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Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).

The research aims to study the changes in pomological and sensory characteristics of hazelnuts fruits before and after NA cold storage for five months. The paper analyzes fruits of hazelnut cultivars grown in agroecological conditions of north-western Bosnia and Herzegovina, in the area of municipality Kostajnica. The fruits were collected in the period of full maturity, in the 2020 year, and the following cultivars were analyzed: Istrian Long, Istrian Round, Romische Zellernuss and Cosford. The first analysis of fruits was performed after harvest, and the second analysis was executed after the storage of fruits in the shell. Fruit characteristics, studied on both period, were fruit weight, kernel weight, fruit length, fruit width, fruit thickness, kernel length, kernel width, kernel thickness, shell thickness, fruit shape, texture, color, taste, kernel bitterness, kernel sweetness, hardness, crunchiness, presence of double fruits, blank nuts, fruit roundness index and kernel percentage.The results of the research show that there are significant differences in the values of the examined parameters before and after storage of fruit hazelnut. The biggest changes are recorded precisely on the shrinkage in the storage process and changes in the taste of stored hazelnuts. These results show the need to more investigate storage systems and optimal storage conditions for each variety.

Sweet cherry (Prunus avium L.) fruits are characterised by a short shelf life. To extend the shelf life, pre-storage hydrocooling is carried out to reduce their temperature before storing them in the cold storage. During 2015 and 2016, hydrocooling treatment on fruits of two sweet cherry cultivars, 'Kordia' and 'Regina', from orchards on the locality of Trebinje, was performed. Samples of both cultivars were subjected to hydrocooling treatment in an automatic hydrocooling system at a temperature of 0.9 ºC for 10 minutes. The treated fruits were subjected to a cooling process before being placed in the cold storage, and the control fruits were put into the cold storage without hydrocooling. The fruits were placed for 15 days in NA cold storage at a temperature of 1 ºC and humidity of 85-95%. Analysis of fruit mass, colour, and firmness was performed on fruits after harvest and after storage. The results showed a significant positive effect of hydrocooling on fruit mass, i.e., treated fruits had less loss compared to the control fruits. The same fruits had higher fruit flesh firmness during cold storage. The fruit skin had the highest intensity of red colour in the harvesting time, while in treatment and control fruits in both years the intensity of the colour decreased during the cold storage. The year showed to have an impact on all examined characteristics of fruits of both cherry cultivars.