Utjecaj globalnog zagrijavanja nije zaobišao niti vinarsku industriju. To se najbolje očituje kroz porast alkoholne jakosti vina te smanjenje ukupne kiselosti što u konačnici dovodi do značajne ...promjene u senzornim svojstvima vina. Jedna od mogućnosti smanjenja alkoholne jakosti obuhvaća primjenu različitih selekcioniranih kvasaca (Saccharomyces i ne-Saccharomyces). U provedenom istraživanju ispitane su mogućnosti primjene komercijalnih Saccharomyces kvasaca (IONYSWF™, Enoferm RP15 i Uvaferm BDX) sa ciljem smanjenja alkoholne jakosti te povećanja ukupne kiselosti vina sorte Cabernet franc. Po provedenim fizikalno-kemijskim analizama utvrđeno je da je primjena kvasca IONYSWF™ dala vina manje alkoholne jakosti uz naglašeniju ukupnu kiselost. Nadalje, nisu utvrđene značajne razlike u kinetici alkoholne fermentacije među tretmanima, ali su utvrđene razlike u senzornim svojstvima. Prema rezultatima deskriptivne analize vino sorte Cabernet franc (Vitis vinifera L.) proizvedeno primjenom kvasca IONYSWF™ izdvojilo se nešto jačim tijelom te naglašenijim intenzitetom i trajnošću mirisa u kojem su dominirale začinske note i mirisi crvenog voća. Vino navedenog tretmana bilo je ujedno i najbolje brojčano ocjenjeno.
The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.
Prosušivanje grožđa jedan je od ključnih postupaka u proizvodnji prošeka, desertnog vina s dugom tradicijom proizvodnje u Hrvatskoj. Tradicionalne sorte koje su se koristile u proizvodnji prošeka su ...autohtone sorte Dalmacije. Jedna od sorata koja se zbog svoje rasprostranjenosti i karakteristika može koristiti u proizvodnji prošeka je autohtona sorta 'Plavina'. Tradicionalna proizvodnja prošeka uključuje prosušivanje grožđa na zraku, međutim razvojem tehnologije otvorile su se i mogućnosti sušenja u kontroliranim uvjetima. Stoga je cilj rada bio utvrditi promjene kakvoće grožđa sorte 'Plavina crna' u kontroliranim uvjetima sušenja. Rezultati su pokazali kako je sušenjem došlo do koncentriranja sadržaja bobice te se povećao sadržaj šećera i organskih kiselina. Prosušivanjem se smanjio sadržaj polifenolnih i hlapljivih spojeva. Kako bi se utvrdio točan utjecaj na konačni proizvod, potrebna su daljnja istraživanja.
Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.
Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine ...quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.
Polifenolni sastav grožđa i vina predmet je brojnih istraživanja, ponajviše zbog utjecaja pojedinačnih polifenola na senzorna svojstva vina te njihovog blagotvornog učinka na ljudsko zdravlje. Zbog ...klimatskih promjena koje postaju učestalije sve više se susrećemo s problemom fenolne zrelosti grožđa. Stoga je cilj istraživanje bio utvrditi utjecaj inaktivnih kvasaca na dozrijevanje grožđa Plavine te postizanje optimalne fenolne zrelosti. Na početku fenofaze šare dio grožđa tretiran je inaktivnim kvascima (Lalvigne mature), a kao kontrolna varijanta poslužilo je grožđe sorte Plavina na kojoj nije proveden tretman. U uzorcima grožđa provedena je osnovna fizikalno-kemijska analiza te analiza aromatskog i polifenolonog sastava. Značajna razlika uočena je u koncentracijama petunidin-3-O-glukozida i peonidin-3-O-glukozida kao i kemferol-3-O-rutinozida te procijanidina B1 kod tretiranog grožđa dok je ukupna kiselost bila izraženija u kontrolnom tretmanu. U aromatskom profilu tretirano grožđe izdvojilo se većim sadržajem monoterpena dok su seskviterpeni bili zastupljeniji u kontrolnom tretmanu. S obzirom na proizvodna svojstva sorte Plavina kao što su tanka kožica, osjetljivost na bolesti, zbijen grozd i velike bobice s manjom mogućnosti nakupljanja suhe tvari, od kojih se najčešće proizvedu laganija, slabija obojena vina, manje bogata polifenolima, primijenjena tehnologija ukazuje na mogućnost unaprjeđenja kvalitativnih svojstava sorte Plavina a time i vina.Plavina, grožđe, polifenoli, inaktivni kvasci
Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which is becoming more frequent, we are increasingly facing the problem of phenolic ripeness of grapes. Therefore, the aim of the study was to determine the influence of inactive yeasts on the ripening of Plavina grapes and phenolic maturity. At the beginning of the veraison, a part of the grapes was treated with inactive yeasts (Lalvigne mature), and as a control variant, Plavina grapes were used, which were not treated. Basic physicochemical analysis and analysis of aromatic and polyphenolic composition were performed in grape samples. A significant difference was observed in the concentrations of petunidin-3-O-glucoside and peonidin-3-O-glucoside as well as kemferol-3-O-rutinoside and procyanidin B1 in the treated grapes while the total acidity was more pronounced in the control treatment. In the aromatic profile, treated grapes had higher content of monoterpenes, while sesquiterpenes were more present in the control treatment. Given the production characteristics of the Plavina variety such as thin skin, susceptibility to disease, compact grapes and large berries with less possibility of dry matter accumulation, which most often produce lighter, weaker colored wines, less rich in polyphenols, the applied technology indicates the possibility of improvement qualitative properties of the Plavina variety and thus of the wine.
