## 3 Results and Discussion
### Wine Arona Profile by GC-MS
This pattern might explain why many ethyl esters were undetected in this study's Marquette wine, which was made from berries harvested at higher Brix levels of 26.3 to 26.7. However, \begin{table}
\begin{tabular}{l l l l l l} \hline \hline  & **CTL** & **ACE** & **ACE-PEC** & **ACE-RCE** & \(p\)**-Value** \\ \hline
**Ethyl esters** & & & & & \\ Ethyl acetate & 0.90 \(\pm\) 0.09 & 1.10 \(\pm\) 0.18 & 0.86 \(\pm\) 0.05 & 0.97 \(\pm\) 0.3 & ns \\ Ethyl butanoate & 0.06 \(\pm\) 0.00 ab & 0.07 \(\pm\) 0.01 a & 0.06 \(\pm\) 0.00 b & 0.05 \(\pm\) 0.01 b & 0.0206 \\ Ethyl hexanoate & 0.52 \(\pm\) 0.09 & 0.56 \(\pm\) 0.11 & 0.41 \(\pm\) 0.05 & 0.38 \(\pm\) 0.02 & ns \\ Ethyl octanoate & 0.64 \(\pm\) 0.37 & 0.67 \(\pm\) 0.27 & 0.39 \(\pm\) 0.10 & 0.43 \(\pm\) 0.14 & ns \\ Ethyl decanoate & 0.08 \(\pm\) 0.04 & 0.08 \(\pm\) 0.02 & 0.07 \(\pm\) 0.01 & 0.08 \(\pm\) 0.04 & ns \\ Ethyl lactate & 0.12 \(\pm\) 0.02 & 0.12 \(\pm\) 0.02 & 0.14 \(\pm\) 0.00 & 0.13 \(\pm\) 0.03 & ns \\ Ethyl 2-methylpropanoate & 0.03 \(\pm\) 0.00 ab & 0.03 \(\pm\) 0.00 a & 0.03 \(\pm\) 0.00 b & 0.02 \(\pm\) 0.00 b & 0.0167 \\ Ethyl 2-methylbutanoate & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & ns \\ Ethyl 3-methylbutanoate & 0.01 \(\pm\) 0.00 ab & 0.01 \(\pm\) 0.00 a & 0.01 \(\pm\) 0.00 b & 0.01 \(\pm\) 0.00 b & 0.0218 \\
**Acetate esters** & & & & & \\ Isoamyl acetate & 0.24 \(\pm\) 0.02 & 0.25 \(\pm\) 0.03 & 0.22 \(\pm\) 0.04 & 0.19 \(\pm\) 0.07 & ns \\ Isobutyl acetate & 0.01 \(\pm\) 0 & 0.01 \(\pm\) 0 & 0.01 \(\pm\) 0 & 0.01 \(\pm\) 0 & ns \\
**Higher alcohols** & & & & & \\ Isobutanol & 0.25 \(\pm\) 0.03 & 0.27 \(\pm\) 0.04 & 0.29 \(\pm\) 0.01 & 0.27 \(\pm\) 0.06 & ns \\ Isoamyl alcohol & 2.52 \(\pm\) 0.11 & 2.81 \(\pm\) 0.31 & 2.72 \(\pm\) 0.06 & 2.71 \(\pm\) 0.47 & ns \\
2-phenylethanol & 0.43 \(\pm\) 0.03 & 0.44 \(\pm\) 0.07 & 0.42 \(\pm\) 0.03 & 0.44 \(\pm\) 0.05 & ns \\
1-hexanol & 0.09 \(\pm\) 0 & 0.11 \(\pm\) 0.01 & 0.1 \(\pm\) 0.01 & 0.1 \(\pm\) 0.01 & ns \\
1-butanol & tr & tr & tr & tr & - \\ C1\({}_{3}\)**-Norisoprenoid** & & & & & \\ \(\beta\)-Damascenone & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & ns \\
**Terpenes** & & & & & \\ Linalool & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & ns \\ p-cymene & tr & tr & tr & tr & - \\ \(\beta\)-citronellol & tr & tr & tr & tr & - \\ \hline \hline \end{tabular} Values are mean \(\pm\) standard deviation (\(n=3\)). Different letters within the same aroma compound indicated statistically significant differences (\(p<0.05\)) by one-way ANOVA following [PERSON]’s test. ns: not significant. tr: compound signal cannot be found in most samples.  
\end{table} 
Table 2: Response ratio (ratio of the compound peak area to the related internal standard peak area) of volatile aroma compounds from Marquette wine made after 9 months of aging. previous studies have also pointed out the complexity of the relationship between grape maturity and yeast metabolism of ethyl esters, influenced by various factors such as fermentation temperature, skin contact duration, and yeast strain selection [9; 26]. In Marquette red wines, the most abundant higher alcohols identified based on the response ratio were isobutanol at 0.25, isoamyl alcohol at 2.52, and 2-phenylethanol at 0.43. These compounds are primarily produced as byproducts of yeast metabolism from the amino acids valine, leucine, and phenylalanine, respectively [4]. The odor descriptor for isobutanol and isoamyl alcohol include chemical, solvent, and fused [2; 4]. 2-phenylethanol is characterized by a strong rose- and honey-like aroma, and it is considered an important aroma compound in red wines [4; 27]. These higher alcohols were present in all Marquette wine samples without significant differences between treatments. Additionally, 1-butanol were not quantified in any of the samples due to the lack of signal and peak area. According to [PERSON] et al.