TY  - JOUR
AU  - Madžgalj, Valerija
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Maraš, Vesna
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
PY  - 2023
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/11682
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6280
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).
T2  - Journal of the 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
EP  - 23
IS  - 1
SP  - 11
VL  - 88
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).",
journal = "Journal of the Serbian Chemical Society, 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",
pages = "23-11",
number = "1",
volume = "88",
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, 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  - Puvača, Nikola
AU  - Tanasković, Snežana
AU  - Bursić, Vojislava
AU  - Petrović, Aleksandra
AU  - Merkuri, Jordan
AU  - Kika, Tana Shtylla
AU  - Marinković, Dušan
AU  - Vuković, Gorica
AU  - Cara, Magdalena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5837
AB  - The aim of this research was the visual characterization and investigating the effects of Alternaria spp. contaminated wheat grains in the starter stage of broilers nutrition on productive parameters and oxidative stress. The research was divided into two phases. Bunches of wheat in post-harvest period of year 2020 was collected from a various locality in Serbia and Albania. In the first phase, collected samples were visual characterized by Alternaria spp. presence by color measurement methods. Gained results are conferred in the range of the color properties of grain color properties of Alternaria toxins. Wheat grain samples were significantly different (p < 0.05) in terms of all measured color parameters (L*, a*, b*). Classification of field fungi in analyzed wheat grain samples showed that the significant field fungi were Rhizopus spp., followed by Alternaria spp., and Fusarium spp. In the second phase, biological tests with chickens were carried out during the broiler chickens’ dietary starter period in the first 14th days of age. At the beginning of the experiment, a total of 180-day-old Ross 308 strain broilers were equally distributed into three dietary treatments, with four replicates each. Dietary treatments in the experiments were as follows: basal diet without visual contamination of Alternaria spp. with 25% wheat (A1), a basal diet with visual contamination of Alternaria spp. with 25% wheat from Serbia (A2), basal diet with visual contamination of Alternaria spp. with 25% wheat from Albania (A3). The trial with chickens lasted for 14 days. After the first experimental week, wheat infected with Alternaria spp. in treatment A2 and A3 expressed adverse effects. The highest body weight of chickens of 140.40 g was recorded in broilers on control treatment A1 with statistically significant differences (p < 0.05) compared to treatments A2 (137.32 g) and A3 (135.35 g). At the end of the second week of test period, a statistically significant (p < 0.05) difference in body weight of broiler chickens could be noticed. The highest body weight of 352.68 g was recorded in control treatment A1, with statistically significant differences compared to other Alternaria spp. treatments. The lowest body weight of chickens was recorded in treatment A3 (335.93 g). Results of feed consumption and feed conversion ratio showed some numerical differences between treatments but without any statistically significant differences (p > 0.05). Alternaria spp. contaminated diet increased glutathione (GSH), glutathione reductase (GR), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) and decreased peroxidase (POD) and superoxide dismutase (SOD) serum levels, respectively. Built on the achieved results, it can be concluded that the wheat contaminated with Alternaria spp. in broilers nutrition negatively affected growth, decreased oxidative protection and interrupted chicken welfare in the first period of life.
PB  - MDPI AG
T2  - Sustainability (Switzerland)
T1  - Optical characterization of alternaria spp. Contaminated wheat grain and its influence in early broilers nutrition on oxidative stress
IS  - 7
SP  - 4005
VL  - 13
DO  - 10.3390/su13074005
ER  - 

@article{
author = "Puvača, Nikola and Tanasković, Snežana and Bursić, Vojislava and Petrović, Aleksandra and Merkuri, Jordan and Kika, Tana Shtylla and Marinković, Dušan and Vuković, Gorica and Cara, Magdalena",
year = "2021",
abstract = "The aim of this research was the visual characterization and investigating the effects of Alternaria spp. contaminated wheat grains in the starter stage of broilers nutrition on productive parameters and oxidative stress. The research was divided into two phases. Bunches of wheat in post-harvest period of year 2020 was collected from a various locality in Serbia and Albania. In the first phase, collected samples were visual characterized by Alternaria spp. presence by color measurement methods. Gained results are conferred in the range of the color properties of grain color properties of Alternaria toxins. Wheat grain samples were significantly different (p < 0.05) in terms of all measured color parameters (L*, a*, b*). Classification of field fungi in analyzed wheat grain samples showed that the significant field fungi were Rhizopus spp., followed by Alternaria spp., and Fusarium spp. In the second phase, biological tests with chickens were carried out during the broiler chickens’ dietary starter period in the first 14th days of age. At the beginning of the experiment, a total of 180-day-old Ross 308 strain broilers were equally distributed into three dietary treatments, with four replicates each. Dietary treatments in the experiments were as follows: basal diet without visual contamination of Alternaria spp. with 25% wheat (A1), a basal diet with visual contamination of Alternaria spp. with 25% wheat from Serbia (A2), basal diet with visual contamination of Alternaria spp. with 25% wheat from Albania (A3). The trial with chickens lasted for 14 days. After the first experimental week, wheat infected with Alternaria spp. in treatment A2 and A3 expressed adverse effects. The highest body weight of chickens of 140.40 g was recorded in broilers on control treatment A1 with statistically significant differences (p < 0.05) compared to treatments A2 (137.32 g) and A3 (135.35 g). At the end of the second week of test period, a statistically significant (p < 0.05) difference in body weight of broiler chickens could be noticed. The highest body weight of 352.68 g was recorded in control treatment A1, with statistically significant differences compared to other Alternaria spp. treatments. The lowest body weight of chickens was recorded in treatment A3 (335.93 g). Results of feed consumption and feed conversion ratio showed some numerical differences between treatments but without any statistically significant differences (p > 0.05). Alternaria spp. contaminated diet increased glutathione (GSH), glutathione reductase (GR), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) and decreased peroxidase (POD) and superoxide dismutase (SOD) serum levels, respectively. Built on the achieved results, it can be concluded that the wheat contaminated with Alternaria spp. in broilers nutrition negatively affected growth, decreased oxidative protection and interrupted chicken welfare in the first period of life.",
publisher = "MDPI AG",
journal = "Sustainability (Switzerland)",
title = "Optical characterization of alternaria spp. Contaminated wheat grain and its influence in early broilers nutrition on oxidative stress",
number = "7",
pages = "4005",
volume = "13",
doi = "10.3390/su13074005"
}

Puvača, N., Tanasković, S., Bursić, V., Petrović, A., Merkuri, J., Kika, T. S., Marinković, D., Vuković, G.,& Cara, M.. (2021). Optical characterization of alternaria spp. Contaminated wheat grain and its influence in early broilers nutrition on oxidative stress. in Sustainability (Switzerland)
MDPI AG., 13(7), 4005.
https://doi.org/10.3390/su13074005

Puvača N, Tanasković S, Bursić V, Petrović A, Merkuri J, Kika TS, Marinković D, Vuković G, Cara M. Optical characterization of alternaria spp. Contaminated wheat grain and its influence in early broilers nutrition on oxidative stress. in Sustainability (Switzerland). 2021;13(7):4005.
doi:10.3390/su13074005 .

Puvača, Nikola, Tanasković, Snežana, Bursić, Vojislava, Petrović, Aleksandra, Merkuri, Jordan, Kika, Tana Shtylla, Marinković, Dušan, Vuković, Gorica, Cara, Magdalena, "Optical characterization of alternaria spp. Contaminated wheat grain and its influence in early broilers nutrition on oxidative stress" in Sustainability (Switzerland), 13, no. 7 (2021):4005,
https://doi.org/10.3390/su13074005 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Milenković, Danijela
AU  - Medić, Branislava
AU  - Krstić, Danijela
AU  - Petrović, Aleksandar
AU  - Đorđević, Brižita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5905
AB  - 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 value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
PB  - MDPI AG
T2  - Agronomy
T1  - Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes
IS  - 7
SP  - 1414
VL  - 11
DO  - 10.3390/agronomy11071414
ER  - 

@article{
author = "Čakar, Uroš and Čolović, Mirjana and Milenković, Danijela and Medić, Branislava and Krstić, Danijela and Petrović, Aleksandar and Đorđević, Brižita",
year = "2021",
abstract = "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 value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.",
publisher = "MDPI AG",
journal = "Agronomy",
title = "Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes",
number = "7",
pages = "1414",
volume = "11",
doi = "10.3390/agronomy11071414"
}

Čakar, U., Čolović, M., Milenković, D., Medić, B., Krstić, D., Petrović, A.,& Đorđević, B.. (2021). Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes. in Agronomy
MDPI AG., 11(7), 1414.
https://doi.org/10.3390/agronomy11071414

Čakar U, Čolović M, Milenković D, Medić B, Krstić D, Petrović A, Đorđević B. Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes. in Agronomy. 2021;11(7):1414.
doi:10.3390/agronomy11071414 .

Čakar, Uroš, Čolović, Mirjana, Milenković, Danijela, Medić, Branislava, Krstić, Danijela, Petrović, Aleksandar, Đorđević, Brižita, "Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes" in Agronomy, 11, no. 7 (2021):1414,
https://doi.org/10.3390/agronomy11071414 . .

