Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Abstract

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.

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

“…The production of phenylethyl alcohol depends on the temperature level and inoculated yeast strains [ 42 ]. Data published by Torrens et al [ 13 ] and Jaganatić Korenica et al [ 43 ] also showed high proportions of phenylethyl alcohol.…”

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

“…For instance, the concentration of isobutyl acetate was the most elevated among all the FG thinned wines. Interestingly, the same compound appeared to be an important discriminator for sparkling wines produced from the Manzoni Bianco grape variety [35]. It contributes to the sweet fruit aroma in wine [36].…”

Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol

“…However, there is still room for improvement, especially to save time and use fewer amounts of (hazardous) chemicals. Such protocols can be further improved by decreasing the analysis time, which often requires more than an hour when conventional GC-MS (gas chromatography-mass spectrometry) instruments are used [4,11,12]. Modern instruments, such as fast GC-MS/MS, could help the analyst/researcher to analyze more samples at the same time and gain in selectivity and sensitivity.…”