Tatyana Yoncheva

• PhD
• Head of Department at Institute of Viticulture and Enology

The oak wood impact, during aging in a barrel, on the characteristics of three white wines of the Chardonnay and Riesling varieties was studied. The samples were from different vintages, producers and regions of Bulgaria. They were produced in contact with different species of wood and duration of storage. Their chemical composition was determined...

The development of viticulture and winemaking, including the preservation and cultivation of old local grape varieties, is an opportunity to preserve traditions and diversity of vine genetic resources in Bulgaria. This research was a part of the DIONYSOS project, investigated the biological diversity of local varieties grown in different regions of...

Introduction.The aim of the present study was to define the volatile composition and related aromatic descriptors in red wines from different regions of Bulgaria, aged with oak chips. Materials and methods. Four red wines provided by the commercial network were analyzed. A different oak aging technology was applied. Gas chromatography-flame ionizat...

The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving...

The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving...

A study of the technological characteristic of Kokorko white wines was carried out. The object of the study were wines from two consecutive vintages (2019 and 2020), obtained from two growing regions. They were produced in the Experimental Wine Cellar of Agricultural University (AU) – Plovdiv (2019 and 2020), and the Yalovo Winery – Veliko Tarnovo...

The content of phenolics and the antioxidant potential of grape must and wines from three varieties-Cabernet Sauvignon (introduced), Gamza (local) and Rubin (hybrid) grown in the terroir of the town of Pleven, Central Northern Bulgaria were investigated. The Rubin hybrid accumulated the most significant amount of phenols (TPC, FPC, NPC, and anthocy...

Emurlova, F. & Yoncheva, T. (2023). Impact of summer green pruning on the phenolic content of grapes from Cab-ernet Franc cultivar. Bulg. J. Agric. Sci., 29(4), 703-708 A study was carried out on the phenolic content of Cabernet Franc grape cultivar depending on the applied summer green pruning operations. The research was conducted in a fruiting p...

A study was carried out on the ripening process and the phenolic content of grapes from the varieties Chardonnay, Druzhba and Dimyat, grown in the region of Pleven. It covered two consecutive harvests 2021 – 2022. The change in the meteorological indicators temperature, relative air humidity, the amount of precipitation and their average monthly...

During the period 2021-2022, the dynamics of ripening and the phenolic content of grapes from the varieties Cabernet Sauvignon, Gamza and Rubin, grown in the region of the town of Pleven, were studied. The changes in the meteorological indicators throughout the vegetation period were monitored. During the winter months, significantly low temperatur...

The influence of the two technological parameters, temperature (20 °C, 24 °C, 28 °C) and the inoculum amount of the yeast culture (2%, 3%, 4%) on the duration of the alcoholic fermentation and the ester-producing capacity of the Badachoni and the 24-6 strains of Saccharomyces cerevisiae species was studied. The yeast exhibited high fermentation act...

The rootstock had a significant impact on the quantity and quality of grapes of the varieties grafted on it. That had been determined by the different growth strength of the rootstocks, their different absorption capacity and compatibility with the cultivated vine. During the period 2017-2020, a study was carried out on the agrobiological and techn...

Introduction. The aim of the present study is to define the biological potential (based on phenolic complex and antioxidant activity) of white grapes (and their corresponding wines) grown under the influence of the terroir of Central Northern Bulgaria. Materials and methods. The objects of the research were grapes and wine from the white varieties...

Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests-2018 and 2019) of the Cabernet Sauvignon variety with the treatment of experimental plantations with herbicides Pledge 50 WP (flumioxazin), Lumax 538 SC (s-metolachlor + terbuthylazine + mesotrione) and Guild (pyraflufen-ethyl + glyphosate) was performed...

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical model...

Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identicaltotal phenolic compounds(TPC)content (700.00 ± 0.0.000 mg/dm3and 703.33 ± 5...

Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identical total phenolic compounds (TPC) content (700.00 ± 0.0.000 mg/dm3 and 703.33...

The influence of the herbicides Pledge 50 VP, Lumax 538 SK and Guild, applied in a vineyard of Cabernet Sauvignon variety on the chemical composition of the grapes and the obtained wines was investigated in this study. The study was carried out in the period 2017-2019 with monitoring of the weather factors over the years. The treatment with herbici...

A study to determine the phenolic and antioxidant profile of grapes from white introduced (Chardonnay, control), local (Dimyat) and hybrid (Druzhba) grape varieties grown in the region of northern Bulgaria was performed. The phenolic content of grapes, the content of phenolic compounds and antioxidant activity of its must were determined. The conte...

