Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

► Changes in volatile composition at last ripening stages for Vitis vinifera cv. ► Significant volatile increase between the ripening stages. ► Free C6-compounds and bound alcohols showed the highest concentration. ► Strong influence by the cultivar and the ripening stage on wine volatiles. ► Significant interaction cultivar * ripening date for 93.8% of volatile compounds.