Irena Budić-Leto
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View article: Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits
Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits Open
Wine is one of the most studied fermented beverages in the world, representing a unique intersection of tradition, culture, and modern science [...]
View article: Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine
Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine Open
This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chrysoperlae, Metschnikowia pulcherrima, Lachancea thermotoler…
View article: The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation
The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation Open
Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts. Indigenous yeasts are recognized for their better adaptation to environmental conditions an…
View article: Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Saccharomyces Yeasts in Croatian Maraština Wines
Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Saccharomyces Yeasts in Croatian Maraština Wines Open
This study aimed to provide novel information on the impact of indigenous non-Saccharomyces yeasts, including Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspor…
View article: Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile
Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile Open
This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in t…
View article: Autochthonous non-Saccharomyces extra-cellular metabolism of tryptophan, tyrosine, and phenylalanine
Autochthonous non-Saccharomyces extra-cellular metabolism of tryptophan, tyrosine, and phenylalanine Open
Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine's health benefit compounds. This …
View article: Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds Open
Understanding fungal community dynamics during fermentation is important for assessing their influence on wine's phenolic content. The present study represents the first effort to explore the correlation between the autochthonous mycobiota…
View article: Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes Open
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-ferm…
View article: Comprehensive Lipid Profile of ‘Maraština’ Grape Skins from Dalmatia
Comprehensive Lipid Profile of ‘Maraština’ Grape Skins from Dalmatia Open
Lipids are a diverse group of organic compounds that serve essential roles due to their biological functions for all prokaryotic and eukaryotic organisms. Despite the fundamental role of lipid class in plants, there is still a relatively l…
View article: Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine Open
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerev…
View article: Spontaneous Fermentation of Maraština Wines: The Correlation between Autochthonous Mycobiota and Phenolic Compounds
Spontaneous Fermentation of Maraština Wines: The Correlation between Autochthonous Mycobiota and Phenolic Compounds Open
View article: A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines
A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines Open
This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern…
View article: Croatian white grape variety Maraština: First taste of its indigenous mycobiota
Croatian white grape variety Maraština: First taste of its indigenous mycobiota Open
View article: Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate
Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate Open
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize prod…
View article: Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health Open
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of th…
View article: Novel Application of NIR Spectroscopy for Non-Destructive Determination of ‘Maraština’ Wine Parameters
Novel Application of NIR Spectroscopy for Non-Destructive Determination of ‘Maraština’ Wine Parameters Open
This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of the Adriat…
View article: Systematic Bioinformatic Analyses of Nutrigenomic Modifications by Polyphenols Associated with Cardiometabolic Health in Humans—Evidence from Targeted Nutrigenomic Studies
Systematic Bioinformatic Analyses of Nutrigenomic Modifications by Polyphenols Associated with Cardiometabolic Health in Humans—Evidence from Targeted Nutrigenomic Studies Open
Cardiometabolic disorders are among the leading causes of mortality in the human population. Dietary polyphenols exert beneficial effects on cardiometabolic health in humans. Molecular mechanisms, however, are not completely understood. Ai…
View article: Early Defoliation Techniques Enhance Yield Components, Grape and Wine Composition of cv. Trnjak (Vitis vinifera L.) in Dalmatian Hinterland Wine Region
Early Defoliation Techniques Enhance Yield Components, Grape and Wine Composition of cv. Trnjak (Vitis vinifera L.) in Dalmatian Hinterland Wine Region Open
Defoliation and cluster thinning are of practical importance in a control of the grapevine source-sink balance, cluster architecture, microclimate and berry composition. Nevertheless, their effectiveness on wine composition is unexplored. …
View article: Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques
Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques Open
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, …
View article: A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability
A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability Open
Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual var…
View article: Chemical Composition and Biological Activity of Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842) Methanolic Extracts
Chemical Composition and Biological Activity of Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842) Methanolic Extracts Open
Here, we report a comparative study of the phytochemical profile and the biological activity of two onion extracts, namely Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842), members of the family Amaryllidaceae. The identific…
View article: Chemical Composition and Biological Activity of A. cepa L. and A.  × cornutum (Clementi ex Visiani 1842) Methanolic Extracts
Chemical Composition and Biological Activity of A. cepa L. and A. × cornutum (Clementi ex Visiani 1842) Methanolic Extracts Open
Here we report a comparative study of the pyhtochemical profile and a biological activity of the two onion extracts, namely A. cepa L. and A. × cornutum (Clementi ex Visiani 1842). Identification of flavonoids and anthocyanins a…
View article: Cluster architecture of old, neglected Croatian grapevine varieties (Vitis vinifera L.)
Cluster architecture of old, neglected Croatian grapevine varieties (Vitis vinifera L.) Open
Grape cluster architecture is an important trait affecting fruit composition and yield. Damage caused by gray mold (Botrytis cinerea) is directly related to cluster density and some other environmental factors. The aim of this study was to…
View article: Volatile compounds in Prošek dessert wines produced from white and red grapes
Volatile compounds in Prošek dessert wines produced from white and red grapes Open
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextractio…
View article: Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali'
Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali' Open
The influence of the maceration treatments on the polyphenolic composition of red wines produced from Croatian autochthonous cultivar 'Plavac mali' (Vitis vinifera L.) has been investigated. The results showed that in general different ski…