The ability of two Saccharomyces cerevisiae strains (Bordeaux, 8-11) to produce carbonyl compounds under different conditions of the alcoholic fermentation was investigated. The impact of the temperature and the inoculum yeast culture ratio on the synthesis of total aldehydes during the process was traced. A more pronounced effect of the temperatur...

A study to determine the phenolic content and antioxidant activity of grapes from red international (Cabernet Sauvignon), local (Gamza) and hybrid (Rubin) grapevine varieties grown in the region of Central Northern Bulgaria was conducted. The phenolic content of the grapes, the phenolic content and antioxidant activity of their must were determined...

Introduction. The aims of this study were to determine the effects of different natural plant extracts used as an alternative of Sulphur dioxide on wine aroma compounds. Materials and methods. The wine production was done according to the accepted conventional method of red wines (Cabernet Sauvignon). The experimental design was achieved by using d...

Study on the content of trans-resveratrol in grapes and wine from red varieties grown in the region of Pleven was carried out. Three consecutive harvests - 2016, 2017, 2018 were investigated. The hybrid varieties Storgozia, Kaylashki rubin, Trapezitsa, Rubin and Bouquet, selected in the IVE –Pleven were the subject of the study. The Pinot noir vari...

In the period 2011–2013 a technological characteristic of the Ukrainian clone Aligote 61-6 was made at the Institute of Viticulture and Enology – Pleven. The Bulgarian candidate-clone Aligote N 10 was used for control. During the grapes ripening, the dynamics of sugar accumulation was monitored. Upon technological maturity the indicators of the yie...

The ester producing capacity of two strains of Saccharomyces cerevisiae was investigated, depending on the alcoholic fermentation conditions of grape pulp from Cabernet Sauvignon variety. The influence of the temperature (20°C, 24°C, 28°C) and the inoculum amount of yeast culture (2%, 3%, 4%) on the total esters synthesized during the process was m...

A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was carried out. The results showed that the wine composition was mainly dete...

Yoncheva, T., Haygarov, V. & Dimitrov, D. (2019). Study of weather conditions infl uence on the grapes quality and some technological practices on the chemical composition, aromatic profi le and organoleptic characteristics of white wines. The infl uence of the technological practices of maceration and addition of aroma-releasing enzyme before the...

Introduction. The aromatic potential of the wine is based on the presence and variety (quantitative and species) of compounds of the groups of esters, higher alcohols, aldehydes, monoterpenes, methoxypyrazines, aliphatics, phenylpropanoids and others. Materials and methods. The object of the present study were red wines obtained from Rubin, Storgoz...

The wine characteristics have been determined by the variety potential and specificity, but also by the yeast strain carrying out the alcoholic fermentation. Phenolic components and anthocyanins play a significant role in the formation of the organoleptic wine qualities, especially of red wines. The yeast affects the colour of the wine mainly with...

A study for statistical analysis of the results of the trans-resveratrol content in grapes of hybrid Bulgarian vine varieties was carried out. The chemical composition of the grapes was analyzed. Excellent technological grapes maturity (194.33 ± 19.13 g/dm 3-244.00 ± 20.80 g/dm 3 of accumulated sugars) was achieved. The detected ranges of titratabl...

A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was carried out. The results showed that the wine composition was mainly dete...

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgar...

The objective of this study was to determine the aromatic profile of red wines obtained from Rubin, Storgozia, Bouquet, Trapezitsa, Kaylashky Rubin and Pinot Noir varieties from the region of Central Northern Bulgaria. First five varieties are hybrids selected in the Institute of Viticulture and Enology (IVE). Pinot Noir was used for control. GC-FI...

The study was carried out at the Institute of Viticulture and Enology (IVE)-Pleven, during the period 2015-2017. The object of the study was the red wines from Storgozia, Kaylashki Rubin, Trapezitsa, Rubin and Bouquet varieties, selected at IVE-Pleven by means of intraspecific and interspecific hybridization. A statistical analysis of the results o...

A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local vine varieties Dimyat, Pamid, Gamza and from the hybrid varieties Plevenska rosa, Storgozia, Kaylashki rubin was carried out. Differences in the chemical composition and tasting characteristic...

