Characterization and Clonal Selection of Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)

The first reported occurrence of Vitis vinifera in Balkan dates in the Neolithic period in the form of wild grape. Early traces of viticulture and winemaking in the territory of Serbia are vessels from the Iron Age (~ 400 BC) and the Bronze Age (~ 200 BC). Over the last few decades, interest in autochthonous varieties in Serbia is constantly increasing, especially for growing native varieties, such as Prokupac, Smederevka, Tamjanika and Bagrina. Prokupac is the most important Serbian autochthonous red wine variety (the first written records about growing Prokupac in Serbia date from 12th century), well adapted to the ecological conditions of its birthplace with corresponding phonological features. When compared with germplasm representing the classical ecogeographic grouping of grapevine cultivars, Prokupac is clustered within the Convar pontica subconvar balcanica taxon, supporting his indigenous origin. The main objective of this work is to present characterization of the Prokupac variety by means of ampelographic and molecular analysis, as well as grape and wine chemical characteristics. Long-term cultivation in diverse ecological conditions has caused the Prokupac to become a mixture of clones (genotypes). Therefore in order to preserve and improve autochthonous grapevine varieties in Serbia, work on variety clonal selection was initiated and till now, 12 clones of Prokupac were already identified and recognized. The most important features of these clones will be also presented.Chapter

Characterization of Grapevine Varieties Indigenous to the Balkans Region

Central Balkan region is at the crossroads between Asia and Europe, on the line dividing various nations and civilizations of the East and the West. Due to its favorable climate and geological characteristics, it is an ancient wine growing region hosting a wide range of indigenous grapevine varieties, most of which are not internationally recognized.Also, numerous traditional local varieties, present in this area for centuries, are out of cultivation. Therefore, preservation and characterization of grapevine germplasm is important not only for the breeding process, but also for the improvement of modern varieties and their preservation for the future generations. Also, indigenous varieties as valuable resource of gen donors could be helpful when facing the challenges of climate changes. Unfortunately, during the last decade grapevine germplasm is undergoing a process of rapid genetic erosion, and as a consequence we are facing with the loss of varieties which are traditionally related to different winegrowing regions. The only way to prevent the loss of this heritage is to locate them, evaluate, preserve and precisely characterize them. In this Chapter the results of morphological and genetic characterization, as well as chemical characterization of some of the most important indigenous grapevine varieties in the central Balkan, such as Vranac, Krstač, Smederevka, Prokupac, Žilavka, Plavac Mali, and Istrian Malvasia will be summarized. These old varieties have passed through the process of natural selection and adapted to particular environmental conditions. As such, they represent irreplaceable genetic value for each country, and for the entire region.Chapter

Ispitivanje profila flavan-3-ola grožđa i vina autohtonih sorti vinove loze primenom tankoslojne hromatografije

Flavan-3-ols belong to the group of flavonoids and they are located primarily in the grape seeds, then in the skins and, in small amounts, in the pulp. In this work flavan-3-ol profiles of diverse autochthonous grape varieties and corresponding wines were investigated by thin-layer chromatography (TLC). Separation of flavanols was done on silica gel TLC plates with toluene/acetone/formic acid mixture as mobile phase. Plates were derivatised with p dimethylaminocinamaldehyde reagent (DMACA) as visualization solution. As a result, flavan-3-ol profiles (chemical fingerprints) of individual parts of berries and corresponding wines were obtained. The similar flavan-3-ol profiles were established in all examined seed samples. Also, (+) catechin was found in all investigated seed extracts. However, different intensity of the zones indicated differences in the content of individual flavanols among the varieties. A slightly larger content of flavan-3-ol was found in skin extracts of white varieties compared to red ones. In the case of wines, the profiles were richer in flavan-3-ols in comparison to skins, but the intensity of zones was lower than intensity obtained for seed extracts

