## 2 Results and Discussion
### Volatile Compounds
**} & \multicolumn{2}{c}{**Femention**} & \multicolumn{2}{c}{**One-Year Aging**} \\ \cline{3-8} \cline{7-8}  & & & & & **Control** & **Freeze Concentration** & **Control** & **Freeze Concentration** \\ \hline Alidiroids & 1 & herbaceous & [34] & 0.29 \(\pm\) 0.13\(\pm\) & 0.48 \(\pm\) 0.04 \(\pm\) & 0.45 \(\pm\) 0.57 \(\pm\) & 0.90 \(\pm\) 0.09 \(\pm\) \\ Fortral & 14,100 & tusory & [31] & \(\Psi\) & \(\Psi\) & 20.66 \(\pm\) 1.17\(\pm\) & 137.98 \(\pm\) 1.85\(\pm\) 0.08 \(\pm\) \\ Decant & 1000 & grassy, orange skin & [31] & 19.1 \(\pm\) 0.02\(\pm\) & 1.87 \(\pm\) 0.04\(\pm\) & 2.13 \(\pm\) 0.29 \(\pm\) & 37.46 \(\pm\) 0.08 \(\pm\) \\ Benedekolyte & 2000 & tusory, diamond & [31] & 19.84 \(\pm\) 0.25 \(\pm\) & 17.85 \(\pm\) 0.04 \(\pm\) & 20.08 \(\pm\) 0.09 \(\pm\) & 21.24 \(\pm\) 0.31 \(\pm\) \\ Dodecan & & & 3.51 \(\pm\) 0.01 \(\pm\) & \(\Psi\) & 3.52 \(\pm\) 0.06\(\pm\) & 1.7 \(\pm\) \\ _Total_ (age/L) & & & 25.54 \(\pm\) 0.42\(\pm\) & 20.2 \(\pm\) 0.05\(\pm\) & 47.32 \(\pm\) 0.34\(\pm\) & 16.35 \(\pm\) 2.32 \(\pm\) \\ \hline _Vitalital Growth_ & & & & & & & \\ Phenol & 25,000 & phenolic & [7] & 39.66 \(\pm\) 0.97 \(\pm\) & 39.83 \(\pm\) 1.52 \(\pm\) & 51.37 \(\pm\) 3.42 \(\pm\) & 27.99 \(\pm\) 0.37 \(\pm\) \\ \hline _Olive_ & & & & & & & \\ Ayonie & 150,000 & battery, duty & [34] & 7.33 \(\pm\) 0.26\(\pm\) & 4.46 \(\pm\) 0.18\(\pm\) & 6.88 \(\pm\) 0.22 \(\pm\) & 4.97 \(\pm\) 0.06 \(\pm\) a \\ Naphthalene & 150,000 & battery, duty & [34] & 596.53 \(\pm\) 0.58\(\pm\) & 798.1 \(\pm\) 4.56\(\pm\) & 133.86 \(\pm\) 4.139\(\pm\) & 18.720 \(\pm\) 95\(\pm\) a \\  & & & & 11.00 \(\pm\) 0.03\(\pm\) & 13.4 \(\pm\) 0.08 \(\pm\) & 1.15 \(\pm\) 0.01 \(\pm\) & 13.3 \(\pm\) 0.04 \(\pm\) \\ \hline \multicolumn{1}{c}{Data are mean \(\pm\) standard deviation of duplicate tests. Compounds were quantified using their corresponding standard; Compounds labeled with \"were quantified using the compounds listed in brackets: Ethyl heptanoate and Ethyl \"2-hydroxy-4-methyl pentraline (Ethyl) hexenclature. Ethyl undecane and Ethyl phytatic and Isopentyl decanetary (Ethyl decanetary, Ethyl) polarinine (Ethyl) dodecanetary, Ethyl leonate and Isobutyl octanetary (Ethyl) octanetary, Proyloctan and Proyl decanetary (Ethyl dec  
Volatile acids belong to a type of odorant compound with unpleasant smells. These compounds generally possess pungent, rancid or fatty characters. Seven volatile acids were detected in the treated and control wines, including acetic acid and six fatty acids. The content of acetic acid in treated wine was significant lower than the control, and also the total fatty acid content. Among them, hexanoic acid and octanoic acid had a content above the threshold. Most of the volatile acids showed lower content in the treated wine than the control. The results implied that the aroma character of the treated wine could be more acceptable than the control. Terpenes are another series of volatiles contributing pleasant aromatic notes to wine. They are important floral-related compounds and usually illustrate the variety feature of a wine. Normally, terpenes exist in grape berries as their glycosidic forms and these glycosidic conjugated terpenes are flavorless [38]. These glycosidic conjugated terpenes are able to be hydrolyzed by enzymes during the wine-making process to release aglycones, which enhance the varietal characters [38]. In this study, among the eight detected terpenens, geraniol, nerol, and \(\beta\)-damascenone had a concentration above the threshold. However, all the terpenes showed similar contents in the treated and control wines, indicating that the freeze concentration treatment had little influence on terpenes. After aging for one year, the ester contents changed differently, and their total amount was significantly higher in the treated wine than the control (\(p>0.05\)). It is reported that both esterification and hydrolysis reactions could occur during aging [39], therefore the increase or decrease of esters could simultaneously appear in wine.