Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties ...(Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.
Cilj istraživanja bio je odrediti utjecaj načina sušenja (prirodno i u komornome sušioniku), kao i same pripreme sjemenki grožđa, na ekstrakciju ulja superkritičnim CO2 iz triju sorata grožđa (graševina, Zweigelt, Cabernet Sauvignon). Najveći udio ulja ekstrahiran je iz prirodno osušenih i prethodno opranih sjemenki grožđa crne sorte Cabernet Sauvignon (14,85%), dok je najmanje ulja dobiveno iz sjemenki osušenih u komornome sušioniku bijele sorte graševina (7,67%). Vrijednost peroksidnoga broja dobivenih ulja bila je u rasponu 0,36-1,77 mmol O2/kg, slobodne masne kiseline 0,28-8,0%, a netopljive nečistoće 0,05-0,28%. U ulju dobivenome iz prirodno osušenih sjemenki grožđa određene su sljedeće masne kiseline: palmitinska (6,98-11,58%), stearinska (3,82-6,59%), oleinska (14,90-19,97%) i linolna kiselina (61,82-71,96%). U ulju sjemenki grožđa prethodno osušenih u komori određene su sljedeće masne kiseline: palmitinska (6,84-8,68%), stearinska (4,12-5,73%), oleinska (15,10-20,18%) i linolna kiselina (67,88-70,76%). Nakon ekstrakcije superkritičnim CO2 u odmašćenim pogačama određen je udio proteina (8,17-9,85%) i vlakana (34,58-43,96%). Priprema uzorka i način sušenja sjemenki grožđa te sorta imaju značajan utjecaj na ekstrakciju i kvalitetu dobivenoga ulja.
The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from ...grapes affected by stress (lack of water or nitrogen supply), wines from grapes grown in high yielding vineyards or earlier harvested grapes. The aim of this study was to explore the different grape ripeness and synthesis of indole-3-acetic acid and tryptophan in must and wine of white cultivar Rhine Rieslin (Vitis vinifera L.). Treatments in the research have been the two periods of the grape harvesting dates (regular and late harvesting) from two different locations (Mladice and Hrnjevac). Indole-3-acetic acid and tryptophan in must and wine were determined by high performance liquid chromatography with fluorescence detector. As the process of ripening was going on the concentration of indole-3-acetic acid and tryptophan in must and wines have been reduced regardless the year of research and vineyards positions. Wines produced from late harvested grapes have a lower possibility of the appearance of atypical aroma aging effect compared to the regular harvest.
Quantities of sugar and acid in the must of Riesling Rhine of Kutjevo vineyard area were observed on the Jakobovic Family Estate in the period of five years, from 1999 to 2003. The analysis shows ...varying quality of must and wine due to climatic conditions of a particular year. In the year 2000 and 2003 the quantities of sugar were exceptionally high and the content of all acids considerably lower which reflected later on the quantity of alcohol and acid in wine, as well as on organoleptic traits of wine.
The Paper presents survey result on risk perceptions and risk management strategies between winemaker and fruits grower in Slavonia and Baranya. Major source of risk are health concerns. Climate ...factors rank second followed by the market risks. Adequate technology is the most important risk management strategy. Gap between crop insurance's importance and its implementation is evident. Based on the results, the forth coming research will be aimed toward determining efficient set of risk management strategies which should enable optimal relationship between risks and profits in horticulture.
