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Dr. Ivana Tomaz
Department of Viticulture and Enology, Faculty Agriculture, University of Zagreb, 10 000 Zagreb, Croatia

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Journal article
Published: 12 July 2021 in Agronomy
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The population of Croatian autochthonous cultivars has a high degree of infection with economically important viruses, so it is necessary to carry out the elimination of the viruses in some cultivars to obtain healthy planting material. In this research, we tested in vitro meristem culture establishment on 18 autochthonous cultivars with different viral infections and the possibility of GLRaV-3 elimination through in vitro meristem culture. Plant material was sampled in a vineyard in two phenological stages, 10 days before flowering and 10 days after flowering of the grapevine. Apical meristem explants (1 mm) were placed into the MS culture medium supplemented with 0.5 mg/L benzyl adenine (BA) and 0.05 mg/L indol-3-acetic acid (IAA), and their survival, regeneration, and rooting were monitored. The results showed that the cultivar and the growth phase have a significant impact on the success of in vitro culture. In all cultivars studied higher success of in vitro culture establishment parameters (survival, regeneration, and rooting) was obtained in the case of explants sampled after flowering, with the exception of one cultivar for explants survival. Contrary to expectations, genotypes infected with three viruses (GLRaV-1, GLRaV-3, and GFLV) showed better results than genotypes infected with one or two viruses. The results showed successful in vitro establishment of Croatian autochthonous cultivar and GRLaV-3 elimination in one cultivar. However, due to the significant effect of cultivar, for routine application of this in vitro protocol on more than 100 autochthonous cultivars in need of sanitation, further studies should be conducted.

ACS Style

Zvjezdana Marković; Anđela Zrilić; Iva Šikuten; Petra Štambuk; Ivana Tomaz; Darko Vončina; Edi Maletić; Jasminka Kontić; Darko Preiner. Cultivar and Phenological Stage Effects on the Success of In Vitro Meristem Culture and GLRaV-3 Elimination of Croatian Autochthonous Grapevine Cultivars. Agronomy 2021, 11, 1395 .

AMA Style

Zvjezdana Marković, Anđela Zrilić, Iva Šikuten, Petra Štambuk, Ivana Tomaz, Darko Vončina, Edi Maletić, Jasminka Kontić, Darko Preiner. Cultivar and Phenological Stage Effects on the Success of In Vitro Meristem Culture and GLRaV-3 Elimination of Croatian Autochthonous Grapevine Cultivars. Agronomy. 2021; 11 (7):1395.

Chicago/Turabian Style

Zvjezdana Marković; Anđela Zrilić; Iva Šikuten; Petra Štambuk; Ivana Tomaz; Darko Vončina; Edi Maletić; Jasminka Kontić; Darko Preiner. 2021. "Cultivar and Phenological Stage Effects on the Success of In Vitro Meristem Culture and GLRaV-3 Elimination of Croatian Autochthonous Grapevine Cultivars." Agronomy 11, no. 7: 1395.

Journal article
Published: 30 June 2021 in Agriculture
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The aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” (Vitis vinifera L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. “Cabernet Sauvignon” grapevines were grafted on SO4 rootstock, both being commonly used in all wine production areas in Croatia. Results obtained demonstrated that symbiotic grapevines, in general, expressed improved leaf gas exchange parameters and higher yield parameters, especially regarding the number of clusters per vine. It should be emphasized that mycorrhizal fungi affected higher total flavan-3-ols, total anthocyanins, and total polyphenols in berry skin in both experimental years. Despite variation in some yield parameters, generally, it is possible to obtain higher yields together with the improved phenolic composition of grapes.

ACS Style

Marko Karoglan; Tomislav Radić; Marina Anić; Željko Andabaka; Domagoj Stupić; Ivana Tomaz; Josip Mesić; Tomislav Karažija; Marko Petek; Boris Lazarević; Milan Poljak; Mirela Osrečak. Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.). Agriculture 2021, 11, 615 .

AMA Style

Marko Karoglan, Tomislav Radić, Marina Anić, Željko Andabaka, Domagoj Stupić, Ivana Tomaz, Josip Mesić, Tomislav Karažija, Marko Petek, Boris Lazarević, Milan Poljak, Mirela Osrečak. Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.). Agriculture. 2021; 11 (7):615.

