engleski

Influence of different leaf removal terms on some quality parameters and antibacterial properties of cv. Babica (Vitis vinifera L.) in vinegrowing district Kaštela-Trogir

Red wine, in regard to white, has been highlighted by its many positive effects on human health, including antibacterial and antioxidant activity due to its rich secondary plant metabolite content. Babica is an almost endangered red Croatian autochthonous grape variety, and it is mainly grown in the area of Kaštela Bay. The research was carried out during the year 2017 and 2018 in Kaštel Novi, vineyards Kaštela-Trogir, subregion Central and Southern Dalmatia, wine- growing region Dalmatia. The aim of this study was to determine the influence of different defoliation terms on some quality parameters of must and antibacterial properties of Babica wine. The experiment was set up according to a random block design with three treatments in four replications (control treatment – without leaf removal, pre-bloom leaf removal -EL stages 16-17 and pre-veraison leaf removal - EL stage 34), and for each treatment and repetition vinification was carried out. No significant differences in sugar content and total acidity in must were found between control treatment and defoliation treatments. Wine antibacterial properties were determined by the microdilution method to determine the minimum inhibitory concentrations. No significant differences were found in the antibacterial properties of Babica wine after defoliation treatment, but significant differences were found between 2017 and 2018 research years, from which it can be concluded that weather conditions have a significant impact on the amounts of antibacterial components. The distribution of secondary metabolites may also change during plant growth or be associated with changes in climatic conditions, so it is extremely important to determine the conditions for improving the antibacterial properties of wine.

leaf removal ; Babica wine ; antibacterial activity

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