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  - 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  - Avramov, Lazar
AU  - Jović, Slobodan
AU  - Maletić, Radojka
AU  - Milosavljević, Z.
AU  - Janjić, R.
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/433
AB  - Of the basis of fifteen years of monitoring and study of the yellow trait of the Smederevka variety, the following conclusions can be made 1.Agroecological conditions were favorable for development and fruit/bearing of the yellow trait of the Smederevka variety. 2.Yelow trait was set apart from the population of the Smederevka variety which is traditionally grown in the vineyard district of Smederevo. 3.Yield of grapes varied from 7,600 kg/ha to 17,200 kg/ha. 4.Content of sugar in must varied from 15,1 to 19,4%. 5.Content of total acids in must varied from 7,18 g/l to 8,05 g/l. 6.Wine is potable, harmonic and refreshing. 7.Statistical analysis of the results a and other information shows that it would be worthwhile to make a selection of clones and report the most successful clone to the Commission for variety testing the agricultural crops.
AB  - Žuta odlika populacije sorte smederevke gaji se kao tradicionalna sorta u smederevskom vinogorju. Ova odlika je umnožena i zasađena na lokaciji "ZLATNO BRDO". Ispitivanje i praćenje ove odlike vršeno je u periodu od 1986. do 2000. godine. Od glavnih pokazatelja ispitivani su prinos grožđa, sadržaj šećera u širi i sadržaj ukupnih kiselina u širi. Prinos grožđa je varirao od 7.600 kg/ha do 17.000 kg/ha. Sadržaj šećera u širi je varirao od 15,10% do 19,40%. Sadržaj ukupnih kiselina u širi je varirao od 7,18 g/l do 8,05 g/l.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Poljoprivreda
T1  - Productional and technological characteristics of the yellow trait of the smederevka variety
T1  - Proizvodne i tehnološke karakteristike žute odlike sorte smederevke
EP  - 50
IS  - 390-393
SP  - 45
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_433
ER  - 

@article{
author = "Avramov, Lazar and Jović, Slobodan and Maletić, Radojka and Milosavljević, Z. and Janjić, R.",
year = "2002",
abstract = "Of the basis of fifteen years of monitoring and study of the yellow trait of the Smederevka variety, the following conclusions can be made 1.Agroecological conditions were favorable for development and fruit/bearing of the yellow trait of the Smederevka variety. 2.Yelow trait was set apart from the population of the Smederevka variety which is traditionally grown in the vineyard district of Smederevo. 3.Yield of grapes varied from 7,600 kg/ha to 17,200 kg/ha. 4.Content of sugar in must varied from 15,1 to 19,4%. 5.Content of total acids in must varied from 7,18 g/l to 8,05 g/l. 6.Wine is potable, harmonic and refreshing. 7.Statistical analysis of the results a and other information shows that it would be worthwhile to make a selection of clones and report the most successful clone to the Commission for variety testing the agricultural crops., Žuta odlika populacije sorte smederevke gaji se kao tradicionalna sorta u smederevskom vinogorju. Ova odlika je umnožena i zasađena na lokaciji "ZLATNO BRDO". Ispitivanje i praćenje ove odlike vršeno je u periodu od 1986. do 2000. godine. Od glavnih pokazatelja ispitivani su prinos grožđa, sadržaj šećera u širi i sadržaj ukupnih kiselina u širi. Prinos grožđa je varirao od 7.600 kg/ha do 17.000 kg/ha. Sadržaj šećera u širi je varirao od 15,10% do 19,40%. Sadržaj ukupnih kiselina u širi je varirao od 7,18 g/l do 8,05 g/l.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Poljoprivreda",
title = "Productional and technological characteristics of the yellow trait of the smederevka variety, Proizvodne i tehnološke karakteristike žute odlike sorte smederevke",
pages = "50-45",
number = "390-393",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_433"
}

Avramov, L., Jović, S., Maletić, R., Milosavljević, Z.,& Janjić, R.. (2002). Productional and technological characteristics of the yellow trait of the smederevka variety. in Poljoprivreda
Savez poljoprivrednih inženjera i tehničara, Beograd., 51(390-393), 45-50.
https://hdl.handle.net/21.15107/rcub_agrospace_433

Avramov L, Jović S, Maletić R, Milosavljević Z, Janjić R. Productional and technological characteristics of the yellow trait of the smederevka variety. in Poljoprivreda. 2002;51(390-393):45-50.
https://hdl.handle.net/21.15107/rcub_agrospace_433 .