Chicago/Turabian Style

Marko Karoglan; Tomislav Radić; Marina Anić; Željko Andabaka; Domagoj Stupić; Ivana Tomaz; Josip Mesić; Tomislav Karažija; Marko Petek; Boris Lazarević; Milan Poljak; Mirela Osrečak. 2021. "Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.)." Agriculture 11, no. 7: 615.

Journal article
Published: 24 June 2021 in Journal of Food Composition and Analysis
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Relevant aspect of wine geographic origin is related to grapevine varieties used for wine production in specific wine country or region. The grapevine germplasm is highly variable and classified into geographic groups. These classifications were recently confirmed using genetic studies, and further classified varieties into geographic-genetic (GEN-GEO) groups. Polyphenolic compounds are important secondary metabolites in grapes and have an important impact on wine quality and sensory properties. The aim of this research was to investigate the polyphenolic profiles of 50 grape varieties from different GEN-GEO groups. The groups were C2 (varieties from Italy and France), C7 (varieties from Croatia), C8 (varieties from Spain and Portugal). Polyphenolic compounds analysed belonged to the classes of anthocyanins, flavan-3-ols, flavonols, phenolic acids, and stilbenes. The most abundant classes of polyphenols were anthocyanins, followed by flavan-3-ols and flavonols. Using discriminant analysis, the genetic-geographic groups were clearly separated based on their polyphenolic profiles, with all classes of compounds contributing to discrimination.

ACS Style

Iva Sikuten; Petra Stambuk; Ivana Tomaz; Cecile Marchal; Jasminka Karoglan Kontic; Thierry Lacombe; Edi Maletic; Darko Preiner. Discrimination of genetic and geographical groups of grape varieties (Vitis vinifera L.) based on their polyphenolic profiles. Journal of Food Composition and Analysis 2021, 102, 104062 .

AMA Style

Iva Sikuten, Petra Stambuk, Ivana Tomaz, Cecile Marchal, Jasminka Karoglan Kontic, Thierry Lacombe, Edi Maletic, Darko Preiner. Discrimination of genetic and geographical groups of grape varieties (Vitis vinifera L.) based on their polyphenolic profiles. Journal of Food Composition and Analysis. 2021; 102 ():104062.

Chicago/Turabian Style

Iva Sikuten; Petra Stambuk; Ivana Tomaz; Cecile Marchal; Jasminka Karoglan Kontic; Thierry Lacombe; Edi Maletic; Darko Preiner. 2021. "Discrimination of genetic and geographical groups of grape varieties (Vitis vinifera L.) based on their polyphenolic profiles." Journal of Food Composition and Analysis 102, no. : 104062.

Journal article
Published: 05 June 2021 in Fermentation
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Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.

ACS Style

Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Vedran Plichta; Ana Jeromel. Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia. Fermentation 2021, 7, 92 .

AMA Style

Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Vedran Plichta, Ana Jeromel. Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia. Fermentation. 2021; 7 (2):92.

Chicago/Turabian Style

Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Vedran Plichta; Ana Jeromel. 2021. "Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia." Fermentation 7, no. 2: 92.

Journal article
Published: 05 April 2021 in Scientia Horticulturae
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Leaf removal in the cluster zone is one of the commonly applied viticultural practices used to increase light penetration and to decrease humidity in dense foliage. A two- year study (2018/2019) was carried out on the Merlot variety grown in the vineyard on the Croatian hillside with continental climatic conditions, to study the effects of basal leaf removal on canopy microclimate, grape chemical composition and vine production. Leaf and lateral shoot removal was performed at berry set. Meteorological data were recorded together with microclimatic measurements: air temperature, UV radiation and relative humidity in the fruiting zone. Leaf removal altered microclimate by increasing the UV radiation within the cluster zone. Sugar concentration, bud fruitfulness and yield performance was not affect by the treatment, while leaf removal significantly reduced the concentration of titratable acidity in berry samples and increased the concentration of phenols, anthocyanins, flavonols and flavan-3-ols in berry skin. Leaf removal had a higher influence on the grape anthocyanin and flavonol composition in a season with the cooler berry ripening conditions. These results revealed important difference in leaf removal efficiency on phenolic composition of the grapes in different seasonal climatic conditions during ripening.

