Grape dehydration is used in different winemaking regions to improve grape quality and produced distinct high quality wines. Terpenes, C13-norisoprenoids, methoxypyrazines and sulfur compounds are responsible for the varietal aroma of wines, and the use of pre-fermentative processes, such as grape dehydration, cause changes in the volatile composition of the musts and the wine quality. The aim of this study was to evaluate the effect of Cabernet Sauvignon grape dehydration under controlled conditions on the varietal aromas of the wine. Cabernet Sauvignon grapes were harvest at 20°Brix and placed to dehydrate 20% and 40% of initial weight under controlled conditions (7°C, 35% relative humidity and airflow of 12m3/s), a sample without dehydration was used as control. The wines were produced by the same protocol in stainless steel tanks. The volatile composition was determinate using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass spectrometry (GC-IT/MS) and flame ionization detector (GC-FID). Five varietal volatile compounds were identified and quantified in wine samples: α-terpineol, citronelal, β-damascenone, α-ionone and 3-isobutyl-2-methoxypyrazine.The wine produced with grape 40% dehydrated showed higher concentrations of citronelal (422.11 mg/L), β-damascenone (39.50 mg/L) and 3-isobutyl-2-methoxypyrazine (6.11 ng/L) in relation to the wines produced with grape 20% dehydrated and control sample. The increase in the concentration of varietal volatile compounds in wines is related to the effects of dehydration on the cell wall of the berry along with concentration effect, and release of the glycosylated volatile compounds during fermentation. For the first time the effect of grape dehydration in controlled environment on the content of 2-isobutyl-3-methoxypyrazine was reported, which increased according to the percentage of dehydration applied to the grapes. The dehydration of grapes in a controlled environment has been shown to significantly influence the concentration of varietal volatile compounds and can be used to modulate Cabernet Sauvignon wine aromas.