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Vinska trta (Vitis vinifera L.) sorte ‘refošk’ je lokalna in udomačena sorta, ki se tradicionalno prideluje v vinorodnem okolišu Kras. Razširjenost pridelave sorte ‘refošk’ in pridelave vina teran PTP na Krasu v obdobju od 2006 do 2020 smo ugotavljali s podatki iz Registra pridelovalcev grozdja in vina, arhiva iz Kmetijsko gozdarskega zavoda Nova Gorica in Bakhusa. S tem smo želeli ovrednotiti povprečno kakovost grozdja in vina iz sorte ‘refošk’. Sorta ‘refošk’ zaokrožuje 75 % kraških vinogradov in njena pridelava zavzema prvo mesto. V zadnjem desetletju se je pridelava sorte ‘refošk’ na Krasu zmanjšala za 50 ha. Število posajenih trt te sorte se je zmanjšalo za 52.405. Povprečno kakovost grozdja sorte ‘refošk’ v obdobju 2006–2020 bi lahko opisalo kot: povprečna masa 100 jagod okrog 220 g, povprečna vsebnost sladkorjev 18,5 °Brix, 11,4 g/l skupnih kislin ter povprečni pH 2,81. Vina teran PTP, analizirana od 2006 do 2020, so v povprečju vsebovala 11,64 vol. % alkohola, 28 g/l skupnega ekstrakta, 7,9 g/l skupnih kislin in pH 3,26. Pri senzoričnem ocenjevanju je vino doseglo povprečno oceno 17,1 točke, kar ga uvršča med kakovostna vina z zaščitenim geografskim poreklom. Vino teran PTP je temno rdeče barve, z manjšo vsebnostjo alkohola in večjo vsebnostjo kislin ter je eno izmed bolj znanih rdečih vin v Sloveniji. The grapevine (Vitis vinifera L.) ‘Refošk’ is a local and domesticated variety traditionally grown in the Kras winegrowing district. The production of ‘Refošk’ variety and teran PTP wine in the Kras winegrowing region in the period from 2006 to 2020 was evaluated using data from the Register of Grape and Wine Producers, the archive of the Agricultural Forestry Institute Nova Gorica and Bakhus. We also wanted to evaluate the average quality of grapes and wine of the ‘Refošk’ variety. In the last ten years the cultivation of the ‘Refošk’ variety in Kras has decreased for 50 ha, while the number of vines for 52.405. The grape quality of the ‘Refošk’ variety grown in the Kras district is characterized by an average weight of 100 berries around 220 g, an average sugars content of 18.5 °Brix, a total acidity of 11.4 g/l and a pH value of 2.81. The wines teran PTP, analysed from 2006 to 2020, had an average alcohol content of 11.64 % by volume, a total dry extract content of 28 g/l of, a total acidity of 7.9 g/l of and pH of 3.26. At the sensory evaluation, the wines scored an average of 17.1 points and thus belong to the quality wines with Protected Designation of Origin. We can emphasise that teran PTP is a wine with dark red colour, lower alcohol content and higher acidity. teran PTP is one of the most famous red wines in Slovenia.

Success of a new food product on the market is strongly related to how good that product is adapted to consumers’ preferences, wishes, expectations and needs. This paper shows the importance of consumer studies including consumer sensory tests for product prototype optimization on the case of an innovative sweet topping made from well-known Slovenian wine Teran. Empirical study was made combining two stages, first the exploratory qualitative research with focus groups and questionnaire and second a test for new food prototype with consumer sensory techniques. The results of the exploratory research were very encouraging and perceived market potential was substantial. However, when more precise and objective research techniques were applied, obtained managerial recommendation critically differ. Application of the consumer sensory tests, namely preference test and JAR (just about right) test, disconfirmed high expectations from the exploratory phase and showed that chocolate flavour is the main driver of liking the topping.

