## 1 Introduction  
The aroma of wine results from a complex interplay of volatile compounds that significantly influence its overall quality and sensory appeal [1]. These compounds originate from various sources, including grapes, yeast metabolism during fermentation, and transformations during maturation [2]. While several hundred aromatic compounds have been identified in wine [3], only a select few exert a profound impact on its final flavor by integrating perceptions across olfactory, gustatory, and tactile senses [4]. Certain volatile compounds significantly influence the aroma depending on their concentration relative to the olfactory sensitivity threshold [5; 6]. Aromatic compounds in wine are broadly classified into varietal (primary), fermentation (secondary), and aging (tertiary) aromas [6]. Varietal aromas, derived directly from grapes, are influenced by factors such as soil, climate, and grape maturity, with key compounds including terpen, norisoprenoids, methoxypyrazines, and thiols [7; 8]. Fermentation aromas arise during grape processing and must fermentation and include mainly higher alcohols, fatty acids, esters, and aldehydes [1; 9]. Aging aromas develop during wine aging through chemical reactions, influenced by barrel wood and oxygen diffusion, with compounds like lactones, furans, and volatile phenols contributing to complex aromas [4; 10; 11]. Understanding the chemical composition and sensory contribution of these compounds is crucial for optimizing viinification approaches [4]. Sensory analysis, including quantitative descriptive analysis, is crucial for objectively evaluating wine aroma profiles [4]. By correlating the results of chemical analyses and sensory attributes, it is possible to precisely characterize the aroma of a particular wine. Vinification procedures, such as maceration, are fundamental in extracting aromatic compounds from grape skins and seeds, thereby enhancing wine's aromatic complexity [7; 12]. The duration and temperature of maceration significantly affect the extraction of aroma compounds, with longer maceration periods and higher temperatures generally leading to a richer and more complex aromatic profile. During maceration, the transfer of free and bound aroma compounds from the grape skins into the must is enhanced, allowing for a more complete utilization of the varietal aroma potential present in grapes [13]. Additionally, the maturation of wine in wooden barrels introduces new aromatic complexities, as volatile compounds from the oak, such as lactones, are extracted into the wine, further enriching its aromatic profile [10]. Recent market trends favor intensely colored red wines with pronounced fruit characteristics [14]. Effective viinification technologies are sought to produce wines with desired sensory attributes, making the study of wine composition, particularly aromatic compounds, crucial for understanding sensory properties and improving wine quality. Identifying compounds impacting aroma remains a key challenge in wine research [4]. The present research investigates the impact of pre-fermentation heat treatment, extended maceration durations, and barrel aging on volatile aroma compound concentrations and the sensory profile of Teran red wines. Teran (_Vitis vinifera_ L.) is the most widespread red autochthonous variety in Istria [15], traditionally grown in the north Adriatic area, including the Croatian Istria viicultural subregion [16]. Young Teran wines typically exhibit an intense red color with a purple glow, moderate bitterness and astringency, and a full, rich body, and a pleasant aroma with a characteristic note reminiscent of marasca cherry, alongside high alcoholic strength and higher total acidity [17; 18; 19; 20]. Teran wines are also noted for their aging potential, which enhances their complexity and depth.