This README-Onetto-2024.txt file was generated on 2024-02-20 by Cristobal Onetto

1. GENERAL INFORMATION

   1. Title of Dataset Enhancing fermentation performance through the reutilisation of wine yeast lees

   2. Author Information

      1. Principal Investigator Contact Information
         • Name: Simon A. Schmidt
         • ORCID:0000-0003-1411-4263
         • Institution: The Australian Wine Research Institute
         • Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
         • Email: simon.schmidt@awri.com.au
      2. Co-investigator Contact Information
         • Name: Cristobal Onetto
         • ORCID: 0000-0003-0875-3093
         • Institution: The Australian Wine Research Institute
         • Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
         • Email: cristobal.onetto@awri.com.au

   3. Date of data collection (single date, range, approximate date): 2022-12-01 to 2023-04-01

   4. Geographic location of data collection : Adelaide, South Australia, Australia

   5. Information about funding sources that supported the collection of the data: Funding by Wine Australia

2. SHARING/ACCESS INFORMATION

   1. Licenses/restrictions placed on the data: CC0
   2. Links to publications that cite or use the data: NA
   3. Links to other publicly accessible locations of the data: NA
   4. Links/relationships to ancillary data sets: NA
   5. Was data derived from another source? no A. If yes, list source(s):
   6. Recommended citation for this dataset: Cristobal Onetto, Jane M. McCarthy, Mark Solomon, Anthony Borneman, Simon Schmidt, (2024) Enhancing fermentation performance through the reutilisation of wine yeast lees. Oeno one X:X-XX

3. DATA & FILE OVERVIEW

   1. File List: The following files are contained within the zipped archive Onetto-2024-supplementary-rawdata.zip

   * "raw_data_figure_1.txt"
   * "raw_data_figure_2.txt"
   * "raw_data_figure_3.txt"
   * "raw_data_table_2.txt"
   * "raw_data_table_S4.txt"
   2. Relationship between files, if important: NA
   3. Additional related data collected that was not included in the current data package: NA
   4. Are there multiple versions of the dataset? no
   <A. If yes, name of file(s) that was updated:
   i. Why was the file updated?
   ii. When was the file updated? >

4. METHODOLOGICAL INFORMATION

   1. Description of methods used for collection/generation of data: All methods are described in the associated manuscript
   2. Methods for processing the data: All methods are described in the associated manuscript
   3. Instrument- or software-specific information needed to interpret the data: NA
   4. Standards and calibration information, if appropriate: NA
   5. Environmental/experimental conditions: NA
   6. Describe any quality-assurance procedures performed on the data: manually curated
   7. People involved with sample collection, processing, analysis and/or submission: Jane McCarthy, Mark Solomon

5. DATA-SPECIFIC INFORMATION

   1. Data for: raw_data_figure_1.txt

      1. Fermentation kinetics of two Chardonnay grape musts supplemented with lees lysates. Raw data of figure 1 of manuscript.
      2. Number of variables: 19
      3. Number of cases/rows: 18
      4. Variable List:
         • day, day of fermentation.
         • rep, The experimental replicate number.
      5. Missing data codes: NA, not available ND, not determined
      6. Specialized formats or other abbreviations used: NA

   2. Data for: raw_data_figure_2.txt

      1. Fermentation kinetics of Chardonnay grape musts supplemented with different proportions of lees lysates. Raw data of figure 2 of manuscript.
      2. Number of variables: 22
      3. Number of cases/rows: 14
      4. Variable List:
         • day, day of fermentation.
         • rep, The experimental replicate number.
      5. Missing data codes: NA, not available ND, not determined
      6. Specialized formats or other abbreviations used: NA

   3. Data for: raw_data_figure_3.txt

      1. Fermentation kinetics of Chardonnay grape musts supplemented with different proportions of lees lysates. Raw data of figure 3 of manuscript.
      2. Number of variables: 22
      3. Number of cases/rows: 11
      4. Variable List:
         • day, day of fermentation.
         • rep, The experimental replicate number.
      5. Missing data codes: NA, not available ND, not determined
      6. Specialized formats or other abbreviations used: NA

   4. Data for: raw_data_table_2.txt

      1. Fermentation derived volatile compounds in two Chardonnay wines supplemented with different types of lees lysates. Raw data of table 2 of manuscript.
      2. Number of variables: 19
      3. Number of cases/rows: 29
      4. Variable List:
         • compound, measured volatile compound.
         • rep, The experimental replicate number.
      5. Missing data codes: NA, not available ND, not determined
      6. Specialized formats or other abbreviations used: NA

   5. Data for: raw_data_table_S4.txt

      1. Fermentation derived volatile compounds in a Chardonnay wine supplemented with different proportion of lees lysates. Raw data of table S4 of manuscript.
      2. Number of variables: 22
      3. Number of cases/rows: 29
      4. Variable List:
         • compound, measured volatile compound.
         • rep, The experimental replicate number.
      5. Missing data codes: NA, not available ND, not determined
      6. Specialized formats or other abbreviations used: NA