Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and a total of 54 compounds were detected in red wine samples including esters (23), terpenes (12), alcohols (10), aldehydes and ketones (5) and amines (1) as well as 3 compounds belongin...