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Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 1 Summry of F vlues from the ANOVA crried out on the descriptive nlysis dt using ll three min effects (judge J, wine W, repliction R) nd ll two-wy interctions (judge*wine JxW, judge*repliction JxR, wine*repliction WxR) in fixed-effect model t p < 0.05. Significnce is noted with n sterisk (*). A pseudo-mixed model (Gy 1998) ws pplied for significnt JxW nd WxR interctions. F vlues nd significnce levels in prentheses represent the originl vlues efore the pseudo-mixed model (error df = 442). J (df = 13) W (df = 17) R (df = 2) JxW (df = 221) JxR (df = 26) WxR (df = 34) Fresh veggie 33.31 * 1.44 (1.86) ns (*) 1.02 1.29 * 1.03 0.80 Cnned veggie 55.03 * 1.17 2.29 1.10 1.20 1.02 Fruit 40.35 * 2.44 * 3.74 * 1.11 1.09 1.18 Florl 29.80 * 1.94 (2.26) * (*) 0.97 1.17 * 1.42 * 1.22 Menthol 49.39 * 1.25 6.22 * 1.16 * 1.40 * 1.24 Butter 86.29 * 1.26 3.23 * 1.09 1.66 * 1.03 Lctic 61.46 * 1.18 5.28 * 1.05 2.99 * 1.01 Vnill 49.19 * 1.18 2.36 * 1.14 1.65 * 0.81 Ok-smoke 66.32 * 1.72 * 0.30 1.05 1.93 * 0.76 Medicinl 30.14 * 3.48 (4.83) * (*) 1.14 1.39 * 1.74 * 1.13 Soy suce 57.02 * 3.17 (4.20) * (*) 15.30 * 1.33 * 3.00 * 1.37 * Erthy 73.03 * 2.79 (4.23) * (*) 1.35 1.52 * 1.80 * 0.63 Chemicl 100.79 * 1.61 * 1.82 0.96 1.89 * 0.82 Sulfur 41.08 * 2.08 * 2.89 * 0.95 2.05 * 0.69 Sherry 86.05 * 1.82 * 2.99 * 1.10 1.96 * 0.78 Spice 73.10 * 1.15 1.75 1.15 1.69 * 1.11 Blck pepper 84.75 * 1.85 * 0.22 1.12 2.21 * 0.82 Sweet 90.04 * 3.22 (4.07) * (*) 1.25 1.27 * 1.21 0.65 Sour 44.00 * 2.10 * 1.30 1.06 2.63 * 0.67 Bitter 35.39 * 1.44 3.23 * 0.94 2.18 * 1.04 Astringent 42.62 * 3.35 (4.95) * (*) 2.91 * 1.48 * 3.45 * 1.16 Hot 101.72 * 2.11 * 3.53 * 1.02 1.06 0.71 Wtery 297.94 * 1.18 3.93 * 1.18 * 4.48 * 0.96 Pseudo-mixed model pplied (F = MS W / MS JxW or F = MS W / MS WxR ) (Gy 1998). 1

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Wine Supplementl Tle 2 Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 2-Methylpropnol 1-Butnol 2-Methylutnol 1-Hexyl cette 4-Methylpentnol 3-Methylpentnol 1-Hexnol 1-Heptnol 1-Octnol 1-Nonnol Blend 1.73E+06 cd 1.75E+06 cd 1.07E+08 cdefg 3.65E+05 d 6.61E+05 d 9.02E+05 d 1.28E+07 f 7.57E+05 8.97E+05 7.51E+05 cd F 1.32E+06 f 1.13E+06 ghi 7.78E+07 j n.d. e 3.51E+05 j 3.24E+05 i 5.19E+06 l 5.20E+05 cd 5.34E+05 gh 5.50E+05 e M 1.60E+06 de 1.14E+06 ghi 9.85E+07 fghi 3.81E+05 d 4.25E+05 ghi 6.38E+05 ef 8.98E+06 ij 5.19E+05 cd 6.17E+05 defg 7.33E+05 cd MF11 1.46E+06 ef 1.10E+06 i 8.79E+07 