The effect of terroir on volatilome fingerprinting and qualitative attributes of non‐irrigated grapes reveals differences on glycosylated aroma compounds

BACKGROUND: -free soil, pH 6.47, average temperature: 14.9 °C, rainfall: 658 mm). An array of physiological, biochemical and qualitative indices during successive developmental stages (BBCH 75-89) were determined. During the advanced on-vine developmental stages (BBCH 85-89), the aromatic profile of grapes was assessed with the employment of gas chromatography-mass spectrometry (GC-MS). Such analysis was complemented with non-destructive chemometric analyses. RESULTS: Berry ripening process substantially differed on the examined plots; BBCH 89 stage reached at 267 and 303 Julian days for KO and KY, respectively. Results indicated that berry weight, soluble solids content (SSC) and α-amino nitrogen were higher in KO than in KY, with exception made for ammonium nitrogen content. A total of 75 compounds, including aliphatic alcohols, benzenic compounds, phenols, vanillins, monoterpenes and C13-norisoprenoids were identified and quantified. The variations of mesoclimatic conditions affected the volatile organic compound (VOC) profiles at the fully-ripe stage, showing a considerable rise in glycosylated aroma compounds, especially monoterpenes and benzenic compounds. In particular, the higher amount of glycosylated aroma compounds were obtained in KY berries up to mid-ripe, whereas KO showed higher glycosylated aroma compounds at fully-ripe stage. Results reported herein indicate that aroma profile of 'Xynisteri' grapes varied substantially in the examined terroirs. Interestingly, the limited rainfall in KΟ non-irrigated vine did not compromise qualitative and aromatic properties of berries. CONCLUSIONS: The present study aimed at dissecting the impact of terroir on bush-trained, non-irrigated grapevines of a cultivar appropriate for extreme climate change scenarios. The volatilome fingerprint was highly variable among the examined plots; such results can be further exploited at vinification level towards production of single vineyard premium end products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.