TY  - JOUR
AU  - Lisov, Nikolina
AU  - Čakar, Uroš
AU  - Milenković, Danijela
AU  - Čebela, Maria
AU  - Vuković, Gorica
AU  - Despotović, Saša
AU  - Petrović, Aleksandar
PY  - 2023
UR  - https://www.mdpi.com/2311-5637/9/7/695
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6412
AB  - The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.
T2  - Fermentation
T2  - Fermentation
T1  - The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile
IS  - 7
SP  - 695
VL  - 9
DO  - 10.3390/fermentation9070695
ER  - 

@article{
author = "Lisov, Nikolina and Čakar, Uroš and Milenković, Danijela and Čebela, Maria and Vuković, Gorica and Despotović, Saša and Petrović, Aleksandar",
year = "2023",
abstract = "The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.",
journal = "Fermentation, Fermentation",
title = "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile",
number = "7",
pages = "695",
volume = "9",
doi = "10.3390/fermentation9070695"
}

Lisov, N., Čakar, U., Milenković, D., Čebela, M., Vuković, G., Despotović, S.,& Petrović, A.. (2023). The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation, 9(7), 695.
https://doi.org/10.3390/fermentation9070695

Lisov N, Čakar U, Milenković D, Čebela M, Vuković G, Despotović S, Petrović A. The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation. 2023;9(7):695.
doi:10.3390/fermentation9070695 .

Lisov, Nikolina, Čakar, Uroš, Milenković, Danijela, Čebela, Maria, Vuković, Gorica, Despotović, Saša, Petrović, Aleksandar, "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile" in Fermentation, 9, no. 7 (2023):695,
https://doi.org/10.3390/fermentation9070695 . .

TY  - JOUR
AU  - Nikolić, Dragan
AU  - Ranković-Vasić, Zorica
AU  - Petrović, Aleksandar
AU  - Matijašević, Saša
AU  - Lisov, Nikolina
AU  - Plavšić, Ivana
PY  - 2022
UR  - https://www.doiserbia.nb.rs/Article.aspx?id=0534-00122203991N
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6310
AB  - This paper presents the most important morphological and production-technological characteristics of newly created grapevine varieties Vožd and Vladun, intended for the production of red wines. The newly created varieties were compared with the standard variety Cabernet Sauvignon during the three-year period of testing (2015-2017) in the relation studied properties. The variety Vožd obtained from the crossing combination Začinak x Prokupac, and the variety Vladun from the crossing combination Merlot x Župski Bojadiser. The investigated varieties differed considerably in terms of some morphological traits and represents unique genotypes. The newly recognized varieties have a hermaphrodite type of flower, dense bunch, globose berry shape and blue black color of berry skin. The yield, bunch weight, bunch length and bunch width were higher at both varieties than for the standard variety. The Vožd variety had a yield of 1.29 kg/m2 and a bunch weight of 174.3 g, and the Vladun variety had a yield of 0.87 kg/m2 and a bunch weight of 153.7 g. For the standard variety the grape yield was 0.78 kg/m2 and the bunch weight was 134.0 g. The content of sugar and total acids in the must of the Vožd variety was 20.5% and 6.5 g/l, while for the Vladun variety it was 21.8% and 6.0 g/l respectively. Wine of both varieties was drinkable, harmonious, with a specific varietal of smell and taste and contained 12.1 vol. % of alcohol (Vožd variety), or 12.6 vol. % of alcohol (Vladun variety). Due to the many positive features of the grapes and wines from the Vožd and Vladun varieties, their spread to the production vineyards of Serbia is expected.
T2  - Genetika
T2  - Genetika
T1  - Characteristics of newly created grapevine varieties Vožd and Vladun
EP  - 1004
IS  - 3
SP  - 991
VL  - 54
DO  - 10.2298/GENSR2203991N
ER  - 

@article{
author = "Nikolić, Dragan and Ranković-Vasić, Zorica and Petrović, Aleksandar and Matijašević, Saša and Lisov, Nikolina and Plavšić, Ivana",
year = "2022",
abstract = "This paper presents the most important morphological and production-technological characteristics of newly created grapevine varieties Vožd and Vladun, intended for the production of red wines. The newly created varieties were compared with the standard variety Cabernet Sauvignon during the three-year period of testing (2015-2017) in the relation studied properties. The variety Vožd obtained from the crossing combination Začinak x Prokupac, and the variety Vladun from the crossing combination Merlot x Župski Bojadiser. The investigated varieties differed considerably in terms of some morphological traits and represents unique genotypes. The newly recognized varieties have a hermaphrodite type of flower, dense bunch, globose berry shape and blue black color of berry skin. The yield, bunch weight, bunch length and bunch width were higher at both varieties than for the standard variety. The Vožd variety had a yield of 1.29 kg/m2 and a bunch weight of 174.3 g, and the Vladun variety had a yield of 0.87 kg/m2 and a bunch weight of 153.7 g. For the standard variety the grape yield was 0.78 kg/m2 and the bunch weight was 134.0 g. The content of sugar and total acids in the must of the Vožd variety was 20.5% and 6.5 g/l, while for the Vladun variety it was 21.8% and 6.0 g/l respectively. Wine of both varieties was drinkable, harmonious, with a specific varietal of smell and taste and contained 12.1 vol. % of alcohol (Vožd variety), or 12.6 vol. % of alcohol (Vladun variety). Due to the many positive features of the grapes and wines from the Vožd and Vladun varieties, their spread to the production vineyards of Serbia is expected.",
journal = "Genetika, Genetika",
title = "Characteristics of newly created grapevine varieties Vožd and Vladun",
pages = "1004-991",
number = "3",
volume = "54",
doi = "10.2298/GENSR2203991N"
}