ij 1.33E+06 c 3.81E+05 ij 4.51E+05 h 7.15E+06 k 5.13E+05 d 4.99E+05 h 6.47E+05 de MF82 1.54E+06 def 1.13E+06 hi 9.52E+07 hi n.d. e 3.95E+05 hij 5.66E+05 fg 8.11E+06 jk 5.15E+05 d 5.54E+05 gh 7.24E+05 cd MF91 1.49E+06 ef 1.11E+06 i 9.57E+07 ghi n.d. e 4.01E+05 hij 5.55E+05 g 8.25E+06 j 5.06E+05 d 5.26E+05 gh 7.55E+05 cd MS82 1.50E+06 ef 1.32E+06 f 1.05E+08 defgh 1.44E+06 c 4.74E+05 fg 7.18E+05 e 1.03E+07 gh 5.37E+05 cd 5.89E+05 efgh 7.79E+05 c MS91 1.53E+06 def 1.24E+06 fgh 1.03E+08 efgh 1.67E+06 c 4.57E+05 g 6.76E+05 e 9.75E+06 hi 5.48E+05 cd 6.58E+05 def 8.42E+05 c MSF811 1.60E+06 cde 1.26E+06 fg 1.01E+08 fgh 3.69E+05 d 4.45E+05 gh 6.70E+05 e 9.43E+06 hi 5.30E+05 cd 5.59E+05 fgh 7.68E+05 cd S 1.74E+06 cd 1.76E+06 cd 1.14E+08 cde 3.23E+05 de 6.51E+05 d 9.96E+05 c 1.56E+07 c 5.28E+05 cd 7.11E+05 cd 7.90E+05 c SF11 1.47E+06 ef 1.51E+06 e 9.85E+07 fghi 1.46E+06 c 5.25E+05 ef 7.13E+05 e 1.08E+07 g 5.62E+05 c 6.63E+05 de 7.29E+05 cd SF82 1.91E+06 2.24E+06 1.24E+08 2.24E+06 8.90E+05 1.34E+06 1.97E+07 7.70E+05 8.83E+05 8.49E+05 SF91 1.84E+06 2.08E+06 1.16E+08 cd 2.16E+06 8.36E+05 c 1.28E+06 1.91E+07 7.13E+05 8.79E+05 9.31E+05 SM11 1.83E+06 c 1.85E+06 c 1.19E+08 c 2.01E+06 7.91E+05 c 1.21E+06 1.77E+07 8.00E+05 8.12E+05 c 8.26E+05 c SM82 1.95E+06 2.21E+06 1.26E+08 4.19E+05 d 8.80E+05 1.33E+06 2.01E+07 7.56E+05 9.21E+05 8.19E+05 c SM91 1.74E+06 cd 1.75E+06 cd 1.00E+08 fgh 3.28E+05 de 6.48E+05 d 9.97E+05 c 1.51E+07 cd 5.44E+05 cd 7.17E+05 cd 8.54E+05 SMF111 1.85E+06 1.81E+06 c 1.08E+08 cdef n.d. e 6.88E+05 d 1.00E+06 c 1.42E+07 de 7.63E+05 8.43E+05 7.14E+05 cd SMF811 1.63E+06 cde 1.66E+06 d 1.08E+08 cdef 3.00E+05 de 5.77E+05 e 8.54E+05 d 1.34E+07 ef 5.15E+05 d 6.95E+05 d 7.90E+05 c LSD 2.27E+05 1.25E+05 1.16E+07 3.53E+05 5.43E+04 8.21E+04 1.03E+06 4.77E+04 1.03E+05 1.31E+05 Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 2

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 1-Propnol Butnoic cid Pentnoic cid Hexnoic cid Octnoic cid Decnoic cid -2-hydroxy hexnote Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. cette 3-Methyl-utyl cette 3-Methyl utnol Blend 1.54E+06 1.07E+06 3.38E+06 9.25E+06 1.61E+07 4.41E+06 1.76E+06 cd 4.02E+07 9.35E+05 i 2.03E+08 de F 1.35E+06 c 5.01E+05 i 1.84E+06 f 4.81E+06 e 1.09E+07 cdef 3.53E+06 c 6.57E+05 h 3.76E+07 c 2.25E+07 gh 1.56E+08 j M 7.76E+05 g 6.47E+05 fgh 2.16E+06 def 6.15E+06 cde 1.01E+07 cdef 2.05E+06 g 1.40E+06 ef 3.41E+07 cdef 2.97E+07 cdef 1.84E+08 gh MF11 1.02E+06 d 5.75E+05 hi 1.96E+06 ef 4.97E+06 e 9.60E+06 ef 2.65E+06 cdefg 1.03E+06 g 3.61E+07 