TY  - JOUR
AU  - Milovanović, Miodrag
AU  - Zeravik, Jiri
AU  - Oboril, Michal
AU  - Pelcova, Marta
AU  - Lacina, Karel
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Glatz, Zdenek
AU  - Skladal, Petr
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5035
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
EP  - 302
SP  - 296
VL  - 284
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 D. and Petrović, Aleksandar 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",
pages = "302-296",
volume = "284",
doi = "10.1016/j.foodchem.2019.01.113"
}

Milovanović, M., Zeravik, J., Oboril, M., Pelcova, M., Lacina, K., Čakar, U. D., Petrović, A., 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 UD, Petrović A, 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 D., Petrović, Aleksandar, 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  - Petrović, Aleksandar
AU  - Lisov, Nikolina
AU  - Čakar, Uroš D.
AU  - Marković, Nebojša
AU  - Matijašević, Saša
AU  - Cvejić, Jelena M.
AU  - Atanacković, Milica
AU  - Gojković-Bukarica, Ljiljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5237
AB  - 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 transand 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 b 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.
AB  - Cilj ovog istraživanja bio je da se ispita uticaj različitih klonova autohtone srpske sorte Prokupac kao i postupak vinifikacije na sadržaj transi cisrezveratrola i sadržaj ukupnih polifenola (SUP) u vinima. Vina su proizvedena od četiri klona sorte Prokupac (PR1, 40/1, PR6 i PR7) primenom različitih dužina trajanja maceracije (1, 5 i 10 dana) za svaki klon. Takođe je ispitivan uticaj različitih izabranih kvasaca i enzimskih preparata glikozidaza na sadržaj rezveratrola i SUP u vinima proizvedenim od klona PR6. Sadržaj transi cisrezveratrola je određen HPLC metodom sa UV detektorom uz prethodnu tečno čvrstu ekstrakciju (SPE). Određivanje SUP je urađeno metodom po FolinČokalteu. Sadržaj transrezveratrola je bio od 0,27 mg/L do 1,46 mg/L. Najviši sadržaj rezveratrola je bio u klonu PR6 dok je najniži PR7. Povećanje sadržaja rezveratrola i SUP je primećeno kod svih klonova kada je maceracija duže trajala. Vino proizvedeno primenom enzimskog preparata glikozidaza b i kvasca 299 je imalo najviši sadržaj ukupnog rezvertrola (4,23 mg/L). Najviši SUP je bio u vinima proizvedenim primenom enzimskog preparata glikozidaza OE i kvasca 299. Dobijeni rezultati ukazuju da je izborom odgovarajućeg klona, dužine maceracije, primene odgovarajućeg kvasca i enzimskog preparata moguće povećati sadržaj rezveratrola i drugih fenolnih jedinjenja u vinu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine
T1  - Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu
EP  - 198
IS  - 2
SP  - 189
VL  - 46
DO  - 10.5937/FFR1902189P
ER  - 

@article{
author = "Petrović, Aleksandar and Lisov, Nikolina and Čakar, Uroš D. and Marković, Nebojša and Matijašević, Saša and Cvejić, Jelena M. and Atanacković, Milica and Gojković-Bukarica, Ljiljana",
year = "2019",
abstract = "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 transand 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 b 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., Cilj ovog istraživanja bio je da se ispita uticaj različitih klonova autohtone srpske sorte Prokupac kao i postupak vinifikacije na sadržaj transi cisrezveratrola i sadržaj ukupnih polifenola (SUP) u vinima. Vina su proizvedena od četiri klona sorte Prokupac (PR1, 40/1, PR6 i PR7) primenom različitih dužina trajanja maceracije (1, 5 i 10 dana) za svaki klon. Takođe je ispitivan uticaj različitih izabranih kvasaca i enzimskih preparata glikozidaza na sadržaj rezveratrola i SUP u vinima proizvedenim od klona PR6. Sadržaj transi cisrezveratrola je određen HPLC metodom sa UV detektorom uz prethodnu tečno čvrstu ekstrakciju (SPE). Određivanje SUP je urađeno metodom po FolinČokalteu. Sadržaj transrezveratrola je bio od 0,27 mg/L do 1,46 mg/L. Najviši sadržaj rezveratrola je bio u klonu PR6 dok je najniži PR7. Povećanje sadržaja rezveratrola i SUP je primećeno kod svih klonova kada je maceracija duže trajala. Vino proizvedeno primenom enzimskog preparata glikozidaza b i kvasca 299 je imalo najviši sadržaj ukupnog rezvertrola (4,23 mg/L). Najviši SUP je bio u vinima proizvedenim primenom enzimskog preparata glikozidaza OE i kvasca 299. Dobijeni rezultati ukazuju da je izborom odgovarajućeg klona, dužine maceracije, primene odgovarajućeg kvasca i enzimskog preparata moguće povećati sadržaj rezveratrola i drugih fenolnih jedinjenja u vinu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine, Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu",
pages = "198-189",
number = "2",
volume = "46",
doi = "10.5937/FFR1902189P"
}

Petrović, A., Lisov, N., Čakar, U. D., Marković, N., Matijašević, S., Cvejić, J. M., Atanacković, M.,& Gojković-Bukarica, L.. (2019). The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 46(2), 189-198.
https://doi.org/10.5937/FFR1902189P

Petrović A, Lisov N, Čakar UD, Marković N, Matijašević S, Cvejić JM, Atanacković M, Gojković-Bukarica L. The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. in Food and Feed Research. 2019;46(2):189-198.
doi:10.5937/FFR1902189P .

Petrović, Aleksandar, Lisov, Nikolina, Čakar, Uroš D., Marković, Nebojša, Matijašević, Saša, Cvejić, Jelena M., Atanacković, Milica, Gojković-Bukarica, Ljiljana, "The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine" in Food and Feed Research, 46, no. 2 (2019):189-198,
https://doi.org/10.5937/FFR1902189P . .

TY  - JOUR
AU  - Ljekocević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5065
AB  - 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 cultivars used in the preparation of each wine.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
EP  - 151
IS  - 2
SP  - 141
VL  - 84
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekocević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "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 cultivars used in the preparation of each wine.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
pages = "151-141",
number = "2",
volume = "84",
doi = "10.2298/JSC180710096L"
}

Ljekocević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekocević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekocević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Cakar, Mira
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5046
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier, Amsterdam
T2  - Scientia Horticulturae
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
EP  - 49
SP  - 42
VL  - 244
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Pejin, Boris and Cakar, Mira and Zivković, Marijana B. and Vajs, Vlatka and Djordjević, Brizita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier, Amsterdam",
journal = "Scientia Horticulturae",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
pages = "49-42",
volume = "244",
doi = "10.1016/j.scienta.2018.09.020"
}

Čakar, U. D., Petrović, A., Pejin, B., Cakar, M., Zivković, M. B., Vajs, V.,& Djordjević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae
Elsevier, Amsterdam., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Čakar UD, Petrović A, Pejin B, Cakar M, Zivković MB, Vajs V, Djordjević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Čakar, Uroš D., Petrović, Aleksandar, Pejin, Boris, Cakar, Mira, Zivković, Marijana B., Vajs, Vlatka, Djordjević, Brizita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientia Horticulturae, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Janković, M.
AU  - Pejin, Boris
AU  - Vajs, Vlatka
AU  - Cakar, M.
AU  - Djordjević, B.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4723
AB  - Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.
PB  - Int Soc Horticultural Science-Ishs, Leuven
T2  - European Journal of Horticultural Science
T1  - Differentiation of wines made from berry and drupe fruits according to their phenolic profiles
EP  - 61
IS  - 1
SP  - 49
VL  - 83
DO  - 10.17660/eJHS.2018/83.1.7
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Janković, M. and Pejin, Boris and Vajs, Vlatka and Cakar, M. and Djordjević, B.",
year = "2018",
abstract = "Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.",
publisher = "Int Soc Horticultural Science-Ishs, Leuven",
journal = "European Journal of Horticultural Science",
title = "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles",
pages = "61-49",
number = "1",
volume = "83",
doi = "10.17660/eJHS.2018/83.1.7"
}

Čakar, U. D., Petrović, A., Janković, M., Pejin, B., Vajs, V., Cakar, M.,& Djordjević, B.. (2018). Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science
Int Soc Horticultural Science-Ishs, Leuven., 83(1), 49-61.
https://doi.org/10.17660/eJHS.2018/83.1.7

Čakar UD, Petrović A, Janković M, Pejin B, Vajs V, Cakar M, Djordjević B. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science. 2018;83(1):49-61.
doi:10.17660/eJHS.2018/83.1.7 .

