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α-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must 2 before fermentation for half of the samples. This increased the extraction of phenolic compounds.All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC 50 ~27 ± 1 µg/ml) and black chokeberry (IC 50 ~28 ± 1 µg/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production two enzymatic preparations (EP) (Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation ? (EB)) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID-MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to control. It is interesting to emphasize that content of esters which are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate - banana, ethyl hexanoate - ripe banana, 2-phenylethyl acetate - powerful fruity rose like) were increased in all samples compared to controls. The highest grades after sensory evaluation were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

Till to date Europe has been well recognised for the production of blackberries. In addition to this, Serbia is ranked first among its European producers. Indeed, such a trend has well contributed to the development of Serbian fruit wine production during last two decades (Strik et al., 2007; FAO, 2012).

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