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In the last two decades, several international grape varieties from different traditional wine countries such as, France, Portugal, Italy, and Spain have been introduced in several world wine regions, increasing their representation in the world. The introduction of grape varieties in emerging regions with diverse environmental conditions from their natural origin introduces challenges on the adaptability of these varieties in new specific “terroirs,” not only in terms of their productivity but also related with the grape and wine characteristics. In addition, it is also important to compare their characteristics with native grape varieties grown in the local regions. On the other hand, climate change has also promoted greater mobility of grapes to new regions, increasing the dispersion of various grape varieties in areas where viticulture was, until now, severely limited. Thus, considering the importance of the dispersion of several grape varieties in regions out of the original provenance, the purpose of this chapter is to present a review of the most recently published data about the adaptation of several grape varieties in different environments and the impact on their qualitative characteristics (including in wines produced). The comparative analysis with some of the native varieties existing in these environments, when applicable, will also be analyzed.

Throughout human civilization, elderberry (Sambucus nigra L.) has been used as a traditional drug and addition to various dishes. Although it is a widespread plant species, it is still being researched and rarely used to obtain new products. In this study, we focused on the chemical and phytochemical composition and biological and pharmacological effects of elderberry wine, obtained by applying different temperature treatments (without temperature treatment – W1; 60 °C, 5 min – W2; 60 °C, 10 min – W3; and 70 °C, 5 min – W4). HPLC-MS/MS and spectrophotometric techniques determined the chemical and phytochemical profiles of obtained wines. The main compounds in analyzed wines were p-Hydroxybenzoic, protocatechuic and chlorogenic acids, quercetin, quercetin-3-O-hexoside, and rutin. To assess the biological potential, antioxidant, neuroprotective (acetyl- and butyrylcholinesterase inhibition), antityrosinase, and antidiabetic (amylase inhibition and glucosidase inhibition) abilities were examined. Wine W4 showed the strongest antioxidant activity, which correlated well with the high phenol content. The best inhibitory effect of β-glucosidase was observed in wine W3. However, the most potent tyrosinase inhibitor was wine W4. The presented results prove elderberry wine's high biological and industrial potential and open new avenues for formulating new products that could be brought to market. © 2022

The operations applied in plum processing and in the production of plum wine can significantly affect the content and activity of biologically active compounds extracted from the raw materi...

The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different selected yeast. Experiments were carried out with plum (Prunus domestica L.) varieties of different fruit ripening times (Cacanska rana, Cacanska lepotica, and Požegaca). Wine fermentations were conducted by the activity of indigenous microbiota, commercially available Saccharomyces cerevisiae and Saccharomyces bayanus yeast strains and joint activity of Schizosaccharomyces pombe and S. cerevisiae (sequential inoculation). Statistically significant differences in fermentative characteristics and the content of certain volatile compounds were observed as a result of metabolic activity of various indigenous and/or selected yeasts during fermentation of plum pomace. Minimal duration of fermentation (4 to 5 d) and fastest ethanol production rate (from 12.3 to 15.5 g/L/d) were the characteristics of the studied S. cerevisiae strains. Isobutanol, 3-methyl-1-butanol, 1-heptanol, and 1-octanol were the most prevalent higher alcohols in the tested plum wine samples. The predominant ester in plum wines was ethyl acetate, ethyl lactate, amyl acetate, isoamyl acetate, and ethyl palmitate, esters responsible for the floral and fruity olfactory tones, were also present in large amounts. Also, the use of S. cerevisiae strains resulted in the production of plum wines with better sensory characteristics than ones produced with other investigated yeasts. Obtained results are significant since there is limited data on the compounds responsible for the unique flavor of plum wine, as well as on the impact of different yeast starter cultures application on the overall quality of fruit wines.

The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by‐products (glycerol, 2,3‐butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non‐GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by‐products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale‐up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower., From the standpoint of consumers, high alcohol content has a negative impact on the sensory properties and human health. The aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (Saccharomyces cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market.

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact).

Red wine is a rich source of different phenolic compounds which contribute to sensorial characteristics and can exhibit various biological properties. The amount of phenolics in wine depends on various factors such as grape variety, environmental conditions and production technology. The extraction of individual polyphenolic compounds during maceration was investigated in this paper. Preliminary determination of specific phenolic compositions in wines produced from grape varieties characteristic for Fruska Gora region (Probus, Frankovka and Rumenika) was also performed. A general trend in extraction of some compounds as well as specific characteristics for each variety regarding phenolic composition was observed. Obtained results showed that among wines of different varieties and vintages, statistically significant differences existed in the content of most analysed phenolics. Wines made from Probus variety were characterised by very high anthocyanin content and Frankovka wines by high content of syringic acid while high contents of piceid (resveratrol), catechin and gallic acid were specific for Rumenika variety. Obtained results have shown that Probus variety has especially great winemaking potential considering high content of phenolic compounds (especially anthocyanins), as well as intensive and stable colour.

