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.

In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.

This paper presents the most important morphological and production-technological characteristics of newly created grapevine varieties Vozd 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 Vozd obtained from the crossing combination Zacinak x Prokupac, and the variety Vladun from the crossing combination Merlot x Zupski 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 Vozd 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 Vozd 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 (Vozd variety), or 12.6 vol. % of alcohol (Vladun variety). Due to the many positive features of the grapes and wines from the Vozd and Vladun varieties, their spread to the production vineyards of Serbia is expected.

The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.

The chemical composition of wine depends on the degree of maturity and quality of the grapes, as well as the agroecological conditions under which the grapes are grown. Tannins are of particular importance for wines, they are the source of the characteristic astringency of red wines. The main aim of this study was to investigate the influence of addition of enological tannins (0.05 g/L; 0.15 g/L; 0.3 g/L) on the phenolic composition of wine. The effect of the addition of differenttannins on the certain phenolic compounds (gallic acid, caffeic acid, ellagic acid and quercetin) was measured by HPLC analysis.Only forcontent of gallic and caffeic acid, there was a statistically significant difference between the control sample and all other samples with added tannins.