Ciência Téc. Vitiv. 35(2) 63-75. 2020 EFFECTS OF WINEMAKING ON ‘MARSELAN’ RED WINES: VOLATILE COMPOUNDS AND SENSORY ASPECTS EFEITOS DE DIFERENTES PROCESSOS DE VINIFICAÇÃO EM VINHOS TINTOS ‘MARSELAN’: COMPOSTOS VOLÁTEIS E ASPECTOS SENSORIAIS Marianna Pozzatti1*, Celito C. Guerra2, Guilherme Martins3,4, Ingrid D. dos Santos5, Roger Wagner5, Marco F. Ferrão6, Vitor Manfroi1 1Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, CEP 91501-970, Porto Alegre, RS, Brazil. 2LACEM-Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, Bento Gonçalves, RS 95700- 000, Brazil. 3Université de Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d'Ornon, France. 4Bordeaux Sciences Agro, 33170 Gradignan Cedex, France. 5Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Maria, Av. Roraima, 1000, Prédio 42, Sala 3210, CEP 97105-900 Santa Maria, RS, Brazil. 6Instituto de Química, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Prédio 43.121, Campus do Vale, Bairro Agronomia, CEP 91501-970, Porto Alegre, RS, Brazil. * Corresponding author: Tel.: +55-54-984397102, e-mail:
[email protected] (Received 25.05.2020. Accepted 25.08.2020) SUMMARY Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied.