For this reason, the aims of this work were: (i) to evaluate the content of volatile compounds (amyl alcohol, ethanol, ethyl acetate, isoamyl alcohol, methanol and propan-1-ol) and food additives (acesulfame, aspartame, benzoic acid, caffeine, saccharin,
salicylic acid and sorbic acid) in representative Croatian blackberry wine samples produced from conventionally and organically grown blackberries, (ii) to compare their concentrations with the maximum acceptable levels in wines, and (iii) to correlate the
concentrations of all compounds.