Ageing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study, using the GC/MS method, the aroma profiles of two consecutive vintages of Cabernet Sauvignon wine and samples aged for 12 months in different vessels were determined. Besides the stainless steel tanks, Excellence barrels with medium, medium plus, and medium long toasting, and Premium barrels with medium toasting were used. A total of 48 aroma compounds were identified, and their odour activity value (OAV ≥ 1) was calculated. According to it, 10 key compounds were selected: β-damascenone, ethyl octanoate, ethyl vanillate, ethyl cinnamate, lauric acid, linalool, hotrienol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. The results showed that wooden barrels have a greater impact on wine aroma during ageing, compared to stainless steel tanks. The initial wine aroma and key compounds with fruity, floral, and fatty notes were most preserved in the stainless steel tank. The study highlights that controlled selection of barrel type (grain density) and toasting method can significantly modulate the aromatic complexity of Cabernet Sauvignon wines. Toasted barrels resulted in an increase in smoky and woody notes (volatile phenols and lactones), and a decrease in fruity and floral notes (β-damascenone, 2-phenylethanol, hotrienol, linalool, etc.). These findings could provide practical guidelines for winemakers for optimising ageing strategies and contributing new insights into the impact of wine vessels on aroma development and sensory perception.

The research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis berlandieri x Vitis riparia SO4 vine rootstock. The vines were of the Guyot variety, pruned with up to ten buds per vine. A mycorrhizal suspension in the amount of 20 ml, with approximately two thousand propagation units of living mycorrhizal mycelium, was inoculated into the immediate root zone. Climatic conditions in the research years differed significantly, as did the harvest dates. The first year was characterized by extremely rainy conditions, with excessive precipitation. During the second research year, the average air temperature at the time of grape ripening was approximately higher by 3 °C higher than that in the first year, and the average amount of precipitation was in the optimal range. The experiment was executed in two treatments with four repetitions, according to the scheme of a random block arrangement. A statistically significant difference was detected neither in the grape-ripening dynamics of grape ripening nor in the nature, but the mycorrhizal treatment had a higher average bunch weight in 2015. In the grape must of the 2014 harvest, mycorrhiza influenced a higher concentration of 1-hexanol, whereas a lower concentration of nerol was detected in 2015.

Excessive use of fossil fuels has an extremely negative impact on the environment and climate, as it results in the emission of harmful gases into the atmosphere. The goal of this research was to compare the use of solar energy and biomass as an energy source for drying tobacco in relation to natural gas. The research covered the drying of Virginia tobacco leaves with batch dryers, namely: thermogen models that use wood chips ("Model 1"), firewood ("Model 2") and pellets ("Model 3"), one model with natural gas thermogen combined with solar cells ("Model 4") and one thermogen with classic tobacco drying with ground gas ("Model 5"). In the first and third drying phase "Model 1" provides enough energy for drying the tobacco leaf but in the second phase it could not provide the required temperature, so it is necessary to increase the capacity of the combustion chamber. "Model 2" fully meets the requirements of tobacco leaf drying technology. Using pellets according to "Model 3" there were no difficulties and the tobacco was dried with good quality. Energy saving by using solar collectors according to "Model 4" is about 20%. Natural gas drying showed as the most expensive one.

Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag. Istraživanje je provedeno u vinariji Galić d.o.o. iz Kutjeva. Grožđa od kojeg je proizvedeno vino potječe iz okolice Šibenika s položaja Jadrtovac. Organoleptička analiza vina provedena je deskriptivnom i metodom 100 bodova. Rezultati metode 100 bodova obrađeni su statistički. Prije same deskriptivne evaluacije uzoraka uz unaprijed postavljene opće deskriptore degustacijom samih uzoraka određeni su specifični deskriptori za svako pojedino sortno vino. Ocjenjivanje je proveo panel ocjenjivača educiran u sklopu projekta „Uncorking rural herirage“. Utvrđene su opravdane razlike u svojstvu mirisa i ukupne ocjene vina sorte Babić pri čemu je bolji rezultat postiglo vino iz nove barrique bačve. Utvrđena je statistički opravdana razlika kod svojstva kakvoće okusa vina sorta Plavac mali i Tribidrag. Bolje je ocjenjena kakvoća okusa vina Plavac mali iz nove bačve dok je kod vina sorte Tribidrag bolja kakvoća kod tretmana iz već korištene bačve.

