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.
Highlights
According to International Organisation of Vine and Wine (OIV), in 2018, world sparkling wine production reached 20 million hectoliters with an overall increase of +57% since 2002
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
Even though in the current work little was known about the enological steps used in the production of the wines studied, differences were clearly demonstrated and wines classified according to the vine-growing regions, indicating that future studies using greater control over enological factors are likely to demonstrate an even stronger role of the site in the sparkling wine composition
Summary
According to International Organisation of Vine and Wine (OIV), in 2018, world sparkling wine production reached 20 million hectoliters with an overall increase of +57% since 2002. In global sparkling wine production, almost half of the total volume produced comes from Italy (27%) and France (22%), followed by Germany (14%), Spain (11%), and USA (6%) [1]. For the past ten years, Croatia has recorded apparent increase in sparkling wines production, with the Zagreb County as one of the leading wine-growing counties. According to the Croatian Agency for Agriculture and Food data, in 2017, 885.80 hL of sparkling wines were produced in that area with a continuous upward trend. In Croatia almost all sparkling wines are produced by the traditional method, where marked influence can be connected to grape variety.
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