Characteristics of Petit verdot grape variety (Vitis vinifera L.) grown in Tikveš vineyards

Research is being performed to the variety of Petit verdot. The vineyards are sited on the Lepovo-Tikveš vineyards, in the property of Bovin winery. Plantation is started in 2008 with certified plantation material, 2.4 m planting distance between rows, and 1.0 m distance between vines in a row. The training system is Guyot two arms, with 20 eyelets leaving the vine. Some optimal agro-technical and ampelo-technical measures are applied. The plantation is under drip irrigation system. During the research period (2011– 2012) the following items were included: yield (kg/vine), chemical composition of grape must (sugar, total acid, pH), and chemical analysis of wine. The results show considerable variation in yield interest (14.48), which is due to the age of the crop, whether it is in the second (2011) or in the third (2012) year of birth. The must contains 230 g/L sugar and 5.5 g/L total acids, average for the test period. The wine has a high content of extract (40 g/L) and 13.11% vol alcohol, which is due to selective grape harvesting and the way of vinification (winemaking)

Chemical composition of red Vranec wines from different locations

In this study, red Vranec wines (vintage 2014) were produced from grapes grown at different locations: Barovo, Disan, Gradsko and Bitola. Wines were produced with same technology, applying traditional way of production. In addition, following chemical parameters which influence the wine quality were determined: total acidity, pH, volatile acidity, alcohol, SO2 (free and total) and reducing sugars. Wines contained total acids in range from 4.9 to 7.1 g/L and the volatile acidity was in range from 0.4 to 0.52 g/L. The alcohol content was between 8.78 to 14.3 %. All wines were well protected from oxidation containing enough content of SO2. Concerning the reducing sugars concentration, alcoholic fermentation was finished in the wines from Barovo and Disan, while wines from Grasko and Bitola contained small amount of reducing sugars (4,5 g/L). It was concluded that the produced wines presented similar chemical composition and all parameters were in the range of allowed values. Locality did not influence the wine quality. Higher influence on the wine quality has the technology of winemaking

Chemical characterization of wine, alcoholic beverages and food by instrumental techniques

Chemical characterization of food and beverages include analysis of the properties of foods and their constituents. In the last decated, the consumer demands for safety food, wine and alcoholic beverages are increased. Production of safety food, wine and spirits, as well as their control during the production is one of the policies of R. Macedonia and European Union. The high quality criteria for export on the EU markets results with need for implementation of up to date methods for laboratory control of various contaminants which have negative impact on the human health. In this project proposal, various food and alcoholic samples will be analyzed, including “rakija”, wine, fruits and vegetables. Brandies will be produced in home and industrial conditions, while wines will be produced in a winery, but also commercial samples will be provided. Chemical characterization of the samples will include determination of toxic metal and bioactive compounds, such as organic acids, carbohydrates, aroma compounds and antioxidant activity. For that purpose, few instrumental techniques will be applied: GFAAS, ICP-MS and HPLC-DAD-RID. Results will be statistically processed, caluclating mean and standard deviation, and applying Analysis of variance (ANOVA), student’s Newman-Keuls test, Factor analysis (FA) and Claster analysis (CA) in order to determine possible differences between the analyzed samples

Correlation of Blood Fibrinolytic Activity and Clinical Outcome After Oral Surgery Interventions

The primary aim was to investigate how the oral surgical interventions, as psychophysical and operative trauma, influence the response of the blood fibrinolytic system, and whether the possible changes in the level of the activators and inhibitors of the fibrinolytic system could correlate to clinical results. Fourthly healthy subjects with operative tooth extractions were included in the research; 35 subjects, blood donors, constituted a control group. The influence of the interventions over the parameters of the blood fibrinolytic system was examined prior to surgery and immediately after the extraction with Elisa test. The values of the blood pressure and pulse frequency prior to the surgery; after the applying of the local anaesthesia and immediately after the performed interventions were the only objective parameters for the evident physical reflections of the stress. At the control investigations, after 24, 48, hours and seven days, certain changes like oedema, haematoma, pain and dry socket have been presented. Decreased values of t-Pa and PAI-1 after the oral surgery were found at a high statistically significant difference. The analysis of diastolic blood pressure and pulse frequency values showed statistic significance, showing psychological dimension of oral surgery. There was a positive correlation between most of the parameters from the control examinations and the parameters (t-Pa, PAI-1, pro-activators and inhibitors) of the fibrinolytic system in the examined group. Oral surgical intervention, as a stress factor, had influence and affects the fibrinolytic process through the effect upon pro-activators and inhibitors of the fibrinolytic system, and severity of the clinical outcome after tooth extraction. Parameters of fibrinolytic system, t-PA and PAI-1, can be the most sensitive markers of reaction to oral surgical stress

