Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 89787 10.21603/2308-4057-2025-2-646 Research Article Research Article Research Article Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties Red wines from the Mostar area: Physicochemical, antioxidative, and antimicrobial properties https://orcid.org/0000-0001-5767-1698 Jovanovic-Cvetkovic Tatjana Jovanovic-Cvetkovic Tatjana tatjana.jovanovic-cvetkovic@agro.unibl.org https://orcid.org/0000-0002-2475-6764 Savić Aleksandar Savić Aleksandar https://orcid.org/0000-0002-7988-0025 Topalic-Trivunovic Ljiljana Topalc-Trivunovic Ljiljana https://orcid.org/0000-0003-2152-5183 Velemir Ana Velemir Ana https://orcid.org/0000-0002-6696-0552 Grbic Rada Grbic Rada University of Banja Luka Banja Luka Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina University of Banja Luka Banja Luka Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina University of Banja Luka Banja Luka Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina University of Banja Luka Banja Luka Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina University of Banja Luka Banja Luka Босния и Герцеговина University of Banja Luka Banja Luka Bosnia and Herzegovina 01 01 2025 01 01 2025 13 2 306 319 16 11 2023 09 01 2024 https://jfrm.ru/en/issues/22898/22948/

Wines are complex alcoholic beverages. Apart from alcohol, they also contain other compounds, including those that have a beneficial effect on human health. This paper features the basic physicochemical properties of four red grape varieties (Blatina, Vranac, Cabernet Sauvignon, Merlot) from the Mostar area, Bosnia and Herzegovina, as well as the antioxidant and antimicrobial properties of wines made of these grape varieties. The wines were produced in a standard way; the results were observed during two consecutive seasons of 2020 and 2021. The physicochemical properties were analyzed by standard methods recommended by the International Organization of Vine and Wine. The study involved tests for total phenolics, flavonoids, and anthocyanins, as well as for antioxidant activity. The methodology included FRAP, DPPH, and ABTS assays. The antimicrobial activity was tested by agar dilution method, which made it possible to determine the minimum inhibitory and bactericidal values. The list of pathogenic and opportunistic bacteria consisted of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus cereus. Pathogenic yeasts were represented by Candida albicans. Lactobacillus plantarum and Saccharomyces boulardii were selected as probiotic cultures. The physicochemical characteristics of grapes, i.e. must, depended on the harvest year, variety, and their interaction. The best antioxidant effect and the highest total phenolic content belonged to the Vranac wine, vintage 2020. B. cereus appeared to be the most sensitive bacteria. The Blatina wines of both harvest years demonstrated the lowest antimicrobial and the antioxidant activities. Probiotic cultures proved to be resistant to the effects of wine. The Pearson’s test revealed a reliable correlation between the antioxidant properties and the antimicrobial effect on B. cereus and, in one case, on S. aureus and P. aeruginosa. All grapevine varieties in this research proved to be suitable for the production of quality wines in the Mostar area.

Wines are complex alcoholic beverages. Apart from alcohol, they also contain other compounds, including those that have a beneficial effect on human health. This paper features the basic physicochemical properties of four red grape varieties (Blatina, Vranac, Cabernet Sauvignon, Merlot) from the Mostar area, Bosnia and Herzegovina, as well as the antioxidant and antimicrobial properties of wines made of these grape varieties. The wines were produced in a standard way; the results were observed during two consecutive seasons of 2020 and 2021. The physicochemical properties were analyzed by standard methods recommended by the International Organization of Vine and Wine. The study involved tests for total phenolics, flavonoids, and anthocyanins, as well as for antioxidant activity. The methodology included FRAP, DPPH, and ABTS assays. The antimicrobial activity was tested by agar dilution method, which made it possible to determine the minimum inhibitory and bactericidal values. The list of pathogenic and opportunistic bacteria consisted of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus cereus. Pathogenic yeasts were represented by Candida albicans. Lactobacillus plantarum and Saccharomyces boulardii were selected as probiotic cultures. The physicochemical characteristics of grapes, i.e. must, depended on the harvest year, variety, and their interaction. The best antioxidant effect and the highest total phenolic content belonged to the Vranac wine, vintage 2020. B. cereus appeared to be the most sensitive bacteria. The Blatina wines of both harvest years demonstrated the lowest antimicrobial and the antioxidant activities. Probiotic cultures proved to be resistant to the effects of wine. The Pearson’s test revealed a reliable correlation between the antioxidant properties and the antimicrobial effect on B. cereus and, in one case, on S. aureus and P. aeruginosa. All grapevine varieties in this research proved to be suitable for the production of quality wines in the Mostar area.

 Red grape varieties wine must physicochemical properties antioxidant activity antimicrobial activity Red grape varieties wine must physicochemical properties antioxidant activity antimicrobial activity This work was partially supported by the Ministry of Scientific and Technological Development, Higher Education and Information Society of the Republic of Srpska (contract number: 19.032/961-70/19, December 31, 2019).

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