Original scientific paper

https://doi.org/10.31727/gzb.42.6.13

Aroma profile of Zagreb County sparkling wines

Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Darko Preiner ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Sparkling wines production accounts for 10% of global wine production, with over 80% of production being linked to Europe. At the same time, sparkling wine trade and consumption are the fastest growing wine category with continuous increase in last 15 years. Over the last decade, Croatia has also recorded a significant increase in the production of sparkling wines, with the Zagreb County being one of the leading wine-growing counties in particular. The sensory properties of wines, both still and sparkling, are defined by their visual identity, intensity and aroma complexity, harmony, purity and fullness of taste and overall impression. The aromatic profile of a sparkling wine is a complex characteristic defined by a large number of volatile compounds that can be synthesized in the berry during the period of grape ripening, primary and secondary alcoholic fermentation in the bottle, and under the conditions of wine ageing, before and after disgorgement. The aim of this research was to define the existing properties and quality of Zagreb County sparkling wines through the analysis of individual aromatic compounds by gas chromatography in 34 different samples. Analyzes of the results and the creation of aroma series for each sample resulted in specific aromatic profiles and the grouping of sparkling wines by area (wine-growing hill), production method and assortment.

Keywords

aroma profile; aromatic series; GC-MS; sparkling wine; volatile compounds

Hrčak ID:

231252

URI

https://hrcak.srce.hr/231252

Publication date:

24.12.2019.

Article data in other languages: croatian

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