## 3 Results and Discussion
### Sensory Evaluation of Wine
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{**Aroma Descriptors**} & \multicolumn{2}{c}{**Young/Aged**} & \multicolumn{4}{c}{**Treatments**} \\ \cline{3-6}  & **Wine** & **TM7** & **TM10** & **TM21** & **TPHT** \\ \hline tobacco & Y & 3.00 \(\pm\) 0.66 \({}^{\rm\,c}\) & 4.38 \(\pm\) 0.22 \({}^{\rm\,b}\) & 4.92 \(\pm\) 0.38 \({}^{\rm\,ab}\) & 5.42 \(\pm\) 0.36 \({}^{\rm\,a*}\) \\ tobacco & A & 4.33 \(\pm\) 0.12 \({}^{\rm\,a}\) & 4.81 \(\pm\) 0.72 & 4.00 \(\pm\) 0.53 & 4.00 \(\pm\) 0.53 \\ dry leaves & Y & 2.42 \(\pm\) 0.72 \({}^{\rm\,c}\) & 3.00 \(\pm\) 1.39 \({}^{\rm\,bc}\) & 4.50 \(\pm\) 0.66 \({}^{\rm\,ab\,*}\) & 4.83 \(\pm\) 0.29 \({}^{\rm\,a*}\) \\  & A & 3.33 \(\pm\) 0.81 & 3.43 \(\pm\) 0.97 & 2.87 \(\pm\) 0.64 & 2.80 \(\pm\) 0.69 \\ Spicy/ Aromatic & Y & 2.75 \(\pm\) 0.38 \({}^{\rm\,b}\) & 3.29 \(\pm\) 0.47 \({}^{\rm\,ab}\) & 3.96 \(\pm\) 0.19 \({}^{\rm\,a}\) & 4.33 \(\pm\) 0.52 \({}^{\rm\,a}\) \\  & A & 2.17 \(\pm\) 0.29 \({}^{\rm\,b}\) & 3.23 \(\pm\) 0.25 \({}^{\rm\,a}\) & 3.50 \(\pm\) 0.26 \({}^{\rm\,a}\) & 3.70 \(\pm\) 0.26 \({}^{\rm\,a}\) \\  & Y & 0.33 \(\pm\) 0.29 \({}^{\rm\,b}\) & 0.79 \(\pm\) 0.75 \({}^{\rm\,b}\) & 2.04 \(\pm\) 1.82 \({}^{\rm\,ab}\) & 3.17 \(\pm\) 0.63 \({}^{\rm\,a}\) \\  & A & n.d. & n.d. & n.d. & n.d. \\ mint & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & 0.27 \(\pm\) 0.46 \({}^{\rm\,b}\) & 0.53 \(\pm\) 0.12 \({}^{\rm\,b}\) & 1.40 \(\pm\) 0.35 \({}^{\rm\,a}\) \\ pepper & Y & 2.83 \(\pm\) 0.29 \({}^{\rm\,b*}\) & 3.25 \(\pm\) 0.38 \({}^{\rm\,b*}\) & 4.13 \(\pm\) 0.45 \({}^{\rm\,a*}\) & 4.54 \(\pm\) 0.47 \({}^{\rm\,a*}\) \\  & A & 1.20 \(\pm\) 0.20 \({}^{\rm\,c}\) & 2.20 \(\pm\) 0.20 \({}^{\rm\,b}\) & 2.87 \(\pm\) 0.46 \({}^{\rm\,a}\) & 3.13 \(\pm\) 0.42 \({}^{\rm\,a}\) \\ anis & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & 0.40 \(\pm\) 0.35 \({}^{\rm\,b}\) & 1.67 \(\pm\) 0.31 \({}^{\rm\,a}\) & 1.40 \(\pm\) 0.00 \({}^{\rm\,a}\) \\ fennel & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & n.d. & 3.40 \(\pm\) 0.00 \({}^{\rm\,a}\) & 2.60 \(\pm\) 0.35 \({}^{\rm\,b}\) \\ wormwood & Y & 1.21 \(\pm\) 0.19 \({}^{\rm\,c}\) & 1.71 \(\pm\) 0.40 \({}^{\rm\,bc}\) & 2.25 \(\pm\) 0.25 \({}^{\rm\,ab}\) & 2.67 \(\pm\) 0.38 \({}^{\rm\,a}\) \\  & A & 1.60 \(\pm\) 0.35 \({}^{\rm\,b}\) & 2.93 \(\pm\) 0.58 \({}^{\rm\,a*}\) & 3.40 \(\pm\) 0.35 \({}^{\rm\,a*}\) & 2.93 \(\pm\) 0.31 \({}^{\rm\,a}\) \\ Methoxypyrazine & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & n.d. & 0.47 \(\pm\) 0.23 & 0.33 \(\pm\) 0.42 \\ tomato leaf & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & n.d. & 0.47 \(\pm\) 0.23 & 0.33 \(\pm\) 0.42 \\ Woody & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 3.63 \(\pm\) 0.25 \({}^{\rm\,c}\) & 4.07 \(\pm\) 0.31 \({}^{\rm\,bc}\) & 4.30 \(\pm\) 0.40 \({}^{\rm\,ab}\) & 4.73 \(\pm\) 0.15 \({}^{\rm\,a}\) \\ chocolate & Y & n.d. & n.d. & n.d. & n.d. \\  & A & n.d. & 0.20 \(\pm\) 0.35 \({}^{\rm\,b}\) & 0.73 \(\pm\) 0.42 \({}^{\rm\,ab}\) & 1.53 \(\pm\) 0.70 \({}^{\rm\,a}\) \\ wood & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 3.80 \(\pm\) 0.35 & 4.13 \(\pm\) 0.23 & 4.07 \(\pm\) 0.31 & 4.40 \(\pm\) 0.69 \\  & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 1.80 \(\pm\) 0.20 \({}^{\rm\,b}\) & 1.93 \(\pm\) 0.42 \({}^{\rm\,b}\) & 2.07 \(\pm\) 0.46 \({}^{\rm\,ab}\) & 2.67 \(\pm\) 0.12 \({}^{\rm\,a}\) \\ toasted almond & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 2.13 \(\pm\) 0.70 & 2.47 \(\pm\) 0.95 & 3.07 \(\pm\) 0.42 & 3.13 \(\pm\) 0.12 \\  & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 0.53 \(\pm\) 0.23 \({}^{\rm\,b}\) & 0.60 \(\pm\) 0.20 \({}^{\rm\,b}\) & 1.00 \(\pm\) 0.20 \({}^{\rm\,a}\) & 1.27 \(\pm\) 0.12 \({}^{\rm\,a}\) \\ coffee & Y & n.d. & n.d. & n.d. & n.d. \\  & A & 2.13 \(\pm\) 0.23 \({}^{\rm\,b}\) & 2.60 \(\pm\) 0.72 \({}^{\rm\,ab}\) & 3.33 \(\pm\) 0.50 \({}^{\rm\,ab}\) & 3.20 \(\pm\) 0.40 \({}^{\rm\,a}\) \\  & Y & n.d. The intensities of fruity aromas in young wines were comparable between the TM21-Y and TPHT-Y treatments, both of which exhibited significantly higher levels than the other two treatments (Table 2 and Figure 1).