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The article looks at viticulture, wine production and wine tourism in Bosnia and Herzegovina. The cluster analysis was carried out to identify the current situation and to explore the possibilities for the development of wine tourism as an additional segment that can contribute to a better positioning of both sectors and to the diversification of the income of wine producers in the country. The analysis identified three different groups (clusters) of wine producers with different capacities. Given the different structure of wineries, the possibility of diversifying agricultural and rural policy measures must be examined in order to contribute to a more intensive development of viticulture and winemaking which would also encourage the development of the tourist offer for each wine producer. [ABSTRACT FROM AUTHOR]

The productivity and quality of grapes and wine are significantly influenced by changing climate conditions in vineyard regions worldwide. This study assesses changes in temperature, precipitation, and viticultural indices between the periods of 1971–1990 and 2000–2019 in Trebinje, a vineyard area located in the Herzegovina region of Bosnia and Herzegovina. Between the two periods, mean annual temperature increased by 2 °C and mean vegetational temperature by 2.4 °C, while mean precipitation remained within the range of climatological variability, with annual values increasing by 6% and vegetational values decreasing by 4.6%. Warming resulted in a longer duration of the vegetation season by 23.7 days, a reduced risk of late spring frosts, and an increased risk of very high temperatures during summer. These changes led to the reclassification of Trebinje vineyards' climate from Region III to Region V, based on the Winkler index values, from a "temperate warm" to a "warm" category, based on the Huglin heliothermic index, and from "cool nights" to "temperate nights" based on the cool nights index. The category of the dryness index remained unchanged between the two periods. The findings emphasize the necessity for a renewal of the viticultural zoning and the development of climate change-adaptation plans for this region. [ABSTRACT FROM AUTHOR]

The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.

This paper presents the state-of-the-art of viticulture development in BiH. Research is based on the extensive literature review. A number of secondary data sources have been consulted. Viticulture in BiH is characterized by the dominance of small family owned vineyards (up to 2 ha). In older plantations there are mainly autochthonous cultivars while in new vineyards there is a modern cultivar assortment. Although BiH has a good potential and excellent conditions for viticulture, wine imports are almost five times higher than exports. Therefore, there is a need for better cooperation of professional, scientific and government institutions with grapevine growers and wineries in order to modernize production process. This cooperation is essential especially in organizing the production of virus-free propagation material, during the introduction of new cultivars and for preserving autochthonous varieties in the vineyards of BiH.

One of the important waste materials of the citrus juice industry, its seeds are a potentially valuable resource and are also a cause of major environmental problems. Evaluation of the parts of herbal products other than the edible part is one of the current paramount issues. However, for oilseeds to be used effectively and beneficially in various fields, it is considered useful to determine the bioactive properties, phenolic components, fatty acids and mineral contents of seeds and oils as a result of heat treatment. The oil contents of unroasted and roasted-orange seeds were determined between 42.55 (unroasted) and 45.56% (oven), respectively. While total phenol amounts of the orange seeds are found between 115.79 (control) and 133.89 mg GAE/100g (microwave), total flavonoid contents of orange seeds were recorded between 22.02 (control) and 150.83 mg/100g (oven). Also, antioxidant activities of seeds were measured between 3.42 (control) and 3.87 mmol/kg (microwave). The relationship between the antioxidant activity of the seeds and their bioactive components was linear. In general, an increase was observed in the amount of phenolic compounds in microwave and oven-roasted orange seeds compared to the control (except for catechin, rutin and quercetin). Gallic acid and 3,4-dihydroxybenzoic acid contents of orange seeds were identified between 5.33 (control) and 45.92 (oven) to 10.01 (control) and 15.14 mg/100g (oven), respectively. While oleic acid contents of the oils obtained from unroasted and roasted orange seeds are identified between 24.44% (microwave) and 24.81% (oven), linoleic acid results of oils were detected between 39.00% (oven) and 39.23% (microwave). The amount of fatty acids of orange seed oils fluctuated depending on the type of roasting and statistically significant differences were monitored between the amounts of fatty acids (p<0.05). K, Cu, Ni, Zn and B contents of orange seeds roasted in microwave were higher than those roasted in control and oven. In addition, P, K, Na and Ni contents of oven-roasted orange seeds were found to be higher when compared to the control. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita spp.) is an annual plant belonging to the Cucurbitaceae family, which is mostly produced in Asia. The cultivation of pumpkin has been increasing in our country in recent years and it is thought that it can be produced as a source of cooking oil as well as being used as a snack to evaluate the by-products of the pumpkin and to consume the valuable ingredients in its seeds. In this compilation study, information was given about the components of the oils obtained from pumpkin plants, seeds and pumpkin seeds and their effect on human health. [ABSTRACT FROM AUTHOR]