Čakar, Uroš D., Petrović, Aleksandar, Janković, M., Pejin, Boris, Vajs, Vlatka, Cakar, M., Djordjević, B., "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles" in European Journal of Horticultural Science, 83, no. 1 (2018):49-61,
https://doi.org/10.17660/eJHS.2018/83.1.7 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Grozdanić, Nada
AU  - Pejin, Boris
AU  - Vasić, Vesna
AU  - Cakar, Mira
AU  - Petrović, Aleksandar
AU  - Djordjević, Brižita I.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4638
AB  - alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Bioscience
T1  - Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
EP  - 7
SP  - 1
VL  - 25
DO  - 10.1016/j.fbio.2018.06.009
ER  - 

@article{
author = "Čakar, Uroš D. and Grozdanić, Nada and Pejin, Boris and Vasić, Vesna and Cakar, Mira and Petrović, Aleksandar and Djordjević, Brižita I.",
year = "2018",
abstract = "alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Bioscience",
title = "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase",
pages = "7-1",
volume = "25",
doi = "10.1016/j.fbio.2018.06.009"
}

Čakar, U. D., Grozdanić, N., Pejin, B., Vasić, V., Cakar, M., Petrović, A.,& Djordjević, B. I.. (2018). Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience
Elsevier Science Bv, Amsterdam., 25, 1-7.
https://doi.org/10.1016/j.fbio.2018.06.009

Čakar UD, Grozdanić N, Pejin B, Vasić V, Cakar M, Petrović A, Djordjević BI. Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience. 2018;25:1-7.
doi:10.1016/j.fbio.2018.06.009 .

Čakar, Uroš D., Grozdanić, Nada, Pejin, Boris, Vasić, Vesna, Cakar, Mira, Petrović, Aleksandar, Djordjević, Brižita I., "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase" in Food Bioscience, 25 (2018):1-7,
https://doi.org/10.1016/j.fbio.2018.06.009 . .

TY  - CONF
AU  - Nikolić, Dragan
AU  - Ranković-Vasić, Zorica
AU  - Petrović, Aleksandar
AU  - Radojević, Ivana
AU  - Jovanović-Cvetković, Tatjana
AU  - Sivčev, Branislava
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4426
AB  - Research in this paper was performed at two different locations: Radmilovac and Vrsac in Serbia. Four new interspecific hybrids (9846, 9896, 19574 and 20506) which are intended for table consumption were used as a material. Grape yield per unit area, the properties of the bunch (bunch weight, bunch length, bunch width and number of berries in bunch), the properties of berry (berry weight, berry length and berry width), as well as the characteristic of grape quality (sugar content and total acids in the must) were studied in selected hybrids. The highest yield per unit area in the localities Radmilovac and Vr. sac had a hybrid 9896 (14 998 kg/ha; 11 365 kg/ha). Analysis of variance results showed for the bunch weight, bunch width and number of berries in bunch, berry weight and berry length significant differences among the genotypes. Significant differences between investigated localities were determined for the bunch length and all the berry characters. The interaction between genotype and localities showed significant differences for bunch length, berry length and berry width. Since the genotypes in the initial yielding (third year after planting), they are showed satisfactory results in relation to the objectives of selection.
PB  - E D P Sciences, Cedex A
C3  - 40th World Congress of Vine and Wine
T1  - Effect of genotype x environment interactions of grapevine hybrids characteristics
VL  - 9
DO  - 10.1051/bioconf/20170901018
ER  - 

@conference{
author = "Nikolić, Dragan and Ranković-Vasić, Zorica and Petrović, Aleksandar and Radojević, Ivana and Jovanović-Cvetković, Tatjana and Sivčev, Branislava",
year = "2017",
abstract = "Research in this paper was performed at two different locations: Radmilovac and Vrsac in Serbia. Four new interspecific hybrids (9846, 9896, 19574 and 20506) which are intended for table consumption were used as a material. Grape yield per unit area, the properties of the bunch (bunch weight, bunch length, bunch width and number of berries in bunch), the properties of berry (berry weight, berry length and berry width), as well as the characteristic of grape quality (sugar content and total acids in the must) were studied in selected hybrids. The highest yield per unit area in the localities Radmilovac and Vr. sac had a hybrid 9896 (14 998 kg/ha; 11 365 kg/ha). Analysis of variance results showed for the bunch weight, bunch width and number of berries in bunch, berry weight and berry length significant differences among the genotypes. Significant differences between investigated localities were determined for the bunch length and all the berry characters. The interaction between genotype and localities showed significant differences for bunch length, berry length and berry width. Since the genotypes in the initial yielding (third year after planting), they are showed satisfactory results in relation to the objectives of selection.",
publisher = "E D P Sciences, Cedex A",
journal = "40th World Congress of Vine and Wine",
title = "Effect of genotype x environment interactions of grapevine hybrids characteristics",
volume = "9",
doi = "10.1051/bioconf/20170901018"
}

Nikolić, D., Ranković-Vasić, Z., Petrović, A., Radojević, I., Jovanović-Cvetković, T.,& Sivčev, B.. (2017). Effect of genotype x environment interactions of grapevine hybrids characteristics. in 40th World Congress of Vine and Wine
E D P Sciences, Cedex A., 9.
https://doi.org/10.1051/bioconf/20170901018

Nikolić D, Ranković-Vasić Z, Petrović A, Radojević I, Jovanović-Cvetković T, Sivčev B. Effect of genotype x environment interactions of grapevine hybrids characteristics. in 40th World Congress of Vine and Wine. 2017;9.
doi:10.1051/bioconf/20170901018 .

Nikolić, Dragan, Ranković-Vasić, Zorica, Petrović, Aleksandar, Radojević, Ivana, Jovanović-Cvetković, Tatjana, Sivčev, Branislava, "Effect of genotype x environment interactions of grapevine hybrids characteristics" in 40th World Congress of Vine and Wine, 9 (2017),
https://doi.org/10.1051/bioconf/20170901018 . .

TY  - JOUR
AU  - Platiša, Mirjana M.
AU  - Gal, Vera
AU  - Nestorović, Zorica
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Petrović, Aleksandar
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Novaković, Radmila
AU  - Gojković-Bukarica, Ljiljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4580
AB  - 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 (α1) and long-term (α2) 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 beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.
AB  - Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.
PB  - Vojnomedicinska akademija - Institut za naučne informacije, Beograd
T2  - Vojnosanitetski pregled
T1  - Changes in linear and nonlinear measures of RR and QT interval series after beer intake
T1  - Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva
EP  - 1111
IS  - 12
SP  - 1107
VL  - 74
DO  - 10.2298/VSP150514316P
ER  - 

@article{
author = "Platiša, Mirjana M. and Gal, Vera and Nestorović, Zorica and Leskošek-Čukalović, Ida and Despotović, Saša and Veljović, Mile and Petrović, Aleksandar and Rajković, Jovana and Djokić, Vladimir and Novaković, Radmila and Gojković-Bukarica, Ljiljana",
year = "2017",
abstract = "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 (α1) and long-term (α2) 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 beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization., Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.",
publisher = "Vojnomedicinska akademija - Institut za naučne informacije, Beograd",
journal = "Vojnosanitetski pregled",
title = "Changes in linear and nonlinear measures of RR and QT interval series after beer intake, Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva",
pages = "1111-1107",
number = "12",
volume = "74",
doi = "10.2298/VSP150514316P"
}

Platiša, M. M., Gal, V., Nestorović, Z., Leskošek-Čukalović, I., Despotović, S., Veljović, M., Petrović, A., Rajković, J., Djokić, V., Novaković, R.,& Gojković-Bukarica, L.. (2017). Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled
Vojnomedicinska akademija - Institut za naučne informacije, Beograd., 74(12), 1107-1111.
https://doi.org/10.2298/VSP150514316P

Platiša MM, Gal V, Nestorović Z, Leskošek-Čukalović I, Despotović S, Veljović M, Petrović A, Rajković J, Djokić V, Novaković R, Gojković-Bukarica L. Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled. 2017;74(12):1107-1111.
doi:10.2298/VSP150514316P .

Platiša, Mirjana M., Gal, Vera, Nestorović, Zorica, Leskošek-Čukalović, Ida, Despotović, Saša, Veljović, Mile, Petrović, Aleksandar, Rajković, Jovana, Djokić, Vladimir, Novaković, Radmila, Gojković-Bukarica, Ljiljana, "Changes in linear and nonlinear measures of RR and QT interval series after beer intake" in Vojnosanitetski pregled, 74, no. 12 (2017):1107-1111,
https://doi.org/10.2298/VSP150514316P . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Grozdanić, Nada
AU  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Nastasijević, Branislav
AU  - Marković, Bojan
AU  - Djordjević, Brizita
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4429
AB  - BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against alpha-Glucosidase
EP  - 1272
IS  - 15
SP  - 1264
VL  - 18
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš D. and Grozdanić, Nada and Petrović, Aleksandar and Pejin, Boris and Nastasijević, Branislav and Marković, Bojan and Djordjević, Brizita",
year = "2017",
abstract = "BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against alpha-Glucosidase",
pages = "1272-1264",
number = "15",
volume = "18",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U. D., Grozdanić, N., Petrović, A., Pejin, B., Nastasijević, B., Marković, B.,& Djordjević, B.. (2017). Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar UD, Grozdanić N, Petrović A, Pejin B, Nastasijević B, Marković B, Djordjević B. Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology. 2017;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš D., Grozdanić, Nada, Petrović, Aleksandar, Pejin, Boris, Nastasijević, Branislav, Marković, Bojan, Djordjević, Brizita, "Fruit Wines Inhibitory Activity Against alpha-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2017):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .

