TY  - JOUR
AU  - Cirković, Dušica
AU  - Matijašević, Saša
AU  - Deletić, Nebojša
AU  - Cirković, Bratislav
AU  - Gašić, Uroš M.
AU  - Sredojević, Milica
AU  - Jovanović, Zoran
AU  - Djurić, Vladan
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4982
AB  - The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation-variant I (flowering stage, 50% open flowers); early defoliation-variant II (grape size 3-5 mm); late defoliation-variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.
PB  - MDPI, BASEL
T2  - Agronomy-Basel
T1  - The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)
IS  - 12
VL  - 9
DO  - 10.3390/agronomy9120822
ER  - 

@article{
author = "Cirković, Dušica and Matijašević, Saša and Deletić, Nebojša and Cirković, Bratislav and Gašić, Uroš M. and Sredojević, Milica and Jovanović, Zoran and Djurić, Vladan and Tešić, Živoslav",
year = "2019",
abstract = "The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation-variant I (flowering stage, 50% open flowers); early defoliation-variant II (grape size 3-5 mm); late defoliation-variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.",
publisher = "MDPI, BASEL",
journal = "Agronomy-Basel",
title = "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)",
number = "12",
volume = "9",
doi = "10.3390/agronomy9120822"
}

Cirković, D., Matijašević, S., Deletić, N., Cirković, B., Gašić, U. M., Sredojević, M., Jovanović, Z., Djurić, V.,& Tešić, Ž.. (2019). The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy-Basel
MDPI, BASEL., 9(12).
https://doi.org/10.3390/agronomy9120822

Cirković D, Matijašević S, Deletić N, Cirković B, Gašić UM, Sredojević M, Jovanović Z, Djurić V, Tešić Ž. The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy-Basel. 2019;9(12).
doi:10.3390/agronomy9120822 .

Cirković, Dušica, Matijašević, Saša, Deletić, Nebojša, Cirković, Bratislav, Gašić, Uroš M., Sredojević, Milica, Jovanović, Zoran, Djurić, Vladan, Tešić, Živoslav, "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)" in Agronomy-Basel, 9, no. 12 (2019),
https://doi.org/10.3390/agronomy9120822 . .

TY  - JOUR
AU  - Matijašević, Saša
AU  - Popović-Djordjević, Jelena
AU  - Ristić, Renata
AU  - Cirković, Dušica
AU  - Cirković, Bratislav
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4938
AB  - Grape brandy, known as Lozovaa', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C-8-C-18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.
PB  - MDPI, BASEL
T2  - Molecules
T1  - Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)
IS  - 13
VL  - 24
DO  - 10.3390/molecules24132485
ER  - 

@article{
author = "Matijašević, Saša and Popović-Djordjević, Jelena and Ristić, Renata and Cirković, Dušica and Cirković, Bratislav and Popović-Djordjević, Jelena",
year = "2019",
abstract = "Grape brandy, known as Lozovaa', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C-8-C-18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)",
number = "13",
volume = "24",
doi = "10.3390/molecules24132485"
}

Matijašević, S., Popović-Djordjević, J., Ristić, R., Cirković, D., Cirković, B.,& Popović-Djordjević, J.. (2019). Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules
MDPI, BASEL., 24(13).
https://doi.org/10.3390/molecules24132485

Matijašević S, Popović-Djordjević J, Ristić R, Cirković D, Cirković B, Popović-Djordjević J. Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules. 2019;24(13).
doi:10.3390/molecules24132485 .

Matijašević, Saša, Popović-Djordjević, Jelena, Ristić, Renata, Cirković, Dušica, Cirković, Bratislav, Popović-Djordjević, Jelena, "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)" in Molecules, 24, no. 13 (2019),
https://doi.org/10.3390/molecules24132485 . .