Graševina bijela najzastupljenija je i gospodarski najvažnija sorta u Republici Hrvatskoj. Uzgaja se u vinogradarskim regijama Zapadna i Istočna kontinentalna Hrvatska. Njena prilagodljivost ...klimatskim uvjetima jedna je od brojnih karakteristika koje ovu sortu čine popularnom među vinogradarima. Uočena je unutarsortna varijabilnost među populacijom Graševine bijele zbog čega je 2004. godine pokrenut projekt klonske selekcije na području vinogorja Kutjevo. U razdoblju od 2004. do 2015. godine, odabrano je dvanaest klonskih kandidata koji su se istaknuli od ostatka populacije po pozitivnim osobinama. Ovih dvanaest klonskih kandidata posađeno na Vinogradarsko-vinarsko pokušalište Jazbina s ciljem daljnjeg proučavanja njihovih karakteristika te nastavka postupka individualne klonske selekcije. Nakon ulaska nasada u puni rod, provedeno je proučavanje najbitnijih gospodarskih karakteristika. Utvrđene su značajne razlike između klonova za sljedeća svojstva: prirod, broj grozdova po trsu, osnovni pokazatelji kakvoće mošta.
Graševina bijela is the most represented and economically most important grapevine variety in the Republic of Croatia. It’s mostly grown in viticultural regions of continental Croatia. Graševina adaptability to climatic conditions is one of many characteristics which makes this variety popular among wine growers. Intravarietal variability was detected among population of Graševina bijela which is the reason why is the project of clonal selection in Kutjevo initiated in 2004. From that period up to 2015, 12 clone candidates were selected, which were distinguished with positive characteristic from the rest of the population. Then, these 12 clone candidates were planted in the vineyard at the Experimental Station Jazbina for the purpose of the future study of their characteristics and for continuing process of the individual clonal selection. The study of the important economic characteristics was carried out when the vineyard came into full growth. There were significant differences in most important characteristic between clone candidates such as yield, number of clusters per vine and the basic quality indicators of the must.
•Microclimatic measurements can explain the specific conditions under which grapes ripen•Cooler climatic conditions during grape ripening improved leaf removal efficiency•Vintage and modifications of ...the canopy microclimate affected the content of important phenols•Control berries experienced higher resveratrol content in a season with more rainfall
Leaf removal in the cluster zone is one of the commonly applied viticultural practices used to increase light penetration and to decrease humidity in dense foliage. A two- year study (2018/2019) was carried out on the Merlot variety grown in the vineyard on the Croatian hillside with continental climatic conditions, to study the effects of basal leaf removal on canopy microclimate, grape chemical composition and vine production. Leaf and lateral shoot removal was performed at berry set. Meteorological data were recorded together with microclimatic measurements: air temperature, UV radiation and relative humidity in the fruiting zone. Leaf removal altered microclimate by increasing the UV radiation within the cluster zone. Sugar concentration, bud fruitfulness and yield performance was not affect by the treatment, while leaf removal significantly reduced the concentration of titratable acidity in berry samples and increased the concentration of phenols, anthocyanins, flavonols and flavan-3-ols in berry skin. Leaf removal had a higher influence on the grape anthocyanin and flavonol composition in a season with the cooler berry ripening conditions. These results revealed important difference in leaf removal efficiency on phenolic composition of the grapes in different seasonal climatic conditions during ripening.
The technological process of wine production affects its chemical composition and consequently its organoleptic properties. Therefore, innovative technologies in wine production are of great ...importance in the competitive wine market. The maturation of wine in underwater springs is a novel technological process that, except for adding an attractive appearance to the wine bottle, potentially influences the wine's chemical composition. Herein, we performed total phenolic and flavonoid content analysis, phenolic profiling, and determined antioxidant potential for Malvasia white wines matured in traditional cellars and in the Northern Adriatic underwater springs. The antioxidant potential and total phenol and flavonoid content did not show significant differences between the two wine maturation processes. However, LC–MS/MS quantitative analysis showed that wines matured in the underwater springs had significantly increased concentrations of naringenin and myricetin. Despite the lack of a significant difference in chemical composition measured by less sensitive spectrophotometric methods, the quantitative differences of phenolic compounds were persistent and, as such, are a stimulus for further development and optimization of new wine production technologies including wine maturation in underwater springs.
