TY  - JOUR
AU  - Milovanović, Miodrag
AU  - Zeravik, Jiri
AU  - Oboril, Michal
AU  - Pelcova, Marta
AU  - Lacina, Karel
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Glatz, Zdenek
AU  - Skladal, Petr
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3296
AB  - Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - A novel method for classification of wine based on organic acids
VL  - 284
SP  - 296
EP  - 302
DO  - 10.1016/j.foodchem.2019.01.113
ER  - 

@article{
author = "Milovanović, Miodrag and Zeravik, Jiri and Oboril, Michal and Pelcova, Marta and Lacina, Karel and Čakar, Uroš and Petrović, Aleksandar V. and Glatz, Zdenek and Skladal, Petr",
year = "2019",
abstract = "Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "A novel method for classification of wine based on organic acids",
volume = "284",
pages = "296-302",
doi = "10.1016/j.foodchem.2019.01.113"
}

Milovanović, M., Zeravik, J., Oboril, M., Pelcova, M., Lacina, K., Čakar, U., Petrović, A. V., Glatz, Z.,& Skladal, P.. (2019). A novel method for classification of wine based on organic acids. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 296-302.
https://doi.org/10.1016/j.foodchem.2019.01.113

Milovanović M, Zeravik J, Oboril M, Pelcova M, Lacina K, Čakar U, Petrović AV, Glatz Z, Skladal P. A novel method for classification of wine based on organic acids. in Food Chemistry. 2019;284:296-302.
doi:10.1016/j.foodchem.2019.01.113 .

Milovanović, Miodrag, Zeravik, Jiri, Oboril, Michal, Pelcova, Marta, Lacina, Karel, Čakar, Uroš, Petrović, Aleksandar V., Glatz, Zdenek, Skladal, Petr, "A novel method for classification of wine based on organic acids" in Food Chemistry, 284 (2019):296-302,
https://doi.org/10.1016/j.foodchem.2019.01.113 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Đorđević, Brižita
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2675
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Phenolic profile of some fruit wines and their antioxidant properties
VL  - 70
IS  - 6
SP  - 661
EP  - 672
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Đorđević, Brižita",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
volume = "70",
number = "6",
pages = "661-672",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U., Petrović, A. V., Živković, M., Vajs, V., Milovanović, M. M., Zeravik, J.,& Đorđević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Čakar U, Petrović AV, Živković M, Vajs V, Milovanović MM, Zeravik J, Đorđević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš, Petrović, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Đorđević, Brižita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .