'Dobričić' je stara autohtona sorta vinove loze podrijetlom s otoka Šolte, a njezin plod je nadaleko prepoznatljiv je po intenzivnoj tamnocrvenoj boji pokožice. Nekada je ova sorta vinove loze ...sačinjavala glavninu trsova otočkih vinograda. Danas je u revitalizaciji kao otočni brend. DNK analizom su utvrđene njezine srodne veze s mnogim dalmatinskim sortama. Vino proizvedeno od sorte 'Dobričić' je bogato tvarima boje, ukupnim i pojedinačnim fenolima, te pokazuje značajnu antioksidacijsku aktivnost.
The phenolic profile of the wine of the grape variety ´Dobričić´ in relation to the wines of related varieties Dobričić is an old autochthonous grape variety originating from the island of Šolta. It is recognizable by its intense dark red color. It used to make up the majority of the island's vineyards. Today it is in revitalization as an island brand. DNA analysis has established its related links with many Dalmatian varieties. Wine is rich in color substances, total and individual phenols, and shows significant antioxidant activity.
Valorizacija nusproizvoda proizvodnje vina Živko Skračić; Ivica Ljubenkov; Nina Mimica ...
Kemija u industriji; časopis kemičara i tehnologa Jugoslavije,
03/2023, Letnik:
72, Številka:
3-4
Journal Article
Recenzirano
Odprti dostop
Vinarstvo i vinogradarstvo jedne su od vodećih gospodarskih grana u svijetu koje, kao i ostale proizvodne djelatnosti, generiraju velike količine organskog otpada čije zbrinjavanje za proizvođača ...predstavlja velik ekonomski, a za okoliš ekološki problem. Glavni nusproizvodi koji zaostaju tijekom uzgoja loze i prerade grožđa su komina, sjemenke, peteljkovina, vinski talog te rozgva i lišće loze, koji su još uvijek visokovrijedan izvor različitih biološki aktivnih komponenata primjenljivih u prehrambenoj, farmaceutskoj i kozmetičkoj industriji te poljoprivredi, proizvodnji energije i stočne hrane. Stoga je glavni cilj ovoga rada ukazati na vrijednost nusproizvoda u procesu prerade grožđa i dati pregled sastava i svojstava navedenih nusproizvoda i istraživanja na temu njihove primjene u različitim industrijama. Racionalnim gospodarenjem nusproizvodima iz vinarske proizvodnje ostvaruje se višestruka korist; proizvode se funkcionalne namirnice i prirodni agensi, čime se doprinosi kvaliteti prehrane i života općenito, a istodobno se smanjuje atak na okoliš. Navedeno daje snažan zamah ideji održivosti i cirkularne ekonomije, što se svakim danom sve više nameće kao imperativ u složenim uvjetima globalnog gospodarskog života.
The phenolic profile of the wine of the grape variety ´Dobričić´ in relation to the wines of related varieties Dobričić is an old autochthonous grape variety originating from the island of Šolta. It ...is recognizable by its intense dark red color. It used to make up the majority of the island's vineyards. Today it is in revitalization as an island brand. DNA analysis has established its related links with many Dalmatian varieties. Wine is rich in color substances, total and individual phenols, and shows significant antioxidant activity.
The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica ...wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinification, resulting in the higher activity of the enzyme-treated wines.
Vinogorje Kaštela–Trogir je područje uzgoja mnogih autohtonih sorti vinove loze. Od crnog sortimenta najzastupljenija je sorta Babica. Nakon što je DNK analizom utvrđena genetska istovjetnost ...kalifornijskog Zinfandela, te talijanskog Primitiva s Tribidragom započinje njegova revitalizacija. Iz komercijalnih razloga površine pod Tribidragom se povećavaju, a Babice i ostalih sorti opadaju. Dok se zadnjih godina pojavljuju neke nove okolnosti koje otežavaju uzgoj Tribidraga, Babica zaslužuje biti predmetom vinogradarskog interesa, tim više što sve mogućnosti njenog enološkog potencijala nisu u potpunosti iskorištene.
Crljenak kaštelanski
or
Tribidrag
is a Croatian autochthonous grape variety which is a parent of the America’s most popular variety
Zinfandel
or Italian
Primitivo
. The aim of this study was to ...investigate the dynamics of extraction of phenolics and changes in antioxidant activity of the samples collected during maceration of
C. kaštelanski
grapes processed using two different macerating enzymes. According to the obtained results it can be concluded that wines from
C. kaštelanski
grapes are great source of bioactive phenolics although differences in phenolic profiles between control and enzyme-treated wines were detected. The highest content of total phenolics was detected in control wine (2691 mg GAE/L). Use of pectolitic enzyme Vinozym Vintage improved anthocyanin extraction, while higher colour parameters were observed for wine samples produced using Sihazym Extro. The statistical analysis confirmed great influence of total phenolics and concentrations of some individual phenolic compounds (e.g. catechin, gallic acid, epicatechin) on reducing and free radical scavenging activity of wine samples while the impact of anthocyanins was not detected. According to the obtained results it can be concluded that use of enzymes has slightly negative effect on total phenolics and wine antioxidant properties, but it increases the extraction yield of wine colour components what enables shorter maceration and prevents colour losses during the aging process.
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