Phenolic profile of two autochthonous grape varieties from Serbia

Grapes are considered as one of the richest sources of polyphenols among plants. These phytochemicals play an important role in grape characteristics, especially their quality. The phenolic composition varies among grape varieties. Autochthonous varieties are valued as typical representatives of the regions where they are grown, with the ability to provide wines with unique characteristics and distinction. This study was aimed to analyze similarities and differences in the polyphenolic profile of autochthonous and international grape varieties collected in a vineyard located in East Serbia. Research included two Serbian autochthonous varieties, ‘Smederevka’ (white variety) and ‘Plovdina’ (white variety with muted red color of the skin). All grape samples were in the stage of full maturity when analyzed. Different parts of berries, namely skin, seed, and pulp were studied for total phenolic content, total anthocyanin contents, and radical scavenging activity. The highest total phenolic content and radical scavenging activity were found in ‘Plovdina’ seeds, whilst among the skins, ‘Smederevka’ stood out. Using UHPLC coupled with Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer, a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin were identified in red grape skins. According to semiquantitative data (ion intensities), malvidin 3-O-hexoside and peonidin 3-O-hexoside were the most abundant anthocyanins in the extracts of red grape skins. White variety, ‘Plovdina’ which is characterized with reddish skin, was also examined for antocyanins, and it was shown to be abundant in hexosides of peonidin and delphinidin. Aside from the semiquantitative data on the anthocyanins, UHPLC-LTQ OrbiTrap MS was used for the identification and quantification of non-anthocyanin phenolics, and specific profiles of autochthonous grapes were established

Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017

Supplementary material for: [https://doi.org/10.1016/j.indcrop.2019.02.017]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2832]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/2835

Supplementary data for article: Pantelić, M. M.; Zagorac, D. Č. D.; Ćirić, I. Ž.; Pergal, M. V.; Relić, D. J.; Todić, S. R.; Natić, M. M. Phenolic Profiles, Antioxidant Activity and Minerals in Leaves of Different Grapevine Varieties Grown in Serbia. Journal of Food Composition and Analysis 2017, 62, 76–83. https://doi.org/10.1016/j.jfca.2017.05.002

Supplementary material for: [https://doi.org/10.1016/j.jfca.2017.05.002]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2505]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/3063

Analysis of Phenolic Compounds for the Determination of Grafts (in) Compatibility Using In Vitro Callus Cultures of Sato-Zakura Cherries

The aim of this study was to prove that under in vitro conditions, the adhesiveness of the callus between rootstock and scion, the development of callus cells at the points of fusion, and the presence of phenolic components are closely related to the level of (in) compatibility of the grafting combinations between Sato-zakura cherry cultivars (‘Amanogawa’, ‘Kanzan’, and ‘Kiku-shidare-zakura’) and commercial rootstocks. Prunus avium, Prunus ‘Colt’, Prunus mahaleb and Prunus serrulata were used as compatible and Prunus serotina and Pyrus communis ‘Pyrodwarf’ were used as two potentially incompatible rootstocks. The results indicated the significant manifestations of the early signs of the incompatibility on the callus junction. Phenols, as well as tissue senescence, were very precisely localized by toluidine blue and alcian blue as well as safranin staining, which can indicate the early signs of the callus incompatibility in some grafting unions. In the callus unions of Prunus avium with ‘Amanogawa’ and ‘Kiku-shidare-zakura’ the results of chemical analyses indicated that the existence of several flavonols, flavones and phenol acids could be involved in the incompatibility process in grafted combination. The detection of flavonol astragalin in the unions can be a biomarker of compatibility between scion and the rootstock, while some polyphenols, such as neochlorogenic acid, sinapic acid, ellagic acid, caffeic acid, baicalein, naringenin, apigenin and luteolin can be used as the indicators of graft incompatibility. p-coumaric acid and ferulic acid could be used for detection of delayed incompatibility

Phenolic profile of seasoned cherry heartwood staves

Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5298

Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.

Supplementary material for: [https://doi.org/10.1016/j.foodchem.2020.128896]Related to published version: [https://cherry.chem.bg.ac.rs/handle/123456789/4455

Phenolic profile of seasoned cherry heartwood staves

Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.Abstract: [https://cherry.chem.bg.ac.rs/handle/123456789/5302