This paper investigated the impact of the combined use of spent mushroom substrate (SMS) biochar and plant-growth-promoting rhizobia (PGPR) on the growth, yield, and biochemical response of ...cauliflower (Brassica oleracea var. botrytis). A preliminary study was conducted under greenhouse condition using six treatments (sextuplicate) as control (no addition), T1 (PGPR), T2 (5 g/Kg biochar), T3 (5 g/Kg biochar + PGPR), T4 (10 g/Kg biochar), and T5 (10 g/Kg biochar + PGPR) under greenhouse conditions. The Scanning Electron Microscopy (SEM-Zeiss), Energy Dispersive Spectroscopy (EDS), and Fourier’s transform infrared spectroscopy (FTIR) analyses showed that biochar produced from slow pyrolysis of SMS had advantageous structural, functional, and morphological properties for agricultural use. Results showed that SMS biochar addition aids the acceleration of soil nutrient properties. SMS biochar and PGPR application also significantly (p < 0.05) improved the selected growth, yield, and biochemical parameters of cauliflower. In particular, the highest cauliflower yield (550.11 ± 10.05 g), fresh plant biomass (1.66 ± 0.04 Kg), dry plant biomass (149.40 ± 4.18 g), plant height (22.09 ± 0.14 cm), root length (11.20 ± 0.05 cm), plant spread (28.35 ± 0.18 cm), and the number of leaves (12.50 ± 0.50) were observed in T5 treatment. Similarly, the best values for biochemical parameters and enzyme activities such as total chlorophyll (TC: 3.13 ± 0.07 mg/g), superoxide dismutase (SOD: 79.12 ± 1.29 µg/g), catalase (CAT: 55.70 ± 2.52 µg/g), peroxidase (POD 30.18 ± 0.37 µg/g), total phenolics (TP: 19.50 ± 0.31 mg/g), ascorbic acid (AA: 14.18 ± 0.55 mg/g), and total carotenoids (TCT: 150.17 ± 8.20 µg/100 g) were also recorded in the T5 treatment. The application of SMS biochar and PGPR showed a positive correlation with growth, yield, and biochemical response of cauliflower, as indicated by the Pearson correlation analysis. The findings of this study suggest efficient recycling of mushroom industry waste for biochar production and the use of PGPR to improve nutrient utilization in sustainable agriculture.
This study presents a spatial assessment of eight potentially toxic elements (PTE: Cd, Cr, Cu, Fe, Pb, Ni, Mn, and Zn) in white button (Agaricus bisporus J.E. Lange) mushroom samples collected from ...the local vegetable markets of Uttarakhand State, India. Fresh A. bisporus samples were collected from thirteen districts and fifteen sampling locations (M1-M15) and analyzed for the concentration of these PTE using atomic absorption spectroscopy (AAS). The results revealed that A. bisporus contained all eight selected PTE in all sampling locations. Based on the inverse distance weighted (IDW) interpolation, principal component (PC), and hierarchical cluster (HC) analyses, the areas with a plane geographical distribution showed the highest PTE concentrations in the A. bisporus samples as compared to those in hilly areas. Overall, the decreasing order of PTE concentration in A. bisporus was recognized as Fe > Zn > Mn > Cr > Cu > Ni > Cd > Pb. The Kruskal−Wallis ANOVA tests displayed a highly significant (p < 0.05) difference among the sampling locations. However, the concentration of PTE was below permissible limits, indicating no potential hazard in consuming the A. bisporus. Similarly, the health risk assessment studies using the target hazard quotient (THQ) also showed no significant health risk associated with the consumption of A. bisporus being sold in the local mushroom markets of Uttarakhand, India. This study is the first report on state-level monitoring of PTE in A. bisporus mushrooms, which provides crucial information regarding the monitoring and occurrence of potentially toxic metallic elements.
Coastal region of Croatia is rich in autochthonous grape varieties. Many of them have been almost abandoned, such as the autochthonous varieties of Kastav (Croatia), used for the production of the ...Kastavska Belica wine. Therefore, the rationale of the presented study is to characterize autochthonous grape varieties Verdić, Mejsko belo, Jarbola, Divjaka and Brajkovac. In addition, we performed a molecular characterization of the corresponding Belica wines.
Firstly, the genetic origin and ampelographic and economic characteristics of five autochthonous grape varieties were determined. Standard physicochemical profiles and phenolic components of 12 wines from different producers were determined by liquid chromatography coupled to triple quadrupole mass spectrometer (LC-QQQ-MS). Fourier-transform infrared spectroscopy (FTIR) was used for determination of standard physicochemical parameters.
Ampelographic analysis, which includes the data on producing characteristics and cluster and berry composition of the varieties, revealed significant differences between the analysed grape varieties. Results of the physicochemical analysis of the Belica wine showed that all wines met the requirements needed for the production of quality and top quality wines labelled with protected designation of origin (PDO) in Croatian coastal region. The LC-QQQ-MS analysis confirmed the presence of different phenolic components in the Belica wines, where the most prominent phenols were flavonoids from the flavan-3-ol group. Overall, these results showed that autochthonous grapes from the Kastav region can be used for production of wines with added market value due to a growing demand for autochthonous products on the global market.
The presented results give scientific insight and a basis for further determination of the optimal cultivation technology aimed to take advantage of the best characteristics of each variety for production of a wine with desirable features.
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