TY  - JOUR
AU  - Lisov, Nikolina
AU  - Čakar, Uroš
AU  - Milenković, Danijela
AU  - Čebela, Maria
AU  - Vuković, Gorica
AU  - Despotović, Saša
AU  - Petrović, Aleksandar
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4961
AB  - The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.
PB  - MDPI
T2  - Fermentation
T1  - The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile
VL  - 9
IS  - 7
DO  - 10.3390/fermentation9070695
ER  - 

@article{
author = "Lisov, Nikolina and Čakar, Uroš and Milenković, Danijela and Čebela, Maria and Vuković, Gorica and Despotović, Saša and Petrović, Aleksandar",
year = "2023",
abstract = "The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.",
publisher = "MDPI",
journal = "Fermentation",
title = "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile",
volume = "9",
number = "7",
doi = "10.3390/fermentation9070695"
}

Lisov, N., Čakar, U., Milenković, D., Čebela, M., Vuković, G., Despotović, S.,& Petrović, A.. (2023). The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation
MDPI., 9(7).
https://doi.org/10.3390/fermentation9070695

Lisov N, Čakar U, Milenković D, Čebela M, Vuković G, Despotović S, Petrović A. The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation. 2023;9(7).
doi:10.3390/fermentation9070695 .

Lisov, Nikolina, Čakar, Uroš, Milenković, Danijela, Čebela, Maria, Vuković, Gorica, Despotović, Saša, Petrović, Aleksandar, "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile" in Fermentation, 9, no. 7 (2023),
https://doi.org/10.3390/fermentation9070695 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Grozdanić, Nađa
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Čakar, Mira
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5390
AB  - Peach is fruit which is possible to find in different foods due to it nutritional value and nice
fresh flavor. Derived products from peach are also important. One of such derived product is wine
which possess possible beneficial health properties. ...
PB  - International Pharmaceutical Federation (FIP)
C3  - FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"
T1  - Stone fruit wine-potential functional food
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5390
ER  - 

@conference{
author = "Čakar, Uroš and Grozdanić, Nađa and Lisov, Nikolina and Petrović, Aleksandar and Čakar, Mira and Vajs, Vlatka and Đorđević, Brižita",
year = "2020",
abstract = "Peach is fruit which is possible to find in different foods due to it nutritional value and nice
fresh flavor. Derived products from peach are also important. One of such derived product is wine
which possess possible beneficial health properties. ...",
publisher = "International Pharmaceutical Federation (FIP)",
journal = "FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"",
title = "Stone fruit wine-potential functional food",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5390"
}

Čakar, U., Grozdanić, N., Lisov, N., Petrović, A., Čakar, M., Vajs, V.,& Đorđević, B.. (2020). Stone fruit wine-potential functional food. in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"
International Pharmaceutical Federation (FIP)..
https://hdl.handle.net/21.15107/rcub_farfar_5390

Čakar U, Grozdanić N, Lisov N, Petrović A, Čakar M, Vajs V, Đorđević B. Stone fruit wine-potential functional food. in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections". 2020;.
https://hdl.handle.net/21.15107/rcub_farfar_5390 .

Čakar, Uroš, Grozdanić, Nađa, Lisov, Nikolina, Petrović, Aleksandar, Čakar, Mira, Vajs, Vlatka, Đorđević, Brižita, "Stone fruit wine-potential functional food" in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections" (2020),
https://hdl.handle.net/21.15107/rcub_farfar_5390 .

TY  - JOUR
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Bukarica-Gojković, Ljiljana
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3767
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 en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere 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 ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. 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.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
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 Petrović, 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 en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere 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 ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. 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.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
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., Petrović, 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
Macedonian Journal of Chemistry and Chemical Engineering., 39(2), 185-196.
https://doi.org/10.20450/mjcce.2020.2060

Lisov N, Petrović 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, Petrović, 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 . .