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<p>The Highland region of Santa Catarina is an emerging Brazilian wine-producing area, where studies focus on terroir, sensory characteristics, environmental influences, and volatile fingerprints. This study had the main objective of evaluating the effect of spontaneous fermentation (SF) on methoxypyrazine (MP) dynamics and fermentative volatile composition in <i>Cabernet Sauvignon</i> wines from this high-altitude region, compared to inoculated fermentation (IF). Grapes from 2023 to 2024 vintages were vinified under SF and IF. MPs (monitored throughout fermentation and in finished wines) and volatile compounds (higher alcohols and esters from the 2024 vintage) were analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Physicochemical parameters were also determined. The results showed that SF was associated with a reduction in 3-s-butyl-2-methoxypyrazine (SBMP) and 3-isobutyl-2-methoxypyrazine (IBMP) concentrations during the 2023 vintage; however, devatting and pressing appeared to exert a stronger influence on MP levels, indicating these technological steps play a decisive role regardless of fermentation strategy. Furthermore, volatile profiles differed between treatments. SF resulted in lower concentrations of isoamyl alcohol (1386&#xa0;µg/L vs. 1889&#xa0;µg/L), 2-methylbutan-1-ol (261&#xa0;µg/L vs. 411&#xa0;µg/L), ethyl hexanoate (654&#xa0;µg/L vs. 799&#xa0;µg/L), and diethyl succinate (184&#xa0;µg/L vs. 1552&#xa0;µg/L), suggesting potential aromatic differentiation. The main conclusions are that devatting and pressing are major determinants of MP levels, while SF modulates fermentative volatiles. Overall, these findings contribute to a more integrated understanding of how fermentation strategy and vinification steps interact to shape aromatic composition and regional typicity in emerging high-altitude wine regions.</p>

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Analytical profile of volatile compounds in Cabernet Sauvignon wines produced by spontaneous fermentation in the highland region of Santa Catarina, Brazil

  • 期刊论文

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  • 发表日期：

    2026年5月25日

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  • Denis Dall Agnolo,
  • Amanda Köche Marcon,
  • Ketlin Schneider,
  • Cristian Soldi,
  • Miguel Pedro Guerra

摘要

The Highland region of Santa Catarina is an emerging Brazilian wine-producing area, where studies focus on terroir, sensory characteristics, environmental influences, and volatile fingerprints. This study had the main objective of evaluating the effect of spontaneous fermentation (SF) on methoxypyrazine (MP) dynamics and fermentative volatile composition in Cabernet Sauvignon wines from this high-altitude region, compared to inoculated fermentation (IF). Grapes from 2023 to 2024 vintages were vinified under SF and IF. MPs (monitored throughout fermentation and in finished wines) and volatile compounds (higher alcohols and esters from the 2024 vintage) were analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Physicochemical parameters were also determined. The results showed that SF was associated with a reduction in 3-s-butyl-2-methoxypyrazine (SBMP) and 3-isobutyl-2-methoxypyrazine (IBMP) concentrations during the 2023 vintage; however, devatting and pressing appeared to exert a stronger influence on MP levels, indicating these technological steps play a decisive role regardless of fermentation strategy. Furthermore, volatile profiles differed between treatments. SF resulted in lower concentrations of isoamyl alcohol (1386 µg/L vs. 1889 µg/L), 2-methylbutan-1-ol (261 µg/L vs. 411 µg/L), ethyl hexanoate (654 µg/L vs. 799 µg/L), and diethyl succinate (184 µg/L vs. 1552 µg/L), suggesting potential aromatic differentiation. The main conclusions are that devatting and pressing are major determinants of MP levels, while SF modulates fermentative volatiles. Overall, these findings contribute to a more integrated understanding of how fermentation strategy and vinification steps interact to shape aromatic composition and regional typicity in emerging high-altitude wine regions.