## 2 Materials and Methods  
### Wine Samples  
The red grape varieties _Vitis vinifera_ L. cv. Garnacha and L. cv. Cabernet Sauvignon were used to elaborate rose wines with three fermentation strategies (classes of the factorial design). Both grapes were picked at optimum ripeness, destemmed, and crushed. The maceration process was performed for 24 h with the addition of 40 mg/L of sulphur dioxide (SO\({}_{2}\)) (Enartis, La Rioja, Spain). During the maceration tank filling the enzymes (Enartiszym Arom MP, Enartis, La Rioja, Spain) were added according to the supplier's recommendations (3 g/100 kg). The resulting musts were softly pressed homogenized and dejuiced at 4 \({}^{\circ}\)C for 24 h with the addition of 2.5 mL/hL of petolytic enzymes (EnartisZym Blanco L, Enartis, La Rioja, Spain). At the beginning of the monoculture fermentation the _Saccharomyces cerevisiae_ yeasts (Red Fruit, Enartis, La Rioja, Spain) were added at 25 g/hL, while in the sequential inoculations the _non-Sc_ yeasts (_Torulaspora delbrueckii_ TD291 BiodviaTM and _Metschnikovaia pulcherima_ MP346 Flavia(r)) at 25 g/hL were used as starters of the fermentation, and 1 day later _Sc_ yeasts were also added at 25 g/hL. The _non-Sc_ yeasts were supplied by Lallemand as activated dried yeasts (ADY). The alcoholic fermentation was carried out at 17-18 \({}^{\circ}\)C. To control the kinetics of the alcoholic fermentation, density and temperature were daily monitored. The alcoholic fermentation finished when residual sugar concentrations were under 2 g/L. The wines we \(<\)re racked 15 days after the final alcoholic fermentation by cold settling using 60 g/hL of bentonite (Enartis, La Rioja, Spain) and 15 mL/hL of liquid gelatin at 30% (Enartis, La Rioja, Spain). After two months of cold stabilization at 0 \({}^{\circ}\)C, the wines were filtered, first using CKPV 16 plates (Cordenons, Milan, Italy) and then using a membrane cartridge of 1.0, 2.0 and 0.45 \(\upmu\)m (Millipore), and then bottled using agglomerated cork caps (Selecork model, Tapones del Sur, Jerez de la Frontera, Spain). Analysis, Data Acquisition and Processing of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Data  
The volatile metabolome of the wines was determined using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Samples of 15 mL were diluted 1:1 with EDTA solution (200 mM and pH 7.0 adjusted with NaOH 1.0 M) and 10 mL of this dilution were transferred to a 20 mL SPME vial closed with a 18 mm magnetic PTFE/Sil headspace cap after the addition of 3.5 mg of NaCl. The samples processed were then homogenized in a vortex shaker for 30 s and placed in the autosampler tray (CTC Analytics, Zwingen, Switzerland). The fibre used for the HS-SPME was DVB/CAR/PDMS (1 cm, StableFlex/SS) supplied by Supelco (Bellefonte, PA, USA). The vials were incubated at 500 r.p.m for 2 min at 40 \({}^{\circ}\)C. The volatile fraction was extracted at 40 \({}^{\circ}\)C for 38 min followed by the desorption at 250 \({}^{\circ}\)C for 15 min into a Trace GC ultragas chromatograph (Thermo Fisher Scientific S.p.A., Rodano, Milan, Italy) coupled to an ISQ Single Quadrupole MS spectrometer (Thermo Fisher Scientific, Austin, TX, USA). Injectionwas set to splitless mode for 0.75 min. GC separation was performed on a BP21 column (50 m \(\times\) 0.32 mm \(\times\) 0.25 mm) (SGE Analytical Science, Milton Keynes, United Kingdom). The carrier gas used was helium at a flow rate of 1.7 mL/min. The oven temperature started at 40 \({}^{\circ}\)C for 5 min, then raised to 220 \({}^{\circ}\)C at 3 \({}^{\circ}\)C/min and maintained for 30 min. The MS transfer line and ion source temperatures were 230 \({}^{\circ}\)C and 200 \({}^{\circ}\)C, respectively. The mass spectrometer operated in electron ionization mode at 70 eV. Mass spectra were recorded in the 50-400 \(m\)/z value range and the scanning frequency was 5 scans/s.