## 3 Results
### Multiple Factor Analysis (MFA)
#### 3.3.1 Pinot Gris Wines
The ion x57 was characterized by _m/z_ 157 (at 6.7 min), which was observed as an in-source fragment of _m/z_ 461, which was a co-eluting peak, and, therefore, it was tentatively assigned to kaempfer glucuronide [32]. Ion x79 (_m/z_ 175.1 at 7.6 min) has also been reported by [PERSON] et al., 2022, as a fragment ion of _m/z_ 373.1, whose structure could not be identified and showed a similar fragmentation pattern with ascorbic acid (_m/z_ 175  
Figure 5: MFA for the Pinot Gris dataset. (**A**) The partial axes for the first 3 components and the different datasets used in the computation; (**B**) observation plot and (**C–G**) basic enoological variables (3), sensory analysis variables (17), volatile compounds (37), phenolic compounds (37), and proanthocyanidins (9)/c-PAC% (3), respectively. Identified volatile compounds: I = ethyl acetate, II = ethyl lutanoate, III = isobutyl alcohol, IV = isoamyl acetate, V = ethyl hexanoate, VI = isopentanol, VII = hexyl acetate, VIII = 3- ethyl-3-hexanol, IX = ethyl octanoate, X = acetic acid, XI = ethyl sorbate (isomer I), XII = ethyl sorbate (isomer II), XIII = benzaldehyde, XIV = nonanoic acid, 2-oxo-, methyl ester, XV = octanoic, phenyl ester, XVI = linalool, XVII = 2,3-butanediol (I), XVIII = 2,3-butanediol (II), XIX = ethyl 2-fluoroate, XX = ethyl decanoate, XXI = isopentyl octanoate, XXII = ethyl succinate, XXIII = \(\alpha\)- terpineol, XXIV = vinyl decanoate, XXV = ethyl phenylacetate, XXVI = 2-phenethyl acetate, XXVII = benzenebutanal, XXVIII = ethyl dodecanoate, XXVI = hexanoic acid, XXX = isoamyl decanoate, XXXI = ethyl isopentyl succinate, XXXII = phenylethyl alcohol, XXXIII = octanoic acid, XXXIV = sorbic acid, XXXV = ethyl hexadecanoate, XXXVII = decanoic acid, and XXXVIII = 2,4-di-tert-butylphenol; RS, residual sugars; TA, titratable acidity. and _m/z_ 157 [6]). x89 at _m/z_ 113 with a retention time of 9.2 min showed a precursor ion at _m/z_ 289 co-eluting with it in full MS mode. Hence, this compound could be an in-source fragment of catechin [33]. Furthermore, ion x91 was identified as a phenolic moiety of aesculetin (_m/z_ 177 at 9.5 min) [34; 35]. Ion x29 was characterized by _m/z_ 391.1 at 4.3 min and was hypothesized to be an adduct sulfonated caftaric acid, as it showed the same MS/MS pattern (_m/z_ 259, _m/z_ 241, _m/z_ 213, _m/z_ 161, and _m/z_ 149) as reported by [PERSON] et al., 2017 [36]. Additionally, ion x55, which was characterized by _m/z_ 315.1 at 6.6 min, was identified as a glycosylated derivative of dihydroxybenzoic acid, but the presence of MS\({}^{2}\)_m/z_ 123 excluded the hypothesis that it is a protocatechic derivative [6; 32]. Ion x61 (_m/z_ 311.1 at 6.9 min) was identified as caftaric acid, as also reported by [PERSON] et al, 2022, and was characterized by _m/z_ 149 and _m/z_ 135 MS\({}^{2}\)[6]. The x105 species at _m/z_ 449.2 eluting at 14.2 min was identified as asilbin, also in agreement with some previously published reports from the same research group [37; 38]. The proanthocyanidins (PACs) that distinguished the analyzed wines from New Zealand were the (non-cyclic) prodelphinidin dimers (_m/z_ 611), while the Italian wine samples from Sicily/Puglia were characteristic of a cyclic pentamer (_m/z_ 1441). The associated % ratios were also calculated for cyclic tetrameric proycapidin (%C-4), cyclic tetrameric proyendiidin with one (epi)gallocatechin and three (epi)catechins (%C-4-OH), and cyclic pentameric proycapidin (%C-5) [6; 27]. The analyzed wines from Italy (Sicily/Puglia) were characterized by higher percentage ratios (%C-4) and (%C-5) than the rest of the wines. The phenolic compounds that characterized these wines were ions x18 (_m/z_ 251 at 2.4 min), x20 (_m/z_ 347 at 2.7 min), x32 (_m/z_ 153 at 4.7 min), x48 (_m/z_ at 419 at 5.9 min), and x98 (_m/z_ 197 at 11.5 min) which showed a positive correlation with these % ratios. These compounds have also been tentatively identified.