## 4 Discussion
### Clones Show Different Hydraulic Behavior, Stomatal Regulation, and Vine Water Use
Under water deficit, an increase in proanthocyanidin (tannins) concentration has been observed in seeds and skins in different varieties [76; 77; 78; 79]. Moreover, clone 360 had a greater pH and malic acid in the berries, which can also be harmful for wine quality [79]. Other clones that were more productive and presented a higher quality with a lower pH, malic acid, and tannins content, and a higher tartaric/malic ratio and MI were clones 276 and 372, which were also the most sensitive to water deficit and those that showed a greater control of water loss. Under water stress, these clones also enhanced mineral content in the must and wine. A higher mineral concentration in the must and wine (360, 276, and 372, Table 9 and Table S5) can also indicate a greater osmotic potential regulation as a consequence of a greater water stress [80]. The concentration of mineral elements in wines (Mg, K, Fe) was similar to that found in other wines from different Monastrell clones from this region [19]. Clones 276 and 372 also showed a higher glycerol content in wines (>10 g L\({}^{-1}\), Table 12). Glycerol may have a positive contribution to wine quality and has been implicated in mouthfeel sensations by conferring sweetness and fullness to wine [30]. In addition, wines from a low/medium-vigor clone (372) and a high-vigor clone (188) also showed a darker color and a higher polyphenic content compared to wines from other clones (Table 12). Similarly, [19] reported that Monastrell clone 188 provides wines with good color characteristics (high color density and b*, and low L*) and a high content of tartaric acid. Moreover, the concentrations of several individual derivatives of flavonoids in the wines were the highest in wines from clone 372 (quercetin 3-galactoside) and clone 4, which showed the highest nutraceutical potential, being the lowest found in clone 94 (lower nutraceutical potential) (Table 12). These compounds are involved in the long-term color stability of red wines and in the improvement of organoleptic properties and associated health benefits [81]. There were also significant changes in volatile composition in wines from Monastrell clones and, as a consequence, in organoleptic characteristics, as previously reported [18]. Therefore, wines from clones 94 and 4 had the worse aromatic profile, with a higher concentration of alcohols (e.g., propanol, hexanol) compared to wines from other clones (Table 13). This can bring a pungent and strong odor to wine (grass and green, herbaceous, harsh, ripe fruit, woody nuances) [82; 83; 84; 85]. Indeed, 372 wines had the highest concentrations of total aromatic compounds (mainly alcohol and esters), whereas 188 wines were the least aromatic wines. High-quality wines have volatile profiles without extreme concentrations [86]. In our study, wines from clone 372 had a higher 2-phenylethanol content (aromatic alcohol with a rose aroma) which could have a positive impact on the \"floral\" notes of grapes [79]. Moreover, wines from clone 188 showed some positive aromatic traits, such as a lower concentration of alcohols and a higher concentration of some esters (ethyl octanoate, ethyl dodecanoate), terpen (linalool and citronellol), and \(\beta\)-damascenone (Table 13) [85; 87]. Volatile aromatic compounds (including terpen) are secondary metabolites and are believed to play critical roles in plant defence against abiotic and biotic stress [88].