The present investigation reports an effective adsorption of both cationic and anionic azo dyes by maize stem parenchymatous ground tissue with the vascular bundles embedded in it (MSGT), as novel, inexpensive and abundantly available alternative to the other commercial adsorbents. The feasibility of MSGT, for the adsorptive removal of both cationic (Methylene blue – MB) and anionic (Eriochrome black T – EBT) dyes from aqueous solution was evaluated in a batch process. Kinetic of dyes adsorption followed the pseudo second-order equation ( R 2 > 0.997). The equilibrium data of both MB and EBT adsorption were well correlated by both Freundlich and Langmuir isotherm at initial dye concentration (20–50 mg/L) and pH (2–6) ranges studied. Maximum Langmuir monolayer adsorption capacity of MSGT was found to be 160.84 mg/g for MB at pH 6, and 167.01 mg/g for EBT at pH 2. This study developed mathematical models for the optimization of pH, contact time and initial dye concentration for the adsorption of MB and EBT onto MSGT. Experimental values of the adsorption capacity were in good agreement with the optimum values predicted by the models.

Owing to a globally increased interest in the relationship between nutrition and health, the development of new functional food products is gaining more importance. The aim of this research was to evaluate the quality and acceptability of a wine produced with increased amounts of grape seeds and stems as a functional beverage. Sensory properties of the wines produced were evaluated and the market potential of this product was estimated through a survey carried out among wine consumers in Novi Sad, Serbia. It was shown that addition of enhanced amounts of grape seeds in the pomace had a greater influence on the phenolic composition and antioxidant capacity towards DPPH and hydroxyl radicals than supplementation with stems. Flavan-3-ols and their monomers [(+)-catechin and (−)-epicatechin], as predominant phenolic compounds extracted from grape seeds, showed a high positive correlation with antioxidant activity (r ≥ 0.950). Based on the best relationship between phenolic composition and sensory acceptability, the addition of 80 g seeds per kilogram of pomace has been suggested as the most acceptable quantity. The survey showed the necessity for promoting the health-beneficial effects of catechins through various channels, despite the high percentage of respondents (68%) who were willing to pay up to two times more for this functionally enhanced wine. The major obstacle to the official acceptance of this wine as a functional beverage in Serbia is the insufficiently examined question of the effect of moderate alcohol intake on health. Copyright © 2014 The Institute of Brewing & Distilling

Recently, research on the alcoholic fermentation of kitchen waste has been accelerating for both ecological and economical reasons, primarily for ethanol use as renewable biofuel. Present work deals with the fermentative production of ethanol from different starch based kitchen waste. Kitchen waste from local students restaurant was separated by basic component as: peas, green beans, beans, rice, potato, wheat bread and corn. Thermo-acidic pretreatment of these raw materials was conducted by the addition of HCl up to pH of 1, and by autoclaving at 120 oC for 30 min. From the experimental result, maximum ethanol yield was obtained from wheat bread (0.11 g/g). The highest ethanol yield per starch of 0.36 g/g, which equals to 64% of the theoretical value, was obtained for peas. From the overall analysis, the examined thermo-acid pretreatment was the most efficient for hydrolysis of wheat bread, while it was least efficient for green beans. In order to enhance the efficiency of conversion of starch from kitchen waste into ethanol, pH lower than 1 is highly recommended. The results demonstrated the potential of different food waste as a promising biomass resource for the production of ethanol.

The aim of this research was to evaluate the influence of cold stabilisation treatment and chill membrane filtration on apricot brandy's stability and its volatile compounds. Cold stabilisation treatment included exposure of the brandy to the temperature of −1 °C during 24 h. Membranes with pore sizes of 200, 450 and 800 nm were used in this study. The content of fatty acid esters (ethyl palmitate, ethyl laurate), the main causes of chill haze in strong alcoholic drinks, was efficiently reduced by all tested membranes. Content of alcohols, aldehydes and terpenes (except nerol) was not significantly influenced by applied treatments. All the brandy samples were stable after the re-exposure to lower temperatures. The sample filtered through the 800 nm pore size membrane showed the best sensory characteristics, most similar to the control sample.

This chapter outlines the current trends and innovative techniques in the processing of natural polyphenolic compounds and how emerging technologies affect the functionality of these nutraceutical and functional food components. The bioavailability of polyphenols as nutrients, their transformations by intestinal microbiota as well specific interactions are discussed, and some preservation techniques are presented. Taking into account that the loss of phytonutrients becomes more significant as foods are processed, implementation of emerging technologies preserving nutritional and functional properties is of high importance for the overall quality of a product, as discussed in this chapter. Emerging technologies used to ensure maximal nutritional and functional properties as well as the overall quality of a product are described. Innovative extraction and processing techniques for the recovery of beneficial phenolic compounds from food sources as well as their effects on functional properties are also highlighted. Considering that phenolics may strongly affect the organoleptic properties of products, the innovative applications and the effects on the sensory quality of food and beverage products are also covered.