CHEMICAL COMPOSITION OF RED VRANEC WINES FROM DIFFERENT LOCATIONS

In this study, red Vranec wines (vintage 2014) were produced from grapes grown at different locations: Barovo, Disan, Gradsko and Bitola. Wines were produced with same technology, applying traditional way of production. In addition, following chemical parameters which influence the wine quality were determined: total acidity, pH, volatile acidity, alcohol, SO2 (free and total) and reducing sugars. Wines contained total acids in range from 4.9 to 7.1 g/L and the volatile acidity was in range from 0.4 to 0.52 g/L. The alcohol content was between 8.78 to 14.3 %. All wines were well protected from oxidation containing enough content of SO2. Concerning the reducing sugars concentration, alcoholic fermentation was finished in the wines from Barovo and Disan, while wines from Grasko and Bitola contained small amount of reducing sugars (4,5 g/L). It was concluded that the produced wines presented similar chemical composition and all parameters were in the range of allowed values. Locality did not influence the wine quality. Higher influence on the wine quality has the technology of winemaking.&nbsp

Characteristics of Petit verdot grape variety (Vitis vinifera L.) grown in Tikveš vineyards

Research is being performed to the variety of Petit verdot. The vineyards are sited on the Lepovo-Tikveš vineyards, in the property of Bovin winery. Plantation is started in 2008 with certified plantation material, 2.4 m planting distance between rows, and 1.0 m distance between vines in a row. The training system is Guyot two arms, with 20 eyelets leaving the vine. Some optimal agro-technical and ampelo-technical measures are applied. The plantation is under drip irrigation system. During the research period (2011– 2012) the following items were included: yield (kg/vine), chemical composition of grape must (sugar, total acid, pH), and chemical analysis of wine. The results show considerable variation in yield interest (14.48), which is due to the age of the crop, whether it is in the second (2011) or in the third (2012) year of birth. The must contains 230 g/L sugar and 5.5 g/L total acids, average for the test period. The wine has a high content of extract (40 g/L) and 13.11% vol alcohol, which is due to selective grape harvesting and the way of vinification (winemaking)

Characteristics of Sangiovese grape variety (Vitis vinifera L.) grown in Tikveš vineyards

Studies were carried out to the variety Sangiovese of manufacturing plants located in the site Lepovo-Tikveš vineyards and all of this in property of the Bovin Winery. During the period of study (2011-2012 year) the following items were included: realized yields (kg/vine), chemical composition of grape must (sugar content, total acids, pH) and chemical analysis of wine. The results show considerable variation in yield (coefficient of variation was 18.45) which is due to the age of the crop or it is in the second (2011) and third (2012) year of birth. The must contains 224 g/L sugar and 6.75 g/l total acids average for the test period. The wine has a high content of extract (33 g/L) and alcohol from 12.90 vol% which is due to selective harvesting of grapes and the way of vinification

The presence of some humoral immunologic indicators and clinical manifestations in cryoglobulin positive heroin addicts without evidence of hepatitis virus infection

Different autoantibodies and immunologic abnormalities have been described in heroin addicts. AIMS: dpending on the route of heroin application in heroin addicts to determine: 1) immunoglobulins: IgA, IgG, IgM; 2) complement (C3, C4); 3) some other autoantibodies RF, anti β2GP1 fractions: IgA, IgG, IgM, ANA; 4) CIC; 5)monitoring the cryoglobulin presence; 6) clinical manifestations in cryoglobulin positive heroin addicts. A total of 363 heroin addicts were analyzed after previously completed questionnaire; biochemical analyses of blood and urine; creatinine clearance (eC(Cr)) by Cockcroft-Gault formula; proteinuria; 24-hour proteinuria (Uprot/Ucreat); ECG; toxicological analyses; complement (C3, C4); immunoglobulins IgA, IgG, IgM; rheumatoid factor; cryoglobulins; circulating immune complexes; antiphospholipid antibodies (anti β2GP1: IgA, IgG, IgM); antinuclear antibodies. Male patients were predominating (82.09%). Of them 161 were using intravenous heroin (45.4%). IgA was statistically significantly lower in intravenous heroin addicts. Intravenous heroin addicts contrary to those who inhaled heroin had highly significant levels of IgG, IgM, IgG, antiβ2GP1 cryoglobulins; significantly higher mean values of: RF, anti β2GP1 IgA and IgM. Cryoglobulin positive (CP) heroin addicts compared to cryoglobulin negative (CN) presented significantly more frequently with clinical signs of arthralgia, vasculitis, hematuria; whereas highly significantly were manifested respiratory difficulties, neurological disorders, Raynaud phenomenon, proteinuria, 24-hour proteinuria, highly significantly lower mean values of renal clearance. Intravenous heroin addicts compared to the non-parenteral heroin addicts have shown greater changes in certain parameters of humoral immunity. CP heroin addicts have presented with more frequent clinical manifestations than CN heroin addicts