ACS Style

Marina Anić; Mirela Osrečak; Željko Andabaka; Ivana Tomaz; Željko Večenaj; Damjan Jelić; Bernard Kozina; Jasminka Karoglan Kontić; Marko Karoglan. The effect of leaf removal on canopy microclimate, vine performance and grape phenolic composition of Merlot (Vitis vinifera L.) grapes in the continental part of Croatia. Scientia Horticulturae 2021, 285, 110161 .

AMA Style

Marina Anić, Mirela Osrečak, Željko Andabaka, Ivana Tomaz, Željko Večenaj, Damjan Jelić, Bernard Kozina, Jasminka Karoglan Kontić, Marko Karoglan. The effect of leaf removal on canopy microclimate, vine performance and grape phenolic composition of Merlot (Vitis vinifera L.) grapes in the continental part of Croatia. Scientia Horticulturae. 2021; 285 ():110161.

Chicago/Turabian Style

Marina Anić; Mirela Osrečak; Željko Andabaka; Ivana Tomaz; Željko Večenaj; Damjan Jelić; Bernard Kozina; Jasminka Karoglan Kontić; Marko Karoglan. 2021. "The effect of leaf removal on canopy microclimate, vine performance and grape phenolic composition of Merlot (Vitis vinifera L.) grapes in the continental part of Croatia." Scientia Horticulturae 285, no. : 110161.

Journal article
Published: 30 March 2021 in Plants
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In the era of sustainable grapevine production, there is a growing demand to define differences between Vitis vinifera varieties in susceptibility to downy mildew. Croatia, as a country with a long tradition of grapevine cultivation, preserves a large number of native grapevine varieties. A leaf disc bioassay has been conducted on 25 of them to define their response to downy mildew, according to the International Organisation of Vine and Wine (OIV) descriptor 452-1, together with the stress response of the leaf discs using chlorophyll fluorescence and multispectral imaging with 11 parameters included. Time points of measurement were as follows: before treatment (T0), one day post-inoculation (dpi) (T1), two dpi (T2), three dpi (T3), four dpi (T4), six dpi (T5), and eight dpi (T6). Visible changes in form of developed Plasmopara viticola (P. viticola) sporulation were evaluated on the seventh day upon inoculation. Results show that methods applied here distinguish varieties of different responses to downy mildew. Based on the results obtained, a phenotyping model in the absence of the pathogen is proposed, which is required to confirm by conducting more extensive research.

ACS Style

Petra Štambuk; Iva Šikuten; Darko Preiner; Ana Nimac; Boris Lazarević; Zvjezdana Marković; Edi Maletić; Jasminka Kontić; Ivana Tomaz. Screening of Croatian Native Grapevine Varieties for Susceptibility to Plasmopara viticola Using Leaf Disc Bioassay, Chlorophyll Fluorescence, and Multispectral Imaging. Plants 2021, 10, 661 .

AMA Style

Petra Štambuk, Iva Šikuten, Darko Preiner, Ana Nimac, Boris Lazarević, Zvjezdana Marković, Edi Maletić, Jasminka Kontić, Ivana Tomaz. Screening of Croatian Native Grapevine Varieties for Susceptibility to Plasmopara viticola Using Leaf Disc Bioassay, Chlorophyll Fluorescence, and Multispectral Imaging. Plants. 2021; 10 (4):661.

Chicago/Turabian Style

Petra Štambuk; Iva Šikuten; Darko Preiner; Ana Nimac; Boris Lazarević; Zvjezdana Marković; Edi Maletić; Jasminka Kontić; Ivana Tomaz. 2021. "Screening of Croatian Native Grapevine Varieties for Susceptibility to Plasmopara viticola Using Leaf Disc Bioassay, Chlorophyll Fluorescence, and Multispectral Imaging." Plants 10, no. 4: 661.

Journal article
Published: 31 December 2020 in Fermentation
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Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

ACS Style

Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Marina Lavrić; Branimir Šimić; Ana Jeromel. Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). Fermentation 2020, 7, 4 .

AMA Style

Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić, Ana Jeromel. Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). Fermentation. 2020; 7 (1):4.

Chicago/Turabian Style

Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Marina Lavrić; Branimir Šimić; Ana Jeromel. 2020. "Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)." Fermentation 7, no. 1: 4.

