Institute of Viticulture and Enology

Vetrino, Bulgaria

Institute of Viticulture and Enology

Vetrino, Bulgaria
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Petric I.V.,Institute of Viticulture and Enology | Kosmerl T.,University of Ljubljana | Pejic I.,University of Zagreb | Kubanovic V.,Institute of Viticulture and Enology | Zlatic E.,University of Ljubljana
Acta Agriculturae Slovenica | Year: 2016

The aim of this work was to investigate existence presence and stability of must specific aroma compounds (monoterpenes C13-norisoprenoids, C6-alcohols, alcohols, esters and carbonyl compounds) and which can be used to establish differences among clone candidates of 'Škrlet bijeli' (Vitis vinifera L.) grapevine variety. The compounds responsible for the varietal aroma profile were determined by gas chromatography- mass spectrometry (GC-MS), in must samples of ten clone candidates grown on two vineyard sites for three consecutive years. Significant variation among clone candidates is shown in 22 out of the total 35 identified aroma compounds. Significant impact of the vineyard site on the clone candidate's aroma profile was identified. Differences in primary aroma compounds responsible for flavour of 'Škrlet bijeli' variety, linalool, terpinolen, nerol and α-terpineol, were not significant among clone candidates, while remarkable differences were established for β-damascenone. Contrary to expectation, monoterpene geraniol was not detected. Other identified aroma compounds (trans-ocimene, 2-methyl-1-butanol, myrcene, α-phelandrene, cis-ocimene and 3-methyl-1-butanol) noticeably less participate in total flavour description, but they still enable notable clone candidates discrimination.


Leder R.,Institute of Viticulture and Enology | Kubanovic V.,Institute of Viticulture and Enology | Petric I.V.,Institute of Viticulture and Enology | Vahcic N.,University of Zagreb | Banovic M.,University of Zagreb
Journal of Food and Nutrition Research | Year: 2015

The concentration of 16 selected elements in 140 wines from two wine producing regions in Croatia was determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Multivariate statistical methods of cluster analysis and principal components analysis were used to evaluate data of these 16 elements in all wines. Differentiation of wines according to their colour and geographical origin on the basis of elements composition was achieved. White and red wines were clearly separated. Differentiation of Croatian white wines according to their origin was based on the following elements: Cd, Fe, Cr, K, Mg, Ca, Pb and Co (continental region) and Na, Sn, Ni, Zn Al, Cu and Zn (coastal region). In case of red wines, elements such as K, Ca, Mg, Na and Co turned out to be characteristic for wines originating from the continental region, while Cd, Ni, Cr, Zn, Al and As for wines originating from the coastal region of Croatia. The relationship between the concentrations of different considered elements could be an adequate tool in differentiating wines produced in different geographical areas in Croatia. © 2015 National Agricultural and Food Centre (Slovakia).


Lakatosova J.,Institute of Viticulture and Enology | Lakatosova J.,Slovak University of Technology in Bratislava | Priesolova L.,Institute of Viticulture and Enology | Priesolova L.,Slovak University of Technology in Bratislava | And 4 more authors.
Journal of Food and Nutrition Research | Year: 2016

The study is focused on investigation of Slovakian and Bulgarian wines; their production, basic parameters, as well as assessment of selected higher alcohols and esters. Bulgarian wines – Chardonnay, Riesling, Cabernet Sauvignon and Sauvignon Blanc (2008–2010 vintages) were prepared. Their features were compared with those of Slovakian wines of the same vintage years and grape variety. Much lower concentrations of esters were detected in Bulgarian wines in comparison with the Slovakian wines; on the other hand, they contained more alcohols. Compared to samples of the Slovakian wines, significantly higher levels of 1-butanol were detected in Bulgarian Riesling. On the other hand, Slovakian Riesling and Sauvignon Blanc wines had on average twice the concentration of ethyl butanoate in comparison with respective Bulgarian wines. Based on radar charts, which were created using data of quantitative assessment of selected aromatic compounds, the highest score demonstrated in all the samples of Slovakian and Bulgarian wines was that of “pineapple” note. The pear, banana and acid notes were also typical for Slovakian wines, while the corresponding Bulgarian wines were mostly characterized by acid note; pear and banana notes were minor, or they were absent. Results of analyses were confirmed by a degustation commission. © 2015 National Agricultural and Food Centre (Slovakia).


Hrivnak J.,Institute of Viticulture and Enology | Smogrovicova D.,Slovak University of Technology in Bratislava | Lakatosova J.,Institute of Viticulture and Enology | Lakatosova J.,Slovak University of Technology in Bratislava | Nadasky P.,Slovak University of Technology in Bratislava
Journal of the Institute of Brewing | Year: 2010

Due to their low dead volumes, microcolumns with Tenax TA coupled to a capillary column in the modified GC inlet allow analysis of a broad range of compounds (from acetaldehyde to 2-phenylethanol) in a single sample run. In this study, a microcolumn was filled with 10 mg of Tenax TA. Chromatograms showed well-resolved peaks even at the beginning of the run. Static headspace was used to pre-concentrate the compounds. The method is rapid, simple and inexpensive. © 2010 The Institute of Brewing & Distilling.


