## 4 Conclusions  
This study evaluated the impact of Accentuated Cut Edges (ACE) and macerating enzymes on the aroma, color, and sensory attributes of Marquette red wines after nine months of aging. Applying ACE treatment at crushing produced Marquette red wines that were graded with highest intensity score in honey (1.6 times higher) and green apple notes (2.1 times higher) compared to the control wines. These results of the sensory evaluation suggest a nuanced enhancement in the pleasant aromatic profile. However, ACE treatment did not impact the color of red wines. When compared with ACE treatment, both macerating enzymes, PEC and RCE, enhanced the color intensity of Marquette red wines as evaluated by trained panelists, while spectrophotometry did not detect this trend, likely due to the distinct mechanisms of the methods between the human visual sensation and spectrophotometric measurement. Moreover, it seems the combination of ACE and enzymes treatments resulted in a decrease in fruity and sweet odor, as suggested by the result from both GC-MS measurement and descriptive analysis. Most importantly, no treatment had an impact on the intensity of astringency perception, which could be due to the low concentration and small molecular weight of condensed tannins present in Marquette red wines after nine months of aging. Overall, while ACE treatment offers targeted sensory benefits, its influence on overall wine quality is limited when used independently. Its utility optimized in combination with maccating enzymes to achieve specific quality improvements in visual and sensory attributes, depending on winemaking objectives. Future research should explore these treatments under commercial winemaking conditions and investigate their long-term effects on wine aging to fully elucidate their impact on wine quality. The following supporting supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/fermentation10120624/s1](https://www.mdpi.com/article/10.3390/fermentation10120624/s1)]([https://www.mdpi.com/article/10.3390/fermentation10120624/s1](https://www.mdpi.com/article/10.3390/fermentation10120624/s1)), Table S1: Compositions of Pectinase Scottzyme(r) PECSL and Rapidase(r) Clear Extreme; Table S2: Chemical characteristics of Marquette wines after aging 9 months. Data collected and reported in Part 1 of this study; Figure S1: Variety comparison between Pinot noir and Marquette. Conceptualization, A.A.W. ; methodology, A.A.W. and Y.C. ; software, A.A.W. and Y.C. ; validation, A.A.W. and Y.C. ; formal analysis, A.A.W. and Y.C. ; investigation, A.A.W. and Y.C. ; resources, A.A.W. and Y.C. ; data curation, A.A.W. and Y.C. ; writing--original draft preparation, Y.C. ; writing--review and editing, A.A.W. and Y.C. ; visualization, A.A.W. and Y.C. ; supervision, A.A.W. All authors have read and agreed to the published version of the manuscript. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. The study was conducted in accordance with the Declaration of Helsinki and approved by the Institutional Review Board (or Ethics Committee) of Iowa State University (IRB ID 22-128 and approval date: 5 October 2022) for studies involving humans. Informed Consent Statement: Informed consent was obtained from all subjects involved in the study. Written informed consent has been obtained from the patient(s) to publish this paper. The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request. The authors would like to thank [PERSON], [PERSON], and [PERSON] from the Iowa State University Horticulture Research Station for their assistance in vineyard management. We would like to thank [PERSON], former member of the Midwest Grape and Wine Industry Institute for her help with the use of the GC-MS; [PERSON] from the department of Food Science and Human Nutrition for her advice on aroma compounds analysis and [PERSON] on the sensory descriptive analysis evaluation set up.