## 3 Results and Discussion  
### Wine Arona Profile by GC-MS  
Volatile compounds were detected by GC-MS with headspace solid-phase microextraction (SPME) and reported as the response ratio in Table 2. Compounds are categorized into ethyl esters, acetate esters, higher alcohols, C\({}_{13}\)-Norisoprenoid, and terpenes. Esters are essential aroma compounds, primarily formed during the early stage of alcoholic fermentation through the esterification of carboxylic acids. These contribute to pleasant aromas in red wines (4,10). Overall, in Marquette wines, the response ratio of ethyl acetate was the highest at 0.90, followed by ethyl octanoate at 0.64. Ethyl acetate is one of the most dominant esters formed in wine during the esterification of acetic acid, which is the by-product of yeast metabolism (4). The reaction between ethanol and acetic acid, facilitated by the acidic environment of the wine, leads to the formation of ethyl acetate (9). A high concentration of ethyl acetate is associated with a vinegar-like odor and is characterized as a wine fault (9). Particularly, the formation and accumulation of ethyl acetate could be prevented during alcoholic fermentation through careful yeast strain selection, optimization of fermentation conditions (e.g., temperature and nutrient management), and strict oxygen management. These practices help control excessive ethyl acetate production, which can \begin{table}
\begin{tabular}{l l} \hline \hline
**Standard Attributes** & **Preparation** \\ \hline
**Mouthfeel (prepared in clear plastic portion cup)** \\
**Astringency** & **Alum (Tone’s®) in purified drinking water (1 g/L)** \\  & 13\% \(\
icefrac{{}}{{}^{\circ}}\)/\(\
icefrac{{}}{{}^{\circ}}\) ethanol (diluted from Everclear® Grain Alcohol, 75.5\% Alc/vol, 151 proof) in purified drinking water** \\ Viscosity & **Starch (Great Value®, com starch) in purified drinking water (boiled, 5 g/L)** \\ Tingly & LaCroix® Sparkling water, pure** \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Cont. result in undesirable nail polish remover-like flavors in wine [9]. The subsequent ethyl esters mainly contribute to the fruity and sweet odors in red wines, including descriptors like banana, green apple, tropical fruit, and bubble gum [2; 10; 24]. The treatments of ACE with or without enzymes did not significantly impact the response ratio of ethyl acetate in wines, most likely because the formation of ethyl acetate is primarily influenced by factors such as yeast strain, yeast action during fermentation, and acetic acid bacteria action during aging [25]. Since ACE and enzymes are winemaking techniques that do not directly affect these factors, their impact on ethyl acetate response ratio may not be significant. In general, the application of ACE plus maceration enzymes, regardless of the enzyme type, significantly decreased the response ratio of ethyl butanoate, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate when compared to the ACE-treated wine, but did not differ from the control. This result suggested that using ACE treatment solely improved the intensity of fruity and pleasant ethyl ester-derived aroma compounds, while the combination of enzyme negatively affected the extraction and perception. A similar trend was observed in a previous study, where ACE-treated wine resulted in a 20% higher ratio of ethyl butanoate and made the wine richer in fruity, peach, and black current aromas [17]. Regarding acetate esters, isoamyl acetate and isobutyl acetate were not affected by any of the wine treatments. [PERSON] et al. [5] observed a decline in the concentration of ethyl esters with increasing grape maturity, demonstrated by a lower level of ethyl hexanoate in Marquette wines; 9.5 and 1.3 mg/L made from berries harvested at 22 and 24 \({}^{\circ}\)Brix, respectively. A similar trend of decreasing ethyl esters, particularly ethyl hexanoate and octanoate, was noted in the maturation of Cabernet Sauvignon grapes as Brix levels rose from 20.9 to 22.7 [26].