## 3 Results
### Experiment on a 250 L Scale (1250 L per m\({}^{2}\) Filtration Surface)
#### 3.2.2 Sensorial Examination  
In the trial, the four variants were compared with each other by means of a triangle test (Table 4). The situation was similar to the small-scale trials. Variant 3 showed a better sensory profile than variants 1 and 2 because of the reduction in the off-flavour geosmin, but because of the loss of aroma, it was rated slightly worse than variant 0. No significant difference (the limit for significance with 15 correct answers) could be detected between variant 0 and 3, but in all 14 correct triangle tests, variant 0 was rated as the better one. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Comparison**} & **Number of** & **Number of** & **Number of** & **Significant** & **Significant** \\  & **Panelists** & **Ansers** & **Correct Answers** & **Difference** & **Preference** \\ \hline variant 0–variant 1 & 9 & 27 & 24 & \(p\leq 0.001\) & variant 0 \(p\leq 0.001\) \\ \hline variant 0–variant 2 & 9 & 27 & 24 & \(p\leq 0.001\) & variant 0 \(p\leq 0.001\) \\ \hline variant 0–variant 3 & 9 & 27 & 14 & n.s. & variant 0 \(p\leq 0.001\) \\ \hline variant 1–variant 2 & 9 & 27 & 7 & n.s. & n.s. \\ \hline variant 1–variant 3 & 9 & 27 & 26 & \(p\leq 0.001\) & variant 3 \(p\leq 0.001\) \\ \hline variant 2–variant 3 & 9 & 27 & 20 & \(p\leq 0.001\) & variant 3 \(p\leq 0.001\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Evaluation of the triangle tests in the big-scale experiment according to the significance table at the significance level \(p>0.05\) (not significant, n.s. ), \(p\leq 0.05\) (significant), \(p\leq 0.01\) (highly significant), and \(p\leq 0.001\) (very highly significant) of [37]. Figure 7: Reduction in volatile compounds. Comparison of end products after 1250 L filtration capacity per m\({}^{2}\) filter area. Significance test in Supplementary Material Table S7. Furthermore, the quality wine status of the samples was checked sensoryaly in the same way as the official quality wine inspection [1,2]. The results can be found in Table 5. Variant 0 was accepted as quality wine (tasting result 9:0), while variants 1 and 2 were declared faulty (tasting result 0:9). Variant 3 was barely accepted as quality wine (tasting result 5:4). It is interesting to note that the reason for the refusal \"faulty\" was chosen only once, while three tasters rated the wine as not corresponding to the overall quality required for quality wine. Trial with a Prototype of the Company Filtrox Group (Zwingen, Switzerland) for the Reduction in Strong \"Animal\" Phenolic Aromas  
Filter layers with integrated zeolites were tested for the reduction in the lead substances of the \"animal\" phenolic aroma. The first preliminary tests published here show that the lead substances 4-ethylphenol and 4-ethylguaiacol were significantly reduced, but to an insufficient extent. While the conventional Filtrox layers led to a reduction of 10% (4-ethylphenol), 5% (ethylguaiacol), and 4% (4-ethylcatechol) (Figure 2), the reduction by these new layers tested (Filtrox prototype) was 15% (4-ethylphenol), 16% (ethylguaiacol), and 5% (4-ethylcatechol). The reduction capacity was still not sufficient to decrease the impact substances below the sensory thresholds of 50-968 \(\mathrm{\SIUnitSymbolMicro g}\) 4-EP/L [27, 28, 29, 30, 31, 32], 33-135 \(\mathrm{\SIUnitSymbolMicro g}\) 4-EC/L [27, 28, 29, 30, 31, 32, 33], and 0.9 to 33 \(\mathrm{\SIUnitSymbolMicro g}\) 4-EG/L [34, 32, 33] (Figure 8). Figure 8: Reduction in impact substances of “animal” phenolic aromas by filtration with a prototype of the company Filtrox in comparison with the control sample in the large-scale test. Wine D was spiked with impact compounds of the “animal” phenolic character (Brett): (**a**) 4-ethylphenol; (**b**) 4-ethylguaiacol; (**c**) 4-ethylcatechol. Significance test by means of simple ANOVA. Same letters mean no significant difference based on the significance level \(p\leq 0.05\) with alphabetical order, starting with a (smallest value) to b (largest value).