Hrivnak J.,Institute of Viticulture and Enology | Smogrovicova D.,Slovak University of Technology in Bratislava | Nadasky P.,Slovak University of Technology in Bratislava | Lakatosova J.,Institute of Viticulture and Enology | Lakatosova J.,Slovak University of Technology in Bratislava
Talanta | Year: 2010

A rapid sampling technique for the analysis of beer aroma compounds is described. The headspace (10 ml) is passed through the microcolumn filled with 5 mg of Tenax TA and thermally desorbed in a modified GC inlet (modification is described). Eight compounds (from acetaldehyde to 2-phenylethanol) in four beer samples were analyzed. The correlation coefficients (r 2), repeatability (RSD) and limits of detection (LOD) were 0.9973-0.9994, 2.1-6.9% and 0.00002-0.13 mg/l, respectively. The methodology can be useful for routine beer sample analysis. © 2010 Elsevier B.V.


Dzhambazova T.,Agrobioinstitute Dragan Tsankov Blvd. | Tsvetkov I.,Agrobioinstitute Dragan Tsankov Blvd. | Simeonov I.,Institute of Viticulture and Enology | Ivanov M.,Institute of Viticulture and Enology | And 4 more authors.
Journal International des Sciences de la Vigne et du Vin | Year: 2012

Aim: Assessment of the genetic diversity and relationships in a group of 31 Bulgarian grape accessions through microsatellite markers. Methods and results: Thirty-one accessions, including 20 old rare local and 11 newly bred varieties were characterized through 13 nuclear and 5 chloroplast microsatellite loci. The genetic diversity (0.81±0.01) obtained for the investigated group of cultivars was comparable to those reported for other grapevine germplasms. The low PI value (1.0×10-16) allowed proper genetic identification and determination of synonyms. Microsatellite analysis of the 31 accessions resulted in 26 unique genotypes and 2 groups of synonyms. Four cases of supposed synonymy with local Bulgarian and foreign cultivars were rejected. Three chlorotypes, B, C and D, were defined among the studied cultivars, with a prevalence of chlorotype C (62%). Conclusion: The high genetic diversity found in the set of old rare grapevines demonstrated their importance as a rich source of alleles for breeding. The pattern of chlorotype distribution observed among local varieties confirmed the previous results and supports the hypothesis of an Eastern origin of local Bulgarian cultivars. Significance and impact of the study: The obtained results provide an important support for the preservation of grape biodiversity in Bulgaria as well as for the clarification of genetic relationships between local and foreign cultivars. ©Vigne et Vin Publications Internationales (Bordeaux, France).


Alpeza I.,Institute of Viticulture and Enology | Varga T.,Institute of Viticulture and Enology | Kubanovic V.,Institute of Viticulture and Enology
Journal of Food, Agriculture and Environment | Year: 2014

The blackberry wine is recognised as a natural source of many bioactive molecules and essential elements that play an important role in health promotion and disease prevention. The wine is traditionally popular medicine for anemia and iron deficiency. The aim of this work was to evaluate quality physical and chemical characteristics and concentration of macro elements Ca, K, Mg, Na, essential elements Cu, Fe, Mn, Zn, soil associated elements Li, Rb, Sr and toxic elements Al, Co, Pb of selected 22 blackberry wines from different regions of Croatia. Basic quality characteristics of all fruit wines were determined as follows: alcoholic strength (% vol), total sugars (g L−1), total extract (g L−1), ash (g L−1), pH, total acidity (g L−1, malic acid) and volatile acidity (g L−1, acetic acid). The results indicate that blackberry wines represent high quality beverage. For determination of elements, fast and precise method of inductively coupled plasma optical emission spectrometry (ICP-OES) was used. Following elements were detected in investigated blackberry wines in different amounts: macro elements Ca, K, Mg, Na (mg L−1), essential elements Cu, Fe, Mn, Zn (mg L−1), soilassociated elements Li, Rb, Sr (μg L−1) and toxic elements Al, Co and Pb (μg L−1). It can be concluded that moderate consumption of blackberry wines may contribute to daily dietary intake of essential elements and wines can be considered as health safe, because potentially toxic elements are kept under allowable limits. © 2014, World Food Ltd. and WFL Publishers. All rights reserved.


PubMed | Institute of Viticulture and Enology
Type: Evaluation Studies | Journal: Talanta | Year: 2010

A rapid sampling technique for the analysis of beer aroma compounds is described. The headspace (10 ml) is passed through the microcolumn filled with 5mg of Tenax TA and thermally desorbed in a modified GC inlet (modification is described). Eight compounds (from acetaldehyde to 2-phenylethanol) in four beer samples were analyzed. The correlation coefficients (r(2)), repeatability (RSD) and limits of detection (LOD) were 0.9973-0.9994, 2.1-6.9% and 0.00002-0.13 mg/l, respectively. The methodology can be useful for routine beer sample analysis.

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