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Analytical profile of volatile compounds in Cabernet Sauvignon wines produced by spontaneous fermentation in the highland region of Santa Catarina, Brazil

Crossref DOI link: https://doi.org/10.1007/s00217-026-05170-0

Published Online: 2026-05-25

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Agnolo, Denis Dall

Marcon, Amanda Köche

Schneider, Ketlin

Soldi, Cristian

Guerra, Miguel Pedro
Funding

Funding for this research was provided by:

Universidade Federal De Santa Catarina
License Information

Text and Data Mining valid from 2026-05-25

Version of Record valid from 2026-05-25
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Article History

Received: 18 February 2026

Revised: 13 April 2026

Accepted: 7 May 2026

First Online: 25 May 2026

Declarations

:

: The authors declare no competing interests.

: This study did not involve animal or human subjects.

: Not applicable.

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