cd 2.79E+07 cdefg 1.69E+08 i MF82 8.63E+05 efg 6.24E+05 ghi 2.08E+06 ef 5.43E+06 de 9.25E+06 f 2.24E+06 efg 1.27E+06 f 3.58E+07 cd 3.02E+07 cde 1.80E+08 hi MF91 8.49E+05 efg 6.55E+05 fgh 2.15E+06 def 5.87E+06 cde 1.02E+07 cdef 2.46E+06 defg 1.34E+06 ef 3.56E+07 cd 3.16E+07 c 1.80E+08 hi MS82 9.17E+05 def 7.19E+05 defg 2.33E+06 cde 6.00E+06 cde 9.39E+06 f 2.08E+06 g 1.53E+06 e 3.40E+07 cdef 3.06E+07 cde 1.97E+08 ef MS91 8.75E+05 efg 6.97E+05 efgh 2.31E+06 cde 5.98E+06 cde 9.18E+06 f 2.21E+06 efg 1.56E+06 de 3.45E+07 cde 3.16E+07 c 1.92E+08 efg MSF811 9.51E+05 de 6.69E+05 fgh 2.19E+06 def 5.99E+06 cde 9.98E+06 def 2.16E+06 fg 1.41E+06 ef 3.46E+07 cde 3.11E+07 cd 1.89E+08 fgh S 1.37E+06 c 8.32E+05 cd 2.52E+06 cd 7.58E+06 c 1.10E+07 cdef 2.27E+06 efg 1.92E+06 c 3.03E+07 f 2.26E+07 gh 2.12E+08 cd SF11 1.38E+06 c 7.70E+05 cdef 2.51E+06 cd 7.25E+06 cd 1.37E+07 cd 3.32E+06 cd 1.42E+06 ef 3.46E+07 cde 2.40E+07 fgh 1.89E+08 fgh SF82 1.79E+06 1.26E+06 3.71E+06 9.96E+06 1.44E+07 3.74E+06 2.54E+06 3.64E+07 cd 3.32E+07 c 2.31E+08 SF91 1.51E+06 1.24E+06 3.61E+06 1.07E+07 1.58E+07 3.63E+06 c 2.64E+06 3.34E+07 def 2.19E+07 h 2.17E+08 c SM11 1.29E+06 c 1.30E+06 3.89E+06 1.01E+07 1.40E+07 c 3.23E+06 cde 2.72E+06 3.13E+07 ef 3.27E+07 c 2.21E+08 c SM82 1.61E+06 1.26E+06 3.68E+06 9.91E+06 1.35E+07 cde 3.13E+06 cdef 2.68E+06 3.58E+07 cd 3.55E+07 2.34E+08 SM91 8.29E+05 fg 8.56E+05 c 2.67E+06 c 7.76E+06 c 1.18E+07 cdef 2.44E+06 defg 2.01E+06 3.08E+07 ef 2.51E+07 defgh 2.17E+08 c SMF111 1.50E+06 1.18E+06 3.66E+06 1.01E+07 1.61E+07 3.99E+06 2.10E+06 4.03E+07 3.67E+07 2.13E+08 cd SMF811 1.34E+06 c 8.16E+05 cde 2.53E+06 cd 7.73E+06 c 1.25E+07 cdef 2.66E+06 cdefg 1.78E+06 cd 3.23E+07 def 2.46E+07 efgh 2.01E+08 de LSD 1.21E+05 1.31E+05 3.92E+05 1.96E+06 3.91E+06 1.05E+06 2.25E+05 4.17E+06 6.02E+06 1.19E+07 3

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 3-Methyl-utyl decnote Methyl hexnote Methyl octnote Methyl decnote 2-Methyl utnoic cid Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 2-Butyl -2-methyl furn Butyrolctone propnote utnote -3-methyl utnote Blend 9.03E+05 cd n.d. d 9.14E+05 e 2.30E+05 cde 2.34E+06 cd 9.10E+06 f 6.19E+05 5.28E+05 cd 3.01E+06 c 1.31E+06 cd F 3.76E+05 h n.d. d 6.06E+05 h 1.74E+05 f 1.35E+06 e 2.39E+06 hi 3.86E+05 cd 4.17E+05 hi 1.72E+06 g 7.56E+05 h M 6.05E+05 fg 1.94E+05 c 9.21E+05 de 2.30E+05 cde 1.31E+06 e 2.40E+06 hi 3.54E+05 d 5.01E+05 cdefg 2.57E+06 cdef 1.23E+06 cdef MF11 4.87E+05 gh n.d. d 8.23E+05 f 2.57E+05 1.28E+06 e 2.16E+06 i 3.57E+05 d 4.68E+05 defgh 2.26E+06 def 