### Sensory Evaluation of Wine Quality from Individual Variants
To describe the dependence between the content of hydroxycinnamic acids and 4-vinylguaiacol (\(\mu\)g L\({}^{-1}\)) and 4-vinylphenol (\(\mu\)g L\({}^{-1}\)) in the targeted oxygenated group of the Welschriesling variety, the power regression model was selected. The correlation is characterized by the coefficient of determination R\({}^{2}\) = 0.5384 (Figure 4). From the model, it can be expected that an increase in hydroxycinnamic acids by 1% can result in an increase of approximately 8.28% in the volatiles. The correlation in the control group is described by a third-degree polynomial function (R\({}^{2}\) = 0.5718), shown in Figure 4. If the variant of targeted oxygenation is compared to the control, a significantly higher level of hydroxycinnamic acids was confirmed in the control variant than in the targeted oxygenation variant. Figure 3: Correlation between the content of the volatile phenolics (VPs) in the Chardonnay experimental variants and the sum of the hydroxycinnamic acids (HCAs), vintages 2015–2017. The assessment of the impact of the vintage, and the identification of the significance of the differences in hydroxycinnamic acids content between the two experimental varieties and their variants, were evaluated. To determine the influence of the vintage (2015, 2016, and 2017) and variants (WRC, WRO, CHC, and CHO) on the content of the hydroxycinnamic acids in wine, a two-factor analysis of variance (ANOVA) was applied. The analysis was performed by the Statgraphics statistical software. The significance of the differences was tested at the \(\alpha\) = 0.05 significance level. The least significant difference (LSD) test for multiple comparisons was used to determine the significant differences between the factor levels. Comparing the content of the five monitored hydroxycinnamic acids in the Welschriesling in three experimental vintages showed no significant difference (\(p\) = 0.1676). However, significant differences were identified between the variants WRO and WRC (\(p\) = 2.1 \(\times\) 10\({}^{-8}\). In Figure 5, the significant differences are shown. Figure 4: Correlation between the content of the volatile phenolics (VPs) in the Welschriesling experimental variants and the sum of the hydroxycinnamic acids (HCAs), vintages 2015-2017. Figure 5: Significant differences between the Welschriesling variants and the sum of the hydroxycinnamic acids (HCAs). The statistically significant difference between the vintages in the content of the sum of the hydroxycinnamic acids in the Chardonnay variety was confirmed (\(p\) = 0.0000). In Figure 6 the results of the LSD test are present. The highest mean value of the sum of the hydroxycinnamic acids was measured in 2015, and the lowest in 2016. The year 2016 was characterized as wet, whereas the years 2015 and 2017 were dry [39]. Above-average total precipitation, a lower number of sunny days, and a cold autumn caused lower ripeness of the grapes and lower concentrations of constituents in the musts, including secondary metabolites such as hydroxycinnamic acids. The assumption that in the case of a higher water uptake by the plant during vegetation the concentration of many constituents is lower compared to the standard conditions was confirmed [39]. Significant differences in the sum of the hydroxycinnamic acids were identified between the Chardonnay variants (CHO and CHC, \(p\) = 4.74 \(\times\) 10\({}^{-5}\)) and visualized in Figure 7.  
The statistically significant differences between the vintages and varieties, and between the variants within the variety, were studied. The statistically significant differences in the sum of the hydroxycinnamic acids in the wine of different vintages were confirmed (\(p\) = 0.0000). Based on this result, we specified the differences with the use of the LSD test. Figure 6: Significant differences in the Chardonnay variety in the vintages 2015-2017 based on the sum of the hydroxycinnamic acids (HCAs). Figure 7: Significant differences between the Chardonnay variants in the sum of the hydroxycinnamic acids (HCAs).