TY  - JOUR
AU  - Novaković, Radmila
AU  - Radunović, Nebojša
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Petrović, Aleksandar
AU  - Ivković, Branka
AU  - Ćupić, Vitomir
AU  - Kanjuh, Vladimir
AU  - Helmut, Heinlev
AU  - Gojković-Bukarica, Ljiljana
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4292
AB  - Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski glasnik
T1  - Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels
EP  - 129
IS  - 3-4
SP  - 121
VL  - 70
DO  - 10.2298/VETGL1604121N
ER  - 

@article{
author = "Novaković, Radmila and Radunović, Nebojša and Rajković, Jovana and Djokić, Vladimir and Petrović, Aleksandar and Ivković, Branka and Ćupić, Vitomir and Kanjuh, Vladimir and Helmut, Heinlev and Gojković-Bukarica, Ljiljana",
year = "2016",
abstract = "Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski glasnik",
title = "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels",
pages = "129-121",
number = "3-4",
volume = "70",
doi = "10.2298/VETGL1604121N"
}

Novaković, R., Radunović, N., Rajković, J., Djokić, V., Petrović, A., Ivković, B., Ćupić, V., Kanjuh, V., Helmut, H.,& Gojković-Bukarica, L.. (2016). Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(3-4), 121-129.
https://doi.org/10.2298/VETGL1604121N

Novaković R, Radunović N, Rajković J, Djokić V, Petrović A, Ivković B, Ćupić V, Kanjuh V, Helmut H, Gojković-Bukarica L. Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik. 2016;70(3-4):121-129.
doi:10.2298/VETGL1604121N .

Novaković, Radmila, Radunović, Nebojša, Rajković, Jovana, Djokić, Vladimir, Petrović, Aleksandar, Ivković, Branka, Ćupić, Vitomir, Kanjuh, Vladimir, Helmut, Heinlev, Gojković-Bukarica, Ljiljana, "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels" in Veterinarski glasnik, 70, no. 3-4 (2016):121-129,
https://doi.org/10.2298/VETGL1604121N . .

TY  - JOUR
AU  - Zeravik, Jiri
AU  - Fohlerova, Zdenka
AU  - Milovanović, Miodrag
AU  - Kubesa, Ondrej
AU  - Zeisbergerova, Marta
AU  - Lacina, Karel
AU  - Petrović, Aleksandar
AU  - Glatz, Zdenek
AU  - Skladal, Petr
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4137
AB  - Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Various instrumental approaches for determination of organic acids in wines
EP  - 440
SP  - 432
VL  - 194
DO  - 10.1016/j.foodchem.2015.08.013
ER  - 

@article{
author = "Zeravik, Jiri and Fohlerova, Zdenka and Milovanović, Miodrag and Kubesa, Ondrej and Zeisbergerova, Marta and Lacina, Karel and Petrović, Aleksandar and Glatz, Zdenek and Skladal, Petr",
year = "2016",
abstract = "Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Various instrumental approaches for determination of organic acids in wines",
pages = "440-432",
volume = "194",
doi = "10.1016/j.foodchem.2015.08.013"
}

Zeravik, J., Fohlerova, Z., Milovanović, M., Kubesa, O., Zeisbergerova, M., Lacina, K., Petrović, A., Glatz, Z.,& Skladal, P.. (2016). Various instrumental approaches for determination of organic acids in wines. in Food Chemistry
Elsevier Sci Ltd, Oxford., 194, 432-440.
https://doi.org/10.1016/j.foodchem.2015.08.013

Zeravik J, Fohlerova Z, Milovanović M, Kubesa O, Zeisbergerova M, Lacina K, Petrović A, Glatz Z, Skladal P. Various instrumental approaches for determination of organic acids in wines. in Food Chemistry. 2016;194:432-440.
doi:10.1016/j.foodchem.2015.08.013 .

Zeravik, Jiri, Fohlerova, Zdenka, Milovanović, Miodrag, Kubesa, Ondrej, Zeisbergerova, Marta, Lacina, Karel, Petrović, Aleksandar, Glatz, Zdenek, Skladal, Petr, "Various instrumental approaches for determination of organic acids in wines" in Food Chemistry, 194 (2016):432-440,
https://doi.org/10.1016/j.foodchem.2015.08.013 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Djordjević, Brizita I.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4059
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
EP  - 672
IS  - 6
SP  - 661
VL  - 70
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Zivković, Marijana B. and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita I.",
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",
pages = "672-661",
number = "6",
volume = "70",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U. D., Petrović, A., Zivković, M. B., Vajs, V., Milovanović, M. M., Zeravik, J.,& Djordjević, B. I.. (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 UD, Petrović A, Zivković MB, Vajs V, Milovanović MM, Zeravik J, Djordjević BI. Phenolic profile of some fruit wines and their antioxidant properties. in HEMIJSKA INDUSTRIJA. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš D., Petrović, Aleksandar, Zivković, Marijana B., Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Djordjević, Brizita I., "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 . .

TY  - CONF
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Djordjević, Brižita I.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3715
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Stone Fruit Wines as a Sources of Antioxidants
EP  - 556
SP  - 555
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3715
ER  - 

@conference{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Zivković, Marijana B. and Vajs, Vlatka and Djordjević, Brižita I.",
year = "2015",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Stone Fruit Wines as a Sources of Antioxidants",
pages = "556-555",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3715"
}

Čakar, U. D., Petrović, A., Zivković, M. B., Vajs, V.,& Djordjević, B. I.. (2015). Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism
Karger, Basel., 67, 555-556.
https://hdl.handle.net/21.15107/rcub_agrospace_3715

Čakar UD, Petrović A, Zivković MB, Vajs V, Djordjević BI. Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism. 2015;67:555-556.
https://hdl.handle.net/21.15107/rcub_agrospace_3715 .

Čakar, Uroš D., Petrović, Aleksandar, Zivković, Marijana B., Vajs, Vlatka, Djordjević, Brižita I., "Stone Fruit Wines as a Sources of Antioxidants" in Annals of Nutrition and Metabolism, 67 (2015):555-556,
https://hdl.handle.net/21.15107/rcub_agrospace_3715 .

TY  - CONF
AU  - Ranković-Vasić, Zorica
AU  - Petrović, Aleksandar
AU  - Jović, Slobodan
AU  - Sivcev, Branislava
AU  - Atanacković, Zoran
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5569
AB  - Research were carried out in the vineyard of Experimental field “Radmilovac” at Faculty of Agriculture in Belgrade and included 3 Pinot Noir clones: R4, 115 and 667. For the purpose of research the structural indicators of grape and berries by are selected ten vines of each clone. Wine of the clones was prepared by procedure microvinification. Of all the tested clones, clone R4 had the best relationship structure of the bunch (bunch stem - 3.91%, and berries - 96.09%) and the highest concentration of total phenolic compounds. A strong correlation between the skin in the berries and the total phenolic compounds in all wine was founded.
AB  - Istraživanja su obavljena na OD “Radmilovac” Poljoprivrednog fakulteta Univerziteta u Beogradu i obuhvatila su tri klona sorte Burgundac crni: R4, 115 i 667. Za ispitivanja strukturnih pokazatelja grozda i bobice odabrano je po 10 čokota svakog klona. Vino od klonova je spravljeno postupkom mikrovinifikacije. Od svih ispitivanih klonova, klon R4 je imao najpovoljniji odnos strukture grozda (ogrozdina - 3,91%; bobice - 96,09%), kao i najveću koncentraciju ukupnih fenolnih jedinjenja u vinu. Kod ispitivanih klonova je utvrđena jaka korelaciona zavisnost između udela pokožice u bobici i količine ukupnih fenolnih jedinjenja u vinu.
C3  - 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.
T1  - Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine
T1  - Strukturni pokazatelji grozda i bobice klonova sorte Burgundac crni i njihov uticaj na hemijske karakteristike vina
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5569
ER  - 

@conference{
author = "Ranković-Vasić, Zorica and Petrović, Aleksandar and Jović, Slobodan and Sivcev, Branislava and Atanacković, Zoran",
year = "2014",
abstract = "Research were carried out in the vineyard of Experimental field “Radmilovac” at Faculty of Agriculture in Belgrade and included 3 Pinot Noir clones: R4, 115 and 667. For the purpose of research the structural indicators of grape and berries by are selected ten vines of each clone. Wine of the clones was prepared by procedure microvinification. Of all the tested clones, clone R4 had the best relationship structure of the bunch (bunch stem - 3.91%, and berries - 96.09%) and the highest concentration of total phenolic compounds. A strong correlation between the skin in the berries and the total phenolic compounds in all wine was founded., Istraživanja su obavljena na OD “Radmilovac” Poljoprivrednog fakulteta Univerziteta u Beogradu i obuhvatila su tri klona sorte Burgundac crni: R4, 115 i 667. Za ispitivanja strukturnih pokazatelja grozda i bobice odabrano je po 10 čokota svakog klona. Vino od klonova je spravljeno postupkom mikrovinifikacije. Od svih ispitivanih klonova, klon R4 je imao najpovoljniji odnos strukture grozda (ogrozdina - 3,91%; bobice - 96,09%), kao i najveću koncentraciju ukupnih fenolnih jedinjenja u vinu. Kod ispitivanih klonova je utvrđena jaka korelaciona zavisnost između udela pokožice u bobici i količine ukupnih fenolnih jedinjenja u vinu.",
journal = "19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.",
title = "Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine, Strukturni pokazatelji grozda i bobice klonova sorte Burgundac crni i njihov uticaj na hemijske karakteristike vina",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5569"
}

Ranković-Vasić, Z., Petrović, A., Jović, S., Sivcev, B.,& Atanacković, Z.. (2014). Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014..
https://hdl.handle.net/21.15107/rcub_agrospace_5569

Ranković-Vasić Z, Petrović A, Jović S, Sivcev B, Atanacković Z. Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.. 2014;.
https://hdl.handle.net/21.15107/rcub_agrospace_5569 .

