## 3 Results and Discussion
### Wine Color Attributes by Instrumental and Sensory Analysis  
The color properties of Marquette red wine after 9 months of aging were measured using sensory analysis, as shown in Table 3. Panelists perceived higher color intensity values in both ACE-PEC and ACE-RCE wines, scoring 4.8 on the 15 cm line scale, compared to the control wine (2.8) and the ACE wine (3.0). This suggests that the ACE-PEC and ACE-RCE wines exhibited a deeper and more saturated color. Interestingly, no significant differences in hue between Marquette red wines after aging was perceived by either the panelists in this study or by spectrophotometry, as reported previously [22]. This suggested that the use of ACE with or without enzymes did not affect the hue of the Marquette red wines. The phenolic compound and pigment profiles of Marquette red wine were previously measured [22]. According to our previous analysis, the combination of ACE and macroating enzymes significantly increased the concentration of non-anthocyanin phenolics and resulted in a higher amount of small polymeric pigment (1.8-1.9) compared to the control and ACE wine (both 1.7). Despite the lack of significant variation in polymeric pigments detected by the instrument [22], the trained panelists were more sensitive in perceiving changes in color intensity induced by the synergistic effect of ACE plus macroating enzymes, regardless of the enzyme type. [PERSON] et al. found that ACE-treated Pinot nor wine contained a 1.7-fold higher value in color density and received significantly higher sensory scores for its red appearance compared to the control [17]. However, the effect of ACE treatment on color attributes of Marquette wines was not perceived in our study. A possible explanation could be that Marquette red wine contains anthocyanin in various forms (predominantly in diglucoside forms) and is low in condensed tannins needed to form stable pigments [33]. The inconsistency in the effect of ACE treatment on color attributes was also observed between Pinotnoir and Shiraz. A previous study found that ACE treatment did not lead to color changes in Shiraz wine when using CIELab color measurement. The authors explained that this could be due to the grape varieties, as Shiraz grapes naturally have more red pigments and a darker color than Pinot noir [18]. Similarly, in an additional project, we observed varietal differences between Pinot noir and Marquette. Marquette's thinner grape skin may enhance anthocyanin extraction, and the presence of pigments in the pulp could also contribute to these differences (Supplementary Figure S1). An earlier study revealed that using macroating enzymes (including polygalacturonase, pectin esterase, pectin lyase, hemicellulose, and cellulase) resulted in similar color attributes (color intensity and tint) in Monastrell wine after eight months of aging when compared to the control. However, in the same study, trained panelists rated the enzyme-treated wine with higher mean scores in color intensity and purple tint, suggesting that macroating enzymes changed the chromatic characteristics as part of the sensory properties [12]. The positive effect on color could be attributed to the increased degradation of pulp tissues by macroating enzymes, which promotes the extraction of phenolic acids and flavonoids to form stable pigments (i.e., co-pigmentation phenomenon) over aging [12; 34]. This effect is particularly relevant in Marquette grapes, which contain pigments in their pulp tissues as shown in Supplementary Figure S1 and further contributing to color development due to pulp degradation. Similarly, in the study by [PERSON] et al. [12], panelists scored a higher color intensity in enzyme-treated Monastrell wine after aging than in the control, despite no differences being detected instrumentally when calculating the sum of absorbance at 420, 520, and 620 nm [22]. This aligns with our observations in aged Marquette wine. As explained by [PERSON] et al.