Najzastupljenija vina u republici Hrvatskoj su vina sorte graševine. Od ukupne proizvodnje vina udio graševine iznosi čak 40,6 %. U uvjetima vinogradarske regije Slavonija i Hrvatsko Podunavlje od ove se sorte proizvode svi stilovi vina, od „mladog vina“, pjenušavog, dugo maceriranog, njegovanog na talogu kvasaca u hrastovim bačvama; od svih predikata do vrhunskih arhivskih primjeraka. Uz takvu raznolikost stilova vrlo je značajno definirati svako pojedino vino i na prikladan ga način predstaviti. Kako je iz više primjera vidljivo da često nedostaje vinskog vokabulara cilj rada je prikazati trenutne deskriptore pojedinih vina graševine Slavonije i Hrvatskog Podunavlja. S mrežnih stranica proizvođača vina prikupljeni su deskriptori boje, mirisa i okusa za 58 graševina koje su trenutno na tržištu. Kod vina redovne berbe najčešći deskriptori mirisa graševine vezani su uz zelenu jabuku, jabuku, citruse, cvjetno i voćno. Okus se najčešće opisuje kao svjež, lagan, ugodnih kiselina uz često isticanje blage gorčine koja se niti jednom ne spominje kod odležanih i maceriranih. Zrelija i kompleksnija vina zbog svoje složenosti često su opisana s više različitih deskriptora, a pojedini su vezani samo uz jedno vino.

Najzastupljenija vina u republici Hrvatskoj su vina sorte graševine. Od ukupne proizvodnje vina udio graševine iznosi čak 40,6 %. U uvjetima vinogradarske regije Slavonija i Hrvatsko Podunavlje od ove se sorte proizvode svi stilovi vina, od „mladog vina“, pjenušavog, dugo maceriranog, njegovanog na talogu kvasaca u hrastovim bačvama; od svih predikata do vrhunskih arhivskih primjeraka. Uz takvu raznolikost stilova vrlo je značajno definirati svako pojedino vino i na prikladan ga način predstaviti. Kako je iz više primjera vidljivo da često nedostaje vinskog vokabulara cilj rada je prikazati trenutne deskriptore pojedinih vina graševine Slavonije i Hrvatskog Podunavlja. S mrežnih stranica proizvođača vina prikupljeni su deskriptori boje, mirisa i okusa za 58 graševina koje su trenutno na tržištu. Kod vina redovne berbe najčešći deskriptori mirisa graševine vezani su uz zelenu jabuku, jabuku, citruse, cvjetno i voćno. Okus se najčešće opisuje kao svjež, lagan, ugodnih kiselina uz često isticanje blage gorčine koja se niti jednom ne spominje kod odležanih i maceriranih. Zrelija i kompleksnija vina zbog svoje složenosti često su opisana s više različitih deskriptora, a pojedini su vezani samo uz jedno vino.

Istraživanje je provedeno u vinogorju Kutjevo na položajima: Škomić, Vetovo, Hrnjevac, Vinkomir i Oljasi, na sorti Graševina tijekom 2020. godine. Položaji Vetovo, Hrnjevac i Vinkomir nalaze se na nadmorskim visinama iznad 300 metara dok su Škomić i Oljasi na oko 200 metara nadmorske visine na plodnijim tlima. Cilj istraživanja je bio prikazati utjecaj pojedinog položaja na dinamiku dozrijevanja grožđa i kakvoću mošta kroz osnovne parametre koji se danas najčešće koriste za određivanje tehnološke zrelosti grožđa. Uzorkovanje je obavljeno kroz prva dva tjedna rujna obzirom na klimatske prilike i ubrzano dozrijevanje grožđa. Pokus je postavljen po slučajnom bloknom rasporedu u tri repeticije. Fizikalno kemijske analize uzoraka obavljene su na uređaju WineScan u laboratoriju Kutjeva d.d.. Utvrđene su razlike u sadržaju šećera i ukupne kiselosti. Mošt Graševine s položaja Škomić imao je najniži sadržaj šećera tijekom cijelog perioda dozrijevanja i najveću ukupnu kiselost. Razlike u pH vrijednosti između položaja nisu utvrđene.

The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo. The grapes used for wine production originate from Jadrtovac, a location in the surroundings of Šibenik. The organoleptic analysis of the wine was carried out using the descriptive and 100-point methods. The results of the 100 points method were processed statistically. Prior to the actual descriptive evaluation of the samples, in addition to the pre-set general descriptors, specific descriptors for each varietal wine were determined by tasting the samples. The evaluation was carried out by a panel of evaluators trained as part of the "Uncorking rural inheritance" project. Significant differences regarding the quality of aroma and the overall evaluation of the Babić wine variety were found, with the wine from the new barrique barrel achieving a better result. A statistically significant difference was found in the taste quality of Plavac mali and Tribidrag wines. The taste quality of the Plavac mali wine from a new barrel was rated as better, while the quality of the Tribidrag wine variety was better when treated from a previously used barrel.

