Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

•Ethyl esters and dicarboxylic acid esters provided fruity note for BRS Rúbea wines.•Hydroxylinalool and 2-phenyl ethanol contributed to BRS Rúbea fruity/foxy note.•Syringol and guaiacol were responsible for jam note in BRS Rúbea wines.•C6 alcohols (1-hexanol and cis-3-hexenol) provided vegetal note for BRS Cora wines.•Pre-dried wines presented no aroma descriptor and high furfural concentration. The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L−1 to 547 mg L−1) and ethyl and methyl esters (183 mg L−1 to 456 mg L−1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.