Review
Published: 28 November 2020 in Molecules
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Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.

ACS Style

Iva Šikuten; Petra Štambuk; Željko Andabaka; Ivana Tomaz; Zvjezdana Marković; Domagoj Stupić; Edi Maletić; Jasminka Karoglan Kontić; Darko Preiner. Grapevine as a Rich Source of Polyphenolic Compounds. Molecules 2020, 25, 5604 .

AMA Style

Iva Šikuten, Petra Štambuk, Željko Andabaka, Ivana Tomaz, Zvjezdana Marković, Domagoj Stupić, Edi Maletić, Jasminka Karoglan Kontić, Darko Preiner. Grapevine as a Rich Source of Polyphenolic Compounds. Molecules. 2020; 25 (23):5604.

Chicago/Turabian Style

Iva Šikuten; Petra Štambuk; Željko Andabaka; Ivana Tomaz; Zvjezdana Marković; Domagoj Stupić; Edi Maletić; Jasminka Karoglan Kontić; Darko Preiner. 2020. "Grapevine as a Rich Source of Polyphenolic Compounds." Molecules 25, no. 23: 5604.

Journal article
Published: 22 September 2020 in Molecules
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Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.

ACS Style

Ana-Marija Jagatić Korenika; Darko Preiner; Ivana Tomaz; Ana Jeromel. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020, 25, 4349 .

AMA Style

Ana-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Ana Jeromel. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules. 2020; 25 (18):4349.

Chicago/Turabian Style

Ana-Marija Jagatić Korenika; Darko Preiner; Ivana Tomaz; Ana Jeromel. 2020. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18: 4349.

Journal article
Published: 24 July 2020 in Foods
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Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

ACS Style

Ana-Marija Jagatić Korenika; Josipa Biloš; Bernard Kozina; Ivana Tomaz; Darko Preiner; Ana Jeromel. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020, 9, 996 .

AMA Style

Ana-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, Ana Jeromel. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods. 2020; 9 (8):996.

Chicago/Turabian Style

Ana-Marija Jagatić Korenika; Josipa Biloš; Bernard Kozina; Ivana Tomaz; Darko Preiner; Ana Jeromel. 2020. "Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine." Foods 9, no. 8: 996.

Journal article
Published: 24 October 2018 in Glasnik zaštite bilja
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Grk bijeli sorta je vinove loze usko vezana za mjesto Lumbarda na otoku Korčuli. Jedna je od rijetkih sorata koja posjeduje funkcionalno ženski tip cvijeta. Zbog nepravilnosti u građi cvijeta te često sterilnog polena dolazi do lošije oplodnje. U grozdu se formiraju velike, sjemene bobe te male besjemene bobe – „pasoline”. Uslijed lošije oplodnje dolazi do većeg udjela pasolina u grozdu te nižeg priroda. Pretpostavlja se kako oplođene i neoplođene bobe imaju različita kemijska svojstva te se samim time izravno povezuje razina oplodnje i kvaliteta vina Grk. U ovom istraživanju utvrđen je kemijski sastav sjemenih boba i pasolina. Od polifenolnih spojeva pasoline su sadržavale značajno više koncentracije gotovo svih flavonoidnih spojeva, kumarinske kiseline, ferulinske kiseline te resveratrola. S druge strane, sjemene bobe bile su bogatije kaftarinskom, fertarinskom te kafeinskom kiselinom. Značajnih razlika u osnovnim pokazateljima kakvoće mošta nije bilo.

ACS Style

Željko Andabaka; Kristina Novak; Fran Zvonimir Petković; Domagoj Stupić; Ivana Tomaz; Zvjezdana Marković; Darko Preiner; Iva Šikuten; Edi Maletić; Jasminka Karoglan Kontić. Utjecaj oplodnje na kemijski sastav grožđa sorte ‘Grk’ (Vitis vinifera L.). Glasnik zaštite bilja 2018, 41, 106 -113.

AMA Style

Željko Andabaka, Kristina Novak, Fran Zvonimir Petković, Domagoj Stupić, Ivana Tomaz, Zvjezdana Marković, Darko Preiner, Iva Šikuten, Edi Maletić, Jasminka Karoglan Kontić. Utjecaj oplodnje na kemijski sastav grožđa sorte ‘Grk’ (Vitis vinifera L.). Glasnik zaštite bilja. 2018; 41 (5):106-113.