Iako klasična proizvodnja bijelih vina podrazumijeva fermentaciju mošta, suvremeni trendovi podrazumijevaju proizvodnju bijelih vina uz maceraciju, odnosno fermentaciju masulja. Cilj ovog rada bio je utvrditi utjecaj duge maceracije grožđa na kakvoću vina 'Graševina'. Istraživanje je provedeno tijekom 2021. godine u vinogradima i vinskom podrumu Veleučilišta u Požegi u vinogorju Kutjevo. Nakon berbe, kontrolni uzorak vina proizveden je klasičnim postupkom proizvodnje bijelih vina, te su provedena dva tretmana duge maceracije u periodu od 3 mjeseca - jedan uz sulfitiranje tijekom primarne prerade a drugi bez sulfita. U vinima su analizirani osnovni parametri kakvoće, koncentracija jabučne i mliječne kiseline, optička gustoća pri 280 nm, ukupni fenoli i antioksidativna aktivnost DPPH metodom. Statistički značajna razlika zabilježena je kod ukupnih fenola, kao i antioksidativnoj aktivnosti, s najvećim vrijednostima u maceriranom uzorku uz primjenu SO2. Organoleptičko ocjenjivanje uzoraka proveli su certificirani ocjenjivači, metodom 100 bodova. Najveću prosječnu ocjenu od 87 bodova dobilo je vino proizvedeno dugom mareracijom grožđa uz redovito sulfitiranje. Kontrolni tretman slabije je ocijenjen, sa 72 boda. Vino proizvedeno dugom maceracijom bez korištenja sulfita ocjenjeno je sa 66 boda uz napomenu pojedinih ocjenjivača o izraženoj oksidaciji.

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen

Cilj istraživanja je bio utvrditi utjecaj mikorizne simbioze na prirod i kakvoću mošta kultivara Pinot crni (Vitis vinifera L) na podlozi Kober 5BB u vinogorju Kutjevo. Prije cvatnje u 2013. godini u neposrednu zonu korijena aplicirano je 20 mL mikoriznog cjepiva Mykoflor s oko 2000 propagacijskih jedinica, a pokus je proveden tijekom 2014. i 2015. godine. Pokus je postavljen po slučajnom bloknom rasporedu u četiri repeticije s dva tretmana: kontrolnim – bez mikorize i s tretmanom s mikorizom. Parametri priroda određeni su u trenutku berbe, a analiza mošta obavljena je na uređaju Wine Scan. U prvoj godini istraživanja utvrđen je značajno manji prirod po trsu i po hektaru kao i manja prosječna masa grozdova kod tretmana s mikorizom. Nije utvrđena statistički opravdani utjecaj mikoriznih gljiva na parametre kakvoće mošta kultivara Pinot crni. Prikazane vrijednosti ukupne kiselosti, koncentracije vinske i jabučne kiseline, α-amino oblika dušika, amonijskog oblika dušika i fosfora u moštu manje su u 2015. u odnosu na 2014. godinu kod oba tretmana.

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen.

Cilj istraživanja bio je utvrditi učinak živoga mikoriznog cjepiva na dinamiku opskrbljenosti biljnim hranivima vinove loze. Pokus je proveden na kultivaru Graševina (Vitis vinifera L.), cijepljenome na podlozi SO4 u uvjetima Vinogorja Kutjevo. Uzgojni oblik je Guyot, s opterećenjem od 10 pupova. U neposrednu blizinu korijenova sustava inokulirano je 20 ml mikorizne suspenzije koja sadrži oko 2000 propagacijskih jedinica živoga mikoriznog micelija. Istraživanje je provedeno u dvama klimatski vrlo različitim godinama. Prvu godinu istraživanja (2014.) karakterizirale su obilne oborine i manje sunčanih dana, što je rezultiralo kasnijom tehnološkom zrelošću grožđa od 34 dana u odnosu na 2015. godinu, koja je u periodu dozrijevanja grožđa bila iznadprosječno topla i suha. U obje godine istraživanja, u uvjetima slabe opskrbljenosti tla organskom tvari, fosforom i kalijem, mikorizna simbioza utjecala je na veći sadržaj fosfora i kalija u suhoj tvari list kultivara Graševine. U godini s više oborina i manje topline utvrđen je veći sadržaj dušika u listovima trsova s mikoriznom simbiozom. U suhim i toplim uvjetima tijekom cijeloga perioda dozrijevanja grožđa povećan je sadržaj kalcija, a opravdano veći sadržaj cinka, mangana i željeza utvrđen je u periodu neposredno prije tehnološke zrelosti grožđa. Nije utvrđen pozitivan utjecaj mikorize na urod, sadržaj šećera i ukupnu kiselost.

