Nikolina Živković

Effect of fermented pomace pressing on the phenolic compounds extraction in red wine

Nikolina Živković, Danka Mitrovic, Ivana Sredović Ignjatović, Aleksandar Petrovic

This paper examines the influence of pressing conditions during winemaking on the content of several representative phenolic compounds. The winemaking techniques used in red wine production, such as the pressing of fermented pomace, can have a direct impact on the quality of …

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Comparative Study of the Stilbenes and Other Phenolic Compounds in Cabernet Sauvignon Wines Obtained from Two Different Vinifications: Traditional and Co-Inoculation

Aleksandar Petrović, Nikolina Živković, Ljilja D. Torović, Ana Bukarica et autres

From grape cultivation to ripening and harvest timing to processing, each step of the winemaking process can be a critical point when it comes to wine quality and phenolic composition. In this study, the influence of winemaking technology on resveratrol and quercetin …

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CHANGES IN SOME PHENOLIC COMPOUNDS AFTER THERMOVINIFICATION IN CABERNET SAUVIGNON WINE

Nikolina Živković, Uroš Čakar, Aleksandar Petrović

To determine the effects of higher temperature on the extraction of some phenolic compounds during maceration, two different vinification techniques were used: thermovinification at 60°C and 80°C, as well as classic vinification (pigeage). The study focused on four different phenolic compounds (catechin, …

FRUIT PRODUCTS AS INHIBITORS OF α-GLUCOSIDASE

Uroš Čakar, Aleksandar Petrović, Nikolina Živković, Maria Čebela et autres

One of the many products obtained after fruit processing is a wine. Black chokeberry wines were produced by innovative microvinification procedure. In this procedure, wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Their chemical and …

FRUIT WINE AS AN ADDED VALUE PRODUCT

Uroš Čakar, Mirjana B. Čolović, Nikolina Živković, Aleksandar Petrović et autres

Reactive oxygen species cause cell damage when its generation is higher than activity of antioxidants. It can be solve by usage of antioxidants from natural sources. Study investigated protective effect of black chokeberry wines against oxidative stress induced by H2O2 in rat …