## 3 Results
### Assessing the Contribution of Esters and Thiols to the Wine Treatments  
To understand how all the factor combinations alter ester and thiol concentrations, statistical analysis was performed on the overall wine treatments. A heatmap shows the contribution of the different compounds to each treatment (Figure 3). It was possible to see treatments that were characterized primarily by high and low ester concentrations, as well as treatments with high and low concentrations of esters and thiols. T7 and T11 had higher concentrations of esters and thiols. T1 and T3 with lower concentrations of most compounds, T4 with lower thiols and higher esters, T2 and T5 with lower concentrations of both compound classes, T8 and T12 with higher thiol levels and lower ester concentrations. Within these characterizations, however, the high versus low concentrations of esters varied for each treatment.It was difficult to see any specific trends between treatments based on specific esters or ester groups. \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Codes \({}^{\ddagger}\)** & **SC** & **BL** & **FG** & **SC\(\times\)BL** & **SC\(\times\)FG** & **BL\(\times\)FG** & **SC\(\times\)BL\(\times\)FG** \\ \hline
3 SH & ns & ns & *** & ns & *** & ns & * \\
3 SHA & ns & ns & ** & ns & ns & ns \\
4 MSP & * & ns & ns & ns & * & ns \\ Etac & ns & ns & ** & ns & * & ns \\ Et2 mep & ns & ns & ns & ns & ns & * \\
2 meac & *** & ns & * & ns & ns & ns \\ Buac & ns & ** & ns & ns & ns & ns \\ Et2 meb & ns & ns & ** & ns & ns & * \\
3 meac & ** & ns & * & * & ns & ns \\
3 mebu & *** & ** & ** & ** & ** & ** \\ Etoc & * & ns & * & ns & ns & ns \\
3 mehe & *** & ns & ** & ns & ns & ns \\ Etf2c & * & ns & *** & ns & ** & * \\ Etno & ns & ns & *** & ns & ** & ns \\ Dibu & * & ** & ** & * & ns & ** \\ Etde & ns & ns & * & ns & ns & * \\
3 meoc & ** & *** & ns & ns & * & ns \\ Et2 hy & * & ns & ns & ns & ns & * & ns \\ Et3 hy & *** & ns & ** & ns & ns & ns \\ Ethex & ns & ns & ** & ns & ns & * & ns \\ Etode & ns & *** & *** & ns & ** & ns \\ Et2 ph & *** & ns & * & ns & ns & ns \\ Etbu & ns & ns & * & ns & * & ns & ns \\ Etpro & *** & ns & *** & ns & ** & ns & ns \\ Et3 me & ns & ns & *** & ns & ns & ns & ns \\ Heac & ns & * & ns & ns & ns & ns \\ Etpe & ns & ** & ** & ns & * & * & ns \\ Ethep & ns & ns & ns & ns & ns & ns & ns \\ Meoc & ** & ** & *** & * & ns & ns & ns \\
2 phac & *** & ** & *** & ns & *** & ns & ns \\ Prac & ns & ns & ** & ns & ** & ns & ns \\ Ethe2 en & ns & ns & ns & ns & ns & ns & ns \\ Mebe & ns & ns & *** & ns & * & ns & ns \\ Total thiols (ng/L) & ns & ns & *** & ns & *** & ns & * \\ Total esters (mg/L) & ns & ns & ns & * & ns & * & ns \\ \hline \end{tabular}
\end{table} 
Table 4: Statistically significant interactions between skin contact (SC), \(\beta\)-lyase (BL), and fermentation gradient temperature (FG) for ester and thiol concentrations in the experimental Chardonnay wines. Wine treatments, their similarities, and their correlations to ester and thiol concentrations can be visualized in the CVA plot (Figure 4). The first two factors of CVA explained 73.78% of the total variance (F1= 47.03% and F2= 26.75%). The other CVA factors did not greatly contribute to the total variance, so they were not considered for further statistical analysis (Figure S3). Wine T3, the \(\beta\)-lyase treatment, is very similar to wine T1 (control), which shows that \(\beta\)-lyase did not have an effect on the thiol levels in the wines, as the two wine treatments are in the negative F1 axis and are not strongly associated with either thiol or ester compounds. Similarly, all other treatments having \(\beta\)-lyase (T6, T9, T10, T11, and T12) were near treatments having the same factor combinations, thus emphasizing that \(\beta\)-lyase did not play an effective role in changing compound concentrations. For example, wines T2 (SC = yes) and T6 (SC = yes + BL = yes) are similar to each other, and both wines are associated with several esters and the thiol compounds by F2.