TY  - CONF
AU  - Malicanin, Marko
AU  - Rac, Vladislav
AU  - Rakić, Vesna
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4425
AB  - Keeping of red wine in bottles is very important for its maturation and quality. However, there are numerous changes that happen during that period, usually caused by oxidative processes and changes in structure and content of polyphenolic compounds. The goal of this study was to determine the effects of Inactivated dry yeast (IDY) products on aging, phenolics content, colour stability and sensory characteristics of red wine Prokupac (Serbian autochthonous variety). The treatment of wine was done by 3 different IDYP (Lallemand, Canada): Optimum White, Opti Less and Noblesse, applied as 0.2 g/L and 0.4 g/L during 15 days. Subsequently, wine clarification was done, followed by filtration and bottling. Untreated wines were used for comparison. Wine was subjected to accelerated aging (10 days at 55 degrees C) and also to normal aging conditions during one year. To determine the influence of IDYP following parameters were monitored: dissolved O-2, free and total SO2, sugar free extract, content of total phenolics, flavonoids, flavan-3-ols and anthocyanins, percent of polymeric color, color tint, color intensity and sensory characteristics (Panel method). The obtained results clearly show that IDY products are good scavengers of oxygen and have a positive impact on wine quality preservation and its organoleptic characteristics. However, a slight decrease of polyphenols content was detected.
PB  - E D P Sciences, Cedex A
C3  - 40th World Congress of Vine and Wine
T1  - The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac
VL  - 9
DO  - 10.1051/bioconf/20170902004
ER  - 

@conference{
author = "Malicanin, Marko and Rac, Vladislav and Rakić, Vesna",
year = "2017",
abstract = "Keeping of red wine in bottles is very important for its maturation and quality. However, there are numerous changes that happen during that period, usually caused by oxidative processes and changes in structure and content of polyphenolic compounds. The goal of this study was to determine the effects of Inactivated dry yeast (IDY) products on aging, phenolics content, colour stability and sensory characteristics of red wine Prokupac (Serbian autochthonous variety). The treatment of wine was done by 3 different IDYP (Lallemand, Canada): Optimum White, Opti Less and Noblesse, applied as 0.2 g/L and 0.4 g/L during 15 days. Subsequently, wine clarification was done, followed by filtration and bottling. Untreated wines were used for comparison. Wine was subjected to accelerated aging (10 days at 55 degrees C) and also to normal aging conditions during one year. To determine the influence of IDYP following parameters were monitored: dissolved O-2, free and total SO2, sugar free extract, content of total phenolics, flavonoids, flavan-3-ols and anthocyanins, percent of polymeric color, color tint, color intensity and sensory characteristics (Panel method). The obtained results clearly show that IDY products are good scavengers of oxygen and have a positive impact on wine quality preservation and its organoleptic characteristics. However, a slight decrease of polyphenols content was detected.",
publisher = "E D P Sciences, Cedex A",
journal = "40th World Congress of Vine and Wine",
title = "The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac",
volume = "9",
doi = "10.1051/bioconf/20170902004"
}

Malicanin, M., Rac, V.,& Rakić, V.. (2017). The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac. in 40th World Congress of Vine and Wine
E D P Sciences, Cedex A., 9.
https://doi.org/10.1051/bioconf/20170902004

Malicanin M, Rac V, Rakić V. The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac. in 40th World Congress of Vine and Wine. 2017;9.
doi:10.1051/bioconf/20170902004 .

Malicanin, Marko, Rac, Vladislav, Rakić, Vesna, "The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac" in 40th World Congress of Vine and Wine, 9 (2017),
https://doi.org/10.1051/bioconf/20170902004 . .

