Wine is an alcoholic beverage created as a product of alcoholic fermentation. It is a complex compound consisting of a large number of components (water, alcohols, acids, sugars, mineral substances, ...phenols, esters, glycerol, etc.). The chemical composition and quality of wine largely depend on the variety, wine type, production, and storage methods. Maceration is an essential part of the red wine production process. During maceration, numerous compounds are separated from the solid parts of the grape and berry and they are extracted into wine, and thanks to this process, red wine acquires most of its characteristics. It is considered that temperature and duration are the most important maceration factors that affect the quality of red wines. This paper aims to determine the influence of different maceration regimes on the quality of red wines of the Vranac and Merlot varieties. Vinification was carried out in 2021 in the Microbiology Laboratory of the Faculty of Technology in Banja Luka, where maceration regimes for 6 and 12 days were applied, at temperatures of 16 and 25°C. Wine quality analyses were done in the Laboratory for Ampelography and Winemaking at the Faculty of Agriculture in Banja Luka. Differences in wine quality were observed depending on the maceration regime. The highest alcohol content was observed after 6 days of maceration at 25°C, while prolonged maceration led to reduction in the alcohol content. The increased temperature had a positive effect on the total extract, as well as on the wine chromatic characteristics of both varieties. The wines of the Merlot variety had lower total acidity at longer maceration, while the wines of the Vranac variety had lower total acidity at shorter maceration. All analyzed wines had a satisfactorily low volatile acidity, as well as pH. The Merlot wines had the highest ash content after 12 days of maceration at 25°C, and the Vranac wines after 6 days of maceration at 25°C.
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of ...particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)-Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-
-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
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•First detailed chemical analysis of Vranac red wine.•Phenolic profile and antiradical activity of the aforementioned wine samples.•Elemental composition of Vranac wines.
This study ...aimed to describe quality and potential health benefits of three Vranac wines obtained from new grape clones (CI, CII and CIII) recently developed and recognised. In this aim, their phenolic profiles, anti-2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical activities along with metal compositions were analyzed. Compared with the commercial one, CII and CIII Vranac wines were found to contain both higher contents of total phenolics, flavonoids and monomeric anthocyanins as well as anti-DPPH radical activities. The most abundant phenolics were gallic acid (8.88–16.36mg/L), catechin (12.42–24.35mg/L) and epicatechin (4.30–7.79mg/L). Finally, the metal content of all the analyzed samples was within the toxicological safety limits. Taken all together, Montenegrin Vranac wines represent a rich source of both phenolics and minerals exhibiting promising antioxidant potential. CII and CIII wines can be considered for commercialising due to their high amounts of gallic acid, catechin and epicatechin, significant K/Na ratios and favourable contents of essential metals making them products with health added values.
We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch and Zweigelt) and 20 wines from Montenegro (cv. Cabernet-Sauvignon ...and Vranac) from three consecutive vintages: 2014, 2015 and 2016. We determined spectrophotometrically the contents of total phenol (TP), total anthocyanin (TA) and low- and high-molecular-weight proanthocyanidins (LMP and HMP respectively). We identified and quantified 18 phenolic compounds (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavan-3-ols) by high-performance liquid chromatography. In addition, we used Fourier-transform infrared spectroscopy for chemical analyses of the main wine parameters. Austrian autochthonous wines exhibited a similar chemical composition (alcohol 12.4 vol%, pH 3.38). Blaufraenkisch wines showed higher TP, HMP and LMP than Zweigelt wines; however, TA content was similar. Blaufraenkisch wines also showed higher phenolic acid, flavan-3-ol and stilbene contents than Zweigelt wines. Montenegrin autochthonous Vranac wines showed a typical chemical composition (alcohol 13.0 vol%, pH 3.42), and medium to high levels of phenols: TP, HMP, LMP, TA, HCA and flavan-3-ols. On the other hand, they showed a moderate stilbene content. Cabernet-Sauvignon wines from Austria and Montenegro exhibited some similarities in phenolic composition: TP, HMP, LMP and TA. There were notable variations in the phenolic acid and flavan-3-ol contents, especially the stilbene content, which was much higher in the Austrian wines than in the Montenegrin wines. These findings evidence an important impact of climatic conditions on these compounds. The antioxidant activity in all investigated wines was high and correlated strongly with TP, total phenol index, HMP and LMP in wines. The vintage influenced the chemical composition and content of all examined phenolic groups, except flavan-3-ols. Wines from the vintage with the best maturity (2015) contained the highest content of spectrophotometrically determined phenolic compounds and lowest level of phenolic acids and stilbenes. Principle component analysis showed that wines were mainly discriminated by variety and origin but not by vintage.
This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the ...Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratošija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatographic-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcohols, volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcohols, fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratošija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate analysis, based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies.
