## 3 Materials and Methods
### Wine Samples
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**Wine A**} & \multicolumn{3}{c}{**Wine B**} & \multicolumn{3}{c}{**Wine C**} \\ \cline{2-11}  & & **Pre-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** & **Post-RO-EF** \\ \hline  & acetic acid \({}^{1}\) & 488 & 428 & 459 & 855 & 796 & 584 & 871 & 646 & 722 & 0.107 \\  & pyrochl acid & 2080 & 1873 & 1703 & 1964 & 1866 & 1741 & 3057 & 2060 & 1838 & 0.190 \\  & bromate acid & 2120 & 1156 & 1562 & 1399 & 1614 & 1799 & 2577 & 1514 & 1804 & 0.014 \\  & bromate acid & 2277 & 2111 & 2122 & 1757 & 1656 & 1624 & 1828 & 1778 & 1641 & 0.055 \\  & octanic acid & 3384 & 334 & 3075 & 2866 & 2840 & 2822 & 3016 & 2984 & 2719 & -0.001 \\  & decanoic acid & 2129 & 2062 & 1850 & 2212 & 2286 & 1804 & 2066 & 2971 & 2070 & 0.021 \\  & ethyl acetate \({}^{1}\) & 60 & 54 & 55 & 108 & 89 & 88 & 53 & 51 & 80 & 0.158 \\  & ethyl pycamap & 322 & 286 & 317 & 229 & 191 & 195 & 167 & 152 & 156 & 0.059 \\  & ethyl bataonic & 214 & 207 & 210 & 209 & 166 & 163 & 137 & 128 & 123 & 0.163 \\  & ethyl hexatine & 411 & 385 & 402 & 375 & 301 & 300 & 325 & 294 & 302 & 0.084 \\  & ethyl octanic & 415 & 338 & 33.7 & 74.0 & 80.5 & 51.8 & 31.5 & 28.0 & 30.5 & 0.145 \\  & ethyl decanic & 414 & 75.7 & 89.0 & 167 & 93.6 & 109 & 133 & 96.3 & 116 & 0.099 \\  & 2-methylpyennic acid & 2011 & 1969 & 1818 & 484 & 4978 & 4700 & 2010 & 2108 & 2135 & 0.651 \\  & 2-methylbataonic acid & 2129 & 1179 & 1206 & 1888 & 1642 & 1596 & 781 & 770 & 761 & 0.299 \\  & 3-methylbataonic acid & 1912 & 1720 & 1465 & 2337 & 2914 & 240 & 1631 & 1625 & 1594 & 0.068 \\  & ethyl 2-methylbataonic & 1230 & 115 & 114 & 312 & 258 & 258 & 696 & 62.5 & 673 & 0.250 \\  & ethyl 2-methylbataonic & 271 & 26.8 & 26.6 & 28.5 & 24.2 & 24.3 & 103.3 & 9.5 & 9.7 & 0.241 \\  & ethyl 2-methylbataonic & 393 & 38.4 & 38.4 & 30.9 & 42.7 & 43.2 & 17.4 & 15.6 & 15.95 & 0.201 \\  & 2-methylbataonic acid & 395 & 38.6 & 36.3 & 126 & 105 & 100 & 27.5 & 27.3 & 26.7 & 0.340 \\  & 2-methylbataonic & 356 & 397 & 338 & 401 & 334 & 314 & 179 & 166 & 162 & 0.335 \\  & 3-methylbataonic & 1140 & 1379 & 1128 & 1334 & 1111 & 108 & 897 & 564 & 541 & 0.469 \\  & hexatine & 244.4 & 31.0 & 13.0 & 12.3 & 9.6 & 9.50 & 8.07 & 64.9 & 67.0 & 0.392 \\  & 2-phenylbataonic \({}^{1}\) & 158 & 157 & 140 & 76.4 & 68.8 & 63.3 & 67.8 & 67.3 & 67.4 & 0.164 \\  & 2-methylpyennic acid & 46 & 43 & 42 & 114 & 102 & 99 & 47 & 46 & 46 & 0.201 \\  & bataonic & 2067 & 1693 & 1752 & 1232 & 1000 & 1057 & 1487 & 1340 & 1290 & 0.011 \\  & 2-methylbataonic \({}^{1}\) & 176 & 161 & 160 & 198 & 182 & 271 & 148 & 146 & 143 & 0.067 \\  & 2-phenylbataonic \({}^{1}\) & 2695 & 2200 & 2296 & 2271 & 1897 & 1876 & 1876 & 1774 & 174 & 0.027 \\  & 2-phenylbataonic \({}^{1}\) & 78 & 74 & 73 & 73 & 70 & 68 & 55 & 53 & 52 & 0.003 \\ \hline \hline \end{tabular} \({}^{1}\) Concentrations are ag/L, except for acetic acid, ethyl acetate, 2-methylpyennic, 2-methylbataonic and 2-phenylb ethanol, which are mg/L.  
\end{table} 
Table 2: Concentrations of fermentation volatiles present in Trial 1 wines before and after RO-EF treatment, and following RO-EF treatment and alcohol re-adjustment. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Wine D**} & \multicolumn{3}{c}{**Wine E**} & \multicolumn{3}{c}{**Wine E**} & \multicolumn{3}{c}{**Wine E**} & \multicolumn{3}{c}{**Wine E**} \\ \cline{2-13} \cline{13-13}  
Two trials involving partial dealcoholization of red wines were undertaken. Trial 1 involved RO-EP treatment of three wines: A 2014 Barossa Valley Shiraz Cabernet Sauvignon (Wine A), a 2015 McLaren Vale Cabernet Sauvignon (Wine B) and a 2015 Adelaide Hills Shiraz (Wine C). Samples were collected before and after dealcoholization and also following ethanol re-adjustment, i.e., the addition of ethanol to dealcoholized wine, to restore the initial wine alcohol content.