Irena Budić-LetoInstitute for Adriatic Crops and Karst Reclamation/Institut za jadranske kulture i melioraciju krša
Irena Budić-Leto
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56
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Introduction
Publications
Publications (56)
This study aimed to provide novel information on the impact of indigenous non-Saccharomyces yeasts, including Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, and Pichia kluyveri, on metabolites related to the metabolism of trypto...
This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the Saccharomyces cerevisiae (Sc)...
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration...
Lipids are a diverse group of organic compounds that serve essential roles due to their biological functions for all prokaryotic and eukaryotic organisms. Despite the fundamental role of lipid class in plants, there is still a relatively low level of knowledge regarding the composition of grape lipids. This research represents the first investigati...
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were an...
This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern Dalmatia and Central and Southern Dalmatia). Volatile compounds from the wine samples were isolated by solid-p...
The indigenous vineyard mycobiota contribute both to wine quality and vineyard sanitary status. Wines made from same grape variety but from different geographical locations are appreciated for their diversity. Because no information on indigenous mycobiota of Croatian grapevines is available, the aim of the present study was to start filling this k...
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize production of well-ripened fruits and quality wines. We performed five canopy treatments on Maraština grapevine gro...
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian w...
Cardiovascular and metabolic disorders present major causes of mortality in the ageing population. Polyphenols present in human diets possess cardiometabolic protective properties, however their underlying molecular mechanisms in humans are still not well identified. Even though preclinical and in vitro studies advocate that these bioactives can mo...
This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of the Adriatic region of Croatia: Northern Dalmatia and Central and Southern Dalmatia. The aim was to explore the use of NI...
Cardiometabolic disorders are among the leading causes of mortality in the human population. Dietary polyphenols exert beneficial effects on cardiometabolic health in humans. Molecular mechanisms, however, are not completely understood. Aiming to conduct in-depth integrative bioinformatic analyses to elucidate molecular mechanisms underlying the pr...
Defoliation and cluster thinning are of practical importance in a control of the grapevine source-sink balance, cluster architecture, microclimate and berry composition. Nevertheless, their effectiveness on wine composition is unexplored. In this work, the impacts of preflowering (T1), after berry set (T2), and veraison defoliation (T3) and cluster...
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditi...
Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials....
Targeted ultra-performance liquid chromatography with triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) profiling of phenolic compounds was utilised for varietal differentiation of 173 wines made from four red and six white grape varieties. Among 58 identified phenols many were found relevant as exclusive or partial discriminators between wines...
Wild grapevine (Vitis vinifera L., subsp. sylvestris) was found recently along the rivers in the karst landscape of the eastern Adriatic region, which includes Croatia and Bosnia and Herzegovina. The wild grapevine is almost extinct and grows in a restricted habitat in Europe. The anthocyanin profile of red grape berries from naturally growing popu...
The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highe...
The phenolic composition of the Croatian dessert wine Prošek and dry wines Plavac mali and Pošip produced from the same autochthonous cultivars was investigated to determine which phenolic compounds best discriminate between these wine types. The wines were analyzed by the targeted metabolomic method using UPLC/QqQ-MS/MS. Forty-five (45) phenolic c...
Here, we report a comparative study of the phytochemical profile and the biological activity of two onion extracts, namely Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842), members of the family Amaryllidaceae. The identification of flavonoids and anthocyanins, and their individual quantities, was determined by high-performance liqui...
Here we report a comparative study of the pyhtochemical profile and a biological activity of the two onion extracts, namely A. cepa L. and A. × cornutum (Clementi ex Visiani 1842). Identification of flavonoids and anthocyanins and their individual quantities were determined by high performance liquid chromatography (HPLC). The potency of both extra...
The genetic diversity of wild grapevine [ Vitis vinifera L. subsp. sylvestris (Gmel.) Hegi] in the eastern Adriatic region, which includes Croatia and Bosnia and Herzegovina, has previously not been documented. Natural populations of wild grapevine were identified in their natural habitats, and their genetic diversity was studied and compared with...
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of...
This study investigated harvest potential of the berries through changes in the anthocyanin composition and berry skin color profile of the grape variety 'Plavac mali' grown in the Mediterranean climatic region of Croatia at four different dates of ripening. Four berry samplings were conducted at 17-days-intervals starting with 20th August and unti...
Grape cluster architecture is an important trait affecting fruit composition and yield. Damage caused by gray mold (Botrytis cinerea) is directly related to cluster density and some other environmental factors. The aim of this study was to quantify characteristics of fully mature clusters of eleven old Croatian grapevine varieties (Vitis vinifera L...
Six 'Crljenak kastelanski' (CK), two 'Primitivo' and one selection of 'Zinfandel' were evaluated in Split, southern Croatia. Vine yield components and fruit composition were measured over two growing seasons, 2008 and 2009. Significant differences were obtained among nine selections for all viticultural traits, with the exception of the number of c...
Croatia is very rich in grapevine (Vitis vinifera L.) biodiversity and many native cultivars have been grown from ancient times, mostly along the Dalmatian coast. Many of the old native cultivars have almost vanished and 'Dobricic' is one of them. This cultivar has a great potential to be used in planting new vineyards, but its oenological characte...