Chicago/Turabian Style

Željko Andabaka; Kristina Novak; Fran Zvonimir Petković; Domagoj Stupić; Ivana Tomaz; Zvjezdana Marković; Darko Preiner; Iva Šikuten; Edi Maletić; Jasminka Karoglan Kontić. 2018. "Utjecaj oplodnje na kemijski sastav grožđa sorte ‘Grk’ (Vitis vinifera L.)." Glasnik zaštite bilja 41, no. 5: 106-113.

Journal article
Published: 30 September 2018 in Polish Journal of Food and Nutrition Sciences
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ACS Style

Antonija Tomić; Marin Žulj; Željko Andabaka; Ivana Tomaz; Snježana Jakobović; Ana Jeromel. Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines. Polish Journal of Food and Nutrition Sciences 2018, 68, 263 -272.

AMA Style

Antonija Tomić, Marin Žulj, Željko Andabaka, Ivana Tomaz, Snježana Jakobović, Ana Jeromel. Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines. Polish Journal of Food and Nutrition Sciences. 2018; 68 (3):263-272.

Chicago/Turabian Style

Antonija Tomić; Marin Žulj; Željko Andabaka; Ivana Tomaz; Snježana Jakobović; Ana Jeromel. 2018. "Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines." Polish Journal of Food and Nutrition Sciences 68, no. 3: 263-272.

Original paper
Published: 25 August 2018 in Chemical Papers
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Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study was to evaluate the stability of individual polyphenols in grape skin extracts submitted to heating at different temperatures. Polyphenolic compounds were extracted by applying 20% aqueous ethanol containing 1% acetic acid for 1 h at 50 °C on a magnetic stirrer. The obtained extract was divided into aliquots and submitted to heating at different temperatures for a various time. The content of individual phenolic compounds in all incubated extract was determined by the HPLC method. All studied compounds were very stable during heating at 40 °C. Among analyzed anthocyanins, diglucosides were more stable than corresponding monoglucosides. Gallocatechin and procyanidins B1 and B2 contents were decreased, while catechin and epicatechin contents were increased during thermal treatments. At both incubation temperature contents of caftaric and coutaric acid were decreased, while in the same time contents of caffeic and coumaric acids were raised which could be due to hydrolysis. A significant increase of gallic, protocatechuic, vanillic, and syringic acid contents was due to thermal degradation of delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside, respectively. trans-Piceid showed high stability toward thermal treatments.

ACS Style

Ivana Tomaz; Iva Šikuten; Darko Preiner; Željko Andabaka; Nera Huzanić; Matija Lesković; Jasminka Karoglan Kontić; Danijela Ašperger. Stability of polyphenolic extracts from red grape skins after thermal treatments. Chemical Papers 2018, 73, 195 -203.

AMA Style

Ivana Tomaz, Iva Šikuten, Darko Preiner, Željko Andabaka, Nera Huzanić, Matija Lesković, Jasminka Karoglan Kontić, Danijela Ašperger. Stability of polyphenolic extracts from red grape skins after thermal treatments. Chemical Papers. 2018; 73 (1):195-203.

Chicago/Turabian Style

Ivana Tomaz; Iva Šikuten; Darko Preiner; Željko Andabaka; Nera Huzanić; Matija Lesković; Jasminka Karoglan Kontić; Danijela Ašperger. 2018. "Stability of polyphenolic extracts from red grape skins after thermal treatments." Chemical Papers 73, no. 1: 195-203.

Conference paper
Published: 22 August 2018 in E3S Web of Conferences
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The aim of this work was to classifie vine growing regions of Croatia using bioclimatic indices. For the analysis of climatic conditions, linear trends of bioclimatic indices were determined using meteorological observations for all avaliable climatological stations located in vine growing regions of Croatia. Analysis were performed for two different climatological periods: 1961-1990 and 1988-2017. Four commonly used bioclimatic indices were determined: the Winkler index, the Huglin index, Cool night index and Growing season average temperature.