No ha sido igual el abordaje a la figura de Juan Bautista Alberdi después del estudio de Oscar Terán que acompañó su antología fundamental de los Escritos póstumos. En esa lectura, en la que Terán daba cuenta de la innumerable cantidad de textos que Alberdi no había llegado a publicar en vida, se proponía una biografía intelectual nueva. Alberdi, según este redimensionamiento, no era solo aquel que formaba parte de la generación del 37 y cuyo pensamiento había sido la base de la Constitución argentina; también es aquel que exploró la contradictoria relación entre poder y saber, quien anudó de modo particular el vínculo entre liberalismo e individualismo, quien supo dar cauce teórico a un nacionalismo constitucionalista, y, sobre todo, es ese hombre ambivalente en muchas de sus reflexiones y cuya producción resulta tan amplia como imposible de homogeneizar. A la luz del efecto que sobre Alberdi tuvo la lectura de Oscar Terán, me interesa pensar, complementariamente, de qué modo esa lectura repercutió sobre el propio Terán. Fil: Laera, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Filosofía y Letras; Argentina

Autohtone sorte vinove loze najčešće su stare više stotina godina i zbog toga predstavljaju izuzetno vrijedno nasljedstvo pojedinih geografskih područja koja se danas često ne nalaze unutar granica istih država. Jadan od takvih primjera je sorta Teran/Refošk koji se zasigurno već nekoliko stoljeća uzgaja na području Istre (kako hrvatske tako i slovenske).

Antocijani su pigmenti crvene boje smješteni uglavnom u kožici bobice crvenog grožđa te doprinose boji crvenih vina. Njihova koncentracija u vinima ovisi o: sorti, području uzgoja, tehnikama vinifikacije. Najzastupljeniji antocijan u vinima proizvedenim od grožđa Vitis vinifera L. je u pravilu malvidin-3- monoglukozid. Utjecaj na ekstrakciju i degradaciju antocijana mogu imati i Saccharomyces cerevisiae kvasci. Identifikacija antocijana u vinima Teran i Cabernet sauvignon berbe 2009. provedena je tehnikom tekućinske kromatografije visoke djelotvornosti. Istraživan je utjecaj tri komercijalna Saccharomyces cerevisiae kvasca (Uvaferm BDX, D254 i Fermol Premier Cru) na koncentraciju antocijana. Rezultati istraživanja pokazali su da kvasci Uvaferm BDX i D254 ekstrahiraju više aciliranih i neaciliranih antocijana.

Antocijani su pigmenti crvene boje smješteni uglavnom u kožici bobice crvenog grožđa te pridonose boji crvenih vina. Njihova koncentracija u vinima ovisi o: sorti, području uzgoja, tehnikama vinifikacije. Najzastupljeniji antocijan u vinima proizvedenim od grožđa Vitis vinifera L. je u pravilu malvidin-3- monoglukozid. Utjecaj na ekstrakciju i degradaciju antocijana mogu imati i Saccharomyces cerevisiae kvasci. Identifikacija antocijana u vinima Teran i Cabernet sauvignon berbe 2009. provedena je tehnikom tekućinske kromatografije visoke djelotvornosti. Istraživan je utjecaj tri komercijalna Saccharomyces cerevisiae kvasca (Uvaferm BDX, D254 i Fermol Premier Cru) na koncentraciju antocijana. Rezultati istraživanja pokazali su da kvasci Uvaferm BDX i D254 ekstrahiraju više aciliranih i neaciliranih antocijana., Anthocyanins are red, blue and purple pigments located mainly in the skin of red grape berries and contribute to the color of red wines. Their concentration in wine depends on variety, ecological conditions, growing and vinification techniques. The most common anthocyanin in red wines made from Vitis vinifera L. grapes is generally malvidin-3-monoglucoside. Saccharomyces cerevisiae yeast may have the impact on the extraction and degradation of anthocyanins. Identification of anthocyanins in wines Cabernet Sauvignon and Teran in harvest 2009 was analyzed by the technique of high performance liquid chromatography. The effects of three commercial Saccharomyces cerevisiae yeasts (BDX Uvaferm, D254 and Fermol Premier Cru) on the concentration of anthocyanins were investigated. The results showed that yeasts Uvaferm BDX and D254 extracted more non- acylated and acylated anthocyanins.