The quality of red wines depends on the precise harvest date that is linked with the ripeness of a pulp, and skin and seeds. The concentration of phenolic compounds from grape skin and seeds and their extractability during maceration is directly linked to the color and the flavor of the wine. The content of phenolics varies greatly depending on the...
p style="text-align: justify;"> Aims :A four-year study (2007 through 2010) was carried out to determine agronomic, biological, and oenological characteristics of Dobričić grapevines so as to evaluate this cultivar and protect it from extinction.
Methods and results : 38 characteristics from the OIV descriptor list were used to describe young shoot...
The aim of this research was to investigate the influence of off-vine drying of the grapes of Plavac mali cv. on the aromatic compounds of must in the production of traditional dessert wine Prošek. The grapes (23.8° Brix, pH value of 3.76) were harvested in 2009 from the germplasm vineyard of the Institute for Adriatic Crops and Karst Reclamation,...
Amyloid fibril formation is related to a large number of highly debilitating diseases including Alzheimer and Creutzfeldt-Jakob diseases [1]. Recent discovery of strong anti-amyloid inhibitors among the small polyphenols [2] opens wide perspectives of application of natural polyphenolic extracts for health issues. We report a study of the physical...
Characterization of 'Plavac Mali Sivi', a mutant of 'Plavac Mali' noir, having grey berry skin colour, and its comparison with well-known white cultivars in the region of Dalmatia 'Pošip' and 'Grk' were performed in this study. Basic viticultural and oenological characteristics were evaluated in three growing seasons in the grape germplasm reposito...
To characterize the taste of dessert wine Prošek, four types of wines produced experimentally from dried grape cultivars Plavac mali and Pošip were analyzed. Data analysis is a fundamental task in analytical chemistry due to the great quantity of analytical information provided by modern analytical instruments. Supervised pattern recognition aims t...
NIRS has been applied for the analysis of dessert wine Prošek produced from dried grapes of Pošip and Plavac mali cv. in a semi-scaled fermentation. It is a fast and non-destructive analytical method that in association with chemometrics is becoming more frequently used technique. NIR spectra were measured and the relative density, alcohol content,...
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties of Pro{ek, so an experimental production from the dried grapes of Plavac mali cultivar has been done using native and induced alcoholic fermentations. To...
The aim of this work was to identify and quantify the basic volatile compounds during the experimental production steps of sweet wine Prošek from the cv. Pošip: (i) drying of grapes, (ii) alcoholic fermentation, and (iii) ageing for 6 months after the fermentation. Gas chromatograph (GC) with flame ionisation detector (FID) and headspace (HS) was u...
The eessential viticultural and oenological characteristics of cv. Pinot gris originated from viticultural area of Imotski were investigated. The sparkling wine was produced by the conventional method of secondary alcoholic fermentation in bottle. The degree of grape maturation at the harvest time was lower compared to the common practices of still...
Anthocyanin composition and profile were analysed in skin extracts from red grapes and wines of the autochthonous Croatian cultivars of Babic and Plavac mali by HPLC-DAD-MS method. Higher relative abundance of malvidin-3-monoglucoside and lower relative abundance of peonidin-3-monoglucoside and cyanidin-3-monoglucoside were identified in wine in re...
Total acidity was determined in thirty-seven samples of Croatian red, white and rosé wines by potentiometric titration. In order to find the effect of the corresponding rate of the automatic titrant added, several procedures were employed. For different rates of titration, the aberrances were found from 0.1 to 0.4 g L–1 for some wines. The value of...
The aim of this study was to establish the relationship between the large groups of polyphenols (total phenols, total anthocyanins, low molecular weight proanthocyanidins as well as high molecular weight proanthocyanidins) and sensory perception of native Croatian red wine Babić. Sensory evaluation of four types of wines produced at different pomac...
‘Prč bijeli’ is an old Croatian autochthonous grapevine cultivar (Vitis vinifera L.), which has not been ampelographically characterized in detail until now. Ampelographic description was performed following 52 morphological, 22 phyllometric and seven bunches dimension characteristics. ‘Prč bijeli’ showed acceptable yield and a must composition sui...
The influence of the maceration treatments on the polyphenolic composition of red wines produced from Croatian autochthonous cultivar 'Plavac mali' (Vitis vinifera L.) has been investigated. The results showed that in general different skin contact times influenced the content of anthocyanins, total phenols and vanillin index in young wines. Prolon...
The purpose of this work is to evaluate the sensory and general qualities of Babić wine, produced from a Croatian autochthonous grape (Vitis vinifera, L.). Sensorial analysis was performed and the polyphenolic composition of the wine was evaluated. Polyphenols have a significant influence on the flavour of the wine and they give it its strong perso...
Medna bijela is an autochthonous cultivar of the third Adriatic vine-growing subregion. Its synonyms in use are: Buboj, Bumba, Medna, Rizavac, Zložder etc. No detailed ampelographic study has been made to date; based on our research this cultivar is classified in the ecological-geographical group of Convarietas Pontica, Negr. Subconvarietas Balcani...
Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array
and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditi...
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babic has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extract...
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in win...
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Posip and Rukatac (Vitis vinifera, L.) were registered. In both varieties (Posip, Rukatac) the following phenolic acids were identified: gallic, protocatechuic and vanillic acids as hydroxybenzoic acids; and caffei...
The eessential viticultural and oenological characteristics of cv. Pinot gris originated from viticultural area of Imotski were investigated. The sparkling wine was produced by the conventional method of secondary alcoholic fermentation in bottle. The degree of grape maturation at the harvest time was lower compared to the common practices of still...