ACS Style

Marko Karoglan; Maja Telišman Prtenjak; Silvio Šimon; Mirela Osrečak; Marina Anić; Jasminka Karoglan Kontić; Željko Andabaka; Ivana Tomaz; Branko Grisogono; Andreina Belušić; Antun Marki; Željka Prša; Branimir Omazić; Damjan Jelić; Željko Vešenaj; Višnjica Vuéetić; Damir Počakal; Ivana Vladimira Petric; Renata Leder; Ivan Prša. Classification of Croatian winegrowing regions based on bioclimatic indices. E3S Web of Conferences 2018, 50, 01032 .

AMA Style

Marko Karoglan, Maja Telišman Prtenjak, Silvio Šimon, Mirela Osrečak, Marina Anić, Jasminka Karoglan Kontić, Željko Andabaka, Ivana Tomaz, Branko Grisogono, Andreina Belušić, Antun Marki, Željka Prša, Branimir Omazić, Damjan Jelić, Željko Vešenaj, Višnjica Vuéetić, Damir Počakal, Ivana Vladimira Petric, Renata Leder, Ivan Prša. Classification of Croatian winegrowing regions based on bioclimatic indices. E3S Web of Conferences. 2018; 50 ():01032.

Chicago/Turabian Style

Marko Karoglan; Maja Telišman Prtenjak; Silvio Šimon; Mirela Osrečak; Marina Anić; Jasminka Karoglan Kontić; Željko Andabaka; Ivana Tomaz; Branko Grisogono; Andreina Belušić; Antun Marki; Željka Prša; Branimir Omazić; Damjan Jelić; Željko Vešenaj; Višnjica Vuéetić; Damir Počakal; Ivana Vladimira Petric; Renata Leder; Ivan Prša. 2018. "Classification of Croatian winegrowing regions based on bioclimatic indices." E3S Web of Conferences 50, no. : 01032.

Journal article
Published: 22 November 2017 in Journal of Food Processing and Preservation
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Due to the short period of the grape fresh samples availability and their very complex analysis, appropriate grape samples storage is mandatory. In this study, samples were analyzed immediately after harvest and after storage at −20 °C. Frozen samples were thawed as follows: at the room temperature, in the microwave oven, in the refrigerator, and the skin was pulled off from the frozen grape berries. The freezing had a positive effect on the contents of anthocyanins and flavonol glycosides. These compounds are contained in cell vacuoles thus membrane degradation, throughout the freezing process, could enhance their extractability. The freezing had a negative effect on the content of the other polyphenols which can be bound to the cell wall. Among examined thawing methods, the most appropriate method was the peeling grape berry skin from the frozen berries samples with the receptacle. Suitable alternative to the aforementioned method could be the microwave thawing.Practical applicationOne of the most important groups of compounds contained in grape berries are polyphenolic compounds. These compounds significantly affect the quality of grapes and wine. They also have a positive impact on human health. Most of the grapes are being processed into wine, but it also has many other uses. Besides the table grapes, raisins, juices, jams, and wine distillates, currently, various cosmetic and pharmaceutical preparations made from grapes whose functioning is based on the effects of polyphenols are encounter on the market. Given the short period of availability of fresh grape samples and complex procedure of their analysis and processing, samples must be stored in an appropriate manner. This study reported the effect of freezing and applied thawing method on retentions of polyphenolics in grapes. The information obtained by this study is essential for the development of specific applications of the grape berries skins.

ACS Style

Ivana Tomaz; Marina Šeparović; Petra Štambuk; Darko Preiner; Edi Maletić; Jasminka Karoglan Kontić. Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins. Journal of Food Processing and Preservation 2017, 42, e13550 .

AMA Style

Ivana Tomaz, Marina Šeparović, Petra Štambuk, Darko Preiner, Edi Maletić, Jasminka Karoglan Kontić. Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins. Journal of Food Processing and Preservation. 2017; 42 (3):e13550.

Chicago/Turabian Style

Ivana Tomaz; Marina Šeparović; Petra Štambuk; Darko Preiner; Edi Maletić; Jasminka Karoglan Kontić. 2017. "Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins." Journal of Food Processing and Preservation 42, no. 3: e13550.

