## 3 Results and Discussion
### Free Fatty Acid Composition  
Regarding saturation degree, 'Marastina' grape skins showed a higher abundance of saturated fatty acids (SFAs) than unsaturated fatty acids (UFAs). A total of six were saturated fatty acids: myristic acid, palmitic acid, stearic acid, arachidonic acid, behenic acid, and lignoercic acid. Saturated fatty acids were in higher concentration than unsaturated fatty acids, especially palmitic acid (13.46-24.01 ug/g of FW) followed by lignoercic acid (6.41-12.40 ug/g of FW), and stearic acid (6.57-9.91 ug/g of FW). In comparison to the results reported by [PERSON] et al. [12] for the _V. vinifera_ cultivars (Benitaka and Brazil), our study found that the 'Marastina' grape skin had higher concentrations of myristic acid and lower levels of stearic acid, palmitic acid, behenic acid, and arachidonic acid. When we look through the prism of vineyards, the statistically different SFAs were behenic acid (vineyard M11), lignoercic acid (vineyard M4), arachidonic acid (vineyard M8), myristic acid (vineyard M6), and palmitic acid (vineyard M8). From this trend, it is obvious that vineyards from the Dalmatian southern part which had higher daily temperatures during vintage 2021 showed higher concentrations of SFAs. This observation is opposite to a previous study on the white variety where [PERSON] and coworkers [8] showed that a higher level of sunlight during grape maturation had an impact on decreasing fatty acid in grapes. The selected sampling area has a Mediterranean climate. Although the vineyards are located in the same climate zone, their microclimate differences are obvious. Besides sunshine hours, vineyards from the central and southern parts of Dalmatia had higher daily temperatures, especially vineyards located on the island of Korcula (M8, M9, M10, and M11). Indeed, the influence of vineyard factors such as geographical position, agricultural practices, and soil type on the synthesis of fatty acids in grape skins is known. Although these parameters were not specifically correlated in our research, it is important to highlight the impact on the lipid composition of grapes. On the other side, the UFA grape skin profile was mainly characterized by C18 fatty acids; oleic acid + _cis_ vaccine acid (0.85-1.95 ug/g of FW), linoleic acid (0.60-0.81 ug/g of FW), linoleic acid (0.32-0.89 ug/of FW), and one C16 fatty acid; palmitoleic acid (0.44-1.54 ug/g of FW). Linoleic acid was the only compound with a statistical difference, the highest concentration was quantified in vineyard M6. Grape skins from vineyard M7 had a lower concentration of free fatty acids (38.34 ug/g of FW) even though the vineyard M7 is located in a central part of Dalmatia with more sunlight and high average daily temperatures. The only difference and possible cause of this is the higher altitude (94 m above sea) in comparison with another vineyard from the central part of Dalmatia (M6-14 m above sea). The analysis of 'Marastina' grape skins revealed that free fatty acids are prominent components among the total lipids, which is consistent with findings from other studies [2; 11]. In comparison with some other results, 'Marastina' grape skin had a similar concentration of total free fatty acids (38.34-52.63 ug/g of FW) like Albillo Dorado (48.52 ug/g of FW) and Bobal Blanca (45.21 ug/g of FW) white variety, but more than Airen white variety (27.78 ug/g of FW) [2]. Also, our results agree with the most recent study [7] on untargeted grape lipidomic profiling confirmed that free fatty acids with 12 and 16 carbon atoms are most common in grape lipidome. Furthermore, [PERSON] and coworkers did not reveal the dependence of lipid concentration on grape color. [PERSON] and coworkers [27] suggested that the rational addition of mixtures of unsaturated fatty acids to grape juice can enhance yeast growth and result in a more diverse volatile profile in wine. This can include higher alcohols, acetate esters (such as isoamyl acetate and 2-phenylethylly acetate), and ethyl esters.