## 2 Results and Discussion
### General Grape and Wine Parameters
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline  & **Verdejo** & **MC180** & **MC69** & **MS30** & **MS33** & **MS82** & **MT103** & **MV11** & **MV67** & **MV7** & \(p\)**-Value** \\ \hline
**HARVEST** & & & & & & & & & & & & \\
**DATE** & 27 Aug* & 29 Aug & 29 Aug & 03 Sep & 28 Aug & 28 Aug & 29 Aug & 03 Sep & 30 Aug & 29 Aug & \\
**MUST** & & & & & & & & & & & & \\
**Brix** & 21.73 d & 22.45 a & 22.30 b & 22.51 a & 22.24 b & 22.51 a & 22.10 c & 20.91 e & 22.54 a & 22.23 bc & *** \\
**Total acidity** & 3.25 h & 3.86 g & 5.95 b & 6.14 a & 3.25 h & 4.57 e & 5.14 c & 3.92 g & 4.96 d & 4.35 f & *** \\
**pH** & 3.73 a & 3.71 ab & 3.46 d & 3.38 e & 3.66 b & 3.35 e & 3.37 e & 3.73 a & 3.55 c & 3.53 c & *** \\
**Tartaric acid** & 4.21 h & 4.08 i & 4.75 g & 6.21 a & 5.06 e & 6.12 b & 5.83 c & 4.21 h & 5.34 d & 4.94 f & *** \\
**Malic acid** & 2.30 e & 2.86 d & 3.77 a & 3.12 b & 2.11 g & 2.21 f & 1.91 h & 3.05 b & 2.94 c & 2.08 f & *** \\
**WINE** & & & & & & & & & & & & \\
**Alcohol \%** & 12.91 h & 13.46 g & 13.68 d & 13.62 e & 13.76 a & 13.71 b & 13.65 d & 12.73 i & 13.75 xb & 13.57 f & *** \\
**pH** & 3.25 c & 3.29 b & 3.53 a & 3.29 b & 3.15 e & 3.15 e & 3.15 e & 3.24 d & 3.33 b & 3.18 e & *** \\
**Total acidity** & 7.03 e & 7.63 c & 7.03 e & 6.86 f & 6.72 g & 7.93 a & 7.21 d & 6.64 h & 6.52 i & 7.85 b & *** \\ \hline \end{tabular}  
* The relative standard derivation is less than 0.05 (RSD \(<\) 0.05) in all the analyses. Total acidity, tartaric acid and malic acid are measured in g L\({}^{-1}\).* Aug: August: Sep: September.  
\end{table} 
Table 2: Analytical parameters in must at harvest and in wine at the end of alcoholic fermentation in 2019 season. high tartaric and malic acid contents, while Verdejo grape and MS33 had the lowest values, both in terms of acidity and their tartaric and malic acid contents. It is important to take into account that the accumulation of total soluble sugars and the decrease in total acidity occur faster at the beginning of veraison and more slowly as maturity approaches [18], and that the different samples may have been at different moments of ripening, since, despite being different varieties and growing in the same edapholclimatic conditions, there was only a difference of one week between the first variety to be harvested and the last (Table 1). On the other hand, MS30, MS82, and MT103 obtained the lowest pH values, which was not unexpected because they contained the highest concentrations of tartaric acid than the other crosses and, especially, Verdejo. It should be noted that MC69 had the highest concentration of malic acid (3.77 g L\({}^{-1}\)), exceeding the Verdejo variety by more than one point, in spite of having a high Brix (22.30). This suggests that it might be considered a variety well adapted to the climatic conditions of south-eastern Spain due to its correct acidity and correct maturity. As regards the wine parameters analyzed, the percentage of alcohol measured in most of the wines was higher than 13.5%, while MS33 wine reached 13.76%; by contrast, MV11 and Verdejo wines reached 12.7% and 12.9%, respectively. The wine with the highest acidity was that made from MS82, although all of them were above 6.5 g/L. Finally, the pH of all the wines was below 3.5, and can be considered microbiologically suitable in our area. In short, the physicochemical parameters of grapes and wines suggest that the new varieties analyzed would be good candidates for obtaining quality wines. Table 2 shows the data obtained in 2019. It should be pointed out that the moment of harvest took place approximately one week before that of 2018, thereby lowering the Brix in musts for the purpose of studying the influence of this factor on the volatile composition of the resulting wines. During the 2018 season (Table 1), grapes were harvested at technological maturity (around 21-22 Brix), but in 2019 (Table 2) they were harvested before reaching this stage in order to consider this factor in the aromatic profile.