Original article
Published: 17 October 2016 in 3 Biotech
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Grape marc seeds contain large amounts of different polyphenolic compounds so they can be used for the recovery of these classes of compounds. A new green extraction method for the recovery of phenols from the grape seeds was developed. To provide a high quality extract sourced from natural product by using enzymes as alternative solvents and spending less energy, it is impeccable to call this method “green”. Furthermore, this method was optimized by finding out which conditions provide the best possible results and achieving the maximum recovery of polyphenols from grape seeds. The optimization of the enzyme-assisted extraction of phenols was conducted using the commercially available oenological enzyme preparations with respect to the enzyme dosage, temperature, extraction time, pH value and enzyme preparation by applying the response surface methodology. Optimal conditions were determined using the enzyme preparation Lallzyme EX-V, at the extraction temperature of 48 °C, extraction time of 2 h and 43 min, pH 3.5 and enzyme dosage of 20.00 mg g−1. The new optimized extraction method is less expensive, simple, fast, precise and selective for the recovery of simple phenols (monomeric and dimeric form) and since it is based on the environmentally friendly extraction solvent it may provide a valuable alternative to the conventional extraction methods. The obtained extracts can be used for the application in pharmaceutical, food and cosmetic industry.

ACS Style

Petra Štambuk; Dora Tomašković; Ivana Tomaz; Luna Maslov; Domagoj Stupić; Jasminka Karoglan Kontić. Application of pectinases for recovery of grape seeds phenolics. 3 Biotech 2016, 6, 1 -12.

AMA Style

Petra Štambuk, Dora Tomašković, Ivana Tomaz, Luna Maslov, Domagoj Stupić, Jasminka Karoglan Kontić. Application of pectinases for recovery of grape seeds phenolics. 3 Biotech. 2016; 6 (2):1-12.

Chicago/Turabian Style

Petra Štambuk; Dora Tomašković; Ivana Tomaz; Luna Maslov; Domagoj Stupić; Jasminka Karoglan Kontić. 2016. "Application of pectinases for recovery of grape seeds phenolics." 3 Biotech 6, no. 2: 1-12.

Journal article
Published: 14 July 2016 in European Food Research and Technology
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Predicate wines are sweet natural wines that in good years and appropriate conditions of ripening grapes on the vine, their degree of overripe and time of harvest, achieve a special quality. The aroma compounds of predicate wines from Croatia have not yet been studied. The predicate commercial wines (selected harvest wines and ice wines) of four different grape cultivars (‘Welschriesling’, ‘Kerner’, ‘Gewürztraminer’, ‘Chardonnay’) more than 10 years old were examined by GC–MS. Aroma compounds were extracted by solid-phase extraction. The results show that during ageing, sotolon and furfural concentrations are increased. Generally, higher concentrations of 1-octen-3-ol were noticed in selected harvest wines what may be connected with the metabolic activity of Botrytis cinerea. Linalool, β-damascenone, α-ionone, β-ionone, γ-nonalactone, sotolon, cis-rose oxide and 1-octen-3-ol had the greatest contribution to the overall aroma composition (odour activity value OAV ˃1). These results increase the understanding of aroma composition and the influence of ageing on selected harvest white wines and ice wines.

ACS Style

Luna Maslov; Ivana Tomaz; Marin Mihaljević Žulj; Ana Jeromel. Aroma characterization of predicate wines from Croatia. European Food Research and Technology 2016, 243, 263 -274.

AMA Style

Luna Maslov, Ivana Tomaz, Marin Mihaljević Žulj, Ana Jeromel. Aroma characterization of predicate wines from Croatia. European Food Research and Technology. 2016; 243 (2):263-274.

Chicago/Turabian Style

Luna Maslov; Ivana Tomaz; Marin Mihaljević Žulj; Ana Jeromel. 2016. "Aroma characterization of predicate wines from Croatia." European Food Research and Technology 243, no. 2: 263-274.

Journal article
Published: 15 June 2016 in Acta Chimica Slovenica
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For the characterization of grape cultivars, the profile and content of flavonoids are important because these compounds impact on grape and wine quality. A new extraction method for the recovery of flavonoids from grape skins was developed. The optimization of solid-liquid extraction of flavonoids was conducted, with respect to type of the organic solvent and their percentage in the extraction solvent as well as their extraction temperature and extraction time, using response surface methodology. Optimal conditions were obtained using 20 % acetonitrile as the organic modifier in extraction solvent, at an extraction temperature of 50 °C, an extraction time of 1 h in a single-step extraction and with a solid-to-solvent ratio of 1:80 g mL-1. The calculated relative standard deviations for the optimal extraction method were very low, measuring less than 5 %. The new optimal extraction method is inexpensive, simple, fast, accurate and selective for the recovery of simple flavonoids.

