## 3 Results and Discussion
### Sensory Evaluation of Wine
The predominant fruity aromas in these young wines included raspberry, blackberry, blackcurrant, and sour cherry. Previous research has established that the length of maceration significantly influences the fruity aroma of wine [43]. Similarly, esters were identified as the primary source of fruit aromas in wine [73], while other authors observed that ethyl esters of fatty acids contribute substantially to the fruity notes of red wines [74]. The elevated levels of ethyl-hexanoate, which were many times higher than its sensitivity threshold of 0.014 mg/L [56], likely contributed to the observed differences in fruity aroma intensity. Previous research highlights the positive impact of higher alcohols on the fruity aroma of red wines [75]. The influence of heating treatments on enhancing fruit aroma intensity has been documented in earlier studies [76; 77; 78]. It was also observed that pre-fermentation heating treatments significantly boost the intensity of fruitiness compared to control treatments [14]. The observed decrease in ethyl ester concentrations during wine aging in this study resulted in a reduced intensity of fruity aromas. \(\beta\)-Damascenone, a C\({}_{13}\)-norisoprenoid whose odor is often compared to fruits such as stewed apples and plums, as well as honey [10; 59], dried fruit [79], and prunes [30], was found in significantly higher concentrations in young wines from the TM21-Y treatment and in aged wines from the TM21-A treatment compared to the extremely low sensitivity threshold of 0.05 \(\upmu\)g/L [80]. It was hypothesized that the higher concentration of \(\beta\)-damascenone in these wines might have compensated for the lack of impact of volatile esters in these wines. The lower intensity of dried fruit aroma in the control TM7 treatment wines, as well as in TM10 wines (Table 2, Figures 1 and 2), could be due to the masking effect of higher concentrations of 4-ethylphenol in these treatments, both in young and aged wines [81]. Additionally, a weaker intensity of dried fruit aromas observed in this study across all treatments after aging, despite significantly higher concentrations of C\({}_{13}\)-norisoprenoids, may be related to a notable increase in the concentration of 4-ethylphenol. In young wines, the jam odor group was not detected (Table 2 and Figure 1). However, in aged wines, the jam odor group was found in wines of all treatments except TM7-A, with significantly higher intensities observed in TM21-A and TPHT-A treatments (Table 2 and Figure 2). The odor of ethyl isobutanoate and ethyl hexanoate has been compared to that of jam [82], which aligns with the significantly higher concentrations of ethyl hexanoate found in TPHT-Y treatment wine in this study. The aroma of wine subjected to pre-fermentation heating treatment followed by maceration has been compared to overripe fruit and jam [83]. Additionally, \(\gamma\)-nonalactone has been noted to contribute to the jammy odor of wine [84; 85], and the significantly higher concentrations of \(\gamma\)-nonalactone in aged wines observed in this study support this finding. One of the main groups of volatile compounds synthesized as a result of yeast activity during fermentation is higher alcohols, which are known to carry odors resembling marzipan [9]. Specifically, amyl alcohol or isoamyl alcohol has been identified as having the greatest influence on the marzipan aroma [6]. Aldehydes are also recognized for contributing to nutty odors [9], with benzaldehyde being significant in contributing to the almond-like aroma of wine [12]. The increase in benzaldehyde concentration observed in almost all wines after maturation in this research, particularly in the TPHT-Y treatment, can be associated with the nutty aroma note. The intensity of herbal/aromatic herb odors was equally strong in TM10-Y, TM21-Y, and TPHT-Y treatment wines (Table 2 and Figure 1). Among these young wines, pepper notes were most prominent within the spices/aromatic herbs category.