## 4 Conclusions  
This study demonstrates the first results of lipid analysis in the 'Marastina' grape. The UHPLC-MS/MS method was applied to identify and quantify various classes of lipids, including free fatty acids, triterpenoids, glycerophospholipids, glycerolipids, sphingolipids, and free fatty acid esters. This method was chosen for its high sensitivity, specificity, and dynamic range, ensuring the reliable analysis of the detailed lipid profiles. Grape skins of the 'Marastina' variety were mainly characterized by oleanolic acid belonging to the triterpenoid class, and free fatty acids with a higher concentration of saturated fatty acids than unsaturated fatty acids, especially palmitic acid, and lignoercic acid. Grape skins from vineyards that were exposed to high sunlight and higher daily temperatures throughout the vegetation year mainly resulted in a richer profile of free fatty acids. The obtained results contributed to the characterization of the 'Marastina' grape composition. Additionally, the identified lipids will be used for further research on the interactions between lipids and fermentation metabolites produced by isolated non-_Saccharomyces_ yeasts from 'Marastina' grapes.  
Figure 2: Hierarchical clustering analysis of the ‘Marastina’ grape skin purchased from the 11 different vineyards obtained by UHPLC-MS/MS analysis. Lipids are represented in the rows, and the columns show samples. The chromatic scale represents the abundance of lipids in samples from dark blue (minimum) to dark red (maximum). 1-linoleoyl-rac-GL—1-linoleoyl-rac-glycerol.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app13116446/s1](https://www.mdpi.com/article/10.3390/app13116446/s1)]([https://www.mdpi.com/article/10.3390/app13116446/s1](https://www.mdpi.com/article/10.3390/app13116446/s1)), Table S1: General vineyard parameters; Table S2: Climate data for eleven vineyards during vintage 2021 (January-September); Table S3: Physicochemical characteristics of fresh musts obtained from Marastina samples collected from 11 different vineyards; Table S4: Mass transitions (MRM) and instrumental parameters of LC-ESI-MS/MS method.  
**Author Contributions:** Conceptualization, A.B. and I.B.-L.; methodology, A.B., D.M., U.V. and I.B.-L.; formal analysis, A.B. and D.M.; investigation, A.B. and I.B.-L.; resources, U.V. and I.B.-L.; writing--original draft preparation, A.B.; writing--review and editing, D.M., U.V. and I.B.-L.; visualization, U.V. and I.B.-L.; supervision, U.V. and I.B.-L.; project administration, I.B.-L.; funding acquisition, I.B.-L. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This study was supported by the Croatian Science Foundation under the project IP-2020-02-1872: \"Impact of native non-_Saccharomyces_ wine yeast on wine aromas\" (WINE AROMAS), \"Young Researchers' Career Development Project--Training New Doctoral Students\", and with an STSM grant obtained from COST Action CA 17111 INTEGRAPE (2018-2022).  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** Not applicable.  
**Acknowledgments:** Authors would like to thank the wine producers from Dalmatia for donating the 'Marastina' grape.  
**Conflicts of Interest:** The authors declare no conflict of interest.