## 3 Results and Discussion  
### Volatile Compounds  
The SPME-CG/MS analysis of jabuticaba wine identified alcohols, aldehydes, ketones, esters, hydrocarbons, carboxylic acids, and terpenoids as the main VOC, totaling 45 compounds (Table 1). The predominant chemical class was aliphatic alcohols, which accounted for 55.3% of the total substances identified. The second largest class was esters (28.3%), while aliphatic aldehydes and ketones were the third largest class, representing 5.8% of the total substances identified in the wine. It is worth mentioning that the most abundant substance does not necessarily mean that it is the one that most influences the aroma, that is, the perception of a smell. This influence is due to the sensory detection threshold, which indicates the concentration of a given VOC (usually in water) required to cause odor perception [27]. Thus, the odor activity (Odor Activity Value--OAV) is extremely important to explain the real capacity that each VOC has to make up the final aroma; this is because the final odor activity value (OAV > 1) may or may not be significant, as it depends on the concentration and the detection threshold [28]. Table 1 shows the major substances that influence the aroma perception in jabuticaba wine regarding the OAV values. Interestingly, ethanol, isoamyl alcohol, and ethyl acetate were the volatile substances in the wine with a maximum detection of 447.3, 459.5, and 364.5 ppb, respectively; however, due to the odor threshold values [29; 30], the observed OAV values (\(<\)0.1) indicate that these volatile substances poorly contribute to the aroma. Among all the substances detected in the jabuticaba wine, the monocyclic monoterpene 1,8-cineole displayed the highest odor activity (OAV = 26.9). The odor description for the 1,8-cineole generally refers to camphor, cool, eucalypt, and mint [31]. Among the 14 esters identified, two showed OAV > 1, which represents an important contribution to the aroma complexity of jabuticaba wine. Indeed, ethyl octanoate (OAV = 5) and ethyl cinnamate (OAV = 4.6) contribute with notes that refer to burned and beer [32], and balsamic, cinnamon, floral, fruit, and honey, respectively [31]. Aldehydes were the third most abundant chemical class of VOC in jabuticaba wine. These compounds displayed low odor threshold (OT) values and therefore some expressive OAV values. Among the7 aldehydes identified, two of them displayed an OAV \(>\) 1, nonanal (OAV = 2.0), and decanal (OAV = 3.3). These compounds contribute to the floral and fruity aroma [31]. An aroma composition in fruit comes from an intricate biosynthetic network that, from fundamental precursors, carbohydrates, lipids, and amino acids, leads to a plethora of substances with the most varied structural characteristics. Aldehydes, esters, and alcohol biosynthesis originate from fatty acids, and their mechanisms are associated with oxidative processes, notably \(\alpha\)-oxidation, \(\beta\)-oxidation, autoxidation, and the lipoxygenase pathways [33; 34]. In addition to these biosynthetic routes, the metabolic process orchestrated by yeasts during the fermentation of _P. jaboticaba_ fruits, including the Ehrlich pathway and carbon metabolism, leads to the biosynthesis of alcohols [35] such as isoamyl alcohol and ethanol. Alcohols, in turn, are involved in the production of acetate esters during the fermentation process via a reaction with acetyl-CoA catalyzed by alcohol acetyltransferase and other enzymes, or ethyl esters are formed from the ethanolysis of acyl-CoA during fatty acid synthesis or degradation [36; 37].