Active odorants in Mouratón grapes from shoulders and tips into the bunch

► Grapes from shoulders had greater amount of all chemical classes except C6 alcohols. ► It is recommended to separate berries from the shoulders to obtain high quality wines. ► It is recommended to maintain berry skins before enzymatic maceration of must. ► Glycolytic enzymes during maceration liberate the bound floral and spicy nuances. ► Nerol and geraniol during ripening define the evolution of the varietal volatiles.