1. Exploring innovative approaches in flavored ciders : physicochemical and antioxidative properties of cornelian cherry – apple ciderErika Jež, Marianna Mazur, Tatjana Radovanović Vukajlović, Mitja Martelanc, Bartłomiej Menażyk, Maja Pečarič, Jelena Topić, Melita Sternad Lemut, Guillaume Antalick, Branka Mozetič Vodopivec, Lorena Butinar, 2024, published scientific conference contribution abstract Keywords: Cornelian cherry, apple cider, antioxidative properties
Published in RUNG: 27.11.2024; Views: 192; Downloads: 0
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2. Iron phosphide precatalyst for electrocatalytic degradation of rhodamine B dye and removal of Escherichia coli from simulated wastewaterTakwa Chouki, Manel Machreki, Jelena Topić, Lorena Butinar, Plamen Stefanov, Erika Jež, Jack S. Summers, Matjaž Valant, Aaron Fait, Saim Emin, 2022, original scientific article Keywords: železov fosfat, elektrokataliza, rodamin
Published in RUNG: 02.08.2022; Views: 2371; Downloads: 97
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3. Novel analytical approaches in quality and safety control in production of fermented beverages : dissertationJelena Topić, 2022, doctoral dissertation Abstract: The exploitation of microorganisms for fermentation goes back centuries. Two types of fermentation are usually used in the winemaking process – alcoholic fermentation and malolactic fermentation. Nowadays, inoculated fermentations with the use of starter cultures are commonly used in order to produce wine with more consistent quality. However, wines can lack in flavour complexity, so scientists and the industry are constantly looking for new and improved starters that can be adapted to different types of wine.
In this work we focused on the development and implementation of novel analytical methods for wine quality control. In the course of method development native yeasts and lactic acid bacteria isolates were characterized for wine starter properties. We focused on the determination of biologically active compounds that determine wine quality and safety. Yeasts can influence wine colour through their adsorption capacity and synthesis of stable colour pigments pyranoanthocyanins and lactic acid bacteria can produce biogenic amines which can have adverse detrimental health effects on sensitive consumers when they are present in wines.
Keywords: Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry, lactic acid bacteria, biogenic amines, thin layer chromatography, dissertations
Published in RUNG: 18.02.2022; Views: 3873; Downloads: 157
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4. Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methodsJelena Topić, Lorena Butinar, Martina Bergant Marušič, Dorota Korte, Branka Mozetič Vodopivec, 2022, original scientific article Abstract: Different analytical methods were tested and optimized for the determination of four biogenic amines (BA) histamine, putrescine, cadaverine and tyramine produced by grape-associated lactic acid bacteria (LAB). Autochthonous LAB were isolated from ‘Refošk’ grapes belonging to Slovenian-Italian Karst region as they represent a potential pool of beneficial LAB starter bacteria for improving the typicality and quality of wine. Six isolated strains were screened by multiplex PCR, of which four strains were positive for BA-forming genes (MKBT-49, MKBT-282, MKBT-568, MKBT-570). The production of BA was evaluated by thin-layer chromatography (TLC), high-performance liquid chromatography coupled to diode array detection (HPLC-DAD) and enzymatic method. The HPLC-DAD results showed that strain MKBT-49 (tyrdc+) had high tyramine production (386.6 ± 0.14 mg/L), which was confirmed by TLC. The ability to produce putrescine was confirmed in strain MKBT-282 by PCR, HPLC-DAD (16.4 ± 1.72 mg/L), and TLC. Histamine-producing ability was detected in strain MKBT-570, with a concentration below the limit of detection of the HPLC-DAD (<0.2 mg/L), while the other two methods were not sensitive enough for confirmation. This study shows that the production of BA can detected in native LAB and that relatively simple method such as TLC can be used effectively for the initial screening.
Keywords: grapes, wine-like matrices, biogenic amines, autochthonous lactic acid bacteria, analytical methods
Published in RUNG: 03.01.2022; Views: 2620; Downloads: 10
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5. The influence of selected indigenous yeasts on Pinot Noir wine colour propertiesJelena Topić, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetič Vodopivec, 2021, original scientific article Keywords: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Published in RUNG: 07.07.2021; Views: 3021; Downloads: 0
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6. Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC‑TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapesJelena Topič Božič, Lorena Butinar, Natka Ćurko, Karin Kovačević Ganić, Branka Mozetič Vodopivec, Dorota Korte, Mladen Franko, 2020, original scientific article Abstract: In this work high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) was applied for monitoring of vinylphenolic pyranoanthocyanins formation during the fermentation of Pinot Noir wines. Vinylphenolic pyranoanthocyanins are wine pigments, present in low concentrations, but very important for wine colour stability.
Fermentation process was conducted with four different yeast strains, used as starters, either in sequential fermentation of non-Saccharomyces with S. cerevisiae yeast or as single fermentation with S. cerevisiae yeasts in order to test the applicability of developed method for monitoring of selected compounds in real wine fermentation experiments. The
developed HPLC-TLS method showed higher sensitivity compared to HPLC coupled to diode array detection (DAD) technique for particular wine colour compounds. Obtained limits of detection (LODs), were 6- and 22-times lower in comparison to HPLC–DAD in gradient and isocratic elution mode, respectively, whereas limits of quantification (LOQs)
5 and 18-times lower. Lower LODs enabled earlier observation of vinylphenolic pyranoanthocyanins formation during fermentation (already at day 7) in the case of HPLC-TLS method in gradient mode, while by using HPLC–DAD in gradient elution mode the formation of vinylphenolic pyranoanthocyanins was noticed only after 12 days of fermentation.
Keywords: Thermal lens spectrometry (TLS), High performance liquid chromatography (HPLC), Pyranoanthocyanins, Wine, Yeasts
Published in RUNG: 18.06.2020; Views: 4294; Downloads: 0
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7. Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorantsJelena Topić, Natka Ćurko, Karin Kovačević Ganić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article Keywords: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation
Published in RUNG: 03.04.2020; Views: 4798; Downloads: 0
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8. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorptionJelena Topić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article Keywords: Non-Saccharomyces yeast, Hydroxycinnamate decarboxylase activity, Sequential fermentation, Vinylphenolic pyranoanthocyanins, Anthocyanin adsorption
Published in RUNG: 23.01.2020; Views: 4081; Downloads: 0
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10. Implementation of liquid chromatography coupled to thermal lens spectrometry (HPLC-TLC) in studies of yeats' role in formation of stable pigments in Pinot Noir winesBranka Mozetič Vodopivec, Jelena Topić, Lorena Butinar, Natka Ćurko, Karin Kovačević Ganić, Dorota Korte, Mladen Franko, 2019, published scientific conference contribution abstract Keywords: thermal lens spectrometry, pigments, Pinot Noir wines
Published in RUNG: 16.07.2019; Views: 4635; Downloads: 0
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