## 2 Materials and Methods
### Training Sessions and Descriptive Sensory Evaluation  
The panel consisted of 8 members (4 males and 4 females) aged 21 to over 65 trained in descriptive analysis in the Food Science and Human Nutrition Department at Iowa State University. The panelists were first trained in six one-hour-long sessions to narrow down the sensory evaluation descriptors and ensure accuracy and reproducibility. During the training sessions, the researchers of this project led the discussion and guided the panelists to become familiar with the descriptors and make sure they could perceive and agree with all the descriptions from the example Marquette red wines. These sessions allowed the participants to discuss and generate the terms describing the aroma, taste, mouthfeel, and color attributes (Table 1) of the four wine conditions (CTL, ACE, ACE-PEC, and ACE-RCE). \begin{table}
\begin{tabular}{l l} \hline \hline
**Standard Attributes** & **Preparation** \\ \hline \multicolumn{2}{l}{**Aroma (prepared in black wine glasses)**} \\ Grape jelly & Hy-Vee® Concord Grape jelly—25 g \\ Strawberry & Smucker’s® Jam Seedless Strawberry Jam—25 g \\ Plum & Smucker’s® Jam Red Plum—25 g \\ Black cherry & Tillen Farms® Bada Bing cherries—2 pieces (cut-off) \\ Blackcurrant & Le Nze 20 Uu Pin Mater aroma kit, Blackcurrant—2 drops dilute with 4 mL purified drinking water \\ (Great Value®) & (Great Value®) \\ Honey & Fischer’s® Clover Honey—25 g \\ Dry fig & Great Value® Dried Figs—2 pieces (cut-off) \\ Candy fruit & Trader Joe’s Dried Baby Sweet Pineapple—2 pieces (cut-off) \\ Green apple & Freshly cut-off Granny Smith Apples \\ Cider & Redd’s® Hard Apple Fruit Beer, 5\% ABV—4 mL \\ Grass & Freshly tall rescue collected from local lawn \\ Floral & Le Nze Du Vin Mater aroma kit, Rose—2 drops dilute with 4 mL purified drinking water \\ Woody & House Blend French Oak Chips—5 pieces with 8 mL purified drinking water \\ Raisin & Great Value® Sun-dried Raisins—5 pieces (cut-off) \\ Alcohol & 13\% \(v/v\) ethanol (diluted from Everclear® Grain Alcohol, 75.5\% Alc/vol, 151 proof) in purified drinking water—30 mL \\ Acetone & Onyx Professional® 100% Acetone Nail Polish Remover (dilution factor = 5) \\
**Taste (prepared in clear plastic portion cup)** \\ Sweetness & Sucrose (C\&H® pure cane sugar) in purified drinking water (40 g/L) \\ Sourness & Tartaric acid (Presque Isle Wine Cellars®) in purified drinking water (1.5 g/L) \\ Bitterness & Caffeine (Sigma-Aldrich®, anhydrous, 99%) in purified drinking water (1 g/L) \\ Saltness & Table salt (Morton®) in purified drinking water (4 g/L) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Preparation of sensory evaluation standards used during the training and evaluation sessions. The evaluation session (\(n=3\)) was divided into two parts to analyze color and the remaining attributes of Marquette red wines (vintage 2021, after nine months of aging) separately. The evaluation was performed under controlled conditions in an individual booth. The evaluation of color attributes was performed under natural light with transparent glasses. The color swatch (Hue: purple, ruby, garnet, tawny. Color intensity: pale, medium, deep) used during the training session was also available during the evaluation session in the booth. To avoid the bias from wine color, the evaluation of remaining attributes (aroma, taste, and mouthfeel) was performed in black glasses. Before the second part of the evaluation session, the panelists started with a quiz of aroma, taste, and mouthfeel attributes by providing all these attributes (Table 1) as blind references with code numbers to panelists. During the one-hour evaluation sessions, the participants received and evaluated four wine conditions at each time and repeated this process to finish the evaluation for all conditions in biological triplicate. All wines were provided with 30 mL per wine (measured by pourers) with a 3-digital random number at room temperature.