Ranković-Vasić, Zorica, Petrović, Aleksandar, Jović, Slobodan, Sivcev, Branislava, Atanacković, Zoran, "Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine" in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014. (2014),
https://hdl.handle.net/21.15107/rcub_agrospace_5569 .

TY  - JOUR
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Marković, Nebojša
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2038
AB  - 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 μg/l by EU EG regulation 123/2005.
AB  - Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Mycotoxins in wine with special attention on ochratoxin A
T1  - Mikotoksini u vinu sa posebnim osvrtom na ohratoksin A
EP  - 100
IS  - 116
SP  - 91
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2038
ER  - 

@article{
author = "Jović, Slobodan and Petrović, Aleksandar and Marković, Nebojša",
year = "2009",
abstract = "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 μg/l by EU EG regulation 123/2005., Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Mycotoxins in wine with special attention on ochratoxin A, Mikotoksini u vinu sa posebnim osvrtom na ohratoksin A",
pages = "100-91",
number = "116",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2038"
}

Jović, S., Petrović, A.,& Marković, N.. (2009). Mycotoxins in wine with special attention on ochratoxin A. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(116), 91-100.
https://hdl.handle.net/21.15107/rcub_agrospace_2038

Jović S, Petrović A, Marković N. Mycotoxins in wine with special attention on ochratoxin A. in Zbornik Matice srpske za prirodne nauke. 2009;(116):91-100.
https://hdl.handle.net/21.15107/rcub_agrospace_2038 .

Jović, Slobodan, Petrović, Aleksandar, Marković, Nebojša, "Mycotoxins in wine with special attention on ochratoxin A" in Zbornik Matice srpske za prirodne nauke, no. 116 (2009):91-100,
https://hdl.handle.net/21.15107/rcub_agrospace_2038 .

TY  - JOUR
AU  - Djekić, Sanja
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1767
AB  - 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 rosé-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.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
EP  - 1037
IS  - 11
SP  - 1027
VL  - 73
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Djekić, Sanja and Milosavljević, Slobodan and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor and Tešević, Vele",
year = "2008",
abstract = "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 rosé-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., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
pages = "1037-1027",
number = "11",
volume = "73",
doi = "10.2298/JSC0811027D"
}

Djekić, S., Milosavljević, S., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Djekić S, Milosavljević S, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović V, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Djekić, Sanja, Milosavljević, Slobodan, Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor, Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Rajković, Miloš
AU  - Novaković, Ivana D.
AU  - Petrović, Aleksandar
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1373
AB  - 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 and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.
AB  - Količina titracionih kiselina u širi se, u najvećem broju slučajeva, kreće između 5 i 8 g/dm3. Vina, po pravilu, sadrže nešto manje kiselina nego šira, a prema Pravilniku, titraciona kiselost se kreće između 4,0 i 8,0 g/dm3 izraženo u vinskoj kiselini, jer se deo vinske kiseline istaloži u obliku soli (streša) u toku alkoholne fermentacije. Za vina koja sadrže ispod 4 g/dm3 titracionih kiselina postoji sumnja u njihovo poreklo, tj. da su prilikom njihovog spravljanja vršene nedozvoljene radnje. Zbog toga je cilj rada bio da se izvrši određivanje titracione kiselosti u belom vinu, standardnim metodama određivanja koje su upoređene sa rezultatima dobijenim potenciometrijskom titracijom uz jon-selektivnu elektrodu. Na osnovu dobijenih rezultata uočava se da titracija vina uz indikator daje dovoljno pouzdane vrednosti titracione kiselosti vina. Međutim, pošto je potenciometrijska titracija, pri pH vrednosti 7,00, pouzdanija i objektivnija metoda, vrednosti za sadržaj titracionih kiselina u vinu, izraženih preko vinske kiseline, date su upravo na osnovu ovog rezultata. Analiza diferencijalnih potenciometrijskih krivih, ukazuje da ove krive mogu pružiti odgovor na pitanje o prisustvu veće količine drugih neorganskih supstanci, koje se već nalaze u vinu. Međutim, ni jedna od ispitivanih metoda ne daje dovoljno pouzdan odgovor koje supstance su prisutne u analiziranim uzorcima, već odgovor na ovo pitanje može pružiti jedino metoda jonske hromatografije.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Determination of titratable acidity in white wine
T1  - Određivanje titracione kiselosti u belom vinu
EP  - 184
IS  - 2
SP  - 169
VL  - 52
DO  - 10.2298/JAS0702169R
ER  - 

@article{
author = "Rajković, Miloš and Novaković, Ivana D. and Petrović, Aleksandar",
year = "2007",
abstract = "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 and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples., Količina titracionih kiselina u širi se, u najvećem broju slučajeva, kreće između 5 i 8 g/dm3. Vina, po pravilu, sadrže nešto manje kiselina nego šira, a prema Pravilniku, titraciona kiselost se kreće između 4,0 i 8,0 g/dm3 izraženo u vinskoj kiselini, jer se deo vinske kiseline istaloži u obliku soli (streša) u toku alkoholne fermentacije. Za vina koja sadrže ispod 4 g/dm3 titracionih kiselina postoji sumnja u njihovo poreklo, tj. da su prilikom njihovog spravljanja vršene nedozvoljene radnje. Zbog toga je cilj rada bio da se izvrši određivanje titracione kiselosti u belom vinu, standardnim metodama određivanja koje su upoređene sa rezultatima dobijenim potenciometrijskom titracijom uz jon-selektivnu elektrodu. Na osnovu dobijenih rezultata uočava se da titracija vina uz indikator daje dovoljno pouzdane vrednosti titracione kiselosti vina. Međutim, pošto je potenciometrijska titracija, pri pH vrednosti 7,00, pouzdanija i objektivnija metoda, vrednosti za sadržaj titracionih kiselina u vinu, izraženih preko vinske kiseline, date su upravo na osnovu ovog rezultata. Analiza diferencijalnih potenciometrijskih krivih, ukazuje da ove krive mogu pružiti odgovor na pitanje o prisustvu veće količine drugih neorganskih supstanci, koje se već nalaze u vinu. Međutim, ni jedna od ispitivanih metoda ne daje dovoljno pouzdan odgovor koje supstance su prisutne u analiziranim uzorcima, već odgovor na ovo pitanje može pružiti jedino metoda jonske hromatografije.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Determination of titratable acidity in white wine, Određivanje titracione kiselosti u belom vinu",
pages = "184-169",
number = "2",
volume = "52",
doi = "10.2298/JAS0702169R"
}

Rajković, M., Novaković, I. D.,& Petrović, A.. (2007). Determination of titratable acidity in white wine. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 52(2), 169-184.
https://doi.org/10.2298/JAS0702169R

Rajković M, Novaković ID, Petrović A. Determination of titratable acidity in white wine. in Journal of Agricultural Sciences (Belgrade). 2007;52(2):169-184.
doi:10.2298/JAS0702169R .

Rajković, Miloš, Novaković, Ivana D., Petrović, Aleksandar, "Determination of titratable acidity in white wine" in Journal of Agricultural Sciences (Belgrade), 52, no. 2 (2007):169-184,
https://doi.org/10.2298/JAS0702169R . .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Gavrilović-Damnjanović, Jelica
AU  - Mitrović, Olga
AU  - Petrović, Aleksandar
AU  - Ogašanović, Dobrivoje
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1293
AB  - Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled.
AB  - Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production
T1  - Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice
EP  - 82
IS  - 2
SP  - 73
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1293
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Gavrilović-Damnjanović, Jelica and Mitrović, Olga and Petrović, Aleksandar and Ogašanović, Dobrivoje",
year = "2006",
abstract = "Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled., Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production, Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice",
pages = "82-73",
number = "2",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1293"
}

Popović, B., Nikićević, N., Gavrilović-Damnjanović, J., Mitrović, O., Petrović, A.,& Ogašanović, D.. (2006). Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(2), 73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293

Popović B, Nikićević N, Gavrilović-Damnjanović J, Mitrović O, Petrović A, Ogašanović D. Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research. 2006;67(2):73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .

