This study enabled the isolation and characterization of about 35 compounds
in the red wine's aroma from Vitis labruscana Bailey grape cultivars Isabe
lla. The aroma was directly analyzed by using gas chromatography and gas ch
romatography-mass spectrometry The main volatile constituents found were 2-
phenylethanol (139,9 mg/l), 3-methylbutan-1-ol (4,6 mg/l), diethyl succinat
e (35 mg/l) and 3-hydroxy-2-oxopropanal (1, 7 mg/l) which contribute to the
organoleptic properties featured by this wine.