## 3 Results and Discussion
### Grapes Physicochemical Composition Evaluation
\begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline  & & & & & & & & & & \\ \hline \multicolumn{1}{c}{**Vineyard Parels 1**} \\ \hline
**Parameters** & **2010** & **2011** & **2012** & **2010** & **2011** & **2012** & **2010** & **2011** & **2012** \\ \hline  & & **AR-VA1** & & & & & & & & \\ Berry weight (g) & 1.3 (5) & 1.5 (4) & 1.5 (3) & 1.1 (5) & 1.4 (3) & 1.5 (3) & 1.0 (7) & 1.5 (3) & 1.4 (3) \\ pH & 2.7 (2) & 3.2 (1) & 3.2 (0) & 2.9 (1) & 3.2 (0) & 3.1 (1) & 2.7 (1) & 2.9 (1) & 3.1 (0) \\ Acidity (g tartaric acid L\({}^{-1}\)) & 7.6 (1) & 6.5 (2) & 6.6 (3) & 7.8 (1) & 5.7 (2) & 6.5 (3) & 7.4 (2) & 7.9 (2) & 6.3 (4) \\ Sugar content (g L\({}^{-1}\)) & 214.8 (1) & 219.3 (1) & 197.8 (3) & 221.0 (1) & 226.1 (2) & 206.3 (3) & 210.0 (1) & 172.3 (1) & 187.0 (4) \\ Phenolic content (mg GAE L\({}^{-1}\)) & 319.1 (7) & 230.5 (7) & 251.5 (4) & 366.1 (2) & 321.0 (4) & 332.8 (1) & 374.4 (1) & 276.7 (9) & 291.6 (2) \\ Antiradical activity (\% DPPH\({}_{\rm rem}\)) & 85.2 (1) & 84.8 (2) & 88.2 (1) & 68.6 (1) & 70.1 (2) & 80.0 (1) & 70.0 (3) & 73.8 (2) & 82.8 (3) \\ Glycosically linked content (mg GAE L\({}^{-1}\)) & 78.1 (1) & 35.6 (12) & 41.9 (10) & 138.0 (10) & 56.7 (14) & 63.7 (10) & 111.3 (10) & 43.9 (13) & 52.9 (12) \\  & **BI-VA1** & & & & & & & & & \\ Berry weight (g) & 1.4 (1.0) & 1.4 (1) & 1.6 (1) & 1.2 (2) & 1.3 (4) & 1.6 (3) & 1.4 (3) & 1.7 (3) & 1.8 (3) \\ pH & 2.9 (2) & 3.2 (1) & 3.2 (1) & 2.9 (0) & 3.1 (0) & 3.2 (1) & 3.2 (0) & 3.0 (1) & 3.1 (1) \\ Acidity (g tartaric acid L\({}^{-1}\)) & 5.7 (1) & 7.1 (1) & 5.8 (2) & 6.1 (1) & 5.9 (1) & 5.5 (3) & 4.2 (1) & 6.8 (2) & 5.6 (1) \\ Sugar content (g L\({}^{-1}\)) & 173.4 (1) & 215.3 (1) & 208.5 (1) & 170.0 (1) & 214.8 (1) & 209.7 (1) & 187.0 (1) & 207.4 (1) & 193.2 (1) \\ Phenolic content (mg GAE L\({}^{-1}\)) & 294.1 (3) & 197.5 (2) & 214.1 (3) & 304.4 (3) & 283.5 (4) & 262.0 (2) & 333.9 (2) & 248.7 (2) & 268.8 (5) \\ Antiradical activity (\% DPPH\({}_{\rm rem}\)) & 81.5 (3) & 89.9 (3) & 89.7 (2) & 84.4 (2) & 81.1 (3) & 86.1 (2) & 71.7 (1) & 81.6 (3) & 83.3 (1) \\ Glycosically linked content (mg GAE L\({}^{-1}\)) & 118.3 (1) & 69.3 (10) & 73.1 (13) & 158.3 (10) & 97.6 (12) & 102.1 (13) & 185.5 (10) & 114.1 (13) \\  & & **SB-SM1** & & & & & & & & \\ Berry weight (g) & 1.3 (6) & 1.4 (7) & 1.6 (3) & 1.6 (2) & 1.8 (5) & 1.9 (2) & 1.5 (2) & 1.5 (3) & 1.7 (3) \\ pH & 3.2 (0) & 3.1 (1) & 3.0 (0) & 3.2 (0) & 3.0 (1) & 3.0 (1) & 3.1 (0) & 3.0 (1) & 3.0 (1) & 3.0 (1) \\ Acidity (g tartaric acid L\({}^{-1}\)) & 6.6 (1) & 7.6 (2) & 7.1 (2) & 5.2 (1) & 7.1 (4) & 6.9 (1) & 6.9 (2) & 7.6 (2) & 7.2 (3) \\ Sugar content (g L\({}^{-1}\)) & 243.1 (1) & 247.6 (1) & 208.5 (3) & 204.6 (0) & 241.4 (1) & 201.7 (2) & 226.7 (1) & 213.6 (2) \\ Phenolic content (mg GAE L\({}^{-1}\)) & 255.9 (4) & 236.9 (9) & 276.0 (7) & 403.6 (6) & 283.5 (6) & 315.1 (6) & 467.6 (3) & 357.4 (6) & 365.1 (8) \\ Antiradical activity (\% DPPH\({}_{\rm rem}\)) & 72.6 (2) & 79.9 (8) & 83.1 (2) & 68.9 (1) & 73.5 (5) & 77.6 (1) & 62.7 (2) & 66.4 (2) & 74.2 (2) \\ Glycosically linked content (mg GAE L\({}^{-1}\)) & 155.5 (10) & 91.2 (11) & 109.1 (1) & 227.9 (10) & 98.9 (10) & 117.7 (11) & 278.6 (12) & 107.1 (8) & 127.5 (10) \\  & & **BA-VA1** & & & & & & & & & \\  & **BA-VA2** & & & & & & & & & & \\ Berry weight (g) & 1.3 (4) & 1.9 (1) & 1.7 (4) & 1.7 (3) & 1.9 (4) & 2.0 (3) & 2.1 (4) & 1.9 (4) & 1.8 (4) \\ pH & 3.1 (0) & 3.2 (0) & 3.1 (0) & 3.1 (0) & 3.1 (2) & 2.9 (1) & 3.2 (0) & 3.2 (1) & 3.1 (1) \\  
Similar to terpenic compounds, C\({}_{13}\) norisoppenroids (Table 3) have very low sensory thresholds (e.g., 0.05 \(\upmu\)g L\({}^{-1}\) for \(\beta\)-damascenone, a compound determined in all samples), contributing to floral, fruity, and sweet grape aroma notes [55]. Moreover, three aromatic alcohols were determined in the assayed grape samples (Table 3). Although they are mainly produced during the yeast fermentation process, aromatic alcohols are an important chemical family that contribute floral and sweet notes to the wines [56; 57].