1. Lactic acid bacteria and Brettanomyces bruxellensis in Teran wine : impact on biogenic amines and volatile phenolsTatjana Radovanović Vukajlović, Shanique Walker, Julija Šupljika, Mitja Martelanc, Jan Reščič, Melita Sternad Lemut, Branka Mozetič Vodopivec, Dejan Bavčar, Klemen Lisjak, Lorena Butinar, 2025, objavljeni povzetek znanstvenega prispevka na konferenci Opis: Yeasts and lactic acid bacteria (LAB) are the main microorganisms involved in wine production, responsible for alcoholic fermentation and malolactic fermentation (MLF), respectively. During MLF, LAB convert L-malic acid into L-lactic acid, which primarily leads to biological deacidification but also results in changes to the wine’s aroma and microbiological stability. While LAB generally improve wine quality, certain strains can cause spoilage and are linked to the production of biogenic amines (BAs)—nitrogenous compounds such as histamine, tyramine, and putrescine. At elevated levels, BAs may pose health risks, especially for sensitive individuals, potentially causing headaches, hypertension, and digestive issues. Likewise, the yeast Dekkera/ Brettanomyces bruxellensis is considered a spoilage organism due to its ability to produce volatile phenolic compounds (e.g., 4-ethylguaiacol and 4-ethylphenol), which impart off-flavors resembling bandages, sweat, and smoke. As part of the AGROTUR+ project, we monitored LAB and B. bruxellensis populations, as well as BA and volatile phenol content, during MLF in Teran - a protected wine made from Refošk grapes in the Karst wine-producing region. The goal was to assess the presence of spoilage-related compounds and support improvements in microbiological quality of this traditional wine. A total of 26 Teran wine samples from the 2024 vintage were analyzed. Volatile phenols were analyzed using HS-SPME-GC-MS, and BAs were determined via HPLC–UV following sample derivatization. Basic quality physicochemical parameters were determined using standard methods. LAB and B. bruxellensis populations were estimated through conventional microbiological techniques and flow cytometry. Regarding BA content, histamine was the most abundant (average 21.9 mg/L), followed by putrescine (3.7 mg/L) and cadaverine (1.6 mg/L). No correlation was observed between total LAB counts and BA levels, indicating the need for further analysis of LAB strain composition. For volatile phenols, 4-ethylphenol was found at concentrations below its sensory threshold (600 µg/L), while 4-ethylguaiacol exceeded its threshold (110 µg/L) in three samples. In these, B. bruxellensis was detected using the CyFlow™ BrettCount flow cytometry kit (Sysmex Partec), though no colonies were observed on selective Dekkera/Brettanomyces differential medium (DBDM). Flow cytometry proved to be a rapid and specific method for detecting spoilage yeasts like B. bruxellensis, with strong potential for early intervention and spoilage prevention in winemaking.
Ključne besede: lactic acid bacteria, biogenic amines, Teran
Objavljeno v RUNG: 17.06.2025; Ogledov: 135; Prenosov: 1
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3. 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, objavljeni povzetek znanstvenega prispevka na konferenci Ključne besede: Cornelian cherry, apple cider, antioxidative properties
Objavljeno v RUNG: 27.11.2024; Ogledov: 1649; Prenosov: 1
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4. Chemical characterization of cider produced in hardanger : from juice to finished ciderIngunn Ovsthus, Mitja Martelanc, Alen Albreht, Tatjana Radovanović Vukajlović, Urban Česnik, Branka Mozetič Vodopivec, 2024, izvirni znanstveni članek Opis: Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L−1 (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger.
Ključne besede: cider, volatile aroma, esters, higher alcohols, polyphenols
Objavljeno v RUNG: 14.08.2024; Ogledov: 2176; Prenosov: 10
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5. Foods2012 Ključne besede: food sciences and technology, food chemistry and physical properties, food engineering and production, food security and safety, food toxicology, sensory and food quality, food analysis, functional foods, food and health, food psychology, food and environment
Objavljeno v RUNG: 10.05.2024; Ogledov: 2304; Prenosov: 4
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6. Aromatic characterization of Graševina wines from Slavonia and Podunavlje sub-regionsMitja Martelanc, Guillaume Antalick, Tatjana Radovanović Vukajlović, Branka Mozetič Vodopivec, Melita Sternad Lemut, Ahmad Hosseini, Valentina Obradović, Josip Mesić, Lorena Butinar, 2024, izvirni znanstveni članek Opis: This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis also found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines.
