Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Wine ageing represents an important stage during wine production when the final wine composition is formed. In this study, 2020 and 2021 vintage Merlot red wines were subjected to 12-month ageing in a stainless-steel tank, Excellence oak barrels with medium, medium-plus and medium-long toasting, and a Premium oak barrel with medium toasting. The aim was to investigate the influence of different ageing vessels on the main chemical composition, element content, phenolic profile, antioxidant activity, and wine colour during ageing. The results showed that changes in ethanol, total sugars, pH, and density were minimal, mostly not significant. Slight changes in malic and lactic acid concentration occurred due to malolactic fermentation. Statistically, more changes that are significant occurred in the phenolic profile, and they affected the antioxidant activity of the wine. In both wine vintages, anthocyanin content decreased, followed by an increase in polymeric colour. Elements and individual phenolic compounds changed significantly, depending on vessel type, ageing time, wine vintage, and initial concentrations. The PCA biplots of the mentioned compounds showed that vessel type had a significant influence on wine composition, especially after 12 months of ageing. According to the CIELab parameters, a slight colour change occurred in both wine vintages, but this is not visible to the human eye. According to the obtained results, various changes in the phenolic profile of Merlot wine occurred during ageing, which strongly depended on the ageing vessel used, the ageing time, and the initial wine composition.

Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate, lauric acid, linalool, hotrienol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. The results showed that wooden barrels have a greater impact on wine aroma during ageing, compared to stainless steel tanks. The initial wine aroma and key compounds with fruity, floral, and fatty notes were most preserved in the stainless steel tank. The study highlights that controlled selection of barrel type (grain density) and toasting method can significantly modulate the aromatic complexity of Cabernet Sauvignon wines. Toasted barrels resulted in an increase in smoky and woody notes (volatile phenols and lactones), and a decrease in fruity and floral notes (β-damascenone, 2-phenylethanol, hotrienol, linalool, etc.). These findings could provide practical guidelines for winemakers for optimising ageing strategies and contributing new insights into the impact of wine vessels on aroma development and sensory perception.

This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines.

Istraživanje je provedeno u vinogorju Kutjevo na položajima: Škomić, Vetovo, Hrnjevac, Vinkomir i Oljasi, na sorti Graševina tijekom 2020. godine. Položaji Vetovo, Hrnjevac i Vinkomir nalaze se na nadmorskim visinama iznad 300 metara dok su Škomić i...

Croatia’s diverse agroecological zones, from Mediterranean coastal areas to continental lowlands, enable the cultivation of a broad portfolio of traditional fruit species that contribute simultaneously to biodiversity conservation, rural livelihoods, and the development of value-added food and beverage products. This review compiles and harmonizes evidence on six economically and culturally relevant crops and product chains—grapevine and wine, apple, pear, quince, sour cherry, mulberry, and plum with the traditional spirit šljivovica—focusing on genetic resources and cultivar diversity, agronomic and environmental performance, bioactive composition and potential health relevance, processing routes and by-product valorization, and the socio-economic roles of geographical indications, gastronomy, and tourism. Across species, the literature highlights recurring sustainability levers: safeguarding indigenous and old cultivars as reservoirs of adaptive traits under climate change; reducing chemical inputs through cultivar choice, organic and low-input systems, cover crops, and resistant genotypes; strengthening circularity by converting pomace and other residues into spirits, vinegars, functional ingredients, feed, compost, or energy carriers; and increasing rural value capture through branding, protected origin schemes, and experiential tourism. At the same time, production systems face shared constraints, including fragmentation of holdings, labour shortages, phytosanitary pressures, and the need to optimize processing technologies to preserve sensory and bioactive quality while meeting safety and regulatory requirements. By integrating crop-specific evidence with cross-cutting sustainability themes, this review outlines a coherent framework for positioning traditional Croatian fruit resources and their derived products within contemporary sustainable food system transitions.