## 3 Results and Discussion
### Distribution of Volatile Compounds in Different Samples  
PCA was constructed to give further insight into the relationship between samples and volatiles, based on the average concentrations of the volatiles in the samples. Results (Figure 3) showed that PC1 and PC2 are capable of explaining 37% and 31% of the variation in data, respectively. The result from PCA divided the samples into four clusters. The BW, BT, BR and SR samples were located in the lower left quadrant, showing no correlation with most of the volatiles, except for two alcohols and one terpene. The SW and ST samples were in the right lower quadrant, showing strong association with some esters, phenols and acids. The PR sample was located in the upper left quadrant, showing a high concentration of five esters and one alcohol. The PW and PT samples were in the upper right cluster, with strong correlations with three alcohols, seven esters, and two acids. According to the results, samples with different treatments and cultivars were well distinguished, revealing the effects of both factors on the volatile profiles.  
Looking at the different cultivars, the [PERSON] and Bergman samples occupied the lower side of the map, while the Pilgrim samples appeared in the upper quadrant, showing more correlation with most of the esters and some alcohols. Meanwhile, nearly all aroma-active volatiles showed a higher content in the Pilgrim samples than the Bergman and Stevens samples (Table 4). The Pilgrim cultivar was found to be more favourable for winemaking than the [PERSON] and Bergman ones, as it produces a higher level of volatiles, which is responsible for desirable fruity and floral aroma. The diversity of volatile profiles of samples is believed to be derived from both the cranberry and the fermentation process. The cranberry-derived volatiles may be correlated to their original contents in the cranberry musts of different cultivars, which will be confirmed in further study. The fermentation-derived volatiles may be related to chemical compositions of musts (such as phenolics), which may influence the volatile production during fermentation. According to a study on red wine [46], the production of 4-ethylphenol, a volatile metabolic product of fermentation, decreased by adding polyphenic compounds, especially proyvanidic tannins. In agreement with the above study, the concentration  
Figure 3: Principle component analysis (PCA) volatile compounds in cranberry wines. ACH: alcohol; LIM: D-Limonene; ES: ester; DAM: \(\beta\)-damascenoene; EP: 4-ethylphenol; EG: 4-ethylguaiacol; OCT: 3-Octanone; PEN: Pentanal.  
of the 4-ethylphenol compound was also low in the Bergman wines in the current study, which had the highest total PACs and individual PAC monomers and dimers. Similarly, another study demonstrated the degradation and inhibitory effects of phenol monomers on the production of aromatic compounds [47]. In accordance with the above studies, our findings revealed the potential inhibitory effects of phenolic compounds on volatile production, especially PACs.  
Considering the vinicification approaches, the Red samples were located in the left side of the map, while the Thermo and White samples were in the right quadrant, showing increasing correlation with more volatiles produced, indicating that the White and Thermo methods are more beneficial than the Red method. The vinicifications methods may have impacts on the degradation of cranberry-derived volatiles (mostly related to the Thermo method), and generation of fermentation-derived volatiles. The limitation of volatile production during Red vinicification may be correlated with the high amount of PACs in musts, which was possibly due to the presence of the pomace during fermentation.