Ključne besede: Graševina–Welschriesling, aromatic profiling, HS-SPME-GCMS, terpenes
Objavljeno v RUNG: 08.04.2024; Ogledov: 2965; Prenosov: 20
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7. Chemical composition of apple cider : a comparative study of Norwegian and French cidersIngunn Ovsthus, Mitja Martelanc, Tatjana Radovanović Vukajlović, Marko Lesica, Lorena Butinar, Branka Mozetič Vodopivec, Guillaume Antalick, 2024, objavljeni znanstveni prispevek na konferenci Opis: Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions. A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study. Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed. Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts. Regarding the aromatic profile, no significant differences were observed for C6-alcohols. In contrast, differences were more expressed in the case of esters and volatile phenols. Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates. Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol. These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile. Whereas French ciders are often perceived with more structure and animalistic profile.
Ključne besede: alcohol, acidity, total phenols, aroma-compounds, apple cider
Objavljeno v RUNG: 25.03.2024; Ogledov: 3573; Prenosov: 8
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9. Functional characterization of Saccharomyces yeasts from cider produced in HardangerUrban Česnik, Mitja Martelanc, Ingunn Ovsthus, Tatjana Radovanović Vukajlović, Ahmad Hosseini, Branka Mozetič Vodopivec, Lorena Butinar, 2023, izvirni znanstveni članek Ključne besede: Saccharomyces, Hardanger, characterization, fermentation, cider, non-volatile compounds, volatile organic compounds, partial least squares regression
Objavljeno v RUNG: 18.09.2023; Ogledov: 2714; Prenosov: 10
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10. KEMIJSKA IN SENZORIČNA ANALIZA TIPIČNIH AROMATIČNIH LASTNOSTI VIN SORTE 'MODRA FRANKINJA'Urban Hlade, 2023, diplomsko delo Opis: 'Modra frankinja' (Vitis vinifera L.) je tradicionalna slovenska sorta grozdja, a kljub temu Slovenci o njej nismo dovolj seznanjeni. Tudi ko gledamo širši vinski svet, opazimo, da o tej sorti in njenih značilnostih vemo zelo malo. Po naših podatkih aromatične tipičnosti vin sorte 'Modra frankinja' še niso bile raziskane. Diplomsko delo je prva tovrstna raziskava te sorte. V delu smo želeli raziskati aromatične lastnosti vin te sorte s pomočjo neformalne senzorične analize. Na ta način smo povzeli katere senzorične note so na splošno izrazite pri obravnavani sorti vina. V nadaljevanju smo s kemijsko analizo aromatičnih spojin vzorcev vina to še kemijsko ovrednotili. Pri kemijski analizi smo se osredotočili na štiri skupine spojin, ki po našem mnenju krojijo tipičnost arom vin sorte 'Modra frankinja'. To so: monoterpeni, estri, norizoprenoidi in C6-alkoholi. Rezultati kažejo, da so prav predstavniki skupine terpenov tisti, ki se pojavljajo v največjih koncentracijah v obravnavanih vinih in pomembno krojijo aromatični profil vin 'Modra frankinja'. C13-norizoprenoidi so bili prisotni v večjih koncentracijah pri vzorcih sortnega vina 'Modra frankinja', kot pri vinih 'Modri pinot' ali vinih bordojskih sort. A še vedno vsebnosti C13-norizoprenoidi ostajajo precej manjše od zaznavnih senzoričnih pragov teh spojin.
Ključne besede: Vino, vitis vinifera L. 'Modra frankinja', kemijska analiza, estri, terpeni, norisoprenoidi, C6-alkoholi, plinski kromatograf, GC-MS.
Objavljeno v RUNG: 04.07.2023; Ogledov: 4172; Prenosov: 39
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