Jerusalem artichoke (JA) is a low-requirement crop, which does not interfere with food chain, and is a promising carbon source for industrial fermentation. Microbial conversion of such a renewable raw material to useful products, such as ethanol, is an important objective in industrial biotechnology. In this study, ethanol was efficiently produced from the hydrolyzates of JA obtained at different pH values (pH 2.5, pH 3.0 and pH 3.5), temperature (120, 130, 132 and 134°C) and hold time (30 and 60 min) by Saccharomyces cerevisiae. The efficient degradation of JA by HCl under certain experimental conditions was confirmed by thin-layer chromatography. Ethanol concentration of 7.52% (w/w), which corresponds to 93.89 % of the theoretical yield is achieved by ethanol fermentation of JA hydrolyzate obtained at pH 2.5. [Projekat Ministarstva nauke Republike Srbije, br. TR-31002]

The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different selected yeast. Experiments were carried out with plum (Prunus domestica L.) varieties of different fruit ripening times (Čačanska rana, Čačanska lepotica, and Požegača). Wine fermentations were conducted by the activity of indigenous microbiota, commercially available Saccharomyces cerevisiae and Saccharomyces bayanus yeast strains and joint activity of Schizosaccharomyces pombe and S. cerevisiae (sequential inoculation). Statistically significant differences in fermentative characteristics and the content of certain volatile compounds were observed as a result of metabolic activity of various indigenous and/or selected yeasts during fermentation of plum pomace. Minimal duration of fermentation (4 to 5 d) and fastest ethanol production rate (from 12.3 to 15.5 g/L/d) were the characteristics of the studied S. cerevisiae strains. Isobutanol, 3-methyl-1-butanol, 1-heptanol, and 1-octanol were the most prevalent higher alcohols in the tested plum wine samples. The predominant ester in plum wines was ethyl acetate, ethyl lactate, amyl acetate, isoamyl acetate, and ethyl palmitate, esters responsible for the floral and fruity olfactory tones, were also present in large amounts. Also, the use of S. cerevisiae strains resulted in the production of plum wines with better sensory characteristics than ones produced with other investigated yeasts. Obtained results are significant since there is limited data on the compounds responsible for the unique flavor of plum wine, as well as on the impact of different yeast starter cultures application on the overall quality of fruit wines.

The aim of this study was to investigate effects of grape seed content in pomace and ageing time on phenolic compounds and colour of red wine using a statistical experimental design. In accordance with the results, it was planned to evaluate a potential use of obtained model for determination of wine shelf life, in terms of its chromatic characteristics. Response surface methodology was used and experiments were carried out according to the two-factor D-optimal design with cubic model. According to the design, wines were obtained from pomace supplemented with 30–120 g/L of seeds and left for ageing from 3 to 48 months. Parameters (responses) monitored in this study were: total phenols content, total anthocyanins content, flavan-3-ols content, colour intensity and hue. Modified third order polynomial equations, which represent fitted models for investigated responses, are shown as adequate (R2 > 0.90 and P

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

Wineries and other grape processing industries annually generate large amounts of solid and liquid waste streams. Winery wastewaters are the waste product of many independent processing and cleaning operations in wineries. As a consequence of the working period and the winemaking technologies, as well as the cleaning practices, volumes and composition of winery wastewaters greatly vary over the year. Due to high organic load, the disposal of these effluents in the environment causes several issues. The bioconversions of winery wastewaters in valuable products are an important alternative to overcome these ecological problems. The aim of this study was to examine the possibility of xanthan production from media based on four wastewaters obtained from different stages of the rose wine production process, i.e. wastewaters collected during the washing of the crusher, press and tanks after clarification of must and fermentation. Process efficacy was estimated based on raw xanthan yield and rheological characteristics of media. In applied experimental conditions, raw xanthan yields were in the range between 8.03 g/L and 17.52 g/L. Also, all cultivation media showed pseudoplastic behavior. Obtained results suggest that wastewaters from rose wine production have a great potential to be used as a substrate for production of this high value biopolymer.

The immobilization of Saccharomyces cerevisiae onto sugar beet pulp (SBP) by natural adhesion is an efficient and low-cost method for retaining high biocatalyst density in the ethanol fermentation system. In the present study, cells of S. cerevisiae 163, were immobilized by natural adhesion onto SBP. The retention of immobilized cells attained the level of about 1.7×1011 cells/gram of dry SBP. Continuous ethanol production from sugar beet thick juice (TJ) was performed in a cylinder glass bioreactor at a temperature of 30oC and pH 5 during a 27-day period. The stability of the fermentation process at dilution rate (D) of 0.025 h-1 and 0.05 h-1 was evaluated. The yeast-SBP system was shown to be stable for over a 15-day period at the dilution rate of 0.025 h-1, while the dilution rate of 0.05 h-1 was found to be unsuitable due to the intensive yeast leaching from the support. At D of 0.025 h-1 the maximum sugar utilization (Su), ethanol concentration (P), volumetric ethanol productivity (Qp), ethanol yield (Yp/s) and fermentation efficiency were 97.1%, 54.7 g/l, 2.3 g/lh, 0.498 g/g and 97.6%, respectively. [Projekat Ministarstva nauke Republike Srbije, br. TR-31002]