Laboratory for Grapes, Must and Wine

Laboratory of the Department of Viticulture and Enology 

In the Laboratory for Grapes, Must and Wine, special attention is paid to the application of modern instrumental techniques. Analysis of the composition and content of individual polyphenolic compounds in samples of grapevine leaves, grape and wine is performed using high performance liquid chromatography (HPLC) with a diode array detector (DAD) and a fluorescence detector (FLD). Methods for the extraction and analysis of the above mentioned compounds were developed in the Laboratory and published in journals cited in the WoS database. Volatile compounds of leaves, grapes and wine include different groups of compounds and their analysis is performed by coupled system gas chromatography mass spectrometry (GC-MS). Following the new trends in the development of advanced technologies for the isolation of volatile analytes, the Laboratory has developed and optimized methods using the technique "SPME-arrow" which are carried out at a specially equipped station for automated sample preparation associated with GC-MS. Analysis of individual organic acids is performed using the HPLC-DAD technique. Determination of total polyphenols, total anthocyanins, free amine nitrogen, antioxidant capacity, etc. is performed using spectrophotometric methods. Proteomics is a new area that is receiving increasing attention in the research of vines and wine, so with the purchase of systems for horizontal, vertical and 2D electrophoresis, PCR and UHPLC-qTOF instrument, the Laboratory has started a new type of research. The Laboratoryfield of interest also includes the analysis of the basic physico-chemical composition of must and wine according to OIV methods. In addition, it is possible to determine the intensity and tonality of  wine color, protein and tartrate stability of wine as well as turbidity of must and wine by nefelometre and the concentration of dissolved oxygen using a multimeter.

Head of the laboratory: Prof. Ana Jeromel, PhD