GC-MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (<i>Vitis vinifera</i> L. cv) at Different Maturity Stages near Harvest.

The aromas of wine grapes in the D0–D7 period were dominated by carbonyl compounds and showed a decreasing trend during grape ripening.

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The content of monoterpenes in the berry starts to increase after fruit set, decreases near the veraison and then starts to accumulate again and increases as the berry ripens and sugar accumulates; the content of alcohols in the berry also maintains an increasing trend during the ripening process after veraison, while aldehydes show a constant decrease in content [ 12 , 13 ].

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