## 3 Results and Discussion  
The LLE GC/MS analysis of wines allowed the identification of forty-eight common compounds belonging to different groups of volatiles (Table 1): ethyl esters/acetates, alcohols (higher and C6 alcohols), acids, terpenols, lactones, and other miscellaneous compounds. In Table 1, the mean relative amount (mg/L), the standard deviation and the results of the ANOVA (Tukey; \(p<0.05\), \(p<0.01\)) for each compound in the two wine types are reported. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**RT**} & \multirow{2}{*}{**Compounds (mg/L)**} & \multicolumn{2}{c}{**Aglianico**} & \multicolumn{2}{c}{**Primitivo**} \\ \cline{3-5}  & & **Mean \(\pm\) SD** & **Mean \(\pm\) SD** & \\ \hline \multicolumn{5}{c}{**Ethyl esters/Acetates**} \\
12.193 & Ethyl isobutyrate & 0.174 \(\pm\) 0.005 & 0.129 \(\pm\) 0.007 & ns \\
15.407 & Ethyl butanoate & 0.152 \(\pm\) 0.015 & 0.163 \(\pm\) 0.007 & ns \\
16.312 & Ethyl 2-methyl butanoate & 0.021 \(\pm\) 0.002 & 0.014 \(\pm\) 0.001 & ns \\
17.228 & Ethyl 3-methyl butanoate & 0.041 \(\pm\) 0.002 & 0.027 \(\pm\) 0.001 & ns \\
20.470 & Isoamyl acetate & 0.320 \(\pm\) 0.019 & 0.328 \(\pm\) 0.012 & ns \\
27.838 & Ethyl hexanoate & 0.204 \(\pm\) 0.010 a & 0.132 \(\pm\) 0.003 b & *** \\
30.034 & Ethyl pyruvate & 0.038 \(\pm\) 0.005 & 0.062 \(\pm\) 0.002 & ns \\
35.215 & Ethyl lactate & 5.089 \(\pm\) 0.185 & 4.630 \(\pm\) 0.109 & ns \\
41.258 & Ethyl octanoate & 0.177 \(\pm\) 0.009 a & 0.130 \(\pm\) 0.004 b & ** \\
48.139 & Ethyl 2-hydroxyhexanoate & 0.105 \(\pm\) 0.010 a & 0.070 \(\pm\) 0.008 b & ** \\
49.734 & Isoamyl lactate & 0.188 \(\pm\) 0.006 & 0.079 \(\pm\) 0.002 & ns \\
53.817 & Ethyl decanoate & 0.030 \(\pm\) 0.002 & 0.031 \(\pm\) 0.001 & ns \\
56.100 & Diethyl succinate & 6.038 \(\pm\) 0.233 & 6.881 \(\pm\) 0.183 & ns \\
63.788 & beta-Phenethyl acetate & 0.036 \(\pm\) 0.003 & 0.049 \(\pm\) 0.004 & ns \\
90.749 & Ethyl hydrogen succinate & 6.466 \(\pm\) 0.650 & 6.442 \(\pm\) 0.069 & ns \\  & Subtotal & 19.079 & 19.167 & ns \\  & \% & 27.32 & 35.54 & \\ \multicolumn{5}{c}{**Alcohols**} \\
18.565 & Isobutyl alcohol & 1.986 \(\pm\) 0.198 a & 1.311 \(\pm\) 0.053 b & *** \\
21.891 & 1-Butanol & 0.032 \(\pm\) 0.003 & 0.041 \(\pm\) 0.002 & ns \\
26.486 & 2 + 3-Methyl-1-butanol & 29.521 \(\pm\) 1.942 & 18.213 \(\pm\) 0.403 & ns \\
33.411 & 4-Methyl-1-pentanol & 0.022 \(\pm\) 0.001 a & 0.014 \(\pm\) 0.000 b & ** \\
34.256 & 3-Methyl-1-pentanol & 0.029 \(\pm\) 0.002 a & 0.012 \(\pm\) 0.000 b & ** \\
36.004 & 1-Hexanol & 0.670 \(\pm\) 0.017 a & 0.428 \(\pm\) 0.008 b & *** \\
36.668 & trans-3-Hexen-1-ol & 0.018 \(\pm\) 0.001 a & 0.013 \(\pm\) 0.001 b & ** \\
38.026 & cis-3-Hexen-1-ol & 0.013 \(\pm\) 0.000 a & 0.007 \(\pm\) 0.000 b & ** \\
42.307 & 1-Octen-3-ol & 0.005 \(\pm\) 0.000 b & 0.007 \(\pm\) 0.000 a & *** \\
42.696 & 1-Heptanol & 0.047 \(\pm\) 0.002 & 0.032 \(\pm\) 0.001 & ns \\
49.106 & 1-Octanol & 0.016 \(\pm\) 0.000 a & 0.012 \(\pm\) 0.000 b & ** \\
67.050 & Benzyl alcohol & 0.041 \(\pm\) 0.002 & 0.133 \(\pm\) 0.003 & ns \\
69.018 & Phenylethyl alcohol & 15.214 \(\pm\) 1.262 & 11.828 \(\pm\) 0.365 & ns \\  & Subtotal & 47.612 a & 32.050 b & *** \\  & \% & 68.17 & 59.42 & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: VOCs detected and semi-quantified (mg/L are calculated as a ratio of each compound’s response to the response of the internal standard) by LLE/GC-MS in both Aglianico and Primitivo wines. Standard deviation (SD) and significance (one-way ANOVA) are reported. The most abundant classes are represented by esters, alcohols, and acids, fermentative wine VOCs linked to microbial activity [33; 34; 35]. Thirteen ethyl esters and two acetates were identified, accounting for 27% and 35% of the total volatiles detected in both Aglianico and Primitivo wines, respectively. Among them, three compounds showed significant differences between the two wine types, with a trend to higher values in Aglianico wines compared to Primitivo: ethyl hexanoate (\(p<0.01\)), ethyl octanoate and ethyl 2-hydroxyhexanoate (\(p<0.05\)).