Popović, Branko, Nikićević, Ninoslav, Gavrilović-Damnjanović, Jelica, Mitrović, Olga, Petrović, Aleksandar, Ogašanović, Dobrivoje, "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production" in Journal of Scientific Agricultural Research, 67, no. 2 (2006):73-82,
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .

TY  - JOUR
AU  - Sivčev, Branislava
AU  - Jović, S.
AU  - Raičević, Vera
AU  - Petrović, Aleksandar
AU  - Lalević, Blažo
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/912
AB  - The recommended cultivars for top quality wines Riesling in the vineyards of Grocka is in full crop. It was grafted on Kober 5 BB stock and planted on the soil type cambysoil. The content of total nitrogen is 0.1-0.15%. Supply of easily available potassium varies between 12.3-15 mg/100g a.d.s.2, i.e. phosphorus 0.4-3.6 mg/100g a.d.s. in layer up to 40 cm. Microbiological fertilizer was used in the study - biological preparation prepared with mixed natural populations Azotobacter chroococcum, Bacillus megaterium and Bacillus circulons. The space in row is idle land and the space between rows was sown each year (March-April) with a mixture of field pea and barley and ploughed in the inflorescence phase of legumes. Grape yield varied between 8772-6804 kg/ha. Microbiological fertilizer with Azotobacter had the highest yield and the control treatment had the lowest yield, where only grass mixture was sown. Extremely dry climatic conditions in the trial period caused the grape yield in cv. Riesling to be extremely low. In combination of fertilizers Bacillus megaterium + Bacillus circulons wine with the most ethanol, extracts and polyphenols was obtained. The wine obtained from the control treatment had a typical taste.
AB  - Ispitivanja su obavljena na sorti Rizling rajnski - klon 239 okalemljen na podlozi Kober 5 BB na Oglednom dobru "Radmilovac" Poljoprivrednog fakulteta u Zemunu. U prostoru između redova svake godine u rano proleće zasejavana je smeša legumonoze: stočnog graška i jarog ječma (2:1). U fazi cvetanja leguminoze zelena masa je zaoravana. Zemljište u redu u vinogradu je ručno obrađivano 2-3 puta и toku vegetacije. U radu je korišteno mikrobiološko đubrivo-biopreparat pripremljen od mešanih populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulons. Sojevi mikroorganizama koji su korišteni za ova istraživanja su iz kolekcije mikroorganizama Katedre za mikrobiologiju Poljoprivrednog fakulteta u Zemunu. Mikroorganizmi su umnoženi u odgovarajućim hranljivim medijumima i naneti na sterilan treset. Mikrobiološko đubrivo je neposredno pre upotrebe rastvoreno u vodi, unešeno u zemljište na dubini do 20 cm, na početku vegetacije. Ogled je postavljen po blok sistemu a korišćen je soj Azotobacter chroococcum - varijanta A, smeša populacija Azotobacter chroococcum i Bacillus megaterium - varijanta AB, smeša populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulons varijanta ABC i kontrola K. Prostor u redu je jalovi ugar, a prostor između redova zasejavan je svake godine (mart-april) smešom semena stočnog graška i ječma i u fazi cvetanja leguminoze zaoravan. Berba grožđa obavljena je u fazi pune zrelosti, utvrđen je prinos grožđa, broj i masa grozda, sadržaj šećera i ukupnih kiselina za period 2000 do 2002. godine. Mikrovinifïkacija po varijantama obavljena je u 2000. i 2001. godini. Obuhvata sadržaj etanola, ekstrakta, polifenola, pepela, slobodnog i vezanog sumpordioksida isparljive i ukupne kiseline u vinu. Ispitivanom periodu visina i raspored padavina и toku vegetacije bili su niski i neujednačeni, a temperaturni uslovi ekstremno visoki. Gročansko vinogorje, u kome se nalazi Ogledno dobro "Radmilovac", odlikuje se umereno kontinentalnom klimom, međutim u navedenom periodu poprimilo je odlike aridne klime. Posebno se ističe 2000. godina sa visinom padavina u toku vegetacije 137,9 mm i najtoplijim mesecom avgustom tprosek=24.5°C. Prinos grožđa po jedinici površine u proseku iznosio je 7580.25 kg/ha. Upoređujući primenjena mikrobiološka đubriva i visinu prinosa grožđa, aktivnost Azotobacter chroococcum - tretman A uz zaoravanje zelene mase stočnog graška i raži, pozitivno je uticala na količinu grožđa 8772 kg/ha. Vegetativni potencijal uz primenu mikrobiološkog đubriva Azotobacter chroococcum - A približava se kategoriji slabe bujnosti, što nije odlika Rizlinga rajnskog u normalnim uslovima. Nedostatak vlage tokom celog perioda vegetacije uslovio je slabiji porast lastara. Visok sadržaj šećera i nešto niži sadržaj kiselina ostvaren je uz primenu mikrobiološkog đubriva Azotobacter chroococcum+Bacillus megaterium - AB. Između tretmana A i kontrole razlike u pogledu ova dva pokazatelja su bile najmanje.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling
T1  - Primena mikrobioloških đubriva u vinogradarstvu - prinos grožđa i kvalitet vina u sorte Rizling rajnski
EP  - 26
IS  - 1
SP  - 19
VL  - 50
DO  - 10.2298/JAS0501019S
ER  - 

@article{
author = "Sivčev, Branislava and Jović, S. and Raičević, Vera and Petrović, Aleksandar and Lalević, Blažo",
year = "2005",
abstract = "The recommended cultivars for top quality wines Riesling in the vineyards of Grocka is in full crop. It was grafted on Kober 5 BB stock and planted on the soil type cambysoil. The content of total nitrogen is 0.1-0.15%. Supply of easily available potassium varies between 12.3-15 mg/100g a.d.s.2, i.e. phosphorus 0.4-3.6 mg/100g a.d.s. in layer up to 40 cm. Microbiological fertilizer was used in the study - biological preparation prepared with mixed natural populations Azotobacter chroococcum, Bacillus megaterium and Bacillus circulons. The space in row is idle land and the space between rows was sown each year (March-April) with a mixture of field pea and barley and ploughed in the inflorescence phase of legumes. Grape yield varied between 8772-6804 kg/ha. Microbiological fertilizer with Azotobacter had the highest yield and the control treatment had the lowest yield, where only grass mixture was sown. Extremely dry climatic conditions in the trial period caused the grape yield in cv. Riesling to be extremely low. In combination of fertilizers Bacillus megaterium + Bacillus circulons wine with the most ethanol, extracts and polyphenols was obtained. The wine obtained from the control treatment had a typical taste., Ispitivanja su obavljena na sorti Rizling rajnski - klon 239 okalemljen na podlozi Kober 5 BB na Oglednom dobru "Radmilovac" Poljoprivrednog fakulteta u Zemunu. U prostoru između redova svake godine u rano proleće zasejavana je smeša legumonoze: stočnog graška i jarog ječma (2:1). U fazi cvetanja leguminoze zelena masa je zaoravana. Zemljište u redu u vinogradu je ručno obrađivano 2-3 puta и toku vegetacije. U radu je korišteno mikrobiološko đubrivo-biopreparat pripremljen od mešanih populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulons. Sojevi mikroorganizama koji su korišteni za ova istraživanja su iz kolekcije mikroorganizama Katedre za mikrobiologiju Poljoprivrednog fakulteta u Zemunu. Mikroorganizmi su umnoženi u odgovarajućim hranljivim medijumima i naneti na sterilan treset. Mikrobiološko đubrivo je neposredno pre upotrebe rastvoreno u vodi, unešeno u zemljište na dubini do 20 cm, na početku vegetacije. Ogled je postavljen po blok sistemu a korišćen je soj Azotobacter chroococcum - varijanta A, smeša populacija Azotobacter chroococcum i Bacillus megaterium - varijanta AB, smeša populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulons varijanta ABC i kontrola K. Prostor u redu je jalovi ugar, a prostor između redova zasejavan je svake godine (mart-april) smešom semena stočnog graška i ječma i u fazi cvetanja leguminoze zaoravan. Berba grožđa obavljena je u fazi pune zrelosti, utvrđen je prinos grožđa, broj i masa grozda, sadržaj šećera i ukupnih kiselina za period 2000 do 2002. godine. Mikrovinifïkacija po varijantama obavljena je u 2000. i 2001. godini. Obuhvata sadržaj etanola, ekstrakta, polifenola, pepela, slobodnog i vezanog sumpordioksida isparljive i ukupne kiseline u vinu. Ispitivanom periodu visina i raspored padavina и toku vegetacije bili su niski i neujednačeni, a temperaturni uslovi ekstremno visoki. Gročansko vinogorje, u kome se nalazi Ogledno dobro "Radmilovac", odlikuje se umereno kontinentalnom klimom, međutim u navedenom periodu poprimilo je odlike aridne klime. Posebno se ističe 2000. godina sa visinom padavina u toku vegetacije 137,9 mm i najtoplijim mesecom avgustom tprosek=24.5°C. Prinos grožđa po jedinici površine u proseku iznosio je 7580.25 kg/ha. Upoređujući primenjena mikrobiološka đubriva i visinu prinosa grožđa, aktivnost Azotobacter chroococcum - tretman A uz zaoravanje zelene mase stočnog graška i raži, pozitivno je uticala na količinu grožđa 8772 kg/ha. Vegetativni potencijal uz primenu mikrobiološkog đubriva Azotobacter chroococcum - A približava se kategoriji slabe bujnosti, što nije odlika Rizlinga rajnskog u normalnim uslovima. Nedostatak vlage tokom celog perioda vegetacije uslovio je slabiji porast lastara. Visok sadržaj šećera i nešto niži sadržaj kiselina ostvaren je uz primenu mikrobiološkog đubriva Azotobacter chroococcum+Bacillus megaterium - AB. Između tretmana A i kontrole razlike u pogledu ova dva pokazatelja su bile najmanje.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling, Primena mikrobioloških đubriva u vinogradarstvu - prinos grožđa i kvalitet vina u sorte Rizling rajnski",
pages = "26-19",
number = "1",
volume = "50",
doi = "10.2298/JAS0501019S"
}

