## 2 Materials and Methods
### Winemaking Protocol  
Approximately 1 ton of Chardonnay grapes was harvested in October 2020 (\(\sim\)23 \({}^{\circ}\)Brix, clone 108, rootstock 101-14). Grapes were grown at Oregon State University (OSU) Woodhall Vineyard in Monroe, Oregon. After being transported to the OSU winery, they were stored overnight at 4 \({}^{\circ}\)C. The following day, grapes were evenly split for repetition 1 and repetition 2 (R1 and R2) and were processed as shown in Figure 1. The only differences between R1 and R2 were the different bottle randomizations assigned to the treatment factors as well as the fermentation tanks. All 1 L bottles used for the laboratory-scale fermentents were sterilized at 121 \({}^{\circ}\)C for 15 min in an autoclave (CSS, Billerica, MA, USA), and autoclave-indicative tape (Fisher Scientific, Waltham, MA, USA) was used to ensure that sterilization was successful. \begin{table}
\begin{tabular}{c c c c} \hline
**Treatment** & **SC** & **BL** & **FG** \\ \hline T1 (Control) & No & No & 0 \\ T2 & Yes & No & 0 \\ T3 & No & Yes & 0 \\ T4 & No & No & 1 \\ T5 & No & No & 2 \\ T6 & Yes & Yes & 0 \\ T7 & Yes & No & 1 \\ T8 & Yes & No & 2 \\ T9 & No & Yes & 1 \\ T10 & No & Yes & 2 \\ T11 & Yes & Yes & 1 \\ T12 & Yes & Yes & 2 \\ \hline \end{tabular}
\end{table} 
Table 1: Fermentation processes used in each treatment (SC = skin contact, BL = \(\beta\)-lyase, FG = fermentation gradient). Grape processing was as follows: Grapes were destemmed and crushed using a stainless steel motorized grape crusher/destemmer (VLS Technologies, Treviso, Italy). The crushed grapes were subsequently split into two equal parts, in which one part went through skin contact and the other did not. The part that did not go through skin contact (T1, T3-5, and T9-10) was pressed for 5 min at 1.5 bar using a pneumatic press (Europress, Donald, OR, USA). After pressing, the juice was transferred to a 100 L stainless steel tank, 50 mg/L SO\({}_{2}\) (as K\({}_{2}\)S\({}_{2}\)O\({}_{5}\)) was added, and the juice settled for 24 h at 4 \({}^{\circ}\)C. The following day, the no skin contact juice was racked off to another 100 L stainless steel tank. Figure 1: Winemaking flow diagram showing the randomization for \(\beta\)-lyase and fermentation schedules for the 36 bottles in R1. Bottle numbers highlighted in green, blue, and yellow belonged to FG0, FG1, and FG2, respectively. Orange and purple boxes correspond to the addition or non-addition of \(\beta\)-lyase to the bottles. steel tank to eliminate solids. The yeast assimilable nitrogen (YAN) concentration was corrected by topping up to 200 mg/L with the addition of diammonium phosphate (DAP). The juice was poured into 1 L fermentation bottles (VWR, Radnor, PA, USA), closed with airlock silicone bungs, labeled, and stored at 10 \({}^{\circ}\)C overnight. The bottles were brought to room temperature (\(\sim\) 20 \({}^{\circ}\)C) for yeast inoculation. _Saccharomyces cerevisiae_ DV10 (Lallemand, Montreal, Canada) was added to all bottles at a rate of 0.25 g/L following the manufacturer's instructions. Endozym Thiol (AEB(r), California, USA) was added at 40 \(\mu\)L/L to the previously assigned bottles on the second day of fermentation, following the manufacturer's instructions. Crushed grapes belonging to the skin contact treatments (T2, T6-8, and T11-12) were evenly split into three plastic buckets. Skin contact was performed at 10 \({}^{\circ}\)C for 18 h. The content from the three buckets was pressed individually, 50 mg/L SO\({}_{2}\) was added, and was stored at 4 \({}^{\circ}\)C to settle for 24 h, following the same procedures used for the no skin contact trial until fermentation completion. Four stainless steel glycol-jacketed 100 L fermentation tanks (AAA, The Dalles, OR, USA) were used as water baths and previously tested to ensure tanks reached and maintained the desired water temperatures. Water was filled up to the bottleneck level to avoid differences in temperature inside the bottles.