## 5 Conclusions  
In this study, _Gentiana lutea_ gentian roots powders originating from two sampling sites in France (Massif Central and Jura) were clearly distinguished by chemical volatile and non-volatile markers. During the maceration process of gentian roots in Chardonnay wines, gentian origin was still preserved in resulting wines with common and novel chemical markers affecting sensory properties of macerated wines. Among the common markers, calcium and 2-methoxy-3-sec-butylpyrazine enable to discriminate geographic origin in both gentian powder and macerated wines. Among the other discriminative geographic markers, chemical compounds originating from both gentian (amarogentin, loganic acid, Sr, Al, K, Ba) and ethyl-9-decenoate originating from Chardonnay wine should also be responsible of sensory differentiation in gentian macerated wines. Macrating gentian from two distinct origins in Chardonnay wine led to an overexpressed and undifferentiated bitterness perception and a global decrease of fruity/floral notes. This study highlights: (i) that appropriate statistical processing of chemical data enables to validate chemical markers of gentian geographic origin in macerated wines differing from those in raw gentian roots powders due to differentiation in extractability and adsorption processes, (ii) bitterness in gentian macerated wines was not geographically discriminated due to a limited number of tasted macerated wines and an excessive bitterness perception, (iii) the sensory and geographic difference in gentian pyrazines and wine esters in gentian macerated wines should be deepened in future with quantitative measurements on wine volatiles. Our findings would practically help in defining gentian maceration protocols taking in consideration an optimization of its chemical content to reveal bitterness and sensory differences in novel gentian-macerated alcoholic beverages. **Supplementary Materials:** The following are available online at [[http://www.mdpi.com/2304-8158/9/8/1061/s1](http://www.mdpi.com/2304-8158/9/8/1061/s1)]([http://www.mdpi.com/2304-8158/9/8/1061/s1](http://www.mdpi.com/2304-8158/9/8/1061/s1)), Table S1: Encological classical parameters and mineral constituents, expressed in mg-L\({}^{-1}\) with their associated mean standard deviation, of unmacerated Chardonnay white wine CW. Figure S1: Hierarchical cluster analysis (HCA) realized on normalized volatile compound areas after validation of ANOVA and \(p\)-values \(<\) 0.05 (for all six aromatized wines 1, 2, 3 from originating from MC and J and analyzed in technical triplicates a, b, c). The color spans from green (minimum normalized area) to red (maximum normalized area) detected for each volatile compound after normalization of values for the entire dataset. Figure S2: Validated volatile compounds differentiating genigorghite site in macerated wine, isolated from Figure S1 with mean area recalculated based on the extracted ion chromatogram of technical replicates a, b and c for each biologic macerated wine MCW and JW and unmacerated wine CW. Asterisk * represent a statistical difference between CW, MCW and JW based on an analysis of variance with \(p\)-value \(<\) 0.05. Figure S3: Polysaccharide content in gentian powders, expressed in equivalent of gentiobiose. Polysaccharide quantification was done using the phenol sulfuric assay using gentiobiose, supplied by Extrasynthese, as the standard sugar compound. Letters indicate the statistical difference of the two groups MC and J by applying a [PERSON]'s honest significant difference post hoc test with a \(p\)-value \(<\) 0.05. **Author Contributions:** [PERSON] and [PERSON] designed the research. [PERSON] sampled the gentian roots in Jura and Massif Central. [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] performed the experiments. [PERSON], [PERSON], [PERSON] and [PERSON] analyzed the data and wrote the manuscript. All authors have read and agreed to the published version of the manuscript. **Funding:** This research received no external funding.