## 3 Results and Discussion
### Sensory Evaluation of Wine
The duration of maceration has been found to affect the intensity of herbal/aromatic properties [86], and thermovinification has been shown to increase it as well [87]. Aging wine in wood significantly impacts the release of spicy aromas from the wood into the wine [6], with eugenol concentration being associated with them [88], which aligns with the findings of this study. Additionally, the increase in benzaldehyde concentration after aging, particularly in TPHTA treatment wine, may contribute not only to the nutty aroma previously mentioned but also to a greater intensity of herbal/aromatic herb odors (Table 2 and Figure 2). Prolonged maceration has been reported to increase the extraction of methoxyprazines, although higher concentrations can negatively affect wine quality [7]. Since methoxyprazines are primarily found in the skin of berries [59], it is possible that the TM21-Y treatment in this study led to greater extraction and thus a more noticeable methoxyprazine odor in that treatment. During wine maturation, the concentration of methoxyprazines tends to decrease due to complex formation with phenolic compounds, with a reduction observed in red wines that are richer in phenolic compounds [89]. Given that the intensity of methoxyprazine odor in this study was very low, it can be concluded that this property did not negatively impact the wine in this case. In aged wines, the wood aroma attribute was most intensely pronounced in the TM21-A and TPHT-A treatments (Table 2 and Figure 2). Among these aged wines, the predominant wood aromas included notes of wood, toasted almonds, and coffee. According to some authors [90], key compounds contributing to these woody and nutty aromas are lactones, which impact woody and coconut notes, guaiacol and vanillin, which add woody nuances, and furans, which contribute to almond aromas. Previous research [91] also noted that the perception of wood aroma positively correlates with the concentrations of guaiacol, eugenol, and lactones, with increased wood-wine contact enhancing the woody aroma perception. This study observed a similar positive relationship between these compounds and specific wood aromas. Phenolic aldehydes like vanillin play a significant role in wine sensory characteristics, providing aromas reminiscent of vanilla, coffee, dark chocolate, smoke, and woody. Although furfural and 5-methylfurfural do not have a major direct impact, furfural significantly affects the perception of oak lactones, enhancing the aromas of wood, caramel, and vanilla [92]. The sensitivity threshold for _cis_-oak lactone, identified in wines treated with extended post-fermentation maceration for 21 days and found in significantly high concentrations, was previously determined to be 87 ug/L [59]. This suggests that _cis_-oak lactone contributed directly to the aroma of wines of all treatments after aging, particularly TM21-A and TPHT-A wines. Furthermore, some authors [61] have linked the liqueur aroma to ethyl octanoate, while others [93] have associated it with octanoic and nonanoic acids and their ethyl esters. In this study, the concentration of octanoic acid in wines subjected to prolonged post-fermentation maceration and pre-fermentation heating treatments corresponds with these findings, suggesting that the higher concentration of octanoic acid may be associated with a more intense liqueur aroma in these wines.