## 3 Results  
Table 1 reports the results of the physicochemical analyses carried out on the grapes at harvest and on the wine samples of the five varieties. As regards grapes, statistically significant differences were observed only for the titratable acidity that was higher in MR samples (7.1 g/L). Also among wines, MR samples showed the highest values of titratable (6.3 g/L) and volatile (0.6 g/L) acidity. Residual sugars resulted statistically higher in MB, MO, and MR samples. The free and total SO\({}_{2}\) was present in higher amount in MG and MBPG samples. All the other parameters did not show statistically significant differences among the fortified wines from different cultivars. Seventy-one volatile compounds, pre-fermentative (C\({}_{6}\) alcohols), fermentative (esters, higher alcohols, medium fatty acids) and varietal aromas (terpenes and C\({}_{13}\)-norisoprenoids), have been identified, most of them for the first time, in the wine samples of the different varieties. The identified pre-fermentative and fermentative, and varietal aroma compounds are reported in the supplementary materials (Tables S2 and S3), respectively, together with their LRI, odour, odour class, solubility in water and boiling point. The identified volatiles were quantified, and their amount is reported in Table 2 (pre-fermentative and fermentative aroma compounds) and Table 3 (varietal aroma compounds). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **MG 1** & **MB 1** & **MBPG 1** & **MO 1** & **MR 1** \\ \hline Grapes & & & & & \\ Babo & 20.10 & 21.50 & 21.00 & 21.00 & 21.10 \\ Titratable Acidity (g/L) & 6.2 2 2 & 5.9 2 & 5.6 2 & 6.0 2 2 & 7.1 2 \\ pH & 3.28 & 3.30 & 3.38 & 3.29 & 3.29 \\ \hline Wines & & & & & \\ Alcohol \%vol. & 15.40 & 15.70 & 15.33 & 15.50 & 15.30 \\ Gross extract (g/L) & 82.8 3 3 & 113.0 2 & 95.1 2 & 107.5 2 2.3 2  
\begin{table}
\begin{tabular}{c c c c c c} \hline
**Compounds** & **MG 2** & **MB 2** & **MBPG 2** & **MO 2** & **MR 2** \\ \hline Esters (\(\mu\)g/L) & & & & & \\ Ethyl acetate 3  & 7.948  & 2.043  & 1.339  & 7.244  & 2.720  \\ Ethyl butanoate & 2.47  & 1.16  & 0.78  & 2.13  & 1.00  & 0.26  & 0.43  & 0.54  & 0.21  & 0.21  & 0.26  & 0.43  & 0.54  & 0.21  & 0.47  & 0.49  & 0.40  & 1.00  & 0.74 [FOOTNOTE:8]Footnote 8: \(n=12\), six samples in duplicate. 2 Grapewine varieties: MG = Moscato Giallo; MB = Moscato Bianco; MBPG = Moscato Bianco at Petit Grain; MO = Moscato Ottonel; MR = Moscato Rosa. ethyl lactate (OTV, 54,000 \(\upmu\)g/L [17]), and diethyl succinate (OTV, 300,000 \(\upmu\)g/L [17]), with concentrations around mg/L, were the esters present at the highest levels in all the studied varieties but always inferior to their OTV. Ethyl octanoate, ethyl decanoate, and ethyl hexanoate were the most abundant among the remaining esters and have a very low odor threshold. Ethyl esters of short- and medium-chain-length carboxylic acids (C\({}_{2}\)-C\({}_{10}\)) and acetates of short-chain-length alcohols (C\({}_{4}\)-C\({}_{6}\)) are among the most important components of sensory perception of wines, since they are reported at the concentration above their OTV; however, at high concentrations, they can cover the varietal aromas, reducing the wine's complexity [18]. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Compounds** & **MG 2** & **MB 2** & **MBPG 2** & **MO 2** & **MR 2** \\ \hline Terpenes (\(\upmu\)g/L) & & & & & \\ Hydrocarbons Monoterpenses & & & & & \\ Sabipene & 1.00 a,3 & -4 b & -b & 1.12 a & 1.00 a  & -b & 0.76 a  & -b & 0.62 c  & 3.72 b  \\ Myrcene & 2.06 b  & 0.15 c  & 0.08 c  & 4.08 a  \\ Limonene & 33.30 a  & 8.19 c  & 3.48 c  & 22.71 b  & 30.50 a  & 1.00 a  & -b & -b & 1.23 a  & 3.60 b  & 5.86 b  & 0.06 c  & 5.73 b  & 11.00 a  & -b & -b & 11.45 a  & 16.00 a  & -b & -b & 10.19 a  & -b & -b & 11 Higher alcohols and aliphatic acids are also formed during wine fermentation. As regards the higher alcohols, which were the major constituents of the wine volatile fraction, isoamyl alcohol and \(\beta\)-phenylethylly alcohol showed the highest values in MO and MR wines.