## 3 Results
### Volatile Compounds
\begin{table}
\begin{tabular}{l c c c c} \hline \hline _Higher Alcohols_ & & & & \\ isobutyl alcohol & 43 & 11.0 & 1094 (ref.: _DB-Wax_, **1093**[35]) & Ethereal, nail polish \({}^{\rm c}\) \\ isosamyl alcohol & 55 & 15.5 & 1207 (ref.: _HP-Imnovaux_, **1206**[48]) & Whiskey, malt, burnt \({}^{\rm a}\) \\
**2,3-butanediol** & 45 & 29.7 & 1573 (ref.: _DB-Wax_, **1580**[35]) & Fruit, onion \({}^{\rm b}\) \\ \(n\)-octanol & 41 & 30.5 & 1556 (ref.: _DB-Wax_, **1561**[49]) & Chemical, metal, burnt \({}^{\rm b}\) \\ n-decanol & 7055 & 38.4 & 1759 (ref.: _HP-Imnovaux_, **1764**[50]) & Fat \({}^{\rm b}\) \\ phenylethyl alcohol & 91 & 43.7 & 1905 (ref.: _Imnovaux_, **1905**[33]) & Honey, spicy, rose, lilac \({}^{\rm a}\) \\ _Terpenses_ & & & & \\ citronello & 69;41 & 38.5 & 1762 (ref.: _BP-20_, **1762**[51]) & Rose \({}^{\rm b}\) \\ \hline \multicolumn{4}{c}{**MUSTS**} \\ \multicolumn{4}{c}{**Compound Name**} & \multicolumn{1}{c}{**Base Peak \({}^{\rm a}\)**} & \multicolumn{1}{c}{**Retention Time \({}^{\rm c*}\)**} & \multicolumn{1}{c}{**Linear Retention Index \({}^{\rm c*}\)**} & \multicolumn{1}{c}{**Odor Descriptor**} \\ \hline _Ethyl Esters_ & & & & \\ \hline ethyl butanoate & 71;43 & 8.9 & 1033 (ref.: _DB-Wax_, **1035**[27]_, _PEG - [_HB2 carrier_], **1044**[25]) & Apple \({}^{\rm b}\) \\ ethyl octanoate & 88 & 25.4 & 1436 (ref.: _DB-Wax_, **1433**[29]_, _PEG (H2 carrier), **1436**[28]) & Fruit, fat \({}^{\rm a}\) \\ ethyl decanoate & 88 & 33.8 & 1638 (ref.: _SP-1000_, **1644**[32]_, _Imnovax_, **1630**[33]) & Grape \({}^{\rm a}\) \\ diethyl succinate & 101 & 35.2 & 1674 (ref.: _DB-Wax_, **1687**[33]) & Winne, fruit \({}^{\rm b}\) \\ ethyl dodecanoate & 88 & 41.4 & 1841 (ref.: _DB-Wax_, **1556**[50]) & Leaf \({}^{\rm b}\) \\ _Cs Compounds_ & & & \\ hexanal & 44 & 10.5 & 1079 (ref.: _DB-Wax_, **1077**[27]) & Grass, talllow, fat \({}^{\rm b}\) \\ \(2\)-(\(\mathcal{B}\)-hexanal & 41 & 15.9 & 1216 (ref.: _DB-Wax_, **1215**[52]) & Green, leaf \({}^{\rm b}\) \\ \(n\)-hexanol & 56 & 21.8 & 1352 (ref.: _DB-Wax_, **1360**[47]) & Resin, flower, green \({}^{\rm b}\) \\
**2-hexan-1-01** & 57 & 24.1 & 1405 (ref.: _HP-Imnovaux_, **1408**[53]) & Green, leaf, walnut \({}^{\rm b}\) \\ _Other Esters_ & & & \\ isosamyl toanoate & 70 & 34.5 & 1657 (ref.: _ZB-Wax_, **1658**[38]) & Fruity \({}^{\rm c}\) \\ isopropyl dodecanoate & 43 & 41.1 & 1831 (ref.: _ZB-Wax_, **1832**[41]) & Green \({}^{\rm c}\) \\
**Higher Alcohols** & 91 & 43.7 & 1905 (ref.: _Imnovaux_, **1905**[33]) & Honey, spicy, rose, lilac \({}^{\rm a}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Figure 2: PCA of GC/MS peaks. (**A**) PC1 vs. PC2 score plot for must samples; (**B**) PC1 vs. PC2 loading plot for must samples; (**C**) PC1 vs. PC2 score plot for fermentation and stabilization samples; (**D**) PC1 vs. PC2 loading plot for fermentation and stabilization samples; (**E**) PC1 vs. PC2 score plot for bottled samples; (**F**) PC1 vs. PC2 loading plot for bottled samples. Loadings are indicated with their retention times as labels. Blue font indicates V1 samples; red font indicates V2 samples. A, B, C into the PCA plot indicates the three replicates. Regarding the influence of V1 and V2 vinicinations on the musts (Figure 2A,B), the separation was observed along PC1. At this stage, the operation differentiating the wines was the pre-fermentative cold maceration (only for V2 wines). The variables _n_-hexanol, 2-(_E_)-hexanol and hexanal characterized V2, while the linear ethyl esters and the 2-hexen-1-ol characterized V1. In addition, _n_-hexanol, 2-(_E_)-hexenal, hexanal and 2-hexen-1-ol followed a temporal trend, which was observed along PC2 and characterized particularly V2. This trend must be related to the effects of the pre-fermentative cold maceration (as all other operations so far were the same for the two vinicinations).