Machado de Castilhos, Mauricio BonattoDel Bianchi, Vanildo Luiz [UNESP]Gomez-Alonso, SergioGarcia-Romero, EstebanHermosin-Gutierrez, Isidro2020-12-102020-12-102020-05-01Food Chemistry. Oxford: Elsevier Sci Ltd, v. 311, 10 p., 2020.0308-8146http://hdl.handle.net/11449/196474The present manuscript assessed the volatile and sensory profiles of BRS Rubea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl esters (183 mg L-1 to 456 mg L-1 ) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rubea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.10engWineDryingSubmerged capVolatile compoundsSensory descriptive analysisNon-Vitis viniferaArtigo10.1016/j.foodchem.2019.126025WOS:000506201100080