TY  - JOUR
AU  - Cakar, Uros
AU  - Petrovic, Aleksandar
AU  - Pejin, Boris
AU  - Cakar, Mira
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2504
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
VL  - 244
SP  - 42
EP  - 49
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Cakar, Uros and Petrovic, Aleksandar and Pejin, Boris and Cakar, Mira and Živković, Marijana and Vajs, Vlatka and Djordjević, Brizita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
volume = "244",
pages = "42-49",
doi = "10.1016/j.scienta.2018.09.020"
}

Cakar, U., Petrovic, A., Pejin, B., Cakar, M., Živković, M., Vajs, V.,& Djordjević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae
Elsevier., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Cakar U, Petrovic A, Pejin B, Cakar M, Živković M, Vajs V, Djordjević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Cakar, Uros, Petrovic, Aleksandar, Pejin, Boris, Cakar, Mira, Živković, Marijana, Vajs, Vlatka, Djordjević, Brizita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientia Horticulturae, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Cakar, Uros D.
AU  - Petrovic, Aleksandar V.
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Milovanovic, Miodrag M.
AU  - Zeravik, Jiri
AU  - Djordjević, Brizita
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1911
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Phenolic profile of some fruit wines and their antioxidant properties
VL  - 70
IS  - 6
SP  - 661
EP  - 672
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Cakar, Uros D. and Petrovic, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanovic, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
volume = "70",
number = "6",
pages = "661-672",
doi = "10.2298/HEMIND150722002C"
}

Cakar, U. D., Petrovic, A. V., Živković, M., Vajs, V., Milovanovic, M. M., Zeravik, J.,& Djordjević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija
Association of Chemical Engineers of Serbia., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Cakar UD, Petrovic AV, Živković M, Vajs V, Milovanovic MM, Zeravik J, Djordjević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Cakar, Uros D., Petrovic, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanovic, Miodrag M., Zeravik, Jiri, Djordjević, Brizita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .

TY  - CONF
AU  - Cakar, Uros
AU  - Petrovic, Aleksandar
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1683
UR  - https://doi.org/10.1159/000440895
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Stone Fruit Wines as a Sources of Antioxidants
VL  - 67
SP  - 555
EP  - 556
UR  - https://hdl.handle.net/21.15107/rcub_cer_1683
ER  - 

@conference{
author = "Cakar, Uros and Petrovic, Aleksandar and Živković, Marijana and Vajs, Vlatka and Djordjević, Brizita",
year = "2015",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Stone Fruit Wines as a Sources of Antioxidants",
volume = "67",
pages = "555-556",
url = "https://hdl.handle.net/21.15107/rcub_cer_1683"
}

Cakar, U., Petrovic, A., Živković, M., Vajs, V.,& Djordjević, B.. (2015). Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism
Karger, Basel., 67, 555-556.
https://hdl.handle.net/21.15107/rcub_cer_1683

Cakar U, Petrovic A, Živković M, Vajs V, Djordjević B. Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism. 2015;67:555-556.
https://hdl.handle.net/21.15107/rcub_cer_1683 .

Cakar, Uros, Petrovic, Aleksandar, Živković, Marijana, Vajs, Vlatka, Djordjević, Brizita, "Stone Fruit Wines as a Sources of Antioxidants" in Annals of Nutrition and Metabolism, 67 (2015):555-556,
https://hdl.handle.net/21.15107/rcub_cer_1683 .