## 4 Conclusions  
This study provides valuable insights into the influence of terror factors on the grain composition and volatile profile of the wheat-based newly made spirit, highlighting the relevance of environmental factors such as season, geography, and variety in spirit production. * Influence of Terroir on grain composition:  
The grain composition was significantly affected by the variety, year, and location where the grains were grown. Understanding the effect of these factors is crucial, as grain composition not only affects the processing characteristics (such as mashing and fermentation efficiency) but also ultimately influences the flavour perception of the final whiskey. Key findings include the following:  
1. The harvest year (vintage effect) significantly impacted the protein, starch, \(\beta\)-glucan, and arabinoxylan contents. The 2020 samples exhibited higher protein and \(\beta\)-glucan content compared to 2021, likely due to favourable climatic conditions such as rainfall and temperature. However, caution needs to be taken as a high \(\beta\)-glucan content in grain can also result in processability issues due to increased viscosity. Figure 3: PCA plot and groups of spirits according to location (Carlow and Tipperary). Figure 2: PCA plot and groups of spirit according to harvest year (2020 and 2021). 2. Location (Tipperary vs. Carlow): The location of wheat cultivation significantly influenced its starch, \(\beta\)-glucan, and arabinoxal content. Tipperary showed consistently higher starch content compared to Carlow, likely due to its nutrient-rich, loamy soils. The higher starch content supports greater sugar availability during mashing, favouring the production of esters, which impart fruity and floral notes. In contrast, arabinoxylans and \(\beta\)-glucan can influence viscosity and affect fermentation kinetics, ultimately contributing to flavour complexity. 3. Variety: The variety of wheat plays an essential role in defining the starch, protein, and non-starch polysaccharide content. Torp and Revelation varieties had higher protein content, which enhances yeast activity and results in increased fused alcohol production. Viscount, with its higher starch content, contributes more to a light and fruity character, and increased alcohol content. Understanding these varietal effects allows distillers to control grain characteristics that ultimately affect the flavour development and mouthfeel of the whiskey. 4. The interaction effect of variety x location x year significantly affected the non-starch polysaccharide content. * Influence of Terroir on Volatile Distribution: 1. The result illustrates a clear separation between the 2020 and 2021 samples, with the year contributing to the distinct volatile profiles. This difference aligns with the variation in environmental conditions such as rainfall and temperature; the 2020 season was warmer compared to 2021, affecting the grain composition and volatile formation. 2. The PCA plot by location shows greater dispersion in Carlow samples compared to Tipperary, suggesting more variable environmental conditions, potentially due to its heterogeneous soil types and microclimate. In contrast, Tipperary's more uniform soil and climate conditions contribute to a narrower range of volatiles. 3. The wheat spirit was characterised by a wide range of volatile compounds, but the overall variability in the volatile profile was relatively low compared to the malt whiskey profile, as during the malting process, barley undergoes enzymatic changes that lead to the development of numerous flavour compounds [9]. The above findings suggest that wheat may be a less complex contributor to the aroma and flavour of the whiskey, aligning with its role as a \"diluent\" in blended whiskey. This simplicity could be advantageous in blends where the desired flavour profile comes primarily from malt or pot still whiskey, allowing for the wheat to contribute to a smooth, neutral base without overpowering the palate with strong flavours [28].