## 2 Materials and Methods
### HS-SPME-GCxGC-ToF/MS Analysis of the Volatile Profiles in Pinot Gris and Pinot Noir Wines  
The method applied was slightly adapted from published reports [6]. Each sample was prepared and analyzed in GCxGC at the same time after the sampling (bottle opening) to minimize sampling errors. For each sample preparation, 0.5 g of NaCl was placed into a 10 mL SPME glass vial. Then, 4 mL of wine sample was added to the vial. Next, 10 \(\upmu\)L of 2-methyl-3-pentanol was added as an internal standard (from a stock of 1/50 of I.S. in ethanol). Then, the vial was closed with a perfoable screwed with a silicon septum for automated SPME. The SPME was performed with an LPL3 GC autosampler equipped with a Peltier stack, where the samples were kept at 4\({}^{\circ}\) C before the analysis. For SPME extraction, a Stableflex SPME fiber 50/30 \(\upmu\)m DVB/CAR/PDMS, 23 Ga, for the autosampler (SUPELCO, 595 North Harrison Road, Bellefonte, PA 16823-0048, USA) was used. The parameters applied for the SPME sample extraction were: (1) sample incubation at 40 \({}^{\circ}\)C for 15 min with 300 rpm agitation (5 s on time, 2 s off time), (2) sample extraction for 30 min (fiber penetration depth in the vial = 25 mm), and (3) sample injection with 6 min desorbing time in the split/splitless inlet of the GC (fiber penetration depth = 40 mm). The fiber was preconditioned at 240 \({}^{\circ}\)C for 6 min before analyzing each sample. The separation was performed by comprehensive GCxGC on an instrument coupled with a Pegasus BT 4D time-of-flight mass spectrometer, and equipped with FluxTM flow modulator (Leco Italy, Milano). The separation was carried out at 1 mL min\({}^{-1}\) (He carrier gas) in splitless mode, with 2 mL min\({}^{-1}\) septum purge flow and 6 mL min\({}^{-1}\) inlet purge flow. The inlet temperature was 240 \({}^{\circ}\)C. The separation was carried in GCxGC on a polar cross-bond PEG-phase MEGA-Wax Spirit 0.30 \(\upmu\)m \(\times\) 0.18 mm \(\times\) 40 m (Mega S.r.l., Legnano, Italy) as the first dimension and a Rxi-17 Sil 0.10 \(\upmu\)m \(\times\) 0.10 mm \(\times\) (0.7 + 0.31) mm (Restek S.r.l., Cernusco sul Naviglio, Italy) as the second dimension. The two columns were connected by \begin{table}
\begin{tabular}{c c c} \hline \hline
**Wine** & **Attributes** & **Descriptors** & **Description** \\ \hline \multicolumn{3}{c}{VISUAL} \\ \hline Violet-red & & From violet to ruby red \\ Red-brown & & From red to brown \\ \hline \multicolumn{3}{c}{OLFACTORY} \\ \hline Woody-a & Fresh wood & Fresh oak wood (woody) \\  & Coffee & Coffee \\  & Cloves & Cloves \\ Spicy-a & Black pepper & Black pepper \\  & Licorice & Licorice \\  & Cherry & Cherries \\ Red fruit-a & Strawberry & Strawberries \\  & Dried fruit-a & Strawberry jam & Strawberry jam (cooked) \\  & Floral-a & Rose & Rose water \\ PINOT NOIR & Vegetative-a & Green bell pepper & Fresh-cut green bell pepper \\ \hline \multicolumn{3}{c}{GUSTATORY} \\ \hline Bitterness & Caffe & Bitter taste typical from coffee beverage \\  & Astringency & Alum \\  & Sweetness & Sweetness (glucose, fructose, and sucrose) & Sweet taste in the mouth \\  & Warmness & Alcohol & Burning sensation in the mouth \\  & Sourness & Acid (tartaric, malic, lactic acid) & Acid taste resembling vinegar, ripe apple \\ \hline \multicolumn{3}{c}{ FLAVOR} \\ \hline Woody-f & Fresh oak and toasted tannins & Typical from toasted barrique \\ Red fruit-f & Cherry and strawberry & Red fruits (strawberry and cherry) \\ Vegetative-f & Green bell pepper & Fresh vegetable (green bell pepper) \\  & Cloves & Cloves \\ Spicy-f & Nutmeg & Typical of nutmeg \\  & Licorice & Typical of licorice, anise \\ \hline \multicolumn{3}{c}{OVERALL QUALITY JUDEMENT (OQI)} \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Visual, aromatic, and gustatory attributes for Pinot Noir. The abbreviations ‘a’ refers to aroma and ‘t’ refers to flavor. a FluxTM modulator (LECO), with a 15.92 psi auxiliary diverting helium flow. The second column was mounted in a secondary oven inside (but thermally isolated from) the larger primary oven.