The presence of some humoral immunologic indicators and clinical manifestations in cryoglobulin positive heroin addicts without evidence of hepatitis virus infection

Introduction. Cryoglobulins are single or mixed immunoglobulins that are subject to reversible precipitation at low temperatures. Objective. The aims of this paper were: 1. Comparison of cryoglobulin positive (CP), cryoglobulin negative (CN) heroin addicts and the control group (CG) in terms of serum immunoglobulins IgG, IgA and IgM and complement components C3 and C4; 2. Comparison of CP and CN heroin addicts in terms of rheumatoid factor (RF) and circulating immune complexes (CIC); 3. Assessment of clinical manifestations in CP heroin addicts. Methods. This is a comparative study of cases (outpatients) treated at the University Clinic of Toxicology in Skopje over 3.5 years, from January 2009 to June 2012. In this study 140 heroin addicts without HbsAg were examined, seronegative for HCV and HIV infections. They were divided into 2 groups: 70 CP and 70 CN heroin addicts. A previously designed self-administered questionnaire was used as a data source on participants. All heroin addicts underwent the following analyses: urea and creatinine in serum; creatinine in urine; proteinuria; 24-hour proteinuria; IgM, IgG, IgA, C3, C4 ; RF; CIC; creatinine clearance; ECG; toxicological analyses for opioids in a urine sample; cryoglobulins. In addition to these 2 groups, IgG, IgA, IgM, C3 and C4 were also examined in 70 healthy subjects (CG). Results. The study showed that there was no statistically significant difference between CP, CN heroin addicts and CG regarding the concentration of IgA, IgG, IgM, C3 and C4, and between CP and CN regarding the concentration of CIC. There was significant difference between CP and CN regarding the concentration of RF. The following conditions were significantly more frequently manifested in CP than in CN heroin addicts: arthralgia, Raynaud’s phenomenon, respiratory difficulties, neurological disorders, manifested skin changes, hematuria, 24-hour proteinuria levels, and decreased renal clearance. Conclusion. There were no differences in concentrations of IgG, IgA, IgM, C3, C4 and CIC, while there was a difference in concentration of RF between CP and CN heroin addicts. Clinical manifestations (arthralgias, Raynaud’s phenomenon, respiratory, neurologic, renal disorders and skin changes) were more common in CP heroin addicts

Determination of Organic Acids in Wines Using Capillary Zone Electrophoresis-Electrospray Ionization /Quadrupole-Time-of-Flight-Mass Spectrometry (CZE-ESI/QTOF-MS)

Organic acids, inlcuding tartaric, malic, lactic, citric, succinic and shikimic, were determined in red wines using capillary zone electrophoresis hyphenated to electrospray ionization/quadrupole-time-of-flight-mass spectrometry (CZE-ESI/QTOF-MS). Separation of the analytes was perfomred using 50 mM ammonium acetate buffer, with pH 6, as a background electrolyte. The capillary was coated with 1 % (m/v) solution of hexadimetrine bromide. The applied voltage for the capillary electrophoretic separation was – 20 kV with anodic detection. The method was validated presenting best recoveries ranged from 98.4 % to 112 % for all organic acids. The calibration curves were linear with correlation coefficients r2 > 0.99, ranging from 0.9902 for shikimic acid to 0.9990 for tartaric acid. Developed method was applied for analysis of Vranec wines from different wine regions. Tartaric acid was the main ogranic acid in wines (range: 2.09 – 4.96 g/L), followd by malic acid (range: 0.29 to 4.03 g/L). The total content of oraganic acids ranged between 3.53 to 8.5 g/L, concluding that climate conditions in the wine areas inlfuenced the acids amount in grapes and wine