The phenolic characterization was conducted on 43 commercial red (Vranac, Kratošija, and Cabernet Sauvignon) and white (Krstač and Chardonnay) Montenegrin wines during the vintages of 2015 and 2016. ...Several phenolic groups were determined: total anthocyanins, low- and high-molecular-weight proanthocyanidins. Non-flavonoids, such as phenolic acids (seven hydroxycinnamic acid derivatives—tartaric esters and free forms, and hydroxybenzoic acid derivatives—gallic acid), and stilbenes (resveratrols
trans
/
cis
isomers and their 3-glucosides) were analyzed by HPLC–UV and HPLC–DAD, respectively. Red wines reported higher concentrations of phenolic compounds and antioxidant properties, these parameters being strongly correlated. Among red wines, Cabernet Sauvignon in 2015 reported the highest content of total phenols (2197 mg L
−1
), low and high content of proanthocyanidins and antioxidant activity (20.0 mM L
−1
), respectively, and the lowest content of stilbenes (1.15 mg L
−1
). Vranac wines showed the highest content of anthocyanins (799–810 mg L
−1
). Kratošija wines reported the highest content of hydroxycinnamic acids (92.0–97.7 mg L
−1
) in both vintages. Among white wines, in the 2016 vintage, Krstač reported higher contents of total phenols and stilbenes (300 and 0.41 mg L
−1
, respectively) when compared with Chardonnay wines (226 and 0.12 mg L
−1
, respectively). The results showed that the variety influences the content and composition of hydroxycinnamic acid derivatives and stilbenes. The same was verified in vintages, where edaphoclimatic conditions probably influenced the results obtained. The wines studied were differentiated and discriminated. The factor variety was always present and sometimes it was difficult to classify wines according to the vintage, showing that the varietal factor prevails.
The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 ...and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.
Polyphenols have a significant impact on the quality of the red wine grape varieties. Certain amphelotechnical measures and technological processes affect directly the content of polyphenols in ...grapes and wine. The aim of the study was to investigate the influence of different crop load of the vine and length of maceration of grape pomace on polyphenolic content and sensory properties of Vranac cultivar which represents the leading red variety in the Republic of Macedonia. Studied the different crop load of the vine (control, variant 1 with a 25% reduction of the yield, variant 2 - 35% reduction of the yield and a variant of 3- 50% reduction of the yield) as well as different times of maceration (7days and 14 days) on the phenolic composition of wine. Test results showed a positive correlation between the crop load and the content of total polyphenols, ie, reducing the number of bunches per vine comes to an increase in the content of total polyphenols in wine as well as length of maceration achieves the same correlation.
Quantification of stilbenes was performed on Vranac wines (vintage 2008 and 2009) produced by traditional and modern fermentation methods, applying different enological additions (enzyme, oak chips ...and grape tannins). Stilbenes, trans-resveratrol and trans-resveratrol-3-glucoside were determined using the HPLC/DAD/ESI-MS and MS/MS technique. Trans-resveratrol ranged from 0.09 to 3.3 mg/L and the trans-resveratrol-3-glucoside was present in a range of 1.13 to 2.6 mg/L. The influence of vintage, fermentation tanks and enological additions was noticed on the content of stilbenes. Wines from vintage 2008 presented higher amount of stilbenes (on average: 1.89 mg/L) compared to the wines from 2009 (on average: 1.59 mg/L) probably because of the difference in the temperature and humidity in both years. Application of modern fermentation tanks (Sifa and Ganimede) followed by additions of enzyme, oak chips and grape tannins resulted in a higher amount of stilbenes. PCA presented grouping of wines according to the applied fermentation method.
We investigated the phenolic composition, radical scavenging activity, and antimicrobial activity of grapevine leaf extracts from two red grape varieties, Vranac and Merlot (Vitis vinifera L.). The ...extracts were prepared from healthy grapevine leaves and those infected by Plasmopara viticola (downy mildew). The phenolic composition of the grapevine leaf extracts was determined using spectrophotometric assays and reverse-phase high performance liquid chromatography (RP-HPLC). The radical scavenging activity of grapevine leaf extracts was determined by the 2,2-diphenyl-1-picrylhydrazyl assay, and their antimicrobial activity was determined by microwell dilution tests. The total phenolic content was higher in healthy grapevine leaf extracts than in infected grapevine leaf extracts. The RP-HPLC analysis detected significant amounts of flavonols, phenolic acids, and flavan-3-ols, and small amounts of stilbenes in the grapevine leaf extracts. Compared with the infected grapevine leaf extracts, the healthy grapevine leaf extracts were richer in flavonols, phenolic acids, and flavan-3-ols, but had lower stilbenes contents. All extracts showed strong free radical scavenging activity, which was strongly correlated with the total phenolic content (R² = 0.978). The extracts showed a stronger antimicrobial activity towards Gram-positive bacterial strains than towards Gram-negative bacterial strains and yeast. The phenolic compounds in grapevine leaves were responsible for their strong radical scavenging and antimicrobial activities. Together, these results demonstrate that grapevine leaves have high nutritional value and can be used as a fresh food and to prepare extracts that can be used as additives in food and medicines.
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