Avramov, Lazar, Jović, Slobodan, Maletić, Radojka, Milosavljević, Z., Janjić, R., "Productional and technological characteristics of the yellow trait of the smederevka variety" in Poljoprivreda, 51, no. 390-393 (2002):45-50,
https://hdl.handle.net/21.15107/rcub_agrospace_433 .

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 .

TY  - JOUR
AU  - Avramov, Lazar
AU  - Jović, Slobodan
AU  - Žunić, Dragoljub
AU  - Vujović, Dragan
AU  - Maletić, Radojka
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/434
AB  - On the basis of testing of the variation of the Cabernet Franc variety population, grown on OŠD "Radmilovac", Vinča-Grocka, of the Agricultural Faculty in Zemun, the following can be concluded: – tests were performed in the period from 1997 to 2000; – variations of the Cabernet Franc population in agro ecological conditions of the vineyard district of Grocka express positive uvological properties where expressed statistically important and very important differences; – cluster mass of tested variations varies, ranging from 55.96 g (variation 08) to 120,96g (variation 02); – berry mass of tested variations varies, ranging from 1.19 g (variation 016) to 1.71 g (variation 05); – some of the tested variations 02,10 reached a level necessary for approval of clones according to methodology of the Federal Commission for variety testing the agricultural crops.
AB  - Cilj ovih istraživanja je bio da se ustanove uvološke karakteristike mase grozda i mase bobice varijeteta populacije sorte kaberne fran. Ispitivanja su vršena u periodu 1997-2000 godine na Radmilovcu u gročanskom vinogorju, u kolekciji varijeteta populacije sorte kaberne fran. Na osnovu dobijenih rezultata može se konstatovati da između varijeteta postoje razlike, pri čemu se ispoljavaju i statističke značajnosti.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Poljoprivreda
T1  - Uvological characteristics of Berry and cluster mass of the Cabernet Franc variety population in the vineyard district of Grocka
T1  - Uvološke karakteristike mase grozda i mase bobice varijeteta populacije sorte kaberne fran u gročanskom vinogorju
EP  - 60
IS  - 390-393
SP  - 56
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_434
ER  - 

@article{
author = "Avramov, Lazar and Jović, Slobodan and Žunić, Dragoljub and Vujović, Dragan and Maletić, Radojka",
year = "2002",
abstract = "On the basis of testing of the variation of the Cabernet Franc variety population, grown on OŠD "Radmilovac", Vinča-Grocka, of the Agricultural Faculty in Zemun, the following can be concluded: – tests were performed in the period from 1997 to 2000; – variations of the Cabernet Franc population in agro ecological conditions of the vineyard district of Grocka express positive uvological properties where expressed statistically important and very important differences; – cluster mass of tested variations varies, ranging from 55.96 g (variation 08) to 120,96g (variation 02); – berry mass of tested variations varies, ranging from 1.19 g (variation 016) to 1.71 g (variation 05); – some of the tested variations 02,10 reached a level necessary for approval of clones according to methodology of the Federal Commission for variety testing the agricultural crops., Cilj ovih istraživanja je bio da se ustanove uvološke karakteristike mase grozda i mase bobice varijeteta populacije sorte kaberne fran. Ispitivanja su vršena u periodu 1997-2000 godine na Radmilovcu u gročanskom vinogorju, u kolekciji varijeteta populacije sorte kaberne fran. Na osnovu dobijenih rezultata može se konstatovati da između varijeteta postoje razlike, pri čemu se ispoljavaju i statističke značajnosti.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Poljoprivreda",
title = "Uvological characteristics of Berry and cluster mass of the Cabernet Franc variety population in the vineyard district of Grocka, Uvološke karakteristike mase grozda i mase bobice varijeteta populacije sorte kaberne fran u gročanskom vinogorju",
pages = "60-56",
number = "390-393",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_434"
}

Avramov, L., Jović, S., Žunić, D., Vujović, D.,& Maletić, R.. (2002). Uvological characteristics of Berry and cluster mass of the Cabernet Franc variety population in the vineyard district of Grocka. in Poljoprivreda
Savez poljoprivrednih inženjera i tehničara, Beograd., 51(390-393), 56-60.
https://hdl.handle.net/21.15107/rcub_agrospace_434

Avramov L, Jović S, Žunić D, Vujović D, Maletić R. Uvological characteristics of Berry and cluster mass of the Cabernet Franc variety population in the vineyard district of Grocka. in Poljoprivreda. 2002;51(390-393):56-60.
https://hdl.handle.net/21.15107/rcub_agrospace_434 .