TY  - JOUR
AU  - Malicanin, Marko
AU  - Rac, Vladislav
AU  - Antić, Vesna
AU  - Antić, Mališa
AU  - Palade, Laurentiu Mihai
AU  - Kefalas, Panagiotis
AU  - Rakić, Vesna
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3444
AB  - The goal of this work was to investigate the relationship between antioxidants' content and the oxidative stabilities of grape seed oils obtained from the Cabernet Sauvignon variety. The samples of grape seed oils were obtained by ultrasound assisted extraction. The time of extraction was varied, while the other relevant parameters: extraction temperature, solvent to solid ratio and sonication power were kept constant. For the sake of comparison, the extraction was also done using the conventional Soxhlet method. For all the oil samples obtained, the contents of total phenolic compounds (TPC), alpha-tocopherol and fatty acids were determined using relevant analytic methods. Importantly, in the present study, the modern analytical techniques for estimation of antioxidant capacity (measuring the chemiluminescence intensity of a luminol-hemin solution) and oxidative stability [differential scanning calorimetry (DSC), coupled with thermogravimetry (TG)] were proposed. The obtained results prove that ultrasonic irradiation enables effective extraction of grape seed oil. It was shown that the extractive yields and the amounts of total phenolic compounds and alpha-tocopherol increase with time of extraction; the optimum time was determined. Results obtained in this work show that, for both oxidative stability and antioxidant capacity, TPC have a more important role then alpha-tocopherol.
PB  - Wiley, Hoboken
T2  - Journal of the American Oil Chemists Society
T1  - Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction
EP  - 999
IS  - 6
SP  - 989
VL  - 91
DO  - 10.1007/s11746-014-2441-2
ER  - 

@article{
author = "Malicanin, Marko and Rac, Vladislav and Antić, Vesna and Antić, Mališa and Palade, Laurentiu Mihai and Kefalas, Panagiotis and Rakić, Vesna",
year = "2014",
abstract = "The goal of this work was to investigate the relationship between antioxidants' content and the oxidative stabilities of grape seed oils obtained from the Cabernet Sauvignon variety. The samples of grape seed oils were obtained by ultrasound assisted extraction. The time of extraction was varied, while the other relevant parameters: extraction temperature, solvent to solid ratio and sonication power were kept constant. For the sake of comparison, the extraction was also done using the conventional Soxhlet method. For all the oil samples obtained, the contents of total phenolic compounds (TPC), alpha-tocopherol and fatty acids were determined using relevant analytic methods. Importantly, in the present study, the modern analytical techniques for estimation of antioxidant capacity (measuring the chemiluminescence intensity of a luminol-hemin solution) and oxidative stability [differential scanning calorimetry (DSC), coupled with thermogravimetry (TG)] were proposed. The obtained results prove that ultrasonic irradiation enables effective extraction of grape seed oil. It was shown that the extractive yields and the amounts of total phenolic compounds and alpha-tocopherol increase with time of extraction; the optimum time was determined. Results obtained in this work show that, for both oxidative stability and antioxidant capacity, TPC have a more important role then alpha-tocopherol.",
publisher = "Wiley, Hoboken",
journal = "Journal of the American Oil Chemists Society",
title = "Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction",
pages = "999-989",
number = "6",
volume = "91",
doi = "10.1007/s11746-014-2441-2"
}

Malicanin, M., Rac, V., Antić, V., Antić, M., Palade, L. M., Kefalas, P.,& Rakić, V.. (2014). Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction. in Journal of the American Oil Chemists Society
Wiley, Hoboken., 91(6), 989-999.
https://doi.org/10.1007/s11746-014-2441-2

Malicanin M, Rac V, Antić V, Antić M, Palade LM, Kefalas P, Rakić V. Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction. in Journal of the American Oil Chemists Society. 2014;91(6):989-999.
doi:10.1007/s11746-014-2441-2 .

Malicanin, Marko, Rac, Vladislav, Antić, Vesna, Antić, Mališa, Palade, Laurentiu Mihai, Kefalas, Panagiotis, Rakić, Vesna, "Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction" in Journal of the American Oil Chemists Society, 91, no. 6 (2014):989-999,
https://doi.org/10.1007/s11746-014-2441-2 . .