The evolution of free anthocyanins during the five different fermentation temperatures (control treatment at 22 °C, 5 days pre-fermentative cryomaceration at 5 °C followed by maceration at 25 °C, maceration at 25 °C, maceration at 30 °C and maceration at 25 °C + heated post-fermentation maceration to 35-40 °C after finished alcoholic fermentation) of Teran wine was studied. Sampling was made at day 5, 10, 15 and three months after the end of maceration during storage time. Anthocyanins were determined by high performance liquid chromatography method coupled with photodiode array detection (HPLC-PDA). The results showed that the modification of the temperature conditions during maceration increased the anthocyanin concentration for pre-fermentative cryomaceration and maceration at 25 °C, while the maceration at higher temperatures showed a decrease in the anthocyanin concentration in young Teran wine. Quantitatively, malvidin derivatives were the most abundant anthocyanin compounds in all studied wines. Malvidin-3-glucoside was the major anthocyanin in Teran wine, with concentrations up to 138.59±1.22 mg/L and 76.93±0.36 mg/L for C treatment in 2008 and 2009 vintage, respectively. Results of this study indicate that five days pre-fermentative cryomaceration at 5 °C followed by maceration at 25 °C is most appropriate in order to achieve maximum anthocyanin concentration in Teran wines.

Introduction. Biogenic amines in wine can originate from plant itself or be produced during the fermentation processes, aging and storage. Wine storage temperature has an influence on the quality of the product since the reactions which take place in bottled wine intensify with an increase in temperature. Methodology. The aim of the present work was to study the evolution of the biogenic amines during the storage of wines in bottle at different temperatures. Teran (Vitis vinifera cv) wine from Istria region was kept at constant controlled temperature of 15 and 25 °C during 180 days and samples were periodically withdrawn to study the evolution of amines. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with florescence detection after pre-column derivatization with o-phthalaldehyde (OPA). Results and discussion. The formation and degradation of amines was mainly produced during first 60 days of wine storage for all the temperatures under the study. Putrescine and tryptamine were the most prevalent amines, followed by histamine, cadaverine and tyramine. Putrescine and tryptamine were formed during the first 60 days of bottled wine storage in a similar way at all temperature under the study. For the storage period of 180 days at 25 °C concentration of histamine in wine was significantly higher then that of wine stored at temperature of 15 °C. Cadaverine maintained a stable concentration after 180 days of wine storage. The concentration of tyramine was constantly diminished after 60 days of storage. Spermine disappeared from the medium during wine storage at all the temperatures under the study. Conclusion. The results showed that wine storage temperature had only a slight effect on the concentration of amines. Only the concentration of histamine was significantly different and increased during the six months of storage in bottles.

Povećane koncentracije kationa, tj. metala u vinu (željeza, bakra i cinka) uzrokuju nepoželjne promjene u mirisu, okusu, ali i izgledu vina što se najčešće očituje zamućenjem. Takve promjene u vinu nazivaju se manama (bakreni lom, plavi ili crni lom, sivi ili bijeli lom, posmeđivanje itd.), a prouzročene su fizikalno-kemijskim i fizikalnim procesima i teško ih je otkloniti. Analiza kation u vinima Merlot i Teran provedena je metodom atomske apsorpcijske spektrofotometrije (AAS) kojom je određena prisutnost i koncentracije željeza, bakra, cinka i olova, koje su u skladu s literaturnim podacima. Elektrokemijskim određivanjem šećera kapilarnom ionskom kromatografijom (ICS) određene su koncentracije glukoze, fruktoze, manoze, saharoze, galaktoze, ali i glicerola, manitola i sorbitola. Tekućinskom kromatografijom visoke djelotvornosti (HPLC) određene su koncentracije etanola, m glicerola i mliječne kiseline, dok su kemijskim analizama u laboratoriju određene koncentracije alkohola, ukupnih šečera, sumora te kiselina (ukupnih i hlapljivih). Rezultati kemijskih analiza zadovoljavaju kriterije propisane Pravilnikom o vinu.

