2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zag Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zag Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zag Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zag Zagreb, Croatia; [EMAIL_ADDRESS] (A.J. ); [EMAIL_ADDRESS] (I.T.) 2 Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zag Zagreb, Croatia; [EMAIL_ADDRESS] (A.  
researchers investigated the use of fruits [6; 7; 8], herbs [6], vegetables [6], and mushrooms [6] for wine vinegar aromatization. Aromatic plants are rich in volatile and polyphenic compounds, which contribute to their odor, taste, and health properties [9]. The composition and amount of volatile and polyphenic compounds depend on the aromatic plant species [10; 11; 12; 13] and the growing conditions [14]. Plants are abundant in terpen, which are a diverse class of organic compounds contributing to their aroma, flavor, and defense mechanisms [15]. They are synthesized from isoprene units and classified based on the number of these units, including monoterenes, sesquiterpenes, diterpenes, triterpenes, and tetraterpenes [16]. In plants, terpen play crucial roles in attracting pollinators, deterring herbivores, and inhibiting the growth of competing vegetation through allelopathy [17]. Many terpen have antimicrobial, anti-inflammatory, and antioxidant properties, making them valuable in medicine and food preservation [18]. Monoterpenes like limonene and linalool are widely used in perfumery and cosmetics for their pleasant scents [19]. Sesquiterpenes and diterpenes contribute to the flavor and aroma profiles of various foods and beverages [20]. The main volatile compounds in rosemary leaves are verbenone, \(\alpha\)-thujene, bornyl acetate, and camphor [21]; those in thyme leaves are \(p\)-cymene [22], while those in the elderflowers are dominated by hortienol, linalool oxide, and \(\alpha\)-terpineol [23; 24]. Polyphenolic compounds or phenols, the secondary plant metabolites, are responsible for the positive health properties, longer shelf life, and organoleptic characteristics of food. The most abundant phenols in the aromatic plants used in this research are is rohammetin-3-O-hexoside, carnosic acid, camosol, rosmanol, rosmaridophenol, rosmarinic acid, and their methoy derivatives in rosmany [10]; rosmarinic acid, caffevol hexoside, kaempferol-O-hexoxide [10], caffeic acid, \(p\)-caffeic acid [25] in thyme; and quercetin-3-O-rutinoside (rutin), 5-caffeoylquinic acid 1 (chlorogenic acid), and 3-feruolylquinic acid in elderflowers [26]. The aim of this study was to determine the volatile and phenolic compounds profile as well as the sensory profile of WWV with regard to the minimum quantity of dried aromatic plants necessary to maintain the distinctive attributes of the plant species in WWV.