1.05E+06 efg MF82 5.59E+05 fg n.d. d 9.25E+05 de 2.48E+05 c 1.31E+06 e 2.13E+06 i 3.52E+05 d 5.52E+05 c 2.58E+06 cde 1.24E+06 cdef MF91 5.83E+05 fg n.d. d 9.48E+05 cde 2.75E+05 1.33E+06 e 2.12E+06 i 3.37E+05 d 5.06E+05 cdef 2.69E+06 cde 1.31E+06 cd MS82 6.96E+05 ef 2.21E+05 9.04E+05 e 2.29E+05 cde 1.47E+06 e 5.33E+06 g 3.92E+05 cd 5.01E+05 cdefg 2.70E+06 cde 1.31E+06 cd MS91 6.86E+05 ef 2.34E+05 9.82E+05 cd 2.39E+05 cd 1.47E+06 e 3.81E+06 h 3.62E+05 d 5.59E+05 c 2.73E+06 cd 1.34E+06 cd MSF811 6.32E+05 efg 2.27E+05 9.03E+05 e 2.12E+05 e 1.39E+06 e 3.83E+06 h 3.76E+05 d 5.15E+05 cde 2.65E+06 cde 1.27E+06 cde S 5.04E+05 gh n.d. d 6.77E+05 g n.d. g 1.57E+06 de 1.66E+07 4.71E+05 c 3.62E+05 i 2.22E+06 efg 1.02E+06 fg SF11 7.65E+05 de n.d. d 6.58E+05 gh n.d. g 1.75E+06 cde 9.80E+06 f 5.09E+05 4.51E+05 efgh 2.07E+06 fg 9.66E+05 gh SF82 1.30E+06 n.d. d 8.96E+05 e 2.21E+05 de 2.42E+06 c 1.90E+07 6.60E+05 5.08E+05 cdef 3.26E+06 1.45E+06 c SF91 1.35E+06 n.d. d 8.97E+05 e 2.13E+05 e 2.37E+06 cd 1.90E+07 6.79E+05 4.43E+05 efgh 2.95E+06 c 1.31E+06 cd SM11 1.28E+06 n.d. d 1.17E+06 2.70E+05 2.54E+06 1.15E+07 e 6.37E+05 5.95E+05 3.03E+06 c 1.39E+06 c SM82 1.37E+06 n.d. d 1.01E+06 c 2.21E+05 de 2.42E+06 c 1.92E+07 6.27E+05 5.63E+05 c 3.55E+06 1.60E+06 SM91 1.06E+06 n.d. d 7.23E+05 g n.d. g 1.73E+06 cde 1.51E+07 c 5.04E+05 4.31E+05 ghi 2.40E+06 def 1.12E+06 defg SMF111 1.05E+06 n.d. d 1.03E+06 2.49E+05 c 1.34E+07 9.97E+06 f 6.67E+05 5.82E+05 3.33E+06 1.51E+06 SMF811 9.52E+05 c n.d. d 6.93E+05 g n.d. g 1.60E+06 cde 1.35E+07 d 4.94E+05 4.39E+05 fgh 2.29E+06 def 1.06E+06 efg LSD 1.46E+05 1.06E+04 6.68E+04 2.03E+04 8.30E+05 1.45E+06 8.99E+04 7.22E+04 5.04E+05 2.39E+05 4

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. hexnote heptnote octnote nonote decnote -9- decnote -4-hydroxy utnote Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. dodecnote tetrdecnote 2-Phenylethyl ester Blend 5.22E+07 c 8.02E+05 1.35E+08 6.58E+05 4.52E+07 5.46E+05 4.24E+05 c 2.11E+06 1.13E+06 8.85E+05 F 3.59E+07 g 6.54E+05 c 1.26E+08 cdef 5.27E+05 de 4.33E+07 5.80E+05 2.11E+05 de 1.76E+06 c 3.44E+05 d 5.59E+05 c M 4.06E+07 efg 4.36E+05 g 1.09E+08 g n.d. f 3.30E+07 cd 2.65E+05 gh 3.13E+05 cde 1.44E+06 de 2.90E+05 de 6.27E+05 c MF11 3.98E+07 fg 5.56E+05 e 1.20E+08 cdefg 5.37E+05 cde 3.78E+07 c 4.11E+05 c n.d. f 1.22E+06 fg 2.00E+05 e 5.66E+05 c MF82 4.23E+07 defg 4.97E+05 f 1.16E+08 cdefg 5.63E+05 cd 3.47E+07 cd 3.21E+05 ef 2.19E+05 de 1.23E+06 efg 2.51E+05 de 6.05E+05 c MF91 4.27E+07 defg 4.65E+05 fg 1.15E+08 cdefg 5.70E+05 cd 3.44E+07 