Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.Keywods: method; factorial design; grape; validation.Practical Application: Application of factorial design to optimize the extraction conditions of volatile compounds.

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Considering the potential consumption and economic the importance that Osabella and Oves 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 belonging to other classes. Osabella and Oves red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA). The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.Keywords: aroma enology; extraction; fermented drink; mass spectrometry.Practical Application: Data of volatile compounds profile and aroma descriptors of red wines are of great importance in understanding the positive and negative aromatic quality of wines that direct affects the acceptance and/or rejection of wines by the consumers. Futhermore, it is important to emphasize that these results contribute to enhancing scientific knowledge on aromatic quality of red wines produced with Brazilian Osabella and Oves cultivars.

The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.