Sivčev, B., Jović, S., Raičević, V., Petrović, A.,& Lalević, B.. (2005). Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 50(1), 19-26.
https://doi.org/10.2298/JAS0501019S

Sivčev B, Jović S, Raičević V, Petrović A, Lalević B. Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling. in Journal of Agricultural Sciences (Belgrade). 2005;50(1):19-26.
doi:10.2298/JAS0501019S .

Sivčev, Branislava, Jović, S., Raičević, Vera, Petrović, Aleksandar, Lalević, Blažo, "Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling" in Journal of Agricultural Sciences (Belgrade), 50, no. 1 (2005):19-26,
https://doi.org/10.2298/JAS0501019S . .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/918
AB  - 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.
AB  - U radu su obavljena istraživanja vezana za mogućnost proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze, i to: Rizling italijanski, Sejanac 1466, Muskat hamburg i Godominka. Kvantitativna hemijska analiza dobijenih lozovača, komovica i vinskih destilata pokazala je uklapanje svih parametara u norme kvaliteta, koje su predviđene i propisane Pravilnikom o kvalitetu i drugim zahtevima za alkoholnih pića, Sl.list SCG br.4/2003. Najbolje ocenjeni vinski destilat dao je sejanac 1466 (17,85), najbolju lozovaču sorte Muskat hamburg i Godominka (18,25), a najbolju komovicu sorta Godominka (18,40). Senzorne karakteristike ocenjenih rakija i vinskog destilata ukazuju na pojavu intenziviranja i oplemenjivanja mirisa i kvaliteta u smeru od vinskog destilata ka komovicama, kao i pojavu prisustva jednog intenzivnog voćno-cvetnog karaktera mirisa, koji je dosta podsećao na miris đurđevka i irisa.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties
T1  - Mogućnosti proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze
EP  - 191
IS  - 2
SP  - 183
VL  - 50
DO  - 10.2298/JAS0502183N
ER  - 

@article{
author = "Nikićević, Ninoslav and Jović, Slobodan and Petrović, Aleksandar",
year = "2005",
abstract = "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., U radu su obavljena istraživanja vezana za mogućnost proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze, i to: Rizling italijanski, Sejanac 1466, Muskat hamburg i Godominka. Kvantitativna hemijska analiza dobijenih lozovača, komovica i vinskih destilata pokazala je uklapanje svih parametara u norme kvaliteta, koje su predviđene i propisane Pravilnikom o kvalitetu i drugim zahtevima za alkoholnih pića, Sl.list SCG br.4/2003. Najbolje ocenjeni vinski destilat dao je sejanac 1466 (17,85), najbolju lozovaču sorte Muskat hamburg i Godominka (18,25), a najbolju komovicu sorta Godominka (18,40). Senzorne karakteristike ocenjenih rakija i vinskog destilata ukazuju na pojavu intenziviranja i oplemenjivanja mirisa i kvaliteta u smeru od vinskog destilata ka komovicama, kao i pojavu prisustva jednog intenzivnog voćno-cvetnog karaktera mirisa, koji je dosta podsećao na miris đurđevka i irisa.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties, Mogućnosti proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze",
pages = "191-183",
number = "2",
volume = "50",
doi = "10.2298/JAS0502183N"
}

Nikićević, N., Jović, S.,& Petrović, A.. (2005). Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 50(2), 183-191.
https://doi.org/10.2298/JAS0502183N

Nikićević N, Jović S, Petrović A. Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties. in Journal of Agricultural Sciences (Belgrade). 2005;50(2):183-191.
doi:10.2298/JAS0502183N .

Nikićević, Ninoslav, Jović, Slobodan, Petrović, Aleksandar, "Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties" in Journal of Agricultural Sciences (Belgrade), 50, no. 2 (2005):183-191,
https://doi.org/10.2298/JAS0502183N . .

TY  - JOUR
AU  - Sivčev, Branislava
AU  - Jović, Slobodan
AU  - Raičević, Vera
AU  - Petrović, Aleksandar
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/455
AB  - The trial was conducted in variety Riesling-clone 239 grafted on Kober 5 BB rootstock at the "Radmilovac" Experimental Station, Faculty of Agriculture, and Belgrade-Zemun. The vineyard was planted in 1995 on a south-facing slope, with rectangular arrangement of vines 3 x 1 m. The training system is of asymmetric cordon type and mixed-type pruning is practiced. During 2000-2002 investigations, grass cover: forage pea and rye (2:1) was planted side dressed on both sides of vine row. In the same time, at the beginning of vegetation of grapevine, in the vine row microbiological fertilizer (A-Azotobacter chroococcum, AB-Azotobacter chroococcum+Bacillus megaterium, ABC-Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans) incorporated in the top 20 cm of soil (cambysoil). Microbiological fertilizers were soluble in water. In period of inflorescence of pea, in middle of the June, grass cover plowed. Control treatment wasn’t fertilizer. Diverse phenomena have been studied: grape yield per vine and per unit area, number bunches per vine, mean bunch weight, division yield and pruned out cane per vine, contents of sugars and total acids in must; alcohol, extract, total acids, total and free SO2, content of ashes and gale acid. Environmental conditions were warm and arid in period investigation. Microbiological fertilizer Azotobacter chroococcum – A with grass cover: forage pea and rye between roads had the best results of yield and grape quality. Differences between treatment A- Azotobacter chroococcum and control-K in quality of wine and sensorial characteristics of wine were small and mush better than another two treatments AB-Azotobacter chroococcum+Bacillus megaterium, ABC-Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans.
AB  - Preporučena sorta za vrhunska vina Rajnski rizling u gročanskom vinogorju nalazi se u punom rodu. Okalemljena je na podlozi Kober 5 BB i posađena na zemljištu tipa normalne gajnjače – kambisol. Sadržaj ukupnog azota iznosi 0.1-0.15 %. Obezbeđenost lakopristupačnim kalijumom varira između 12.3-15 mg/100g v.s.z2, odnosno fosfora 0.4-3.6 mg/100g v.s.z u sloju do 40 cm. U radu je korišćeno mikrobiološko đubrivo - biopreparat pripremljen od mešanih populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans. Prostor u redu je jalovi ugar, a prostor između redova zasejavan je svake godine (mart-april) smešom semena stočnog graška i ječma i u fazi cvetanja leguminoze zaoravan.Prinos grožđa varirao je između 8772-6804 kg/ha. Mikrobiološko đubrivo sa Azotobacterom ostvarilo je najviši prinos, u kontrole najniži gde je između redova samo zasejavana smeša trava. Izrazito suvi klimatski uslovi u periodu ispitivanja uticali su da prinos grožđa u sorte Rizling rajnski bude nizak. U kombinaciji đubriva Bacillus megaterium + Bacillus circulans dobijeno je vino sa najviše etanola, ekstrakta, polifenola. Tipičan ukus karakterističan je za vino u kontrole.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Poljoprivreda
T1  - Application of microbiological fertilizer in viticulture: Grape yield and quality of wine cv. Riesling
T1  - Uticaj mikrobioloških đubriva na prinos grožđa i kvalitet vina u sorte rizling rajnski
EP  - 233
IS  - 390-393
SP  - 228
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_455
ER  - 

