## 3 Results
### Two-Way ANOVA for Differences in Wine Aroma Compounds between the Plots  
A total of 74 aroma compounds were detected in the wines after AF (referred to as AF wine) and the wines after MLF (referred to as MLF) in the 2020 and 2021 vintages. To find out which compounds were influenced by plot, a two-way ANOVA was performed for four plots and two vintages (Tables S7 and S8). There were 66 compounds in the AF wine and 61 compounds in the MLF wine that showed a statistical difference in concentration between two vintages. In comparison, 58 compounds in the AF wine and 44 compounds in the MLF wine showed a significant difference between the plots, of which 26 and 21 compounds, respectively, had an OAV \(\geq\) 0.1. In addition, 23 compounds in the AF wine and 16 compounds in the MLF wines with an OAV \(\geq\) 0.1 were influenced by the combination of vintage and plot.  
These plot-influenced compounds in the wines were further compared (Figure 4). Overall, the concentrations of many aromatic compounds in the AF and MLF wines were higher in 2020 than in 2021, especially the esters that contribute to fruity aroma, such as ethyl acetate, ethyl lactate, ethyl 3-methylbutanoate, and isoamyl acetate. In addition, (Z)-\(\beta\)-damascenone and linalool were also higher in the AF wines in 2020 than in 2021.  
Comparing the plot-influenced compounds in AF and MLF wines, the most significant compounds were 2-heptanol, 1-octen-3-ol, 1-octenal, and isoamyl acetate. Of these, the concentration of isoamyl acetate far exceeded the olfactory threshold (Tables S8 and S9), indicating a significant contribution by this compound to the fruity aroma of the wine. Moreover, this compound had an overall high concentration in the CS1 wines in both years and a low concentration in the CS3 wines. However, the concentrations of 2-heptanol, 1-octen-3-ol, and 1-octanol were well below their olfactory threshold (Tables S7 and S8) and had no substantial impact on the wine aroma profile, although they showed significant differences between the plots. In the MLF wines, the concentrations of ethyl acetate, ethyl lactate, and ethyl 3-methylbutanoate were all higher than their olfactory threshold (Table S8), and their difference between the plots appeared to be more pronounced in 2021 than in 2020, which may be related to the higher rainfall in September 2021.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Characteristics** & **Vintage** & **CS1** & **CS2** & **CS3** & **CS4** & **V** & **P** & \(\mathbf{V\times P}\) \\ \hline alcohol (\%) & 2020 & 13.1 \(\pm\) 0.02 a & 12.7 \(\pm\) 0.01 c & 12.6 \(\pm\) 0.02 d & 12.9 \(\pm\) 0.0 b & *** & *** & *** \\  & 2021 & 12.1 \(\pm\) 0.0 b & 11.6 \(\pm\) 0.02 d & 12.1 \(\pm\) 0.02 a & 11.8 \(\pm\) 0.0 c & & \\ reducing sugar (g/L) & 2020 & 2.9 \(\pm\) 0.05 c & 3.0 \(\pm\) 0.05 bc & 6.5 \(\pm\) 0.14 a & 3.1 \(\pm\) 0.05 b & *** & *** & *** \\  & 2021 & 3.5 \(\pm\) 0.05 a & 3.2 \(\pm\) 0.09 b & 3.4 \(\pm\) 0.08 a & 3.2 \(\pm\) 0.0 b & & \\ total acidity & 2020 & 5.9 \(\pm\) 0.0 c & 6.0 \(\pm\) 0.0 b & 7.2 \(\pm\) 0.05 a & 5.7 \(\pm\) 0.05 d & & \\ (g tartaric acid/L) & 2021 & 5.9 \(\pm\) 0.0 c & 6.0 \(\pm\) 0.05 b & 6.2 \(\pm\) 0.0 a & 5.9 \(\pm\) 0.0 c & & \\ pH & 2020 & 3.71 \(\pm\) 0.01 b & 3.63 \(\pm\) 0 c & 3.42 \(\pm\) 0.01 d & 3.75 \(\pm\) 0 a & & *** & *** & *** \\  & 2021 & 3.77 \(\pm\) 0 a & 3.65 \(\pm\) 0 b & 3.59 \(\pm\) 0.01 c & 3.65 \(\pm\) 0 b & & \\ volatile acid & 2020 & 0.5 \(\pm\) 0 a & 0.5 \(\pm\) 0.01 a & 0.6 \(\pm\) 0 a & 0.5 \(\pm\) 0 b & & \\ (g acetic acid/L) & 2021 & 0.5 \(\pm\) 0 a & 0.5 \(\pm\) 0.01 b & 0.4 \(\pm\) 0 c & 0.4 \(\pm\) 0 c & \\ \hline \hline \end{tabular} Note: Different letters represent significant differences determined via one-way ANOVA (\(p\leq 0.05\)). V: vintages; P: plots; V \(\times\) P: vintages and plots. *** indicates significance at \(p<0.0001\) determined via two-way ANOVA. ns indicates no significance.  
\end{table}
Table 2: Physico-chemical properties of wines at the end of malalactic fermentation.