ArticleMolecules (Basel, Switzerland)2020
Volatile Profile Characterization of Croatian Commercial Sparkling Wines.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review.Comprehensive reviews in food science and food safety · 2026Review
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production.International journal of molecular sciences · 2025Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
- Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies.Molecules (Basel, Switzerland) · 2025Review
- Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography-mass spectrometry and unsupervised machine learning techniques.Journal of the science of food and agriculture · 2025Article
- Authentic Aroma and Compound-Specific Isotope Ratios (Molecules (Basel, Switzerland) · 2025Article
- Native Non-Foods (Basel, Switzerland) · 2022Article
- Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.Molecules (Basel, Switzerland) · 2022Article
- Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile.Foods (Basel, Switzerland) · 2022Article
- By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread.Foods (Basel, Switzerland) · 2022Article
- Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol.Metabolites · 2022Article
- Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties.International journal of molecular sciences · 2021Article
- Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines.Metabolites · 2021Article
- Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors.
Funding
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.
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