Grape stems are an abundant by-product of winemaking and a promising source of phenolic antioxidants representing an underutilized biomass within the circular economy. Seven Vitis vinifera L. cultivars were analysed by HPLC DAD, with Merlot (Me), Cabernet Sauvignon (CS) and Italian Riesling (IR) identified as the richest sources. This comparative screening provided the basis for a multi-index optimization of extraction. A 2³ full factorial design (ethanol 30–60% v/v; 30–80 min; 25–65 °C) was used for optimization. The optimal green conditions—60% ethanol, 80 min, 65 °C—yielded 1.860 mg/g CA, 1.098 mg/g Q-gluc and 0.409 mg/g Q-glc, with the Merlot stems showing the highest extraction efficiency and Merlot consistently outperforming the other varieties. Kinetic modeling using an unsteady state diffusion model showed excellent agreement (R² ≈ 0.99, RMS < 2%), suggesting a leaching-diffusion mechanism. The thermodynamic parameters confirmed an endothermic, spontaneous and irreversible process with ΔH° between 19.5 and 36.6 kJ/mol, ΔS° between 69.1 and 131.6 J/molK and ΔG° between −1.1 and −9.2 kJ/mol, depending on the compound and grape stem variety. This study shows that grape stems can be efficiently utilised as a sustainable source of phenolic antioxidants, with potential applications in the production of functional foods and dietary supplements. This integration highlights the novelty of the study and supports the valorization of grape stems in the framework of sustainability and the circular economy.

The oxidative degradation of anthocyanins in red wine was investigated under controlled conditions using hydroxyl radicals generated in the presence of Cu (II) as a catalyst. A full factorial experimental design with 23 replicates was used to evaluate the effects of hydrogen peroxide concentration, catalyst dosage, and reaction temperature on anthocyanin degradation over a fixed time. Statistical analysis (ANOVA and multiple regression) showed that all three variables and the main interactions significantly affected anthocyanin loss, with temperature identified as the most influential factor. The combined effects were described by a first-order polynomial model. The activation energies for degradation ranged from 56.62 kJ/mol (cyanidin-3-O-glucoside) to 40.58 kJ/mol (peonidin-3-O-glucoside acetate). Increasing the temperature from 30 °C to 40 °C accelerated the degradation kinetics, almost doubled the rate constants and shortened the half-life of the pigments. At 40 °C, the half-lives ranged from 62.3 min to 154.0 min, depending on the anthocyanin structure. These results contribute to a deeper understanding of the stability of anthocyanins in red wine under oxidative stress and provide insights into the chemical behavior of derived pigments. The results are of practical importance for both oenology and viticulture and support efforts to improve the color stability of wine and extend the shelf life of grape-based products.

Growing interest in Serbia in adaptation of viticulture to climate change emerged from a recorded positive impact of summer increased draught on domestic wine quality. Another motivation is that viticulture has been recognized as one of the fastest developing agricultural sectors in Serbia and, to contain its growing potential, it is crucial to provide basis for its future sustainable development. Prioritization and implementation of adaptation measures in practice require reliable assessment of climate projections. For climate change impact assessment is used high resolution multi-model ensemble of nine regional climate models simulations, bias corrected, with two most probable future scenarios of GHG emissions RCP4.5 and RCP8.5, for the period 2016-2100. Analysis has been done for the near future, mid-century and end of the century periods. The periods are defined according to the IPCC 5^thAssessment Report, which enables comparison of climate change impacts with a wider region, and preferably motivate future international collaboration and knowledge exchange.

The productivity and quality of grapes and wine are significantly influenced by changing climate conditions in vineyard regions worldwide. This study assesses changes in temperature, precipitation, and viticultural indices between the periods of 1971–1990 and 2000–2019 in Trebinje, a vineyard area located in the Herzegovina region of Bosnia and Herzegovina. Between the two periods, mean annual temperature increased by 2 °C and mean vegetational temperature by 2.4 °C, while mean precipitation remained within the range of climatological variability, with annual values increasing by 6% and vegetational values decreasing by 4.6%. Warming resulted in a longer duration of the vegetation season by 23.7 days, a reduced risk of late spring frosts, and an increased risk of very high temperatures during summer. These changes led to the reclassification of Trebinje vineyards’ climate from Region III to Region V, based on the Winkler index values, from a “temperate warm” to a “warm” category, based on the Huglin heliothermic index, and from “cool nights” to “temperate nights” based on the cool nights index. The category of the dryness index remained unchanged between the two periods. The findings emphasize the necessity for a renewal of the viticultural zoning and the development of climate change-adaptation plans for this region.

The examination was carried out in the vineyard on "Radmilovac"- Experimental field Faculty of Agriculture in Belgrade. The aim of the research was to detect the effects of three rootstocks (K 5BB, SO4 and Š 41B) on Prokupac fertility. The paper presents the results of four years tests that showed variation of different fertility parameters depending on the rootstock. Rootstock K 5BB had the highest impact on the number of developed shoots per vine (14.1), number of productive shoots per vine (12) and the highest percent of developed shoot per vine (96%). Higher percentage of productive shoots was recorded on rootstock SO4 (93.7%). In comparison to other two rootstocks (5BB K and Š 41B) on the same rootstock was recorded higher values for the following parameters: inflorescences number per bud (1.5), inflorescences number per developed shoot (1.6) and number of inflorescences per productive shoot (1.7). Š 41B rootstock influenced cluster number per vine (20.5) and cluster mass (172.9 g).

The quantitative composition of phenolic compounds and the antioxidant activity of Serbian and Bulgarian red wines from various vintages were analyzed and compared in this study. Phenolic profiling was conducted using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD), revealing a total of 29 identified phenolic compounds, including 16 anthocyanins, 7 flavonols, and 6 hydroxycinnamic acids and their derivatives. The antioxidant potential of the red wines was assessed using four distinct analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, ferric-reducing/antioxidant power (FRAP), cupric-ion-reducing capacity in the presence of neocuproine (CUPRAC), and total reducing power (TPR). The correlation of the examined results was monitored, and the results showed that the antioxidant qualities of wines are most strongly correlated with the total content of phenols and flavonoids, while the correlations are weakest for their total anthocyanins. Compositions of phenolics varied from 1016 mg/L to 4115 mg/L, while the value of flavanols was in a wide range from 438 mg/L to 2890 mg/L, whereby the average proportion of flavonoids to total phenols was 52.4%. The wine named Ruen 2019 showed the presence of the highest amount of total phenolics and total flavonoids present, followed by Prokupac and Evita cultivars. Of the tested monoglucoside anthocyanins in all wines, malvidin-3-O-glucoside was the most abundant.