## 3 Results
### Aroma Dilution Analysis  
Results of the full scan total ion chromatogram (TIC) for each 4 mL sample of wine was overlaid with the panelist generated aromagram (Supplementary Materials, Figures S1-S4). Olfactory results including aroma descriptors, intensity, GC column retention time, and aroma event (\"peak\") areas were collected simultaneously with chemical analysis (Tables S1-S5). There were 15, 6, 7, and 7 aroma notes found in wines made from 22\({}^{\circ}\) Brix Frontenac, 24\({}^{\circ}\) Brix Frontenac, 22\({}^{\circ}\) Brix Marquette, and 24\({}^{\circ}\) Brix Marquette, respectively. These results were used as the master results to compare aromas from the diluted samples. Each wine sample was diluted and analyzed again with the same methodology using dilution factors of 2, 4, 8, 16, and 32. The OD of each aroma event (detection) corresponds to the dilution of the wine in which the event was no longer present (not detected). The compound with the highest OD was contributing significantly more to the total aroma profile of the wine. After weighing the aroma notes by the dilution factor and intensities, these new values were shown in an ADA plot. Marquette wine made from grapes harvested at 22\({}^{\circ}\) Brix had 14 aroma notes (excluding ethanol at 3.9 min) in the undiluted sample. After ADA (Figure 4), two events were calculated and identified as the most impactful to the total aroma profile of the wine: (1) 13.3 min, OD 8; and (2) 6.6 min, OD 2. The event at 3.9 min is ethanol, present in all samples, and therefore not included in the further discussion. These two aroma events corresponded to retention times of compounds simultaneously identified by mass spectrometer: (1) ethyl hexanoate; and (2) ethyl isobutyrate. Figure 3: A constellation plot showing similarities in aroma compounds in Marquette and Frontenac wines produced from berries harvested at 22\({}^{\circ}\) and 24\({}^{\circ}\) Brix. The wine samples are arranged as endpoints and each cluster joins as a new point, with lines drawn representing membership. The longer the line, the greater the difference. Marquette wine made from grapes harvested at 24\({}^{\circ}\) Brix had five aroma notes (excluding ethanol at 3.9 min) in the undiluted sample. After ADA (Figure 5), two events were calculated to be most impactful to the total aroma profile of the wine: (1) 22.0 min, OD 8 and (2) 8.3 min, OD 2. These two aroma events correspond to retention times of compounds simultaneously identified by mass spectrometer: (1) ethyl decanoate; and (2) ethyl butyrate. Frontenac wine made from grapes harvested at 22\({}^{\circ}\) Brix had six aroma notes (excluding ethanol at 3.9 min) in the undiluted sample. After ADA (Figure 6), two events were calculated to be most impactful to the total aroma profile of the wine: (1) 13.3 min, OD 16; and (2) 18.0 min, OD 16. These two aroma events correspond to retention times of compounds simultaneously identified by mass spectrometer: (1) ethyl hexanoate; and (2) ethyl octanoate. Figure 4: Aroma dilution analysis plot of wine made from Marquette grapes harvested at 22\({}^{\circ}\) Brix. The compound most impactful in the total aroma of this sample occurred at 13.3 min (light blue bar), assigned odor dilution number 8, and simultaneously identified using a mass spectrometer as ethyl hexanoate. Figure 5: Aroma dilution analysis plot of wine made from Marquette grapes harvested at 24\({}^{\circ}\) Brix. The compounds most impactful in the total aroma of this sample occurred at: (1) 22.0 min, assigned odor dilution number 8; and (2) 8.3 min, assigned odor dilution number 2, while simultaneously identified using a mass spectrometer as: (1) ethyl decanoate; and (2) ethyl butyrate. Frontenac wine made from grapes harvested at 24\({}^{\circ}\) Brix had six aroma notes (excluding ethanol at 3.9 min) in the undiluted sample. After ADA (Figure 7), four events were calculated to be most impactful to the total aroma profile of the wine: (1) 18.0 min, OD 8; (2) 22.3 min, OD 8; (3) 8.6 min, OD 4; and (4) 6.3 min, OD 4.