Volatile profile and antioxidant-related measurements of two Sauvignon Blanc vinifications from the Brazilian Cerrado: an exploratory chemical characterization

In this exploratory study, two Sauvignon Blanc wines produced from a single grape lot in the Brazilian Cerrado were chemically characterized. T1 was fermented with Saccharomyces cerevisiae , whereas T2 was co-inoculated with S. cerevisiae and Hanseniaspora vineae . One fermentation was conducted per condition, and the reported triplicates were repeated analytical measurements of the same wines. Analyses included physicochemical parameters, Folin-Ciocalteu reducing capacity, flavonoid content, DPPH • and ABTS •+ radical-scavenging assays, voltammetry, and GC-MS profiling of free and glycosidically bound volatile compounds. T2 had a higher pH, lower total acidity and malic acid, and a higher lactic acid concentration, indicating more advanced spontaneous malolactic fermentation at the time of analysis. T1 showed a higher Folin-Ciocalteu response, whereas T2 showed lower DPPH • and ABTS •+ IC 50 values and a slightly higher electrochemical index. These observations are reported descriptively because independent fermentation replicates were not available. GC-MS analysis tentatively identified 57 free volatile compounds, mainly esters and alcohols. The semi-quantitative internal-standard-equivalent estimate of 2-phenylethyl acetate was higher in T2 (28.57 µg L −1 ). Nineteen compounds were tentatively identified after hydrolysis of the glycosidically bound fraction, including terpenoid-, norisoprenoid-, and benzenoid-related compounds. This study therefore provides an initial, hypothesis-generating chemical characterization of two Sauvignon Blanc vinifications from the Brazilian Cerrado.