cd 2.97E+05 efg 2.16E+05 de 1.26E+06 efg 2.81E+05 de 6.08E+05 c MS82 4.43E+07 cdefg 4.70E+05 fg 1.10E+08 fg 5.41E+05 cde 2.88E+07 de 2.31E+05 hi 2.05E+05 de 9.32E+05 hi 2.20E+05 e 6.36E+05 c MS91 3.73E+07 g 4.80E+05 fg 1.15E+08 cdefg 5.86E+05 c 3.27E+07 cd 2.70E+05 g n.d. f 1.15E+06 g 2.98E+05 de 6.39E+05 c MSF811 4.24E+07 defg 4.79E+05 fg 1.12E+08 efg 5.27E+05 de 3.02E+07 de 2.63E+05 gh 1.96E+05 e 1.07E+06 gh 2.69E+05 de 6.39E+05 c S 4.76E+07 cdef n.d. h 1.08E+08 g 5.09E+05 e 2.49E+07 e n.d. j 2.38E+05 de 6.02E+05 k n.d. f 6.05E+05 c SF11 4.38E+07 cdefg 6.27E+05 cd 1.17E+08 cdefg 4.98E+05 e 3.06E+07 de 3.34E+05 de 3.06E+05 cde 7.62E+05 ijk n.d. f 6.54E+05 c SF82 6.06E+07 8.04E+05 1.28E+08 cd 6.56E+05 3.73E+07 c 3.26E+05 de 3.45E+05 cde 1.42E+06 def 4.79E+05 c 8.43E+05 SF91 6.05E+07 7.67E+05 1.27E+08 cde 6.80E+05 3.76E+07 c 2.86E+05 fg 3.52E+05 cd 1.58E+06 cd 5.69E+05 c 8.50E+05 SM11 4.95E+07 cde 7.32E+05 1.12E+08 defg 7.69E+05 3.70E+07 c 3.64E+05 d 5.66E+05 2.66E+06 1.11E+06 8.47E+05 SM82 6.15E+07 7.64E+05 1.29E+08 c 7.04E+05 3.78E+07 c 2.61E+05 gh 3.13E+05 cde 2.08E+06 8.34E+05 8.53E+05 SM91 5.03E+07 cd 5.71E+05 e 1.10E+08 fg 5.34E+05 de 2.66E+07 e 1.93E+05 i 2.44E+05 de 8.64E+05 hij n.d. f 6.50E+05 c SMF111 5.50E+07 7.50E+05 1.33E+08 6.94E+05 4.39E+07 4.72E+05 4.46E+05 2.15E+06 1.16E+06 9.08E+05 SMF811 4.37E+07 cdefg 5.89E+05 de 1.16E+08 cdefg 5.37E+05 cde 2.96E+07 de 2.27E+05 hi 2.81E+05 cde 6.98E+05 jk n.d. f 6.59E+05 LSD 9.31E+06 4.55E+04 1.63E+07 4.91E+04 6.07E+06 3.90E+04 1.53E+05 2.16E+05 1.10E+05 9.95E+04 5

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. 2-Phenyl ethyl cette 2-Phenylethnol -2- hydroxy phenyl propnote Linlool Furfurl 2-Furn Methyl-γoctlctone methnol δ-nonlctone Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. Diethyl succinte hydrogen succinte Blend 8.64E+05 2.04E+08 3.53E+05 4.30E+05 1.37E+06 g 2.00E+06 e 1.81E+06 f 1.62E+06 cde 1.34E+08 ef 1.16E+07 efg F 4.82E+05 f 1.30E+08 f n.d. g 3.05E+05 d 5.87E+05 k 3.52E+05 gh 7.47E+05 h 5.84E+05 h 6.56E+07 h 7.23E+06 g M 6.58E+05 cd 1.49E+08 cdef 3.88E+05 2.20E+05 fgh 1.83E+06 2.96E+05 gh 4.31E+06 1.15E+06 fg 1.67E+08 1.36E+07 cdefg MF11 5.40E+05 ef 1.33E+08 f n.d. g 2.65E+05 e 1.33E+06 g 2.91E+05 gh 2.28E+06 ef 7.85E+05 gh 1.16E+08 fg 1.14E+07 efg MF82 6.17E+05 cde 1.41E+08 ef n.d. g 2.31E+05 fg 1.60E+06 ef 2.66E+05 h 3.37E+06 cd 9.43E+05 gh 1.47E+08 cde 1.25E+07 efg MF91 6.31E+05 cde 1.42E+08 ef 2.49E+05 def 2.24E+05 fg 1.74E+06 cd 2.65E+05 h 3.99E+06 1.08E+06 fg 1.60E+08 c 1.33E+07 cdefg MS82 6.45E+05 cde 