## 2 Results and Discussion
### Concentration of Individual Aromas in the Different Families of Volatile Compounds
#### 2.3.3 Esters  
The results obtained for the different esters analyzed in the two seasons are shown in Tables 3 and 4. The compounds identified, analyzed, and quantified were the following: 3-methyl-1-butanol acetate, ethyl hexanoate, ethyl octanoate, ethyl dodecanoate, ethyl tetradecanoate, and ethyl hexadecanoate. Generally, the esters with the higher concentrations in our wines were 3-methyl-1-butanol acetate, ethyl octanoate, and ethyl hexanoate during both seasons studied. Several descriptors are associated with them; for instance, 3-methyl-1-butanol acetate is related with the positive attribute of \"banana\" ([PERSON], 2018), and ethyl hexanoate with apple peel and fruity aromas ([PERSON], 2018), and finally, ethyl octanoate is related with fruity, banana, or pineapple aromas ([PERSON], 2018). Furthermore, it is known that ethyl dodecanoate, ethyl tetradecanoate, and ethyl hexadecanoate impart sweet, waxy, and creamy aromas to the wines ([PERSON], 2018).  
As regards the results obtained in 2018, Table 3 shows that, among the esters analyzed, ethyl octanoate and 3-methyl-1-butanol acetate had the highest concentrations. As mentioned above, these compounds contribute to the fruity character of wines, so Verdejo, MC69, and MT103 wines showed the highest concentration of these compounds and therefore it could be translated in fruity wines. However, this does not mean that these are the only compounds that provide fruit aromas, and, as [PERSON] et al. (2018) reported, the aroma of wine is dependent not on a particular compound but on the profile and interactions of the multiple odor-active compounds that are present.  
In addition, Verdejo and MC69 wines stood out for their 3-methyl-1-butanol acetate concentration, which would have contributed banana notes. In the case of ethyl dodecanoate, ethyl tetradecanoate, and ethyl hexadecanoate, their concentrations were so low that they probably contributed very little to the complexity of the wines.  
On the other hand, taking into account the effect of the moment of harvest in 2019 (Table 4), it seems that this viticultural practice improves the esters composition of wines, since a slight increase in the amounts found in the 2019 wines with respect to 2018 was observed. For instance, early harvesting had a significant effect on the concentrations of ethyl octanoate found in Verdejo, MC69, and MS33 wines, which markedly increased the concentration of these compounds. Moreover, as occurred with the total esters in 2018, due to the results, the high levels shown by the MC69 wine would suggest this cross is a good candidate for obtaining wines with odorant notes similar to those of Verdejo wines. In agreement with our observations, [PERSON] et al. (2018) found that wines obtained from less ripe Albillo and Muscat grapes had a higher ester content than wines made from very mature grapes. The explanation of our results could be that the grapes were harvested sooner in 2019 than in 2018, so this, together with the climatic conditions of 2019 would have increased the ester content of our wines. Furthermore, in Figure S1, the climatic conditions obtained in 2018 and 2019 can be observed.