## 2 Materials and Methods
### Grape Samples and Winemaking  
The grape samples and detailed winemaking protocols were previously reported as experiment 2 [22]. Marquette grapes (_Vitis_ spp.) used for this study were harvested from the Iowa State University (ISU) Horticulture Research Station vineyard in Ames, Iowa (42\({}^{\circ}\)06\({}^{\prime}\) N; 93\({}^{\circ}\)35\({}^{\prime}\) W). The climate is humid continental and defined as USDA Plant Hardiness Zone 5b ([[https://planthandiness.ars.usda.gov](https://planthandiness.ars.usda.gov)]([https://planthandiness.ars.usda.gov](https://planthandiness.ars.usda.gov)) (accessed on 21 November 2024)). The grapes were grown in moderately eroded Clarion loam soil. Chemical substances were used for pest protection, and no fertilizers were applied during the growing season. Briefly, these grapes were hand-harvested from the ISU Horticulture Research Station, IA on 25 August 2021 (pH 3.01 \(\pm\) 0.02, TA 10.3 \(\pm\) 0.0 g/L, 26.7 \(\pm\) 0.1 \({}^{\circ}\)Brix). Following a 30 mg/L sulfur dioxide (SO\({}_{2}\)) spray, grapes were processed the same day at the ISU Food Science Building winery. Post-harvest, Marquette grapes were crushed, destemmed, and 10 kg of must was randomly allocated to 18.9 L buckets. Treatments consisted of the control (CTL-21), application of ACE to the must (ACE-20), the addition of ACE combined with 0.022 mL/kg Scottzyme PEC5L (Scott Laboratories, Petaluma, CA, USA) (ACE-PEC-21), and ACE combined with 0.01 g/kg Rapidase Clear Extreme (Scott Laboratories, Petaluma, CA, USA) (ACE-RCE-21). Pectinase PEC and RCE are both commercial macroating enzymes with differing activities, as displayed in Supplementary Table S1. Post-treatment, the winemaking procedure remained consistent across both experiments with detailed descriptions as previously published [22]. Briefly, treated musts were inoculated with ICV D254 yeast and GoFerm (Scott Laboratories, Petaluma, CA, USA), underwent a seven-day alcoholic fermentation, and were pressed. This was followed by inoculation with Lalvin VP41 lactic acid bacteria, racking, and sulfur dioxide addition. The wines were then argon-flushed, cold stabilized, and bottled. They were stored in a controlled cellar for nine months and then flushed with nitrogen and stored at -20 \({}^{\circ}\)C before analysis. After nine months of aging, Marquette wines were opened and analyzed for aroma, color, and sensory attributes. The basic physiochemistry of the aged Marquette were as follows: pH 3.30 \(\pm\) 0.0, TA 8.3 \(\pm\) 0.2 g/L, ethanol content 14.9 \(\pm\) 0.3 vol%. No significant differences in these physicochemical parameters were observed among the treatments. Aroma Analysis by Gas Chromatography-Mass Spectrometry (GC-MS) with Solid-Phase Microextraction (SPME)  
Wine samples (4 mL) were transferred into amber vials (10 mL, screw thread headspace vials, Wheaton(r), Millville, NJ, USA) with metal screw top lids (headspace cap PTFE/Butyl, Wheaton(r), Millville, NJ, USA). Sodium chloride (2 \(\pm\) 0.05 g) was added into all samples to adjust the ionic strength. The internal standard was added to each 4 mL of wine with a final concentration of 2 mg/L, which was achieved by adding 16 \(\upmu\)L of 1-octanol in hexane (500 mg/L), followed with vortex before analysis. The analysis of wine volatile aroma compounds was conducted through an Agilent 7890B gas chromatography (GC) system and equipped with CTC Combi PAL autosampler (LEAP Technologies, Carrboro, NC, USA) and Agilent 5977A mass selective detector (MSD). The optimized sampling and GC-MS system parameters described in previous publications [5; 8]. Briefly, solid phase microextraction (SPME) fiber was coated with 50/30 \(\upmu\)Divinylbenzene (DVB)/Carboxen (CAR)/Polydimethylsiloxane (PDMS) (Supelco(r), Bellefonte, PA, USA). The fiber was preconditioned (cleaned) and placed through the septa prior to sampling. The fiber was thermally desorbed in a 260 \({}^{\circ}\)C GC inlet for 2 min before exposure in sample headspace.