As a by-product of the winemaking process, grape seeds have been receiving increased attention worldwide due to a number of beneficial nutritional properties. Moreover, grape seed oil has also been gaining prominence for its high content of unsaturated fatty acids, primarily linoleic acid (C18:2) (72-76%). The objective of this paper was to determine the influence of three different grape seed drying temperatures (20, 40 and 60 °C) on the quality of cold-pressed oils from five different grape varieties (Pinot noir, Pinot blanc, Muscat, Cabernet sauvignon and Graševina). The oils extracted were tested for the acid number (as an indicator of hydrolysis), the percentage of free fatty acids and the peroxide value (as an indicator of autoxidation). The peroxide values of the oil samples considered increased with the increasing drying temperature of grape seeds. The highest peroxide value was observed in the oil samples produced from the Graševina seeds (regardless of the grape seed drying temperature), whereas the Muscat oil samples exhibited the lowest peroxide values. The acid number and the percentage of free fatty acids of the oil samples considered were found to be variety specific and independent of the grape seed drying temperature.

The aim of the study was to determine the effect of a live mycorrhizal vaccine on the dynamics of grapevine’s plant nutrient supply. The experiment was performed on the Graševina variety (Vitis vinifera L.), grafted on an SO4 rootstock in the conditions of the Kutjevo Vineyards. The training system was Guyot, with a 10‐bud load. In the root system’s immediate vicinity, 20 ml of mycorrhizal suspension containing approximately 2,000 propagation units of a live mycorrhizal mycelium were inoculated. From the viticultural aspect, the research was conducted in two climatically very different years. The first research year (2014) was characterized by an abundant precipitation and less sunny days, resulting in a later technological grape maturity, amounting to 34 days when compared to the year 2015, which was extraordinarily warm and arid during the grape ripening period. In both research years, in the conditions of the soil’s low supply with the organic matter, phosphorus, and potassium, a mycorrhizal symbiosis influenced the higher content of phosphorus and potassium in the Graševina’s dry leaf matter. In a year experiencing more precipitation and less heat, a higher nitrogen content was found in the vine leaves manifesting a mycorrhizal symbiosis. In the dry and warm conditions, the calcium content was increased during the entire period of grape ripening, and a justifiably higher content of zinc, manganese, and iron was found in the period immediately preceding a technological grape ripeness. A positive influence of mycorrhiza on the yield, sugar content, and total acidity was not determined.

Cilj ovoga rada bio je utvrditi učinak gnojidbe dušikom (N) od 30 odnosno od 45 kg/ha, kao i trima komercijalnim dušičnim gnojivima, CaNO3 (15% N), KAN (27% N) i YaraMilaTM Cropcare (8:11:23), na agronomska svojstva: prinos, cijenu i vrijednost suhoga lista, kao i na šest morfoloških svojstava duhana tipa virdžinija. U poljski pokus, proveden u četiri okoline, bila su uključena tri hrvatska kultivara duhana. Gnojidba dušikom imala je signifikantan učinak samo na komponente prinosa: duljinu, širinu i površinu 9. lista, čije su vrijednosti kod gnojidbe s 45 kg N/ha bile za 2,2; 3,5 odnosno 5,8% veće u odnosu na gnojidbu s 30 kg N/ha. Tip korištenoga dušičnog gnojiva nije imao signifikantan učinak niti na jedno ispitivano svojstvo. Uzorak korelacija između morfoloških i gospodarskih svojstava bio je pod utjecajem okoline, kao i razine gnojidbe. Iako nije utvrđen učinak gnojidbe na gospodarska svojstva, signifikantno povećanje komponenata prinosa kod gnojidbe s 45 kg N/ha, u usporedbi s 30 kg N/ha, upućuje na višu razinu gnojidbe kao jamstvo osiguranja visokih i stabilnih prinosa te kvalitete osušenoga lista.

The aim of this study was to determine the effect of nitrogen (N) fertilization rate of 30 and 45 N kg/ha, as well as three commercial N fertilizers, CaNO3 (15% N), KAN (27% N) and YaraMila (TM) Cropcare (8:11:23) on the agronomic traits: yield, price, and value, as well as six morphological traits of flue-cured tobacco. The field experiments, which included three Croatian tobacco cultivars, were conducted in four environments. Nitrogen fertilization had a significant effect only on yield components: length, width and area of the 9th leaf, whose values for fertilization with 45 kg N/ha were 2.2%, 3.5%, and 5.8% higher, respectively, compared to fertilization with 30 kg N/ha. The type of N fertilizer did not have a significant effect on any of the traits. The pattern of correlations between morphological and economic traits was influenced by the environment, as well as by the level of fertilization. Although no effect of fertilization level on economic traits was found, the significant increase in yield components at 45 kg N/ha compared to 30 kg N/ha suggests a higher level of fertilization as a guarantee of ensuring high and stable yields and quality of the cured leaf.