This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of ...these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.
Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric ...methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.
Background
The aim of the present work was to investigate the effect of early leaf removal and cluster thinning treatments in the Mediterranean climate on berry growth and how these two techniques ...affect phenolic profile (especially proathocyanidins) and color characteristics for later wine production. The study was conducted in 2011 in Podgorica, Montenegro. Two grapevine cultivars were selected to compare different ability in flavonoid accumulation: Vranac, with moderate accumulation and Cabernet Sauvignon, usually showing very good accumulation of polyphenols. Four treatments were compared: only leaf removal, only cluster thinning, leaf removal combined with cluster thinning, and no treatment that was used for control (control set).
Results
Early defoliation reduced the yield in both varieties. In Cabernet Sauvignon, defoliation initially delayed berry growth, but at the end, defoliation slightly affected almost all yield parameters (cluster weight, berry weight, and number of berries per cluster), while in cultivar Vranac, defoliation did not modify the berry growth and berry weight. In both varieties, cluster thinning did not affect the berry weight. In the treatments where both defoliation and cluster thinning was applied, a reduction of the cluster weight, berry weight, and berry numbers per cluster was observed. Cabernet Sauvignon showed a greater reactivity to the applied techniques, while Vranac was less reactive. At harvest, no damaged bunches (caused by sunburn) were found in defoliated treatment.
Conclusions
It can be concluded that for both varieties, early defoliation and cluster thinning lead to better soluble solids accumulation than in the control set. The treatments lead to raised concentration of anthocyanins and proanthocyanidins in both varieties. It is confirmed that the highest content of anthocyanins and proanthocyanidins was in the skin extracts of the grapes where both treatments were applied. This is followed by the treatment where only defoliation was applied. The enhanced contents of these compounds per berry in grape variety Vranac are the result of increased synthesis, while in Cabernet sauvignon variety, increased content was due to the less berry weight. The best wine characteristics (alcohol, color intensity, color hue, total anthocyanins, total polyphenols) were found in products, where defoliation was applied.
The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the ...scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.
Poznavanje prisotnih biogenih aminov v vinu je pomembno za potrošnike in pridelovalce zaradi potencialne nevarnosti toksičnosti za človeka in posledično tržnih vplivih. Na znanstvenem področju imajo biogeni amini potencial, ki se uporablja kot pokazatelji kvarjenja hrane. Biogeni amini so v majhnih koncentracijah bistvenega pomena za normalne metabolne in fiziološke funkcije pri živalih, rastlinah in mikroorganizmih, lahko pa imajo škodljive učinke pri velikih koncentracijah ter predstavljajo tveganje za zdravje občutljivih posameznikov. Kljub intenzivnim raziskavam, usmerjenim v določanje in zmanjšanje vsebnosti biogenih aminov, naše sedanje znanje še zdaleč ni dokončno. Opisanih je več dejavnikov, ki vplivajo na vsebnost biogenih aminov v rdečih vinih. Večina od njih je povezanih z vinarskimi razmerami v kleti, od katerih so nekateri tudi okoljski dejavniki. V vinarstvu je pomembno upoštevati vse dejavnike, ki se začnejo z vinogradniških vplivi, alkoholno in jabolčnomlečnokislinsko fermentacijo, fizikalno-kemijsko sestavo vina, kakor tudi staranjem in skladiščenjem vina. V tem članku so pregledno podane spremembe vsebnosti biogenih aminov glede na tehnološke postopke predelave grozdja in pridelave vina.
The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the ...scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.
Viticulture production and winemaking of Montenegro are mostly based on growing of autochthonous grapevine varieties. Besides Vranac variety, Kratosija variety takes a significant place in ...Montenegrin autochthonous grapevine varieties. According to many literature data, Kratosija is an autochthonous grapevine variety whose origin and cultivation started earlier than with Vranac variety. Because of its heterogeneity, it is not so much represented in Montenegrin vineyards and it is mostly found in combination with Vranac variety. The research results about the origin of Vranac variety are shown in this paper. Furthermore, genetic identification which approved originality of Vranac variety is shown and it has also been approved that autochthonous variety Kratosija has the same genetic profile as cv. Zinfandel. The paper presents multi-annual results of examination of variability of their populations and work on clonal selection. Mother vines were selected and vineyards of pre-base and base category of Vranac variety potential clones were planted. The results achieved, in view of manifesting agro-biological, economic and technological characteristics, point to the need for further work on clonal selecton of these grapevine varieties.
In this study, we compare the stable isotope composition of oxygen and carbon of wines from four Central and Southeastern European countries and from Argentina to study the similarities and ...differences in the isotope signatures and, thus, the potential of differentiation of the various wine-growing countries. We observe similar trends for wines from Austria, Slovenia, and Romania with respect to the vintages 2008 and 2009, which are absent in the Montenegrin and Argentinean samples. It is speculated that the weather develops similarly for Austria, Slovenia, and Romania, as these countries are positioned at a similar latitude and not too far away from each other (general central and eastern European weather situation), whereas Montenegro is not influenced by the latter being situated farther south and dominantly influenced by the Adriatic Sea. Investigations on further vintages are needed to test this assumption.
The goal of this research is to test breeding material of different geographical origin, and material that is adapted to different agro-climatic regions. This research examines how different wheat ...genotypes behave in the climatic conditions of the Pannonian Plain, where environmental stress occur more and more frequently. Fifteen divergent wheat genotypes were evaluated for grain yield, heading time and yield components (spike length, grain weight per spike and plant height) across seasons 2017/2018, 2018/2019 and 2019/2020. By applying the ANOVA model, significant differences between tested traits were recorded among the analyzed genotypes. Among the genotypes there was a variability that ranged widely for all tested traits. The coefficient of variation ranged from 5.48 % for plant height to 41.03 % for grain weight per spike. Correlation analysis showed strong positive relationships between grain yield and grain weight per spike (r = 0.87), as well as between plant height and heading time (r = 0.65). Principal Component Analysis (PCA) was also applied in order to determine the differences between wheat genotypes. This yield marker study, which was carried out in the Western Balkans, could be very valuable in providing breeders with the information they need to evaluate their breeding programs.
•Correlation analysis showed significant positive connections between yield and grain weight per spike.•A negative correlation occurred between plant height and yield, as well as between heading time and grain yield.•Varieties Apache, Pobeda, and Svilena were the most successful with the components that are related to achieving high yields.
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