## 3 Results and Discussion
### Anthocyanin Content of Jabuticaba Wine  
Cyanidin-3-\(O\)-glucoside and delphinidin-3-\(O\)-glucose contents were determined in jabuticaba wine by HPLC. As previously demonstrated [49], these anthocyanins are major pigments found in the fruit bark and display an important role in the color features of jabuticaba-derived products. The amounts of delphinidin-3-\(O\)-glucose and cyanidin-3-\(O\)-glucose were 90,000 and 680,000 \(\upmu\)g\(\cdot\)L\({}^{-1}\), respectively. In addition, a third peak with a retention time (RT) of 7.2 min was also detected in the chromatogram (Figure 1). Intriguingly, the amounts determined (70,000 \(\upmu\)g Cy3 GEq\(\cdot\)L\({}^{-1}\)) were very close to that of delphinidin-3-\(O\)-glucose. The DAD data provided some evidence about the anthocyanin identity of peak 3 but not about the sugar moiety that might be linked to it. The maximum absorption at 500 nm suggested that it might be a pelargonidin glucoside [50]. In fact, [PERSON] et al. (2019) first described the presence of pelargonidin-3-glucose on _Mycriaria jaboticaba_ (syn. _P. jaboticaba_) and _Mycriaria trunciflora_ (syn. _P. lpinia trunciflora_) fruits. In that study, pelargonidin-3-glucoside was detected at 1.9 mg\(\cdot\)100 g\({}^{-1}\)[51]. Here, an analytical standard of pelargonidin-3-glucose was used to identify the anthocyanin. However, a different chromatogram profile was observed with an RT of 8.1 min (data not shown). The presence of another major anthocyanin is an interesting result since it could influence wine color features. Color attributes such as wine color, color density, and hue were previously demonstrated for artisanal jabuticaba wines [14].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{2}{c}{**Compound Content**} & \multirow{2}{*}{**Odor descriptor \({}^{*}\)**} & \multirow{2}{*}{**Odor Threshold \({}^{**}\)**} & \multirow{2}{*}{**OAV**} \\  & **(ppb)** & & & \\ \hline Hydrocarbons & & & \\ Tetadecane & 1.1 \(\pm\) 1.83 & - & - & - \\ Hexadecane & 14.3 \(\pm\) 3.21 & - & - & - \\ Phytane & 36.9 \(\pm\) 2.95 & - & - & - \\ \hline Carboxylic acid & & & & \\ Octanoic acid & 19.0 \(\pm\) 3.20 & Fatty acid, cheese [45] & 500 [45] & 0.04 \\ Decanoic acid & 4.2 \(\pm\) 0.52 & Rancid fat [30] & 10,000 [29] & \textless{}0.01 \\ Tetadecanoic acid & 13.6 \(\pm\) 3.87 & - & 10,000 [41] & \textless{}0.01 \\ Pentadecanoic acid & 20.3 \(\pm\) 12.78 & - & 10,000 [29] & \textless{}0.01 \\
4-Octylbenzoic acid & 32.2 \(\pm\) 7.88 & - & - & - \\ \hline Terpenes & & & & \\
1,8-Cineole & 35.0 \(\pm\) 3.13 &
\begin{tabular}{c} Camphor, cool, eucalypt, \\ minty [31] \\ \end{tabular} & 1.3 [29] & 26.9 \\ Isomethyl-\(\upbeta\)-ionone & 5.7 \(\pm\) 2.35 & - & - & - \\ \(\upbeta\)-Selinene & 13.7 \(\pm\) 4.33 & Herbal [31] & - & - \\ Juniper camphor & 2.9 \(\pm\) 2.73 & - & - & - \\ \hline \hline \end{tabular}  
* * Odor descriptor as reported in the literature; ** Odor threshold as reported in the literature; OAV, Odor activity value; **,**, data not detected or not available.  
\end{table}
Table 1: \(Cont.\)  
Figure 1: Chromatogram profile showing major anthocyanins in jabuticaba wine. (1) delphinidin-3-\(O\)-glucose; (2) cyanidin-3-\(O\)-glucose; and (3) unknown anthocyanin.