The colour of red wine is a sensory attribute, related to the extraction of anthocyanins from grape skin during maceration. The extraction of anthocyanins from the grape into the wine is therefore main diffusion process. Rate and extent of extraction are influenced by concentration of anthocyanins, its localization in the berry, and processing methods where temperature and duration of maceration are deteminating factors. The free anthocyanins in wine are mono- or diglucosides of five anthocyanins, namely delphinidin, cyaninid, petunidin, peonidin and malvidin. The acylated anthocyanins are esters of the glucose part of the free anthocyanins with acetic, p-coumaric or caffeic acid. The aim of the present work was to study the influence of different temperatures (pre-fermentative cryomaceration, maceration at 25 °C and 25 °C + short-term, post-fermentative warming to 35-40 °C) on extraction of anthocyanins, colour density and hue of wine, from Croatian native red grape variety Teran. Anthocyanins were quantified using a high performance liquid (HPLC) with UV-Diode Array detection. Pre-fermentative cryomaceration increased the pigment extraction, and the wine produced by this technique contained a significantly higher content of total monoglucosides and total monoglucosides p-coumarats then the other wines. Quantitatively, malvidin derivates were the most abundant anthocyanin compounds in all studied wines. With the respect to the colour, pre-fermentative cryomaceration has proven to be a useful technique to obtain darker and less brown wines.

Vino je proizvod dobiven alkoholnim vrenjem mošta ili masulja od svježeg (ili prosušenog) grožda plemenite vinove loze Vitis vinifera (Zakon o vinu, NN 96/ 2003.). Medu citavom mikrobnom populacijom, kvasci su glavni nosioci alkoholne fermentacije. Oni svojim metabolizmom transformiraju mošt u vino. U ovom radu je provedena izolacija autohtonih kvasaca iz odredenih faza alkoholnog vrenja vina sorte Teran iz vinogorja Zapadna Istra, te je provedena njihova identifikacija klasicnim mikrobiološkim i biokemijskim testovima. Za izolaciju iz vina korišteni su sladni agar i selektivne hranjive podloge za kvasce. Odredena je mikrobna populacija u pocetku te cetvrti i šesti dan alkoholne fermentacije. Identificirani su kvasci: Saccharomyces cerevisiae, Candida magnoliae, Candida krusei, Stephanoascus ciferri i Candida galbrata. Takoder je odreden broj kolonija u tim fazama vrenja.

U radu je ispitivana dinamika promjene udjela polifenolnih spojeva u sjemenkama grožđa sorte Teran sa područja Motovuna i Kosinožića tijekom šest tjedana dozrijevanja grožđa. Ukupni polifenolni spojevi, flavanoli, procijanidini i hidrolizirani tanini su određeni metodom sa Folin-Ciocalteovim reagensom. Određivan je i antioksidacijski kapacitet. Za određivanje su primijenjene DPPH, FRAP i ABTS metode. Promatrana je i korelacija između udjela ukupnih polifenolnih spojeva grožđa i antioksidacijskog kapaciteta. Udjel ukupnih polifenola raste tijekom vremena, dok udjel procijanidina pada. Između udjela ukupnih polifenolnih spojeva i antioksidacijskog kapaciteta uzoraka sa područja Motovuna postoji značajna korelacija, dok kod onih sa područja Kosinožića samo određena.

