## 5 Conclusions  
A total of 96 individual volatile compounds were identified and quantified in 15 wines from five different canopy manipulation treatments. Among varietal aromas, terpen (23) and norisoprenoids (3) were measured. Among fermentation aromas, esters (18), higher alcohols (15), other alcohols (5), aldehydes (8), fatty acids (8), volatile phenols (5), lactones (7), and other compounds (4) were measured. The canopy-manipulation treatment significantly affected the aroma profile of Marastina wines. Early defoliation treatments had a dampening effect on the total concentrations of terpene, esters, higher alcohols, and aldehydes in wines compared to treatments at veraison. Cluster thinning of Marastina at an intensity of 35% at veraison led to wines higher in alcohol, terpen, esters, higher alcohols, other alcohols, volatile phenolic compounds, lactones, and other compounds. CT treatment stimulated production of varietal aroma compounds: four individual terpen (terpinen-4-ol, linalool, _trans-\(\beta\)_-farmesen, and geraniol). An odor activity value analysis showed that cluster thinning improved the quality of Marastina wines by increasing the concentrations of 16 compounds: linalool, \(\beta\)-damascenone, isoamyl acetate, ethyl butanoate, ethyl-2-methylbutanoate, ethyl-3-methylbutanoate, ethyl hexanoate, ethyl octanoate, 1-octen-3-ol, 1-heptanol, 2-octenal, benzeneacetaldehyde, hexanoic acid, 4-vinylguaiacol, \(\gamma\)-decalactone, and 6-methyl-5-hepten-2-one, the carriers of floral and fruity aromas. Cluster thinning led to an improved quality of Marastina wines without a negative impact on yield, while defoliation in our specific region under Mediterranean climate conditions was the least risky canopy technique. In this context, further research on different intensities and timings of cluster thinning is required to understand the effect of this management technique on improvement of the wine quality in a Mediterranean climate.  
The following are available online at [[https://www.mdpi.com/article/10.3390/app12147327/s1](https://www.mdpi.com/article/10.3390/app12147327/s1)]([https://www.mdpi.com/article/10.3390/app12147327/s1](https://www.mdpi.com/article/10.3390/app12147327/s1)), Table S1. Odor description and odor threshold (ODT) of 73 aroma compounds detected in 'Marastina' wines; Table S2. Odor activity values (OAV) for volatile compounds in the wine of 'Marastina' from five different canopy-management treatments: preflowering (PF), after berry set (BS), and veraison (V) defoliation; cluster thinning without defoliation; 35% clusters thinned in veraison (CT); and untreated control (C). Refs. [32; 33; 34; 35; 36; 37; 38; 39; 40; 41; 42; 43; 44; 45; 46; 47; 48; 49; 50; 51; 52; 53; 54; 55; 56; 57; 58] are cited in Supplementary Materials.  
Conceptualization, methodology, and formal analysis, A.M.; data analysis and preparation of tables, A.M. and G.Z.; preparation of the original draft, A.M.; review and supervision of the manuscript, G.Z., I.B.-L. and K.L. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
**Acknowledgments:** We acknowledge Split-Dalmatian County for support of this research through the project: \"Implementation of innovative ampelotechnical interventions in the vineyard for the production of high quality wines of native varieties\" and the entire staff of the Franci winery for allowing us to host the experiment in their vineyard.  
**Conflicts of Interest:** The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.