, taking into account their parental and comparing the wines with Verdejo wine. The first aim was to ascertain whether the moment of harvest had influenced the result, while bearing in mind that the grapes in 2018 were collected with a higher Brix than in 2019. In addition, in Tables S3 and S4, the Duncan post-hoc test can be seen to gain more information. The second aim was to compare the sensory analysis between Verdejo wine and the wines obtained from the new crosses, in order to determine whether any of the new varieties could induce similar or better organoleptic characteristics than Verdejo in the resulting wines. The results differed between years, and in 2018 Verdejo wine presented pleasant citric notes and some aromas from the ether series, for example, stearin aroma and ripe banana. The same wine also had some aromas from the chemical series which recalled artichoke (not very common in this variety), probably due to the Brix in this year. By contrast, in 2019 the wine aromas showed more fruity notes, like green apple, tropical fruit (pineapple), and floral (jasmine, orange blossom) aromas. These results agree with the those of [PERSON] et al. [3], who found the same characteristics in Verdejo white wines from La Mancha. In Figure 2A, Verdejo wine is compared with the MT103 wine in both years (1 and 2, respectively). In 2018, the MT103 wine was considered by tasters to be a citric wine, with notes of aromatic herbs and  
Figure 2: Sensory analysis of 2018 **(A1–D1)** and 2019 wines **(A2–D2)**. **(A)** shows Tempranillo cross with Monastrell. **(B)** encompasses the Verdejo family. **(C)** shows the different crosses of Monastrell x Syrah. **(D)** indicates the crosses of Monastrell x Cabernet Sauvignon. The aroma characteristics have relative standard deviation of below 0.05 (RSD \(<\) 0.05). some aromas of the chemical series, like alcohol or solvent, and less aromatic than Verdejo (Figure 2A1). However, in 2019, this wine was defined as being more aromatically complex, with stronger notes of fruits (apricot and peach), which may have been related with the ethyl ester concentrations resulting from the earlier harvest and lower Brix than in 2018. Furthermore, lemon or orange citric notes and some floral characteristics (jasmine) (Figure 2A2) added to the improvement in the aromatic composition compared with Verdejo during this last year. Among the Verdejo group wines (Figure 2B1), MV11, MV67, and MV7 wines were considered more aromatic than Verdejo wine in 2018. Wines from the crosses were considered as fruity (peach and some red stone fruits) and balsamic, with notes of pine tree and exotic fruit (pineapple and lychee aromas). On the other hand, the Verdejo crosses (Figure 2B2) in 2019 were favorably accepted, with stronger fruity notes than the 2018 wines; the MV7 wine, for example, had notes of apricot, the MV67 wine peach aromas, and the MV11 wine quince aromas and pleasant citric notes (orange and lemon). Aromas reminiscent of hay or herbaceous plants were also observed in the Verdejo crosses. Figure 2C1 shows the group of Syrah wines.