The composition and concentration of the anthocyanins in red wine depend on the grape variety, ripening, climatic conditions, wine making practices and ageing. Among these factors, maceration conditions have a largest impact on the anthocyanins and other sensory characteristics of red wines. Anthocyanins are located in grape skins and are transferred to must and wine during maceration. Maceration duration greatly influences extraction and concentration of anthocyanins in must and wine. The objective of this study was to determine the influence of different maceration time (3, 7, 12, 17 and 21 days) on the anthocyanin composition of red wine made from Istrian (Croatian) native grape variety Teran (Vitis vinifera L.). Anthocyanins were determined by HPLC with UV-Diode Array detection. Eleven different anthocyanins were detected and determined quantitatively in Teran’s wines. Malvidin-3-O-glucoside and its acylated esters were the major anthocyanins. The maximum increase in anthocyanin concentration was found between days 3 and 7. On day 7, the total amount of anthocyanins in Teran wine reached a maximum of 771.22 mg/L. Little change was detected from day 7 to day 12. Decrease in anthocyanin concentration was observed from day 12 to day 17 (from 761.74 to 729.76 mg/L). Results of this study indicate that maceration duration of seven days is most appropriate in order to achieve maximum anthocyanin concentration in Teran wines.

Cilj rada bio je istražiti utjecaj različitih temperatura (25˚C, 30˚C, 25˚C + grijanje na 35-40˚C te pet dana na 5˚C ) te različite duljine trajanja maceracije (mošt, pet, deset, petnaest, dvadeset i dvadeset pet dana, nakon prešanja te nakon tri mjeseca) na ekstrakciju ukupnih antocijana, te na intenzitet i nijansu boje crnog vina Teran. Udijel ukupnih antocijana, intenzitet i nijansa boje vina su određivani spektrofotometrijski. Utvrđeno je da temperatura i vrijeme maceracije utječu na dinamiku ekstrakcije antocijana i na kromatske karaketristike vina. Tijekom ranih stadija maceracije udijeli ukupnih antocijana i intenzitet boje su rasli, najveće vrijednosti su postignute između desetog i petnaestog dana, nakon čega je došlo do pada. Nijansa boje se smanjivala na početku maceracije, najmanje vrijednosti su utvrđene između desetog i petnaestog dana, zatim je zabilježen blagi rast. U vinu u kojem je provedena kriomaceracija, nakon petnaestog dana maceracije je ustanovljen najveći udio ukupnih antocijana i najveći intenzitet boje te najmanja vrijednost nijanse.

Polifenoli su jedni od najvažnijih sastojaka vina i direktno su povezani sa bojom, trpkošću, oporošću i antioksidacijskim karakteristikama, poznatim po pozitivnom utjecaju na zdravlje. Cilj ovog rada bio je odrediti polifenolni sastav grožđa sorte Teran tijekom njegovog dozrijevanja. Smatra se da jednino grožđe sa visokim i balansiranim razinama polifenola može dati kvalitetno crno vino prikladno za starenje. Istraživanja su provedena na 36 uzoraka ekstrakta pokožice grožđa sorte Teran. Grožđe je brano na dvije lokacije, Kosinožići (Vinogorje Zapadna Istra) i Motovun (Vinogorje Centralna Istra), u 6 navrata i u 3 repeticije (18 ekstrakata pokožice), u intervalu od mjesec dana. U ovom su radu na uzorcima provedene spektrofotometrijske metode i određen udio ukupnih polifenola, ukupnih antocijana, flavanola (vanilin indeks), hidroliziranih tanina, procijanidina, te intenzitet i nijansa boje. Istraživanje je pokazalo da udio polifenolnih spojeva tijekom dozrijevanja pokazuje blagu tendenciju rasta ili kod pojedinih spojeva ostaje na istoj razini uz manje varijacije. Također se pokazalo da uzorci sa područja Motovuna (Vinogorje Centralna Istra) imaju veći udio polifenolnih spojeva u odnosu na one s područja Kosinožića (Vinogorje Zapadna Istra).

