Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C₈–C₁₈ fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation—variant I (flowering stage, 50% open flowers); early defoliation—variant II (grape size 3–5 mm); late defoliation—variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.

The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation—treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.

In the present study, the yield, chemical composition, and biological activities of Lavandula angustifolia flower essential oil (LAFEO) and leaves (LALEO) under different shade nets (pearl, red, blue) with 40% shading index compared with non-shading (control-open field) plants were investigated. The essential oil (EO) was isolated using a Clevenger-type hydrodistillation and the chemical composition of isolated EO was determined by GC/MS and GC/FID analyses. The antioxidant activity was determined using the DPPH and FRAP assay. The highest EO yield was recorded in flowers from plants grown under pearl shade nets (4.62 mL/100 g p.m.) and in leaves under red nets (0.99 mL/100 g p.m.). The lowest EO content occurred in plant leaves (0.50 mL/100 g p.m.) and flowers (3.17 mL/100 g p.m.) from non-shaded (control) plants. The composition of lavender EO depended on both plant part and light conditions. Among the 47–59 identified compounds in LAFEO, the major constituents were 1,8-cineole (27.4–32.2%), linalool (24.7–27.3%), borneol (18.0–21.9%), and camphor (7.5–8.6%). In LALEO, 55–65 compounds were identified, with 1,8-cineole (30.4–39.8%), borneol (21.9–26.5%), camphor (11.3–13.9%), and linalool (6.0–8.6%) as the dominant constituents. Flower samples from non-shaded (control) plants showed moderate antioxidant activity, with EC₅₀ values decreasing over time, indicating the highest activity among treatments tested. Conversely, plant leaves under pearl nets showed the lowest activity among samples, with an EC₅₀ value of 42.40 mg/mL at 120 min, still within the moderate antioxidant activity range. LALEO showed higher FRAP values than flower oils, confirming a stronger reducing capacity. The highest activity was found in plant leaves under red nets (0.72 mg EFe²⁺/g) and in non-shaded plants (0.68 mg EFe²⁺/g), while the lowest occurred in flower samples from red (0.28 mg EFe²⁺/g) and pearl nets (0.33 mg EFe²⁺/g). Unlike the FRAP results, the DPPH assay showed relatively higher activity in flowers compared to leaves, though all samples exhibited moderate antioxidant capacity. Shading significantly increased essential oil yield; however, the effects of different color nets on essential oil quality require further investigation, although preliminary results indicate a potential reduction in undesirable constituents.

This study evaluated the impact of colored shade nets (control, pearl, red, and blue) on the phytochemical composition and antioxidant activity of two pot marigold (Calendula officinalis L.) varieties: the ‘Springer mix’ from Italy and a ‘domestic’ variety from Serbia. Phytochemical parameters assessed included total extractive matter (TEM), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity measured by DPPH and FRAP assays. The results indicate that colored shade nets significantly enhanced the accumulation of bioactive compounds and antioxidant activity, particularly in the ‘domestic’ Serbian variety, which consistently outperformed the Italian ‘Springer mix’. Blue nets notably improved extract yield and radical scavenging activity, red nets promoted flavonoid synthesis, while control conditions led to the highest TPC. The ‘domestic’ Serbian variety exhibited exceptionally high TPC (68.21 mg GAE/g dry extract) and TFC (55.55 mg RE/g dry extract) content. Correspondingly, potent antioxidant activity was observed, with EC₅₀ values as low as 0.065 mg/mL under blue net conditions. Principal component analysis further validated the superior phytochemical profile of the Serbian variety. These findings demonstrate the effectiveness of light spectrum manipulation in enhancing the medicinal quality of pot marigold and underscore the potential of Serbian germplasm for high-value cultivation in phytopharmaceutical applications.

Traditional Serbian pepper cultivars ‘Kurtovska ajvaruša’, ‘Grkinja babura’, and ‘Duga bela ljuta’ were stored under different conditions (10 °C, 4 °C, and 4 °C with pre-storage hot water dipping-HWD) for 21 days plus a 3-day shelf life. The main quality parameters measured included mineral content, total soluble solids (TSS), titratable acidity (TA),sugar content (glucose, fructose), organic (ascorbic and citric) acid content, and total phenolic content (TPC). Principal component analysis (PCA) revealed cultivar-specific responses to storage treatments. Cultivar specificity is a crucial determinant in defining optimal conditions for the preservation of phytochemical composition. The cultivar ‘Kurtovska ajvaruša’ showed the highest retention of phenolic compounds when stored at 4 °C following hot water treatment (HWD), whereas ‘Grkinja babura’ should be stored at 4 °C (without hot water treatment, as it provides no additional benefits) for up to 21 days, as this ensures balanced preservation of sugar and organic acid contents while maintaining high sensory quality of the fruit. ‘Duga bela ljuta’ exhibited superior ascorbic acid preservation at 10 °C, reaching 104.4 mg/100 g. Optimizing postharvest storage conditions is essential for maintaining the nutritional quality of traditional pepper cultivars intended for both fresh consumption and processing.