TY  - JOUR
AU  - Madžgalj, Valerija
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Maraš, Vesna
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5818
AB  - This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).
PB  - Belgrade : Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper
VL  - 88
IS  - 1
SP  - 11
EP  - 23
EP  - 
DO  - 10.2298/JSC220311056M
ER  - 

@article{
author = "Madžgalj, Valerija and Petrović, Aleksandar and Čakar, Uroš and Maraš, Vesna and Sofrenić, Ivana and Tešević, Vele",
year = "2023",
abstract = "This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper",
volume = "88",
number = "1",
pages = "11-23-",
doi = "10.2298/JSC220311056M"
}

Madžgalj, V., Petrović, A., Čakar, U., Maraš, V., Sofrenić, I.,& Tešević, V.. (2023). The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society
Belgrade : Serbian Chemical Society., 88(1), 11-23.
https://doi.org/10.2298/JSC220311056M

Madžgalj V, Petrović A, Čakar U, Maraš V, Sofrenić I, Tešević V. The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society. 2023;88(1):11-23.
doi:10.2298/JSC220311056M .

Madžgalj, Valerija, Petrović, Aleksandar, Čakar, Uroš, Maraš, Vesna, Sofrenić, Ivana, Tešević, Vele, "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper" in Journal of the Serbian Chemical Society, 88, no. 1 (2023):11-23,
https://doi.org/10.2298/JSC220311056M . .

TY  - JOUR
AU  - Lisov, Nikolina
AU  - Petrovic, Aleksandar
AU  - Čakar, Uroš
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Bukarica-Gojković, Ljiljana
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4309
AB  - In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines
VL  - 39
IS  - 2
SP  - 185
EP  - 196
DO  - 10.20450/mjcce.2020.2060
ER  - 

@article{
author = "Lisov, Nikolina and Petrovic, Aleksandar and Čakar, Uroš and Jadranin, Milka and Tešević, Vele and Bukarica-Gojković, Ljiljana",
year = "2020",
abstract = "In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines",
volume = "39",
number = "2",
pages = "185-196",
doi = "10.20450/mjcce.2020.2060"
}

Lisov, N., Petrovic, A., Čakar, U., Jadranin, M., Tešević, V.,& Bukarica-Gojković, L.. (2020). Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. in Macedonian Journal of Chemistry and Chemical Engineering, 39(2), 185-196.
https://doi.org/10.20450/mjcce.2020.2060

Lisov N, Petrovic A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L. Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. in Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185-196.
doi:10.20450/mjcce.2020.2060 .

Lisov, Nikolina, Petrovic, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana, "Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines" in Macedonian Journal of Chemistry and Chemical Engineering, 39, no. 2 (2020):185-196,
https://doi.org/10.20450/mjcce.2020.2060 . .