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3. Vpliv tretiranja vinske trte s plinskim ozonom in UVB-svetlobo na vsebnost fenolnih snovi v grozdju sorte 'Cabernet Sauvignon' (Vitis vinifera L.)Rok Jež, 2013, undergraduate thesis Found in: osebi
Keywords: diplomske naloge, vino, Cabernet Sauvignon, flavonoli, fenoli, antociani, ozon, UVB-svetloba
Published: 15.10.2013; Views: 5443; Downloads: 340
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4. Canopy microclimate manipulation in the sustainable management of 'Pinot Noir' vineyard from Vipava valleyMelita Sternad Lemut, 2014, doctoral dissertation Found in: osebi
Keywords: Modri pinot, manipulacija mikroklime, grm vinske trte, odstranjevanje listov, profiliranje metabolitov, metabolomika, sekundarni metaboliti, polifenoli, izoprenoidi, mikrobna ekologija, fungicidi, trajnostno vinogradništvo, Vipavska dolina, disertacije
Published: 25.04.2014; Views: 5474; Downloads: 114
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6. Targeted metabolomics employed for the studying of 'Pinot Noir' grape skin phenolics as induced by canopy microclimate manipulationPaolo Sivilotti, Melita Sternad Lemut, Pietro Franceschi, Ron Wehrens, Urška Vrhovšek, 2013, published scientific conference contribution abstract Found in: osebi
Keywords: tarčna metabolomika, Modri pinot, razlistanje, polifenoli, vinska trta
Published: 05.08.2014; Views: 5213; Downloads: 48
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8. Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyardPaolo Sivilotti, Lorena Butinar, Melita Sternad Lemut, Jana Laganis, Urška Vrhovšek, 2015, original scientific article Found in: osebi
Keywords: kontrola mikrobne infekcije, gospodarjenje z vinogradom, odstranjevanje listov pred cvetenjem, trajnostno vinogradništvo
Published: 16.06.2016; Views: 4466; Downloads: 135
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9. Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftoversPeter Raspor, Sonja Smole Možina, Katja Jug, Melita Sternad Lemut, Branka Mozetič Vodopivec, Anja Klančnik, Kajetan Trošt, 2016, original scientific article Abstract: BACKGROUND
During winemaking, grape polyphenols are only partly extracted, and consequently unexploited. The main aim was to characterise the phenolic content of freeze-dried grape skin and seed (FDSS) extracts obtained from Slovenian and international grape varieties and evaluate their antioxidant, antimicrobial, and anti-adhesive activities.
RESULTS
FDSS of six Vitis vinifera L. grapevine cultivars from Vipava Valley region (Slovenia) underwent extraction and sonification under different conditions. Flavonols were the predominant content of extracts from white ‘Zelen’ and ‘Sauvignon Blanc’ grape varieties, with strong antimicrobial activities against Gram-negative bacteria. ‘Pinot Noir’ FDSS extracted with 50% aqueous ethanol extraction produced a high phenolic content in the final extract, which was further associated with strong antioxidant and antimicrobial activities against all tested bacteria. Bacterial adhesion to stainless steel surfaces with minimal and maximal surface roughness was significantly inhibited (up to 60%) across a wide FDSS concentration range, with lower concentrations also effective with two types of stainless steel surfaces.
CONCLUSION
FDSS extracts from winery by-products show interesting phenolic profiles that include flavonols, catechins, anthocyanins, and hydroxycinnamic acids, with yields influenced by grapevine cultivar and extraction conditions. The antioxidant, antimicrobial and anti-adhesive activities of 50% aqueous ethanol ‘Pinot Noir’ FDSS extract reveals potential applications in food, pharmaceutical and cosmetic industries for these bioactive residues.
Found in: osebi
Keywords: grape skins and seeds, extraction solvents, phenolic profile, antioxidant activity, antimicrobial activity, anti-adhesion activity to stainless steel
Published: 08.08.2016; Views: 4298; Downloads: 0
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10. Vpliv različnih tehnoloških postopkov predelave grozdja sorte Zelen (Vitis vinifera L.) na aromatične značilnosti vinaFranko Fabjan, 2017, undergraduate thesis Abstract: Poleg sorte, geo-klimatskih pogojev in vinogradniških strategij v vinogradu so tudi vinarjeve odločitve glede izbora vinifikacijskih postopkov tiste, ki lahko odločilno vplivajo na končno kakovost vina, vključno z njegovimi aromatskimi značilnostmi. Z različnimi prijemi ali postopki pred alkoholno fermentacijo in med njo lahko vplivamo predvsem na ekstrakcijo in ohranitev primarnih ter na tvorbo sekundarnih aromatskih spojin.
V okviru diplomskega dela smo s pomočjo modernih analitskih pristopov metabolnega profiliranja in tehnike GC/MS/MS preučevali vpliv različnih tehnoloških postopkov predelave grozdja (krioekstrakcija s suhim ledom, stik s celimi jagodami med fermentacijo, klasični pristop-kontrola) na vsebnost prostih in vezanih aromatičnih spojin v mladih vinih Zelen, letnik 2014. Preučili smo tudi vpliv obravnavanih tehnologij na senzorične lastnosti, vezane na zaznave vonja v mladih vinih.
Rezultati enoletnega poskusa so nakazali, da lahko s pomočjo krioekstrakcije v vinih Zelen povečamo izplene skupnih prostih aromatičnih kislin, estrov in terpenov, po drugi strani pa smo zaznali le trend povečanja vsebnosti skupnih višjih alkoholov pri vzorcih iz postopka dodajanja jagod med fermentacijo.
V primeru vezanih aromatskih spojin smo s pomočjo postopka dodajanja jagod v primerjavi s kontrolo opazili trende povečanja vsebnosti nekaterih vezanih estrov, norizoprenoidov in višjih alkoholov, krioekstrakcija pa je večinoma povzročila trende k niţjim vsebnostim vezanih aromatskih spojin glede na kontrolne vzorce.
Nazadnje so se tudi senzorična opazovanja z vonjem povezanih lastnosti vin zaključila preteţno v prid postopku z dodajanjem jagod med fermentacijo.
Found in: osebi
Keywords: 'Zelen' (Vitis Vinifera L.), alternativni pristopi v predelavi grozdja, krioekstrakcija, dodajanje sveţih jagod med alkoholno fermentacijo, proste aromatične spojine v vinu, vezane aromatične spojine v vinu, senzorika vina
Published: 23.01.2017; Views: 6210; Downloads: 296
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