@article{
author = "Sivčev, Branislava and Jović, Slobodan and Raičević, Vera and Petrović, Aleksandar",
year = "2002",
abstract = "The trial was conducted in variety Riesling-clone 239 grafted on Kober 5 BB rootstock at the "Radmilovac" Experimental Station, Faculty of Agriculture, and Belgrade-Zemun. The vineyard was planted in 1995 on a south-facing slope, with rectangular arrangement of vines 3 x 1 m. The training system is of asymmetric cordon type and mixed-type pruning is practiced. During 2000-2002 investigations, grass cover: forage pea and rye (2:1) was planted side dressed on both sides of vine row. In the same time, at the beginning of vegetation of grapevine, in the vine row microbiological fertilizer (A-Azotobacter chroococcum, AB-Azotobacter chroococcum+Bacillus megaterium, ABC-Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans) incorporated in the top 20 cm of soil (cambysoil). Microbiological fertilizers were soluble in water. In period of inflorescence of pea, in middle of the June, grass cover plowed. Control treatment wasn’t fertilizer. Diverse phenomena have been studied: grape yield per vine and per unit area, number bunches per vine, mean bunch weight, division yield and pruned out cane per vine, contents of sugars and total acids in must; alcohol, extract, total acids, total and free SO2, content of ashes and gale acid. Environmental conditions were warm and arid in period investigation. Microbiological fertilizer Azotobacter chroococcum – A with grass cover: forage pea and rye between roads had the best results of yield and grape quality. Differences between treatment A- Azotobacter chroococcum and control-K in quality of wine and sensorial characteristics of wine were small and mush better than another two treatments AB-Azotobacter chroococcum+Bacillus megaterium, ABC-Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans., Preporučena sorta za vrhunska vina Rajnski rizling u gročanskom vinogorju nalazi se u punom rodu. Okalemljena je na podlozi Kober 5 BB i posađena na zemljištu tipa normalne gajnjače – kambisol. Sadržaj ukupnog azota iznosi 0.1-0.15 %. Obezbeđenost lakopristupačnim kalijumom varira između 12.3-15 mg/100g v.s.z2, odnosno fosfora 0.4-3.6 mg/100g v.s.z u sloju do 40 cm. U radu je korišćeno mikrobiološko đubrivo - biopreparat pripremljen od mešanih populacija Azotobacter chroococcum, Bacillus megaterium i Bacillus circulans. Prostor u redu je jalovi ugar, a prostor između redova zasejavan je svake godine (mart-april) smešom semena stočnog graška i ječma i u fazi cvetanja leguminoze zaoravan.Prinos grožđa varirao je između 8772-6804 kg/ha. Mikrobiološko đubrivo sa Azotobacterom ostvarilo je najviši prinos, u kontrole najniži gde je između redova samo zasejavana smeša trava. Izrazito suvi klimatski uslovi u periodu ispitivanja uticali su da prinos grožđa u sorte Rizling rajnski bude nizak. U kombinaciji đubriva Bacillus megaterium + Bacillus circulans dobijeno je vino sa najviše etanola, ekstrakta, polifenola. Tipičan ukus karakterističan je za vino u kontrole.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Poljoprivreda",
title = "Application of microbiological fertilizer in viticulture: Grape yield and quality of wine cv. Riesling, Uticaj mikrobioloških đubriva na prinos grožđa i kvalitet vina u sorte rizling rajnski",
pages = "233-228",
number = "390-393",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_455"
}

Sivčev, B., Jović, S., Raičević, V.,& Petrović, A.. (2002). Application of microbiological fertilizer in viticulture: Grape yield and quality of wine cv. Riesling. in Poljoprivreda
Savez poljoprivrednih inženjera i tehničara, Beograd., 51(390-393), 228-233.
https://hdl.handle.net/21.15107/rcub_agrospace_455

Sivčev B, Jović S, Raičević V, Petrović A. Application of microbiological fertilizer in viticulture: Grape yield and quality of wine cv. Riesling. in Poljoprivreda. 2002;51(390-393):228-233.
https://hdl.handle.net/21.15107/rcub_agrospace_455 .

Sivčev, Branislava, Jović, Slobodan, Raičević, Vera, Petrović, Aleksandar, "Application of microbiological fertilizer in viticulture: Grape yield and quality of wine cv. Riesling" in Poljoprivreda, 51, no. 390-393 (2002):228-233,
https://hdl.handle.net/21.15107/rcub_agrospace_455 .

TY  - JOUR
AU  - Jović, Slobodan
AU  - Zirojević, Tripo
AU  - Petrović, Aleksandar
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/429
AB  - Today when man, because of his negligence towards the nature, has made "life become dangerous for living" it is no wonder a fact that in purpose to find a cure for many diseases or in purpose to prevent the same people are more and more turning to nature and natural substances. Wine takes important place in chain of natural substances with protective effects on human health, so today that effect has special name "French paradox". This name dates from 1991 when Sefre Renaud, on an experts meeting, had argumentative speech about protective effects of wine on human health. Nowadays when it is well known that many illnesses are in some extent related to oxidative stress (atherosklerosis, malignant illnesses, infections, aging, diabetes), wine has got a special significance because some of its ingredients have antioxidatve effects (proantocyanidols, quercetin, resveratrol, derivates of hydroxybenzoic and derivates of tyrosine). It means that wine has protective effects on most of illnesses caused by oxidative stress. However, the fact that the concentration of curative matters is the highest in blood vessels, and the fact that some of wine ingredients have a vasoactive effect support the fact that curative effects of wine is the most explicit in prevention of blood vessels diseases.
AB  - Najčešći uzroci smrtnosti savremenog čoveka su bolesti koje se javljaju kao posledica oksidativnog stresa. Deo nezbrinutih slobodnih radikala (superoksid, hidroksil), kao i singlet kiseonik koji nastaju tokom metabolizma u ljudskom organizmu, odgovorni su za štetno oksidativno dejstvo na lipoproteinske membrane, višestruko nezasićene masne kiseline, enzime, DNK, esencijalne aminokiseline itd. usled čega nastaju kardiovaskularna oboljenja, zapaljivi procesi, dijabetes, kancer, alchajmerova bolest, infarkt miokarda. Fenolna jedinjenja vina, u prvom redu flavonoidi (proantocijanidoli, kvercetin i resveratrol), ali i hidroksibenzoeve kiseline, hidroksicimetne kiseline, derivati tirozina trans-resveratrol delujući kao antioksidanti u stanju su da preduprede štetno delovanje slobodnih radikala. Osim toga poznato je da su ova jedinjenja u stanju da stvaraju vodonične veze kao i helatne komplekse sa metalima.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Poljoprivreda
T1  - Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine
T1  - Mogućnost prevencije bolesti prouzrokovanih oksidativnim stresom fenolnim jedinjenjima vina
EP  - 253
IS  - 390-393
SP  - 245
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_429
ER  - 

@article{
author = "Jović, Slobodan and Zirojević, Tripo and Petrović, Aleksandar",
year = "2002",
abstract = "Today when man, because of his negligence towards the nature, has made "life become dangerous for living" it is no wonder a fact that in purpose to find a cure for many diseases or in purpose to prevent the same people are more and more turning to nature and natural substances. Wine takes important place in chain of natural substances with protective effects on human health, so today that effect has special name "French paradox". This name dates from 1991 when Sefre Renaud, on an experts meeting, had argumentative speech about protective effects of wine on human health. Nowadays when it is well known that many illnesses are in some extent related to oxidative stress (atherosklerosis, malignant illnesses, infections, aging, diabetes), wine has got a special significance because some of its ingredients have antioxidatve effects (proantocyanidols, quercetin, resveratrol, derivates of hydroxybenzoic and derivates of tyrosine). It means that wine has protective effects on most of illnesses caused by oxidative stress. However, the fact that the concentration of curative matters is the highest in blood vessels, and the fact that some of wine ingredients have a vasoactive effect support the fact that curative effects of wine is the most explicit in prevention of blood vessels diseases., Najčešći uzroci smrtnosti savremenog čoveka su bolesti koje se javljaju kao posledica oksidativnog stresa. Deo nezbrinutih slobodnih radikala (superoksid, hidroksil), kao i singlet kiseonik koji nastaju tokom metabolizma u ljudskom organizmu, odgovorni su za štetno oksidativno dejstvo na lipoproteinske membrane, višestruko nezasićene masne kiseline, enzime, DNK, esencijalne aminokiseline itd. usled čega nastaju kardiovaskularna oboljenja, zapaljivi procesi, dijabetes, kancer, alchajmerova bolest, infarkt miokarda. Fenolna jedinjenja vina, u prvom redu flavonoidi (proantocijanidoli, kvercetin i resveratrol), ali i hidroksibenzoeve kiseline, hidroksicimetne kiseline, derivati tirozina trans-resveratrol delujući kao antioksidanti u stanju su da preduprede štetno delovanje slobodnih radikala. Osim toga poznato je da su ova jedinjenja u stanju da stvaraju vodonične veze kao i helatne komplekse sa metalima.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Poljoprivreda",
title = "Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine, Mogućnost prevencije bolesti prouzrokovanih oksidativnim stresom fenolnim jedinjenjima vina",
pages = "253-245",
number = "390-393",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_429"
}

Jović, S., Zirojević, T.,& Petrović, A.. (2002). Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine. in Poljoprivreda
Savez poljoprivrednih inženjera i tehničara, Beograd., 51(390-393), 245-253.
https://hdl.handle.net/21.15107/rcub_agrospace_429

Jović S, Zirojević T, Petrović A. Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine. in Poljoprivreda. 2002;51(390-393):245-253.
https://hdl.handle.net/21.15107/rcub_agrospace_429 .

Jović, Slobodan, Zirojević, Tripo, Petrović, Aleksandar, "Possibility prevention of illnesses caused by oxidative stress by phenolic compounds of wine" in Poljoprivreda, 51, no. 390-393 (2002):245-253,
https://hdl.handle.net/21.15107/rcub_agrospace_429 .