Nikolić, D., Ranković-Vasić, Z., Petrović, A., Matijašević, S., Lisov, N.,& Plavšić, I.. (2022). Characteristics of newly created grapevine varieties Vožd and Vladun. in Genetika, 54(3), 991-1004.
https://doi.org/10.2298/GENSR2203991N

Nikolić D, Ranković-Vasić Z, Petrović A, Matijašević S, Lisov N, Plavšić I. Characteristics of newly created grapevine varieties Vožd and Vladun. in Genetika. 2022;54(3):991-1004.
doi:10.2298/GENSR2203991N .

Nikolić, Dragan, Ranković-Vasić, Zorica, Petrović, Aleksandar, Matijašević, Saša, Lisov, Nikolina, Plavšić, Ivana, "Characteristics of newly created grapevine varieties Vožd and Vladun" in Genetika, 54, no. 3 (2022):991-1004,
https://doi.org/10.2298/GENSR2203991N . .

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  - Zarković, N.
AU  - Toscano, B.
AU  - Mrksić, D.
AU  - Lisov, Nikolina
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3507
AB  - Crop insurance differs from other types of insurance coverage. It provides insurance protection for food production, which, being one the preconditions for survival of humanity, has been exposed to numerous devastating natural risks to a considerable extent. Due to its importance, crop insurance has been the subject of various scientific studies, so the literature from this area is extensive. Unlike many other products, the emerging countries are major food producers. That is why the open issues regarding crop insurance are of immense importance to them, too. Serbia is among the countries that have extremely good preconditions for food production. In this paper, the level of development of Serbian crop insurance has been estimated by using the indicators such as coverage of agricultural land by insurance protection, value of production on the insured land, written premium, damaged land, the amount of incurred claims, and loss ratio. The achievements in this line of insurance have also been compared with certain European countries, the majority of which is still undergoing transition, like Serbia. The values of nearly all indicators point to extremely poor development of crop insurance in Serbia. Both the state and the insurance companies should take key role in improving the current situation, which has also been the case in the more developed countries. The analysis conducted in this paper indicates that the state should provide general preconditions for better utilization of insurance, particularly premium subsidies. It is up to the insurance companies to apply the code of practice as consistently as possible, including the state of the art achievements in crop insurance worldwide.
PB  - National Centre for Agrarian Sciences
T2  - Bulgarian Journal of Agricultural Science
T1  - Key features of crop insurance in Serbia
EP  - 33
IS  - 1
SP  - 23
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3507
ER  - 

@article{
author = "Zarković, N. and Toscano, B. and Mrksić, D. and Lisov, Nikolina",
year = "2014",
abstract = "Crop insurance differs from other types of insurance coverage. It provides insurance protection for food production, which, being one the preconditions for survival of humanity, has been exposed to numerous devastating natural risks to a considerable extent. Due to its importance, crop insurance has been the subject of various scientific studies, so the literature from this area is extensive. Unlike many other products, the emerging countries are major food producers. That is why the open issues regarding crop insurance are of immense importance to them, too. Serbia is among the countries that have extremely good preconditions for food production. In this paper, the level of development of Serbian crop insurance has been estimated by using the indicators such as coverage of agricultural land by insurance protection, value of production on the insured land, written premium, damaged land, the amount of incurred claims, and loss ratio. The achievements in this line of insurance have also been compared with certain European countries, the majority of which is still undergoing transition, like Serbia. The values of nearly all indicators point to extremely poor development of crop insurance in Serbia. Both the state and the insurance companies should take key role in improving the current situation, which has also been the case in the more developed countries. The analysis conducted in this paper indicates that the state should provide general preconditions for better utilization of insurance, particularly premium subsidies. It is up to the insurance companies to apply the code of practice as consistently as possible, including the state of the art achievements in crop insurance worldwide.",
publisher = "National Centre for Agrarian Sciences",
journal = "Bulgarian Journal of Agricultural Science",
title = "Key features of crop insurance in Serbia",
pages = "33-23",
number = "1",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3507"
}

Zarković, N., Toscano, B., Mrksić, D.,& Lisov, N.. (2014). Key features of crop insurance in Serbia. in Bulgarian Journal of Agricultural Science
National Centre for Agrarian Sciences., 20(1), 23-33.
https://hdl.handle.net/21.15107/rcub_agrospace_3507

Zarković N, Toscano B, Mrksić D, Lisov N. Key features of crop insurance in Serbia. in Bulgarian Journal of Agricultural Science. 2014;20(1):23-33.
https://hdl.handle.net/21.15107/rcub_agrospace_3507 .

Zarković, N., Toscano, B., Mrksić, D., Lisov, Nikolina, "Key features of crop insurance in Serbia" in Bulgarian Journal of Agricultural Science, 20, no. 1 (2014):23-33,
https://hdl.handle.net/21.15107/rcub_agrospace_3507 .