In this study, effect of grape varieties on carotenoid, flavonoid and total phenolic contents, antioxidant activity, polyphenolic, and mineral contents of vine leaves. Total flavonoid contents of vine leaves were determined between 5,217.86 mgQE/100 g (Viktorija) and 11,796.43 mgQE/100 g (Cabernet Sauvignon). Total phenolic contents of vine leaves varied between 1,298.21 (Cardinal) and 1,748.21 mg GAE/100 g (Blatina) while the antioxidant activity values of samples change between 20.60% (Trnjak) and 20.83% (Sugraone Seedless). While (+)‐catechin contents of leave samples are identified between 31.85 mg/100 g (Trnjak) and 212.46 mg/100 g (Royal), 1,2‐dihydroxybenzene contents of leaves ranged from 57.56 mg/100 g (Sugraone Seedless) to 270. 92 mg/100 g (Vranac). While phosphorus contents of leaves are found between 3,386.94 (Zilavka) and 8,134.07 mg/kg (Viktorija), potassium contents of leaves were measured between 8,060.78 mg/kg (Zilavka) and 14,886.09 mg/kg (Cardinal). The chemical compositions of leaves showed differences among variational origin. Vine leaves are rich in organic acids, phenolic compound, and mineral contents. Practical Applications: Stuffed grape leaf (dolma) picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of wide range of phenolic compounds. Stuffed grape leaf picked fresh from the vine has been a famous dish. The grape leave oils are rich in phenolics, palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition. [ABSTRACT FROM AUTHOR]

The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Practical applications: Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice‐creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom. [ABSTRACT FROM AUTHOR]

In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol and tannin contents of grape by‐products varied between 31.2 mgGAE/g (molasses skin) and 98.97 mgGAE/g (wine seed); 96.93 mgTAE/g (grape juice pomace) and 138.67 mgTAE/g (molasses pomace), respectively. The highest (377.57 g/kg) and lowest (20.00 g/kg) total sugars were determined in molasses and wine skin wastes, respectively. Epicatechin contents of samples were found between 439.67 mg/kg (molasses skin) and 3,444.57 mg/kg (molasses seed). The lowest and highest linoleic acids were determined in molasses skin oil (40.00%) and grape juice skin oil (51.10%). α‐Tocopherol contents of wine by‐product oils changed between 3.35 mg/kg (seed) and 6.42 mg/kg (pomace). The lowest and highest P contents were determined in molasses skin (17,563 mg/kg) and wine seed (29,634 mg/kg), respectively. Practical applications: The residue may represent from 13.5 to 14.5% at the total volume of grapes, and may reach 20%. The most abundant phenolic compound in wine pomace is anthocyanins concentrated in the skin, and flavonols present mostly in the grape seed (56–65% total flavonol). Grape is a phenol‐rich plant, and these phenolics are mainly distributed in the skin, stem, leaf, and seed of grape, rather than their juicy middle sections. Skins and seeds of grapes are produced in large quantities by the winemaking industry. These by‐products have become valuable raw materials due to their high content of polyphenols, tocols, and other macro‐ and micronutrients. Seed and skins of grape produced in large quantities by the wine making industry have become valuable raw materials for extraction of polyphenols. [ABSTRACT FROM AUTHOR]