## 2 Materials and Methods
### Juice, Must, and Wine Compositional Analyses  
Analyses were conducted at five stages for Chardonnay and four stages for the Shiraz treatments. For Chardonnay, measurements were performed on the juice (J), post-fermentation (PAF), post-cold stabilization (PCold), pre-bottling with and without bentonite treatment (PB_Bent and PB_nonB, respectively), and after 15 months of bottle aging (15 Mo). For Shiraz, samples were analyzed from the must (M), PAF, pre-bottling (PB), and 15 Mo. All of the measurements were conducted on fresh juice/must or wine samples immediately after collection, with the exception of aldehyde compounds that were analyzed after storage at \(-80\)\({}^{\circ}\)C.  
Free and total concentrations of SO2 were analyzed using the FIAStar 5000 analyzer (FOSS, Melbourne, VIC, Australia), and the pH and titratable acidity (TA) were measured by an 888 Titrando automatic titrator (Metrohm, Gladesville, NSW, Australia). Alcohol concentration was measured with an Anton Paar Alcolyzer (Wine, North Ryde, NSW, Australia).  
The total metal concentrations in the wines were determined by inductively coupled plasma optical emission spectrometry (ICP-OES, Varian 710, Varian, Palo Alto, CA, USA) as described by [PERSON] et al. [35]. Non-sulfide-bound Cu (free Cu) was measured by medium exchange constant current stripping potentiometry (ME-CCSP) utilizing a thin mercury film on screen-printed carbon electrodes as described by [PERSON] et al. [36]. LMWSCs were analyzed by the method adopted from [PERSON] et al. [37]. The gas-chromatography (GC, Agilent 7890B GC system, Agilent Technologies Australia, Mulgrave, VIC, Australia) and sulfur chemiluminescence detector (SCD, Agilent 355 SCD, Agilent Technologies Australia) conditions were set up as per [PERSON] et al. [35], and a DB-Sulfur SCD column (60 m, 0.32 mm, 4.2 \(\upmu\)m, Agilent J&W Scientific, Agilent Technologies Australia) was utilized. The concentrations of volatile aldehyde compounds in wine were quantified by liquid-chromatography-QQQ-mass spectrometry (LC-QQQ-MS, Agilent 6400 LC system, and Agilent 6470 Triple Quadrupole MS system, Agilent Technologies Australia) as per [PERSON] et al. [38]. The column used for this technique was an Acquity UPLC BEH C18 column (1.7 \(\upmu\)m, 2.1 mm \(\times\) 50 mm, Waters Australia, Rydlamere, NSW, Australia). Esters, C6 compounds, terpenes, and lactones were determined by headspace solid-phase-microextraction (HS-SPME, DVB/CAR/PDMS fiber, Supelco, Bellefont, PA, USA) coupled to GC-MS (Agilent 7890 GC and Agilent 5975C MS system, Agilent Technologies Australia), installed a DB-WAXert capillary column (60 m, 0.25 mm, 0.25 \(\upmu\)m, Agilent J&W Scientific),as described by [PERSON] et al. [39]. Wine color parameters were measured by spectrophotometer (UV-1700, Shimadzu, Kyoto, Japan) according to the methods outlined by [PERSON] and [PERSON] [40]. The protein concentrations of the samples were determined by the Bradford dye-binding microassay method [41]. In a cuvette, 1 mL of [PERSON]'s reagent and 0.1 mL of sample were mixed, left for 30 min, and then measured by spectrophotometer (Thermo Fisher Scientific Australia, Scoresby, VIC, Australia) at 595 nm. Quantification was achieved with an external calibration curve obtained from model wine solution spiked with bovine serum albumin (BSA) standard.