Prezentacija idejnog koncepta ovoga rada iznijeta je u sklopu znanstvenostručnog skupa Zavoda za znanstveni i umjetnički rad Hrvatske akademije znanosti i umjetnosti u Požegi posvećenog požeškom đaku ...prof. dr. sc. Branku Štanclu, uglednom profesoru agrarne ekonomike Agronomskog fakulteta Sveučilišta u Zagrebu te dopisnom članu Akademije. Ovaj rad ima za cilj elaborirati i predstaviti razloge, odnosno metodologiju za izračun fer cijene poljoprivrednog zemljišta kroz kapitaliziranu poljoprivrednu zemljišnu rentu. Ova metodologija primjenjiva je kao aktuarski obrazac za izračun spomenute cijene, i to kao indicirane vrijednosti poljoprivrednog zemljišta, odnosno njezina „epicentralna točka“ za prometovanje i menadžment poljoprivrednim zemljištem. Svakako, iz vlasnički razumljivih razloga, ovaj koncept kao „obligacijski“ može biti primjenjiv samo za državno zemljište kojim raspolaže Republika Hrvatska. Isto tako prometovanje poljoprivrednim zemljištem, obiteljskih poljoprivrednih gospodarstava (OPG-a) ne bi smjelo biti cjenovno niže evaluirano od metodološki izračunate fer cijene u sustavu prvokupa od Republike Hrvatske. U radu je primijenjena metoda kapitaliziranja apsolutne zemljišne rente, a kao osnovica za revalorizaciju sadašnje cijene izračuna fer cijena korišteni su podatci iz Pravilnika o načinu revalorizacije zakupnine (NN 65/2019 - 5. 7. 2019.). Posebice smo željeli usporediti cijene po pojedinim županijama RH s istima u pet županija Slavonije i Baranje. Ovim izračunom nisu evaluirani fizikalno-kemijski elementi vrednovanja poljoprivrednog zemljišta, pri čemu bi se trebalo koristiti dodatne elemente iz metodologije FAOa. Premda se ovakav pristup čini netržišnim, on je prihvatljiv jer je narav poljoprivrednog zemljišta takva da se njegova fer cijena ne može podvesti pod klasičnu „formulu“ djelovanja tržišnog mehanizama. Također, u radu su komparirane cijene poljoprivrednog zemljišta, ali i trendovi istih u zemljama članicama EU-a s onima iz Republike Hrvatske za razdoblje od 2013. do 2020. godine.
Four terroirs where cv. Malvasia Istriana is grown under equal viticultural practices and climatic conditions, but on different soil types, were studied. Grape juice samples were taken during ...ripening at three grapevine growth stages (S35 - berries begin to colour and enlarge; S36 - berries with intermediate Brix values; and S38 - berries harvest ripe). Malvasia Istriana grape juice showed a specific free amino acids profile during all three grapevine growth stages, where arginine was the most abundant free amino acid, followed by alanine, threonine, tyrosine, aspartic acid, serine, histidine and glutamic acid. Leucine was the least abundant free amino acid on all studied terroirs at all grapevine growth stages. Total free amino acids decreased at S38, compared to both S35 and S36, on all terroirs, except Fiorini terroir where total free amino acids concentration at S38 was significantly lower compared to S36, but significantly higher compared to S35.
Composition of the wine cv. Rhine Riesling in the winegrowing region of continental Croatia, Kutjevo vineyard, was studied on the harvest 2007. The experiment was carried out on the wines produced ...from grapes harvested in regular and late terms on three locations (Mladice, Vetovo, Hrnjevac). The basic chemical composition of wine, as well as the content of gluconic acid and glycerol, were analyzed using the relevant methods taken over from O.I.V.
In comparison between the regular and late harvest wines, the latter ones had a higher proportion of glycerol and gluconic acids, regardless of the location.
The highest concentrations of glycerol were measured in wines from the location of Mladice, amounting to 8.1 g/l in the regular harvest and 10.6 in late, while the concentration of gluconic acid was 0.3 g / l in the regular harvest, and 0.6 g / l in the late harvest. The total alcohol was higher in late harvest wines, as well as the total extract and ash. The total acidity was lower in late harvest wines, regardless of the location.
Blackberry puree is a semi – product serving as a base in the production of various blackberry-base food products. The knowledge of rheological properties is very important for creating the products. ...Rheological properties expressed as rheological parameters indicate consistency and viscosity; thay are essential quality parameters of food products or semi-products. The primary object of this research was to determine how starches (maize starch, waxy maize starch, tapioca starch) affect rheological properties of blackberry puree with addition of sugars (glucose and fructose ). Measurements were carried out by rotation Rheometer, with concentric cylinders model VT550 362-0001 HAAKE at 20 °C and 40 °C, and shear rates 0-60 s-1. Measurements done at 20 °C showed that blackberry puree with addition of maize starch had the highest viscosity, while puree with waxy maize starch had the lowest viscosity. At 40 °C, the highest viscosity was measured in blackberry puree with waxy maize starch, and the lowest in tapioca starch. All measurements done at 40 °C showed higher viscosity levels compared with measurements done at 20 °C. Values of flow behavior indeks and flow consistency coefficient are within the limits for pseudoplastic systems.
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