Aromatic Fingerprint of Emerging White Grape Genotypes: Free and Bound Volatiles Under Warm Climate Conditions

This study aimed to evaluate the aromatic potential of four new Monastrell-derived white grapevine genotypes (MC180, MC69, MT103, MV67) compared with Verdejo over four consecutive seasons (2020–2023), with particular emphasis on both free and glycosidically bound volatile compounds. This approach provided novel insight into the aromatic composition of emerging cultivars under warm climate conditions and their potential suitability for future viticultural use. Free and glycosidically bound volatile compounds were extracted and analyzed using Gas Chromatography–Mass Spectrometry (GC-MS). Differences in aroma profiles were observed among genotypes and seasons. MV67 and MC69 showed higher levels of monoterpenes and volatile phenols, suggesting enhanced floral and complex aromatic potential. Seasonal effects strongly influenced C6 compounds and norisoprenoids, highlighting the importance of climatic conditions in shaping grape aroma. Multifactorial analysis revealed that season had the greatest impact on most compound families, although genotype and its interaction with season were also significant. These results demonstrate that genotype–environment interactions play a key role in determining aromatic composition. The elevated levels of aroma precursors, particularly glycosidically bound compounds, indicate promising enological potential for producing fresh, aromatic white wines. Therefore, these new cultivars represent suitable alternatives for white wine production in warm climates.