From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine

Abstract

Research background. Coastal region of Croatia is rich in autochthonous grape varieties. Many of them have been almost abandoned such as the autochthonous varieties of Kastav (Croatia), used for the production of the Kastavska Belica wine. Therefore, the rationale of the presented study was to characterize autochthonous varieties 'Verdić', 'Mejsko belo', 'Jarbola', 'Divjaka' and 'Brajkovac' grape varieties. In addition, we performed a molecular characterization of the corresponding Belica wines. Experimental approach. Firstly, for five autochthons grape varieties, their genetic origin and ampelographic and economic characteristics were determined. Standard physico-chemical profiles and phenolic components by use of liquid chromatography coupled to triple quadrupole mass spectrometer (LC-QQQ) were determined for 12 corresponding wines from different producers. Fourier-transform infrared spectroscopy (FTIR) was used for determination of standard physico-chemical parameters Results and conclusions. Ampelographic analysis, which includes the data on producing characteristics and cluster and berry composition of varieties, revealed significant differences between analysed grape varieties. Results of physico-chemical analysis of the Belica wine showed that all wines met the requirements needed for the production of quality and top quality wines labelled with protected designation of origin (PDO) in Croatian coastal region. The LC-QQQ analysis confirmed the presence of different phenolic components in the Belica wines, where the most prominent phenols were flavonoids from the flavan-3-ol group. Overall, these results showed that autochthonous grapes from the Kastav region can be used for production of wines with added market value due to a growing demand for autochthonous products on the global market. Novelty and scientific contribution. The presented results represent scientific insight and a basis for further determination of the optimal cultivation technology aimed to take advantage of the best characteristics of each variety for production of a wine with desirable features.

Study on the processing chemistry of Fructus Psoraleae by a combination of untargeted and targeted metabolomics

“…Four coumarin components were in the differential metabolites, the psoralenoside and isopsoralenoside contents decreased, whereas the psoralen and isopsoralen contents increased. It was considered that the glycosidic bonds of psoralenoside and isopsoralenoside were broken during FP processing, and psoralen and isopsoralen were produced by hydrolysis [24] (Figure 3A, B). Studies confirmed that psoralen could stimulate osteoblast proliferation [25], and isopsoralen could promote osteogenic differentiation [26] and prevent osteoporosis [27].…”

Improving the criteria of assessing grapes and base wines in the production of sparkling wines

“…In this regard, winemakers expand the existing list of quality indicators with additional criteria at different stages of production [1][2][3]. They also take into account various factors, among which a special attention is paid to soil and climatic conditions of grape growing [4][5][6][7], choice of used grape varieties [8][9][10][11] and yeast races for primary and post fermentation [12][13][14], as well as other technological operations [15][16][17][18]. At the same time, there is not enough information now on a comprehensive systemic assessment of grape and base wine indicators for the production of high-quality sparkling wines, which leads us to carry out this research.…”