Naslov (srp)

Kinetika alkoholne fermentacije i karakterizacija vina dobijenog od šire sa dodatkom lekovitog bilja

Autor

Lakićević, Svetlana

Doprinosi

Lazić, Miodrag L.
Vukosavljević, Predrag
Karabegović, Ivana T.
Popović-Đorđević, Jelena B.

Opis (srp)

Biobibliografski podaci: listovi 185-187;Bibliografija: listovi 165-184. Datum odbrane: 25.02.2020. Biochemical engineering

Opis (eng)

In this paper the effect of the addition of medicinal herbs: anise seeds (Pimpinella anisum L), cinnamon bark (Cinnamomum zeylan-icum), wormwood leaf (Artemisia absinthium) and liquorice root (Glycyrrhiza glabra) on the kinetics of alcoholic fermentation of must and pomace of two autochthonous grape varieties, Prokupac and Plovdina was analyzed. The kinetics of alcoholic fermentation of must was monitored at the temperatures of 17 °C and 22 °C, and the kinetics of pomace was monitored at the temperature of 25 °C. The content of alcohol, total acids, volatile acids, total extract, the extract without sugar, sugar, ash and of total phenolic compounds was determined by both physical and chemical analysis of Prokupac and Plovdina wines with the addition of medical herbs. The content of the total extract, ash, phenolic compounds and fla-vonoids was increased with the addition of medicinal herbs; the smallest total extract was observed in the control sample, and the largest one was found in the wine to which cinnamon was added. By microbiological analysis and using a disk-diffusion method, it was determined that gram(+) bacteria from Bacillus sibtilisgenus proved to be the most sensible ones. Prokupac wine to which anise and liquorice were added showed the bactericidal activity towards gram(+) bacteria from the Bacillus sibtilis genus (46.67% Chloram-phenicol activity, i.e. 40.0% Streptomycin activity). The strongest antimicrobial activity towards G(+) bacteria Entero-coccus faecalis determined by the microdilution method was ob-served in Prokupac wine to which wormwood was added. The strongest antioxidant activity was observed in Prokupac and Plovdina wines to which cinnamon was added, and the weakest anti-oxidant activity was found in the wines to which no medicinal herbs were added. Hydroxycinnamic acids, hydroxybenzoic acids, flavan-3-ols (cate-chin and epicatechin), rutin, quercetin and hyperoside were identified in Prokupac and Plovdina wines by the HPLC-DAD method. By the GC / MC analysis of Prokupac wine, with the addition of medicinal herbs, the following groups of compounds were identi-fied: organic acids, acetates, alcohols, aldehydes, ketones, ethyl esters and terpenes. In Prokupac wine, a total of 26 compounds were identi-fied. In Prokupac wine with the addition of anise 33 compounds were identified, in Prokupac wine with the addition of cinnamon 30 com-pounds were identified, in Prokupac wine with the addition of worm-wood a total of 41 compounds were identified and in Prokupac wine with the addition of liquorice root 29 compounds were identified.

Jezik

srpski

Datum

2020

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-ND 2.0 AT - Creative Commons Autorstvo - Nekomercijalno - Bez prerada 2.0 Austria License.

http://creativecommons.org/licenses/by-nc-nd/2.0/at/legalcode