1.50E+08 cdef 2.52E+05 def 2.03E+05 h 1.59E+06 ef 8.06E+05 f 3.43E+06 cd 1.19E+06 efg 1.59E+08 c 1.31E+07 defg MS91 6.80E+05 c 1.47E+08 def n.d. g 2.13E+05 gh 1.66E+06 de 5.59E+05 fg 3.78E+06 c 1.12E+06 fg 1.66E+08 1.68E+07 cde MSF811 6.59E+05 cd 1.51E+08 cdef 2.13E+05 f 2.12E+05 gh 1.55E+06 f 5.61E+05 fg 3.58E+06 cd 1.16E+06 efg 1.55E+08 cd 1.05E+07 efg S 5.56E+05 def 1.71E+08 cde 2.28E+05 ef 2.21E+05 fgh 9.82E+05 i 3.29E+06 c 5.05E+05 h 1.80E+06 cd 1.17E+08 fg 1.44E+07 cdef SF11 5.82E+05 cdef 1.79E+08 cd 3.39E+05 2.74E+05 e 8.52E+05 j 2.02E+06 e 7.41E+05 h 1.50E+06 def 1.03E+08 g 1.09E+07 efg SF82 8.19E+05 1.97E+08 2.67E+05 cdef 3.94E+05 1.31E+06 g 4.37E+06 6.81E+05 h 2.08E+06 c 1.34E+08 def 2.36E+07 SF91 8.32E+05 2.11E+08 3.26E+05 c 3.65E+05 c 1.36E+06 g 4.71E+06 7.04E+05 h 2.47E+06 1.42E+08 cde 2.02E+07 c SM11 9.35E+05 1.94E+08 3.16E+05 cd 3.57E+05 c 2.12E+06 2.88E+06 d 3.19E+06 cd 1.91E+06 cd 1.81E+08 2.62E+07 SM82 8.56E+05 1.96E+08 2.96E+05 cde 3.53E+05 c 1.72E+06 d 4.09E+06 1.56E+06 fg 2.11E+06 1.55E+08 cd 1.98E+07 cd SM91 6.27E+05 cde 1.81E+08 cd 2.54E+05 def 2.17E+05 fgh 1.08E+06 h 3.19E+06 c 9.50E+05 gh 1.93E+06 cd 1.30E+08 ef 9.56E+06 fg SMF111 9.41E+05 2.09E+08 3.42E+05 3.99E+05 1.82E+06 c 2.16E+06 e 2.86E+06 de 1.85E+06 cd 1.65E+08 1.98E+07 cd SMF811 6.17E+05 cde 1.83E+08 c 3.04E+05 cd 2.34E+05 f 1.09E+06 h 2.84E+06 d 1.03E+06 gh 1.88E+06 cd 1.26E+08 ef 1.26E+07 efg LSD 1.16E+05 3.53E+07 7.14E+04 1.88E+04 8.59E+04 2.88E+05 7.61E+05 4.66E+05 2.12E+07 6.88E+06 6

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 2 continued Overll mens nd Fisher s lest significnt difference (LSD) for the significnt HS-SPME-GC-MS compounds (p < 0.05). In columns, mens shring the sme superscript re not significntly different from ech other. Highest nd lowest men vlues for ech compound re given in old letters. Phenylmethnol 4- phenol Cmphene α-terpinene α-terpineol β-dmscenone p-tert-butyl 5-(1-hexynyl)- phenol Vitispirne1 Vitispirne2 2-Furoic cid Blend 8.63E+05 cd 2.45E+05 d 1.23E+05 2.98E+05 9.48E+04 cd 2.90E+05 1.98E+06 7.39E+05 3.49E+05 cde 2.40E+05 de F 2.60E+05 h n.d. e 9.91E+04 c 2.52E+05 c 4.77E+04 i 2.57E+05 6.50E+05 f 8.16E+05 3.60E+05 c n.d. h M 4.91E+05 fg n.d. e 8.57E+04 f 2.28E+05 d 6.16E+04 gh 9.70E+04 f 6.34E+05 f 3.19E+05 h 3.05E+05 fg n.d. h MF11 3.36E+05 gh n.d. e 9.48E+04 cd 2.17E+05 de 6.05E+04 hi n.d. g 1.10E+06 cdef 5.36E+05 d 3.03E+05 fg n.d. h MF82 4.80E+05 fg n.d. e 9.32E+04 cde 2.12E+05 e 6.68E+04 fgh n.d. g 1.11E+06 cdef 4.25E+05 efg 3.15E+05 efg n.d. h MF91 4.55E+05 