Abstract The aromatic composition of grapes from the white varieties Dimyat clone 6/46, Aligote clone 4/10, Muscat Ottonel clone 7/46, Misket Vrachanski clone 9/5, Plevenska Rosa and the red varieties Pamid clone 5/76, Gamza clone 52-9-4, Gamza clone 52-9-5, Kaylashki Rubin, grown in the soil and climatic conditions of Pleven, Central Northern Bulg...

Gas chromatographic study (GC-FID) for determination of the influence of maceration and addition of flavoring enzyme on the aromatic profile of red wines from Central Northern Bulgaria was conducted. The wines were obtained from selected clones (Gamza 52-9-4, Gamza 52-9-5 and Pamid 5/76) and varieties (Kaylashky rubin, Trapezitsa). Nineteen volatil...

Study on the impact of maceration and maceration with the addition of flavor-releasing enzyme on the aromatic composition of white wines from grapes grown in Central Northern Bulgaria was conducted. White wines from varieties Dimyat, Vrachanski Muscat, Aligote, Muscat Ottonel and Plevenska Rosa were examined. The research was performed at the Insti...

Study was carried out about the antioxidant and antiradical properties, the phenolic components and trans-resveratrol content in three Bulgarian wines made from the wine varieties Plevenska Rosa, Kaylashki Rubin and Storgozia, selected by interspecies hybridization and grown in the region of the town of Pleven, Central Northern Bulgaria. The white...

Study was carried out about the antioxidant and antiradical properties, phe-nolic components content (total phenolic compounds, total monomeric anthocyanins, total flavonoids, catechin, epicatechin, syringic acid, vanillic acid) and trans-resveratrol in three Bulgarian wines made from local wine varieties Dimyat (white) Pamid (red) and Gamza (red)....

In the period 2014-2016, a comparative study was conducted in IVE - Pleven to determine the effect of phytoplasma disease Bois noir (BN) on some indicators characterizing grape must and Chardonnay wine. Diseased and healthy vines are diagnosed by visual examination of symptoms, and the presence of phytoplasma has been proved by DNA identification w...

Gas chromatographic study for determination of the aromatic composition of red wines from varieties Storgozia, Kaylashky rubin, Trapezitsa, Rubin, Bouquet and Pinot noir grown in the region of Pleven town, Central Northern Bulgaria was conducted. Twenty seven volatile aromatic compounds of the main aromatic groups – esters, aldehydes, higher alcoho...

The chemical composition of grapes and wine was analyzed. The obtained grapes indicators were a precondition for making quality red regional wine. The grapes from each variety were mashed and vinified. The resulting grape pulp was sulphitated with 50 mg/dm3 of sulfur dioxide. After 2 hours the medium was inactivated with selected, dry yeast strain...

Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The technological maturity of the grapes as raw materi...

The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigati...

The study is focused on investigation of Slovak and Bulgarian wines; their production, basic parameters, as well as assessment of selected higher alcohols and esters. Bulgarian wines – Chardonnay, Riesling, Cabernet Sauvignon and Sauvignon Blanc (2008-2010 vintages) were prepared. Their features were compared with those of Slovak wines of the same...

Technological characteristic of newly selected red vine varieties Pamid clone 5/76, Gamza clone 52-9-4 and Kaylashki rubin, grown in the region of Pleven was made. The study covered two consecutive vintages (2013-2014). The dynamics of grapes ripening was monitored. The impact of the addition of aroma-releasing enzyme in the grape pulp before the a...

Study to determine the quantities of accumulating harmful to consumer health compounds in grape and plum brandieswas conducted. Gas chromatographic assay of the volatile components in grape brandies founded that the amounts of methanol (compound with the highest index of danger for health) ranging from 12.44±0.03 –54.40±0.10 mg/100ml a.a., which va...

The study is focused on investigation of Slovakian and Bulgarian wines; their production, basic parameters, as well as assessment of selected higher alcohols and esters. Bulgarian wines – Chardonnay, Riesling, Cabernet Sauvignon and Sauvignon Blanc (2008–2010 vintages) were prepared. Their features were compared with those of Slovakian wines of the...

An investigation of 200 people more than 18 years old was carried out in 2012, in order to determine the knowledge of Bulgarian citizens regarding wine-making technology and the influence of alcohol consumption on human health. Women (n=106) and men (n=94), aged 21 to 83 years, possessing different educational levels and monthly incomes took part i...

Aromatic compounds in wine are one of basic potentials quality of aroma. In wine are present more than 800 aromatic compounds, which are influenced by synergistic effect in their odour threshold concentration and quality. On research Institute of Viticulture and Enology new method has been develop, which enables to determine 100 compounds by one in...