Papers by Aleksandar Petrovic
Food and Feed Research, 2019
The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous ... more The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of trans-and cis-resveratrol as well as on total phenolic content (TPC) in wines. Wines were made from four clones of Prokupac variety (PR1, 40/1, PR6 and PR7) by application of different periods of maceration duration (1, 5 and 10 days). The effects of different species of selected wine yeasts and glucosidase enzymes on the quantity of resveratrol and TPC in wine made from PR6 variety were also investigated. The content of trans-resveratrol varied from 0.27 mg/L to 1.46 mg/L. The highest content of resveratrol was determined in Prokupac clone PR6, and the lowest in PR7 clone. An increase in resveratrol and TPC content was observed in all clones when the duration of maceration was prolonged. Wine produced by application of enzyme preparation and 299 yeast had the highest concentration of total resveratrol (4.23 mg/L). The TPC was the highest in the wine made by combined application of yeast 299 and OE enzyme. The obtained results showed that by adequate selection of varieties, prolonged duration of maceration, application of appropriate species of yeast and enzyme preparations, it is possible to increase the content of resveratrol and other phenolic compounds in wine.
Agronomy
This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from ... more This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA...
Journal of the Serbian Chemical Society, 2018
Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cul... more Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC?MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivar...
Vojnosanitetski pregled, 2016
Background/Aim. There are only several studies on the acute effect of alcoholic drinks intake on ... more Background/Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (?1) and long-term (?2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of be...
Journal of Agricultural Sciences, Belgrade, 2005
The paper is concerned with investigations on the possibility of producing grape-based alcoholic ... more The paper is concerned with investigations on the possibility of producing grape-based alcoholic drinks from newly created grapevine varieties, such as Riesling Italian, Seedling 14660, Muscat Hamburg and Godominka. All chemical parameters for produced grape brandies, marc brandies and wine distillates complied with standards of quality as prescribed by the Regulations for quality of alcoholic drinks. Organoleptic evaluation proved that Seedling 14660 produced best scored wine distillate (17.85), Muscat Hamburg and Godominka gave best scored grape brandy (18.25) and Godominka yielded best scored marc brandy (18.40). Sensory properties of assessed brandies and wine distillate indicate that aroma and quality are gaining in intensity and level of improvement, starting from wine distillate to marc brandies. Also, intensive fruity-floral aroma reminding of lily-of-the-valley and iris fragrance is evident.
Journal of Agricultural Sciences, Belgrade, 2007
The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 ... more The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable a...
Zbornik Matice srpske za prirodne nauke, 2009
Wine quality is a complex, multi - layered conception consisting of numerous factors such as sens... more Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 ?g/l by EU EG regulation 123/2005.
Journal of the Serbian Chemical Society, 2008
Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous ph... more Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and ros?-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
Journal of Chromatographic Science, 2010
Resveratrol (trans-3,5,4'-trihydroxystilbene) is a phytoalexin produced by grapevines in response... more Resveratrol (trans-3,5,4'-trihydroxystilbene) is a phytoalexin produced by grapevines in response to fungal infection, particularly to Botrytis cinerea. It has been shown that it possess various biological effects such as prevention of cardiovascular diseases and anti-inflammatory and anticancerogenic properties. Red wines are a primary source of resveratrol. Although a number of investigations have focused on the determination of resveratrol in wines of different countries, there is no similar study about the wines produced in Serbia. As authors are aware, the only study concerning resveratrol content in wine in the Balkan region was conducted in Greece. In this study, the trans-and cis-resveratrol content in samples obtained from 18 commercial Serbian wines (10 red, 7 white, and 1 rose) were analyzed. Analyses were performed after solid-phase extraction by high-performance liquid chromatography with a diode array detection system using an RP-C 18 column with gradient elution [solvent A: acetonitrile-acetic acid-water (20:2:78 v/v), solvent B: acetonitrile-acetic acid-water (90:2:8 v/v)]. Detection of trans-and cis-resveratrol was performed on 306 and 286 nm, respectively. It was clearly established that there was a presence of trans-resveratrol isomers in all analyzed wines (0.11-1.69 mg/L) except in one white wine. Cis-resveratrol was present in 12 from 18 samples in different amounts (0.12-1.49 mg/L).
Macedonian Journal of Chemistry and Chemical Engineering, 2020
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wine... more 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 fr...
Journal of the Serbian Chemical Society, 2023
This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivar... more 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).
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Papers by Aleksandar Petrovic