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Open AccessArticle

Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
Author to whom correspondence should be addressed.
Academic Editors: Rocio Gil-Muñoz and Encarna Gómez-Plaza
Molecules 2020, 25(18), 4349;
Received: 25 August 2020 / Revised: 16 September 2020 / Accepted: 17 September 2020 / Published: 22 September 2020
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis. View Full-Text
Keywords: sparkling wines; volatile aroma compounds; Zagreb county; discriminant analysis sparkling wines; volatile aroma compounds; Zagreb county; discriminant analysis
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MDPI and ACS Style

Jagatić Korenika, A.-M.; Preiner, D.; Tomaz, I.; Jeromel, A. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020, 25, 4349.

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