## Materials and Methods
### Identification of Chemical Compounds by GC-O and GC-MS  
A volume of 100-mL samples was added to the saturated sodium chloride, then extractions were taken three times as 20 mL, 10 mL and 10 mL volumes. Extracts were cooled to \(-20\)\({}^{\circ}\)C to let the frozen water separate from the organic phase, and anhydrous sodium sulphate was added. The organic phase was concentrated to a final volume of 250 \(\upmu\)L using a nitrogen stream.  
Agilent 6890N GC coupled to an Agilent 5975 mass selective detector (MSD) and an olfactometer were used for GC-O and GC-MS analysis.  
The extraction (1 \(\upmu\)L) was injected in a splitless mode. A DB-FFAP column (60 m \(\times\) 0.25 mm i.d., 0.25 \(\upmu\)m film thickness, J&W Scientific) was used. Helium was used as a carrier gas at a constant flow rate of 2 mL/min. The injector was held at 250 \({}^{\circ}\)C. The column oven temperature was set at 50 \({}^{\circ}\)C for 2 min, then ramped to 230 \({}^{\circ}\)C at a rate of 6 \({}^{\circ}\)C/min, and held for 15 min. The column flow was split at the end of the capillary; one was directed to a heated olfactometer (Olfactory Detector Port ODP 2, Gerstel Inc., Mulheim, Ruhr, Germany), whereas the other one was directed to the MSD. The temperature of the olfactory port was 280 \({}^{\circ}\)C. The MS was operated in an electron impact mode (EI) at an ionization energy of 70 eV, and the ion source temperature was set at 230 \({}^{\circ}\)C. Full-scan acquisition was used in the 30\(-\)350 amu range of masses.  
Three trained subjects from the Laboratory of Brewing Microbiology and Applied Enzymology at Jiangnan University were recruited to perform GC-O analysis. They were trained for 6 months in GC-O using 54 kinds of \"Le nez du vin\" ([PERSON], Provence, France). The descriptors of odor were determined in the training session. During a GC run described above, subjects placed their nose close to the sniffing port, responded to the aroma intensity of the stimulus, and recorded the aroma descriptor and intensity value as well as retention time. A scale ranging from 0 to 3 (0 = none; 1 = weak, hardly recognizable note; 2 = clear but not intense note; and 3 = intense note) was used for intensity rating. The sniffing time of each run was not more than 30 min. The value for aroma intensity was averaged with the three panelists.  
Each odor-active compound was identified by a comparison of mass spectra with its NIST 05 a.L database (Agilent Technologies Inc., Santa Clara, CA, USA), by comparison of its odors, retention index  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Lexicon** & **Aroma** & **Reference** \\ \hline
1 & Blackcurrant & crushed fresh or frozen blackberries [26] \\
2 & Red berry & crushed fresh or frozen strawberry [27] \\
3 & Smoke & 4-vinylbetaicol \\
4 & Dried plum & prune juice [26] \\
5 & Pear & pear juice [21] \\
6 & Chocolate & 2-methoxy pyrazine \\
7 & Mushroom & 1-octen-3-ol \\
8 & Flower & cis-rose oxide [21] \\
9 & Green pepper & IBMP [25] \\
10 & Pepper & black pepper corns [27] \\ \hline \hline \end{tabular}
\end{table}
Table 5: Cabernet Sauvignon sensory reference standards used in trained panel evaluations.  
(RI), and mass spectra with its pure standard. The retention index of each odorant was calculated from the retention time of n-alkanes (C\({}_{5}\)-C\({}_{30}\)), according to a modified [PERSON] method [28].