_applied sciences_  
_Article_  
**Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging**  
[PERSON] (c), [PERSON] (c), [PERSON] (c), [PERSON] (c), [PERSON] (c), [PERSON] (c), [PERSON] (c), [PERSON] and [PERSON] (c)  
Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porex, Croatia; [EMAIL_ADDRESS] (S.R.);  
[EMAIL_ADDRESS] (E.B.); [EMAIL_ADDRESS] (F.O.); [EMAIL_ADDRESS] (I.H.); [EMAIL_ADDRESS] (I.L.); [EMAIL_ADDRESS] (A.S.LP.); [PERSON]ADDRESS] (M.B.); [EMAIL_ADDRESS] (T.P.)  
Correspondence: [EMAIL_ADDRESS]  
**Featureued Application: Featured Application: This study provides a comprehensive analysis of the impact of various unification techniques, including prolonged maceration, pre-fermentation heating, and barrel aging, on the volatile aroma profile and sensory characteristics of Teran red wine. Teran (_Vitis vinifera_ L.) is the most widespread red autochthonous variety in Istia, traditionally grown in the north Adriatic area, including the Croatian Istia viticultural subregion. As a key grapevine variety in viticulture across these regions, understanding the impact of the investigated techniques is crucial for enhancing its unique characteristics and market value. These insights can be directly applied by winemakers to optimize and tailor wine production processes, enhancing desirable aroma attributes and sensory qualities to meet specific market demands. The findings offer practical guidelines for producing wines with distinct and appealing aromatic profiles, aiding in product differentiation and improving overall wine quality.**  
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The viticination processes included a control treatment (7-day maceration, TM7-Y; Y--young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 \"C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A--aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high \(\beta\)-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C\({}_{13}\)-norisopenroids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific viinicination techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality.**  
Tera red wine; vinicination techniques; skin contact; oak wood; volatile aroma compounds; HS-SPME-GC-MS; QDA sensory analysis