ACS Style

Ivana Tomaz; Luna Maslov; Domagoj Domagoj; Darko Preiner; Danijela Ašperger; Jasminka Karoglan Kontić; Domagoj Stupić. Solid-liquid extraction of phenolics from red grape skins. Acta Chimica Slovenica 2016, 63, 287 -297.

AMA Style

Ivana Tomaz, Luna Maslov, Domagoj Domagoj, Darko Preiner, Danijela Ašperger, Jasminka Karoglan Kontić, Domagoj Stupić. Solid-liquid extraction of phenolics from red grape skins. Acta Chimica Slovenica. 2016; 63 (2):287-297.

Chicago/Turabian Style

Ivana Tomaz; Luna Maslov; Domagoj Domagoj; Darko Preiner; Danijela Ašperger; Jasminka Karoglan Kontić; Domagoj Stupić. 2016. "Solid-liquid extraction of phenolics from red grape skins." Acta Chimica Slovenica 63, no. 2: 287-297.

Original articles
Published: 02 May 2016 in International Journal of Food Properties
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Phenolic compound profiles were investigated by high-performance liquid chromatography-diode array detector in three vintages to assess genotypic variation in berry skins of six resistant grapevine varieties: “Cabernet Cortis,” “Chancellor,” “Léon Millot,” “Maréchal Foch,” “Monarch,” and “Regent.” The research has revealed a significant difference among the varieties in the total phenolic content, anthocyanins, flavanols, and flavan-3-ols. A clear differentiation of all varieties by means of the polyphenol profile using discriminant analyses has been achieved. “Regent” reached the significantly highest total polyphenol content, as well as total anthocyanin and total flavonol content. The polyphenol profile of “Chancellor” was quite different from all of the other studied varieties. Although being closely related, “Maréchal Foch” and “Léon Millot” showed qualitatively and quantitatively quite different polyphenol contents. No clear connection between the genetic origin of the varieties and their polyphenol profiles has been found.

ACS Style

Jasminka Karoglan Kontić; Ivana Rendulić Jelušić; Ivana Tomaz; Darko Preiner; Zvjezdana Marković; Domagoj Stupić; Željko Andabaka; Edi Maletić. Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties. International Journal of Food Properties 2016, 19, 1809 -1824.

AMA Style

Jasminka Karoglan Kontić, Ivana Rendulić Jelušić, Ivana Tomaz, Darko Preiner, Zvjezdana Marković, Domagoj Stupić, Željko Andabaka, Edi Maletić. Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties. International Journal of Food Properties. 2016; 19 (8):1809-1824.

Chicago/Turabian Style

Jasminka Karoglan Kontić; Ivana Rendulić Jelušić; Ivana Tomaz; Darko Preiner; Zvjezdana Marković; Domagoj Stupić; Željko Andabaka; Edi Maletić. 2016. "Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties." International Journal of Food Properties 19, no. 8: 1809-1824.

Journal article
Published: 01 January 2016 in Journal of Central European Agriculture
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ACS Style

Marko Karoglan; Mirela Osrecak; Ivana Tomaz; Juraj Sladic. The effect of grape harvest date on polyphenols and anthocyanins content of different red grapes varieties. Journal of Central European Agriculture 2016, 17, 874 -883.

AMA Style

Marko Karoglan, Mirela Osrecak, Ivana Tomaz, Juraj Sladic. The effect of grape harvest date on polyphenols and anthocyanins content of different red grapes varieties. Journal of Central European Agriculture. 2016; 17 (3):874-883.

Chicago/Turabian Style

Marko Karoglan; Mirela Osrecak; Ivana Tomaz; Juraj Sladic. 2016. "The effect of grape harvest date on polyphenols and anthocyanins content of different red grapes varieties." Journal of Central European Agriculture 17, no. 3: 874-883.