## 3 Results and Discussion
### Volatile Composition
#### 3.3.1 Free Volatile Compounds
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Variley** & **Year** & **ACIDS** & **ALCOHOLS** & **ALDBIVDES** & **C6** & **ESTERS** & **PhenOLS** & **THIOUS** \\ \hline  & 2016 & n.d. & 760/2.23 & 699.33 & 5273.31 & 694.38 & 934.71 & 145.72 \\ SO & 2017 & 299.36 & 967.82 & 498.82 & 584.08 & 580.270 & 337.77 & 10.65 \\  & 11959.9 \(\pm\) 160.9 s & 8632.26 \(\pm\) 149.60 s & 578.27 \(\pm\) 11339.9 s & 6381.05 \(\pm\) 1565.9 s & 2686.54 \(\pm\) 30473.3 s & 466.24 \(\pm\) 4073.6 s & 781.8 \(\pm\) 951.36 \\ \hline   Significance & ns & ns & ns & ns & ns & ns & ns \\ \hline
**Variley** & **Year** & **KICWNS** & **PAIs** & **LACTONS** & **NORIS/POSIDS** & **SSQUTERNS** & **TERNS** & **TOTAL** \\ \hline  & 2016 & 334.24 & 69.58 & n.d. & n.d. & n.d. & 125.60 & 13,022.50 \\ BR & 2017 & 174.44 & 93.23 & n.d. & n.d. & 8.97 & 305.49 & 139.764 \\  & 2543.4 \(\pm\) 11330.0 s & 714.1 \(\pm\) 307.9 s & n.d. & n.d. & 4.48 \(\pm\) 63.48 & 1653.54 \(\pm\) 4970.10 & 16,197.2 \(\pm\) 4982.7 s \\ \hline  & 2015 & 386.63 & n.d. & n.d. & n.d. & n.d. & 3215.81 & 7945.09 \\ CB & 2016 & 513.36 & 102.00 & n.d. & n.d. & n.d. & 79.48 & 12,104.67 \\  & 2017 & 180.71 & 91.80 & n.d. & n.d. & n.d. & 2973.04 & 36,405.17 \\  & 244.44 \(\pm\) 2435.9 s & 64.60 \(\pm\) 56.18 s & n.d. & n.d. & n.d. & 209.49 \(\pm\) 1744.91 s & 16,883.1 \(\pm\) 1558.21 s \\ \hline  & 2015 & 11.68 & n.d. & n.d. & n.d. & 644.27 & 23,237.99 \\ CL1 & 2016 & 674.44 & 106.94 & n.d. & n.d. & 126.79 & 33,070.03 \\  & 2017 & 18.46 & n.d. & n.d. & n.d. & 286.66 & 23,063.23 \\  & 2039.9 \(\pm\) 4301.8 s & 62.00 \(\pm\) 55.86 s & n.d. & n.d. & n.d. & 1219.04 \(\pm\) 1428.2 s & 2,043.2 \(\pm\) 363.38 \\ \hline  & 2015 & 38.52 & n.d. & 13.66 & 4.51 & n.d. & 677.09 & 651,734.31 \\ CL2 & 2016 & 232.55 & 30.10 & n.d. & n.d. & n.d. & 5212.03 & 1282.870 \\  & 2017 & 202.18 & n.d. & n.d. & n.d. & 234.8 & 6177.23 & 42,208.79 \\  & 1880.8 \(\pm\) 1430.0 s & 100.83 \(\pm\) 73.8 s & 4.55 \(\pm\) 78.8 h & 15.0 \(\pm\) 26.0 s & 7.83 \(\pm\) 1356.40 & 7053.32 \(\pm\) 202.9 s & 80,760.66 \(\pm\) 4158.69 s \\ \hline  & 2015 & 47.69 & n.d. & n.d. & n.d. & n.d. & 587.32 & 27,406.67 \\ CT & 2016 & 220.49 & 134.16 & n.d. & n.d. & n.d. & 371.38 & 13,055.71 \\  & 2017 & 204.85 & 73.96 & n.d. & n.d. & n.d. & 78.32 & 16,453.49 \\  & 157.68 \(\pm\) 955.7 s & 69.37 \(\pm\) 67.20 s & n.d. & n.d. & n.d. & 590.01 \(\pm\) 1752.0 s & 18,899.86 \(\pm\) 7530.0 s \\ \hline  & 2015 & 171.71 & 28.36 & n.d. & n.d. & n.d. & 1175.16 & 16,002.88 \\ CS & 2016 & 180.43 & 25.66 & n.d. & n.d. & n.d. & 99.02 & 4,608.02 \\  & 110.41 & 53.275 & n.d. & n.d. & n.d. & n.d. & 1219.49 & 12,194.59 \\  & 154.18 \(\pm\) 38.16 s & 105.56 \(\pm\) 1001.9 s & n.d. & n.d. & n.d. & 860.76 \(\pm\) 695.53 s & 24,992.73 \(\pm\) 18.06.24 s \\ \hline  & 2016 & 233.70 & 175.85 & n.d. & n.d. & n.d. & 442.19 & 16,164.43 \\ SO & 2017 & 140.49 & 61.92 & n.d. & n.d. & n.d. & 180.86 & 25,386.66 \\  & 187.10 \(\pm\) 659.1 s & 118.88 \(\pm\) 80.87 s & n.d. & n.d. & n.d. & 1136.53 \(\pm\) 891.9 s & 20,767.58 \(\pm\) 647.87 s \\ \hline   Significance & ns & ns & ns & ns & ns & ns & ns \\ \hline  & & & & & & & & & \\ \hline  & & & & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 5: _Cont. Results did not show significant differences according to the grape variety. 'Caino Blanco' showed a total content of 2980 ug\(\cdot\)L\({}^{-1}\) compared to 'Brancellao' that reached up to 9460 ug\(\cdot\)L\({}^{-1}\). In a previous study, [PERSON] et al. [36] found that the monovarietal wine from 'Caino Longo' showed the highest content of free compounds, followed by 'Caino Tinto' and 'Caino Bravo'. Similar results were obtained in this study. In order to determine the higher or lower aromatic potential of the twelve grape varieties, a more detailed description was carried out for each volatile family. The contribution (%) of each family of volatile compounds in free form to the aromatic profile of every grape variety is shown in Tables S2 and S3. C\({}_{13}\)-norisoprenoids were detected in free form in all grape varieties studied except 'Brancellao'.