engleski

Dynamics of aromatic compounds from basic wine to natural sparkling wine.

Four natural sparkling wines (Extrabrut, Brut, Sec, Demisec) from vintage 2002, have been analysed, with the aim of determining aromatic compounds dynamics from basic wines to sparkling wines for the market. Natural sparkling wines are produced with the champenois method (bottle fermentation), from autochtonous istrian varieties (Croatia), (Istrian malvasia, Teran, Muscat rose) in combination with introduced varieties (Chardonnay and Pinot grey). Higher alcohols, ethyl esters and fatty acids have been analysed by gas chromatography, and all samples have been subject to a sensory evaluation. Results show differences in aromatic compounds between all sparkling wines as well as from basic wines to sparkling wines.

sparkling wine; aromatic compounds; champenois method

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