Viticultural practices such as the timing of early defoliation have been investigated to determine the effect on Tempranillo wine aroma [10], and enological practices such as effects of pre-fermentation cold soaking on Cabernet Sauvignon grape and wine volatiles [11]. The bulk of the research into the aroma of grapes and wine has been done for vinifera because vinifera has existed longer than hybrid grapes. With the recent introduction of cold-hardy (hybrid) grapes, production of quality wines is possible in cold-climate regions where vinifera cannot thrive. Since the release of high-quality, cold-hardy, and disease-resistant cultivars from the University of Minnesota, the winemaking industry has grown in cold climates such as the upper Midwest region of the U.S. St. Croix, Frontenac, Marquette, and La Crescent cultivars were developed in 1983, 1996, 2006, and 2002, respectively [12]. Current searches in the journal database Web of Science using keywords and variations of 'Marquette,' 'Frontenac,' 'St. Croix', 'La Crescent', volatile, aroma, cold-hardy, and maturity yield \(<\) 50 articles. Canopy management effects on fruit and wine aroma have been investigated in Traminette, an interspecific hybrid of Gewurztraminer in the Eastern U.S. [13]. Volatile compounds from Zuoshanyi, a native red grape variety in northeast China, were characterized with 135 VOCs identified and quantified [14]. Effects of pre-fermentation treatments on wine aroma profile were explored in the cold-hardy cultivar Solaris in Denmark [15]. There is a gap in knowledge, especially in aroma research, with these interspecific, cold-hardy hybrid grapes. Previous work showed a constant decrease in the ratio of alpha-linolenic acid degradation products, _cis_-3-hexenol to _trans_-2-hexenal during ripening of Frontenac and Marquette berries grown in Quebec, through the destructive blending of the berries [16]. Frontenac and Marquette aromas reported at harvest were mainly hexanal, _trans_-2-hexenal, 1-hexanol, _cis_-3-hexenol, hexanoic acid, acetic acid, _beta_-damascenone, and 1-phenylethanol. Marquette had significantly higher levels of linalool, geraniol, and _alpha_-cirlral [17]. Continuing work in Canada has been done in profiling aroma compounds in Frontenac, Marquette, Marechal Foch, Sabrevois, and St. Croix skin, juice and wine. Terpenes were primarily located in the skin, and the highest concentration was in Marquette. Nonanal, (_E_,_Z_)-2,6 nonadien, _beta_-damascenone, ethyl octanoate, and isoamyl acetate were compounds with the highest odor activity values (OAV) in wines [17]. The OAV for a compound is the ratio between the concentration and the odor detection threshold (ODT) and it could be a useful metric for aroma-imparting compounds. The ODT is the minimal concentration that can be detected by human nose in 50% of the population [18; 19; 20]. Earlier research has also shown that the majority of aroma compounds present in grape berries are bound to a sugar moiety within the berry [21]. Various methods of sample preparation have been used to characterize aromas from grapes and wine. Thermal desorption was used to determine volatiles from Solaris wine [15]. Solid phase extraction (SPE) has been used to isolate aroma precursors in Merlot, Gewurztraminer, and Tempranillo grapes and wine [22]. Solid-phase microextraction (SPME) has emerged as one of the preferred methods of sample and sample prep for analysis of volatiles in the grapes and wine. SPME offers the advantages of portability, simplicity, and re-usability in field and laboratory settings. Applicationsusing SPME in the food and beverage industry can be found elsewhere [23]. Gas chromatography (GC) has been extensively used to separate aroma compounds from the complex mix of aromas. GC is often coupled with mass spectrometry (MS) to identify and quantify the separated aroma compounds.