Effects of Frozen Materials Other Than Grapes on Red Wine Volatiles. Mitigation of Floral Taints by Yeast Strains

Supplemental Table 1  Impact of leaf and petiole additions to Ontario Cabernet franc fermentations on aroma compounds across three yeast strains in 2017. Yellow-highlighted columns are compounds with significant trends for leaf or petiole levels. Green-highlighted cells are those leaf or petiole levels whose concentrations are likely above their aroma threshold.

Supplemental Table 2   Impact of leaf and petiole additions to Ontario Cabernet franc fermentations on aroma compounds across three yeast strains in 2018. Yellow-highlighted columns are compounds with significant trends for leaf or petiole levels. Green-highlighted cells are those leaf or petiole levels whose concentrations are likely above their aroma threshold.

Supplemental Table 3   Impact of leaf and petiole additions to Ontario Cabernet franc fermentations on aroma compounds across three yeast strains in 2019. Yellow-highlighted columns are compounds with significant trends for leaf or petiole levels. Green-highlighted cells are those leaf or petiole levels whose concentrations are likely above their aroma threshold.

Supplemental Table 4   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2017, with no leaf or petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 5   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2017, with 0.5% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 6   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2017 with 2% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 7  Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2017 with 1% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 8   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2017 with 5% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 9  Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2018, with no leaf or petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 10   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2018, with 0.5% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 11   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2018, with 2% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 12   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2018, with 1% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 13   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2018 with 5% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 14   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2019 with no leaf or petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 15   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2019 with 0.5% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 16   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2019 with 2% (w/w) leaf addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 17   Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2019, with 1% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 18  Impact of yeast strain on Ontario Cabernet franc aroma compounds in 2019, with 5% (w/w) petiole addition. Concentrations are in µg/L unless otherwise specified. Yellow-highlighted columns are compounds with significant differences between yeasts. Green-highlighted cells are those yeast treatments whose concentrations are likely above their aroma threshold.

Supplemental Table 19   The basic wine composition variables of Ontario Cabernet franc wines with materials other than grapes (MOG) treatments, 2017 to 2019. For leaf and petiole levels, * or ** mean significant at p < 0.05 or 0.01; otherwise, not significant. TA, titratable acidity.

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