fgh n.d. e 9.19E+04 def 2.07E+05 e 6.95E+04 fgh n.d. g 1.32E+06 cd 3.69E+05 gh 3.01E+05 g n.d. h MS82 5.81E+05 ef n.d. e 9.79E+04 cd 2.21E+05 de 7.11E+04 fgh n.d. g 7.78E+05 ef 4.39E+05 efg 3.76E+05 n.d. h MS91 5.30E+05 fg n.d. e 9.67E+04 cd 2.22E+05 de 7.37E+04 efg n.d. g 7.26E+05 f 4.05E+05 fg 3.55E+05 c n.d. h MSF811 5.19E+05 fg n.d. e 9.44E+04 cd 2.17E+05 de 6.89E+04 fgh n.d. g 7.23E+05 f 4.42E+05 ef 3.66E+05 c n.d. h S 1.02E+06 c 3.46E+05 c 8.75E+04 ef 2.33E+05 d 7.00E+04 fgh 1.43E+05 e 6.71E+05 f 6.48E+05 c 3.20E+05 defg 2.49E+05 cd SF11 7.79E+05 de 3.98E+05 1.02E+05 2.54E+05 c 7.73E+04 ef 2.22E+05 d 1.07E+06 cdef 8.41E+05 3.96E+05 1.82E+05 g SF82 1.25E+06 3.53E+05 c 1.20E+05 2.95E+05 1.07E+05 c 2.38E+05 c 1.82E+06 7.00E+05 c 3.18E+05 efg 3.41E+05 SF91 1.44E+06 4.43E+05 1.18E+05 2.83E+05 1.13E+05 2.23E+05 cd 2.20E+06 6.73E+05 c 3.09E+05 fg 3.50E+05 SM11 1.08E+06 c 2.17E+05 d 1.22E+05 2.92E+05 1.05E+05 c n.d. g 1.26E+06 cde 4.87E+05 de 3.46E+05 cde 2.71E+05 SM82 1.27E+06 3.40E+05 c 1.22E+05 2.94E+05 1.86E+05 1.09E+05 f 2.03E+06 6.42E+05 c 3.31E+05 cdefg 3.39E+05 SM91 1.07E+06 c 3.47E+05 c 9.70E+04 cd 2.33E+05 d 8.65E+04 de n.d. g 8.51E+05 def 6.76E+05 c 3.57E+05 c 2.22E+05 f SMF111 9.93E+05 cd 2.43E+05 d 1.23E+05 3.01E+05 1.06E+05 c 2.39E+05 c 2.22E+06 6.79E+05 c 3.53E+05 cd 2.62E+05 c SMF811 1.02E+06 c 3.23E+05 c 9.61E+04 cd 2.21E+05 de 8.53E+04 de n.d. g 1.42E+06 c 6.52E+05 c 3.37E+05 cdef 2.28E+05 ef LSD 2.18E+05 6.12E+04 6.88E+03 1.60E+04 1.29E+04 1.58E+04 5.20E+05 7.21E+04 3.47E+04 1.64E+04 Compounds were identified y mtching mss spectr nd retention time with pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. 7

Supplementl Dt for: Hopfer, H., S.E. Eeler, nd H. Heymnn. 2012. How Blending Affects the Sensory nd Chemicl Properties of Red Wine 63:313-324. doi: 10.5344/jev.2012.11112 Supplementl Tle 3 Summry of F vlues from the ANOVA crried out on the reltive res of 60 selected compounds from the HS-SPME-GC-MS dt using ll two min effects (wine W, repliction R) in fixed-effect model t p < 0.05. Significnce is noted with n sterisk (*). (error df = 67). Compound Code W (df = 17) R (df = 4) Compound Code W (df = 17) R (df = 4) 2-Methyl propnol mz56_c1 5.06 * 0.34 hexnote mz88_c4 11.18* 1.67 1-Butnol mz56_c2 78.77 * 2.12 heptnote mz88_c5 141.54* 5.95 * 2-Methyl utnol mz56_c3 8.98 * 2.46 * octnote mz88_c6 10.11* 11.66 * 1-Hexyl cette mz56_c4 71.62 * 0.84 nonote mz88_c7 83.70* 25.90 * 4-Methyl pentnol mz56_c5 85.81 * 2.20 decnote mz88_c8 18.74* 35.43 * 3-Methyl pentnol mz56_c6 107.58 * 