Aroma composition of a red wine of Vitis labruscana c.v. Isabella

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.