Using the CIELAB method, the influence of extremely high doses of sulfur dioxide (from about 300 to about 1200 mg/L) in experimental-model white wines prepared from 31 samples of white wines from the Western Balkan region on changes in the chromatic properties of the wine was investigated. By spectrophotometric measurements and calculations, the values of the CIELAB indicators L* (clarity), a* (color along the red-green axis), b* (color along the yellow-blue axis) and ΔE* (overall colorimetric difference between the two wines) were determined. In the analyzed basic wines, the contents of free and total sulfur dioxide were found to be below the legally prescribed maximum concentrations in wines that are on the market. Changes in the values of indicators L*, a* and b* did not follow linear increases in sulfur dioxide content in experimental-model wines. However, on average for all wines, with increases in the content of sulfur dioxide in the specified range, there was an increase in the value of L* by about 1.6 units, a shift in the value of a* by about 1.5 units in a greener direction, and a shift in the value of b* in the direction of less yellow by about 2.3. Setting the value ΔE ≥ 2 as a difference in the color of the wine that could be determined visually, it was found that the modeled strong increase in the content of sulfur dioxide in the wines led to a significant change in color in about 65% of the analyzed wines. The predominant contribution to presumably visible changes in colors of the modeled wine came from changes in the value of the parameter b*. Bearing in mind the significant changes in the color of white wines noted in this research at the first model increase in sulfur dioxide content (by 200 mg/L), it would be useful to investigate changes in the color of white wines at different thresholds of increasing sulfur dioxide content up to this level.

This study aimed to provide a more in-depth analysis of the fruit quality of three table grape varieties: 'Moldova', 'Lasta', and 'Italia', cultivated in the Žepče area (Bosnia and Herzegovina). The findings from the comparative analysis indicated substantial variations in grape quality among the studied varieties. 'Moldova' grapes exhibited significantly higher total soluble solids and pH values than those of the other table grape varieties. 'Moldova' also had higher total phenolic and flavonoid contents in the grape skin relative to 'Italia' and 'Lasta'. On the other hand, 'Italia' variety showed the highest titratable acidity, followed by 'Lasta' and 'Moldova'. Total phenolic and flavonoid contents were highly positively correlated with the antioxidant capacities of all analyzed grape samples, suggesting that phenolic compounds contribute significantly to the antioxidant properties of grapes. Study results also indicated that all heavy metal levels tested in grapes were below the threshold limits, which was expected considering that the experimental soil was not contaminated with the heavy metals being assessed. Overall, the results from the study have shown that all grape varieties studied hereby displayed a satisfactory level of quality based on key chemical parameters, and that the experimental area is quite favorable for their cultivation.

Harvest timing is a critical factor in viticulture, as it directly influences grape composition and, consequently, wine quality. This study evaluated the effects of harvest timing on the physical and chemical traits of two widely cultivated grape varieties from the Trebinje vineyard area, Bosnia and Herzegovina. Basic chemical parameters (total soluble solids, pH, titratable acidity) were measured alongside cluster and berry traits, including length, width, and weight of clusters; the number and weight of berries; the skin and flesh weight of 100 berries; and the number and weigh of seeds. Early-harvested grapes showed greater cluster weight but lower total soluble solids, higher titratable acidity, and lower pH compared to later harvests in both cultivars. Changes in cluster and berry traits were more pronounced in ‘Vranac’, where berry weight, skin and flesh mass increased significantly at later harvests, however, in ‘Žilavka’ only the seed weight was notably affected. Across all harvests period, ‘Žilavka’ consistently exhibited higher total soluble solids and lower pH values than ‘Vranac’, indicating a strong varietal effect on grape quality. These findings highlight that delaying harvest within the recommended window can enhance grape composition, while varietal differences determine the extent of morphological and chemical changes during ripening.

Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.