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Table S1. The chemical composition of cherry musts used for wine-making.

Table S2. The chemical composition of cherry wines.

Table S3. OAVs and concentration of aroma compounds quantified in cherry wines (in milligrams per liter, n = 3).

Table S4. Individual anthocyanin in the cherry wines ± standard deviation (n = 3) measured in milligrams per liter. ND, not detected.

Table S5. Phenolic acids in the cherry wines ± standard deviation (n = 3) measured in milligrams per liter. ND, not detected.

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