2.77 * -9-decnote mz88_c9 100.75* 20.15 * 1-Hexnol mz56_c7 157.54 * 1.70-3-hydroxy utnote mz88_c10 15.17* 1.57 1-Heptnol mz56_c8 45.73 * 2.92 * dodecnote mz88_c11 53.05* 43.73 * 1-Octnol mz56_c9 16.35 * 2.05 tetrdecnote mz88_c12 131.15* 2.16 1-Nonnol mz56_c10 3.29 * 1.71 2-Phenylethyl ester mz91_c1 11.82* 5.26 * 1-Propnol mz60_c1 58.48 * 1.79 2-Phenylethyl cette mz91_c2 11.26* 3.83 * Butnoic cid mz60_c2 44.21 * 2.92 * 2-Phenyl ethnol mz91_c3 4.89* 2.73 * Pentnoic or 3-methyl utnoic cid mz60_c3 30.93 * 3.44 * -2-hydroxy phenyl propnote mz91_c4 29.13* 0.97 Hexnoic cid mz60_c4 8.61 * 2.37 Linlool mz93_c1 144.41* 4.04 * Octnoic cid mz60_c5 3.41 * 2.52 Furfurl mz96_c1 224.85* 1.03 Decnoic cid mz60_c6 4.93 * 2.95 * 2-Furn methnol mz98_c1 325.09* 2.03-2-hydroxy hexnote mz69_c1 94.37 * 4.43 * δ-nonlctone mz99_c1 25.92* 1.27 cette mz70_c1 9.42 * 1.19 Methyl-γ-octlctone mz99_c2 10.17* 2.14 3-Methyl-utyl cette mz70_c2 27.40 * 1.64 Diethyl succinte mz101_c1 14.17* 3.52 * 3-Methyl utnol mz70_c3 25.75 * 1.84 hydrogen succinte mz101_c2 4.08* 0.29 3-Methyl-utyl decnote mz70_c4 59.19 * 4.23 * Phenylmethnol mz108_c1 21.89* 2.83 * Methyl hexnote mz74_c1 612.39 * 1.23 4- phenol mz108_c2 66.57* 1.16 Methyl octnote mz74_c2 36.72 * 6.95 * Cmphene mz121_c1 29.78* 8.66 * Methyl decnote mz74_c3 198.05 * 10.22 * α-terpinene mz121_c2 36.54* 7.96 * 2-Methyl utnoic cid mz74_c4 91.06 * 1.93 α-terpineol mz121_c3 50.80* 3.58 * 2-Butyl furn mz81_c1 234.74 * 7.71 * β-dmscenone mz121_c4 406.38* 2.70 * Butyrolctone mz86_c1 16.67 * 5.32 * p-tert-butyl phenol mz135_c1 9.28* 3.74 * -2-methyl propnote mz88_c1 5.83 * 0.99 Vitispirne1 mz192_c1 38.00* 27.30 * utnote mz88_c2 24.32 * 0.60 Vitispirne2 mz192_c2 5.04* 47.67 * -3-methyl utnote mz88_c3 20.46 * 0.99 5-(1-Hexynyl)-2-furoic cid mz192_c3 621.10* 3.84 * Compound identified y mtching mss spectr nd retention time of pure reference stndrds unless otherwise noted. Tenttive identifiction y mss spectrum provided y NIST 05 lirry. Supplementl Tle 4 Summry of F vlues from the ANOVA crried out on the nthocynins, Fe-rective phenols, totl phenols, titrtle cidity, voltile cidity, nd ph using ll two min effects (wine W, repliction R) in fixed-effect model t p < 0.05. Significnce is nnotted with n sterisk (*). Error df = 34 W (df = 17) R (df = 2) Anthocynins 5.36 * 0.39 Fe-rective phenols 110.66 * 10.46 * Totl phenols 9.94 * 0.84 Error df = 17 W (df = 17) R (df = 1) Titrtle cidity 53.68 * 1.67 Voltile cidity 27.66 * 0.32 ph 106.04 * 0.00 8

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