Avramov, Lazar, Jović, Slobodan, Žunić, Dragoljub, Vujović, Dragan, Maletić, Radojka, "Uvological characteristics of Berry and cluster mass of the Cabernet Franc variety population in the vineyard district of Grocka" in Poljoprivreda, 51, no. 390-393 (2002):56-60,
https://hdl.handle.net/21.15107/rcub_agrospace_434 .

TY  - JOUR
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/244
AB  - Vine existed on the Earth before human beings appeared, therefore wine was something familiar to them from the very beginning. Even before the Ancient period many nations had their own wine gods, but only through the image of Dionysus wine obtains its full affirmation and strong symbolic significance. With appearance of the Savior - Lord Jesus Christ, and the New Testament wine assumes a new meaning. It becomes the symbol of Christ's blood shed in salvation of the mankind and as such it is irreplaceable in the Holy Communion (The Eucharist). It is being provided lately, on scientific basis, that due to its pharmacodynamic and psychogenic effects wine has a beneficial influence on health. With this, the millennium empiric knowledge, stated in numerous aphorisms and maxims, acquires a complete scientific confirmation. .
AB  - Vinova loza se pojavila na zemlji pre čoveka, tako daje on od svog nastanka znao za vino. Mnogi narodi su još pre antičkog perioda imali svoje bogove vina, ali tek u liku boga Dionisa ono dobija punu afirmaciju i snažan simbolički naboj. Sa pojavom spasitelja, bogočoveka Isusa Hrista i novog zavela vino poprima novo značenje. Ono postaje simbol krvi koji je Hrist prolio za spasenje svih ljudi i kao takvo nezamenjivo je u svetoj tajni pričešća (evharistija). Poslednjih godina naučno se dokazuje blagotvorno delovanje vina na zdravlje ljudi zasnovano na njegovim farmakodinamičkim i psihogenim efektima. Ovim, milenijumska empirijska saznanja, iskazana u brojnim aforizmima i sentencijama, dobijaju punu naučnu potvrdu.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Wine: Symbolic and real significance
T1  - Vino - simbolički i stvarni značaj
EP  - 358
IS  - 1
SP  - 347
VL  - 6
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_244
ER  - 

@article{
author = "Jović, Slobodan and Petrović, Aleksandar",
year = "2000",
abstract = "Vine existed on the Earth before human beings appeared, therefore wine was something familiar to them from the very beginning. Even before the Ancient period many nations had their own wine gods, but only through the image of Dionysus wine obtains its full affirmation and strong symbolic significance. With appearance of the Savior - Lord Jesus Christ, and the New Testament wine assumes a new meaning. It becomes the symbol of Christ's blood shed in salvation of the mankind and as such it is irreplaceable in the Holy Communion (The Eucharist). It is being provided lately, on scientific basis, that due to its pharmacodynamic and psychogenic effects wine has a beneficial influence on health. With this, the millennium empiric knowledge, stated in numerous aphorisms and maxims, acquires a complete scientific confirmation. ., Vinova loza se pojavila na zemlji pre čoveka, tako daje on od svog nastanka znao za vino. Mnogi narodi su još pre antičkog perioda imali svoje bogove vina, ali tek u liku boga Dionisa ono dobija punu afirmaciju i snažan simbolički naboj. Sa pojavom spasitelja, bogočoveka Isusa Hrista i novog zavela vino poprima novo značenje. Ono postaje simbol krvi koji je Hrist prolio za spasenje svih ljudi i kao takvo nezamenjivo je u svetoj tajni pričešća (evharistija). Poslednjih godina naučno se dokazuje blagotvorno delovanje vina na zdravlje ljudi zasnovano na njegovim farmakodinamičkim i psihogenim efektima. Ovim, milenijumska empirijska saznanja, iskazana u brojnim aforizmima i sentencijama, dobijaju punu naučnu potvrdu.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Wine: Symbolic and real significance, Vino - simbolički i stvarni značaj",
pages = "358-347",
number = "1",
volume = "6",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_244"
}

Jović, S.,& Petrović, A.. (2000). Wine: Symbolic and real significance. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 6(1), 347-358.
https://hdl.handle.net/21.15107/rcub_agrospace_244

Jović S, Petrović A. Wine: Symbolic and real significance. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2000;6(1):347-358.
https://hdl.handle.net/21.15107/rcub_agrospace_244 .

Jović, Slobodan, Petrović, Aleksandar, "Wine: Symbolic and real significance" in Zbornik naučnih radova Instituta PKB Agroekonomik, 6, no. 1 (2000):347-358,
https://hdl.handle.net/21.15107/rcub_agrospace_244 .