## 4 Conclusions  
The goal of this study was to compare the opinion of Spanish (a wine-producing country) and Polish (a non-wine producing country) consumers towards wine with different aging techniques to determine if they affect consumer acceptance and if this acceptance is related to what consumers are used to drinking. It has shown how the aging in clay-_tinajas_ and oak barrels affected the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland. Furthermore, the research aimed to answer four questions: _(i)_ which chemical properties affect the sensory profile of a wine during its aging period? _(ii)_ is the aging type affecting the consumer perception and opinion of wine? _(iii)_ which of these perception differences can be related to cultural and wine tradition? and _(iv)_ does it make any sense to introduce new aging ways if consumption patterns are converging? The results obtained showed that the predominant volatile family composition was acids (e.g., octanoic acid) and terpen (limonene) for _wine_\(A\) and esters (ethyl octanoate and diethyl buttanedioate) and for _wine_\(B\) and _wine_\(C\). _Wine_\(A\) was described as sour and bitter, with these attributes being highly attractive to Polish consumers, as they are used to find the high intensity of these attributes in their daily consumed white wines. _Wines_\(B\) and \(C\), mainly the second one, were the preferred ones for Spanish consumers, and this preference was linked to high intensities of color, alcohol and fruity flavor notes and long aftertaste. The use of coating and its nature (permeable or non-permeable) is essential because it will allow, or not, direct contact between the wine and the clay vessel; the attribute \"mineral\" will be completely dependent on the use of this inner coating. In some cases, this minerality gets confused with astringency by consumers because both attributes generate a drying sensation in the mouth. Red wines without oaky or mineral notes (e.g., _wine_\(A\)) were highly appreciated in Poland because of their sourness and freshness, which are highly familiar for them because they are very much used to drink white wines. Finally, new wines prepared using old aging methods (e.g., clay-_tinaja_) can represent a real opportunity as consumers clearly identified the different sensory profiles of these wines. In this way, it has been demonstrated that clay-_tinaja wine_\(A\) (non-permeable inner coating) can be a good option to the Polish market because it is a unique product (made with traditional and old clay-_tinajas_) but having a sensory profile close to that expected and demanded by Polish consumers. [PERSON]-[PERSON] run the volatile profile and composition, sensory data, conducted part of the statistical analysis and writing the manuscript; [PERSON]-[PERSON] helped with statistical analysis and the descriptive sensory analysis with trained panel; [PERSON] helped with the consumer research in Poland; [PERSON] helped with the volatile profile and composition and the descriptive sensory analysis with trained panel; [PERSON] prepared the samples and helped with the physico-chemical analysis; [PERSON]-[PERSON] prepared the samples and helped with consumer research in Spain; [PERSON]-[PERSON] revision and final approval of the manuscript and helped with the sensory analysis with trained panel; [PERSON]-[PERSON] coordinated, interpretation of data and manuscript revision. All authors have read and agreed to the published version of the manuscript. **Funding:** This research has been financed through an Innovation Project (_Valorizacion de materiales tradictianales para vinitacion de vinos de calidad_, GOVALMAVIN, file number 20180020012104) 80% co-financed by the European Agricultural Fund for Rural Development (EAFRD) of the European Union and 20% by the Spanish Ministry of Agriculture, Fisheries and Food, within the framework of the National Program for Rural Development 2014-2020. **Informed Consent Statement:** Informed consent was obtained from all subjects involved in the study.