INTRODUCTION During the ageing of wine the complexity of the phenolic components is increased due to the condensation and polymerization among certain compounds present in wine. Phenolic compounds contribute directly or indirectly to wine organoleptic characteristics such as colour, astringency, bitterness and aroma. The objective of this study was to determine concentrations of phenolic compounds and antioxidant capacity of red wine made from Croatian native grape variety Teran (Vitis vinifera L.) during the six months ageing in oak barrels. MATERIALS AND METHODS This study was performed on samples of wine produced from native grape variety (Vitis vinifera L.) Teran, vintage 2006. The wine was maturated from January 2007 to June 2007 in oak barrels. The content of total phenolic compounds in wine samples was determined by the Folin-Ciocalteu's reagent. Anthocyanins were determined by HPLC with UV-Diode Array detection. The total antioxidant capacity of wine was measured by three different analytical methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰ +) and ferric reducing antioxidant power (FRAP). RESULTS AND DISCUSSION The amount of total polyphenol content in the period of ageing was slightly decreased (1514 mg/L to 1399 mg/L GAE). As a result of anthocyanins analysis of all the wines studied a total of eleven different anthocyanins compounds were detected and determined quantitatively. Significant differences were found in the concentrations of all the anthocyanins compounds identified due to ageing time. The concentrations of identified anthocyanins diminished during the six months ageing in barrel, possibly due to typical oxidation and condensation reactions occurring in barrels. In Teran wine malvidin-3-O-glucoside was the major anthocyanin, with concentrations up to 358.23± 1.53. After six month of ageing the concentration of malvidin -3-O-glucoside was 198.34± 3.42. During the ageing of wines the antioxidant capacity was constantly decreasing and was found to be the highest in the beginning of ageing in oak barrels.

The main purpose of grapevine solarization technique is reflection of sunlight into the grapes, and therefore changes in light spectrum and temperature can be noticed. An artificial solarization experiment was conducted on a parcel of Teran grapevines grown in the subregion Istra (Brtonigla vineyard location) of Croatia in the year 2005 and 2006. Main organic acids (tartaric, malic, lactic, citric and succinic) were analysed by HPLC using DAD set at 210 nm on C-18 analytical column. Samples were prepared by solid phase extraction using SAX cartridges in order to clean up interferences like sugars and alcohols. It is well known that Teran is one of the red grape varieties characterized by high to very high total acidity (8, 0-14, 0 g/L) and high content of malic acid (4, 0-10, 0 g/L). Compared with standard vinestocks grown on bare soil, solarization technique also caused higher anthocyanins content in Teran wines, analysed by HPLC method just after the end of alcoholic fermentation. A simple and fast method was used for separation of nine anthocyanins in Teran wine by direct injection using DAD set at 518 nm. Phosphate buffer at pH 1.6 and acetonitrile were used as mobile phases. The low pH of the mobile phase is required to keep the anthocyanins homogeneous in the flavylium form according to the pH-dependent equilibria. The linearity was investigated for malvidine-3- glucoside in the range of 5-250 mg/L at seven concentration levels. All of the samples exhibited malvidin-3-monoglucoside as the major compound, representing about 55% of the sum of all individual anthocyanins. The strongest solarization effect was seen through the higher content of 3-O-glucosides of delphinidine, petunidin and malvidin and acetylated as well as coumarylated forms of malvidine and peonidin. Total phenolic contents of samples were also determined using the Folin-Ciocalteu method. The wines were sensory tested by the O.I.V./U.I.OE. method by 100 positive points. This study suggested that solarization technique positively influenced the quality of Teran wines.

Teran (Vitis vinifera L.) is Istrian autochthonous grapevine variety that has a tendency to overcrop, leading to low wine quality. Different crop levels of Teran were evaluated in this trial, performed in 2006 in a vineyard near Novigrad (Istra, Croatia) in order to establish if the crop level would impact Teran’ s grape and wine quality parameters. Four treatments or crop levels were defined both by winter pruning and cluster thinning in a phase prior to véraison: single cane vines with six buds per vine and one cluster per shoot attained by cluster thinning (6/1), single cane vines with six buds per vine and full yield normally produced by the vine (6/All), double cane vines with twelve buds per vine and one cluster per shoot attained by cluster thinning (12/1) and double cane vines with twelve buds per vine and full yield normally produced by the vine (12/All). Wines were produced from each crop level. Thinned vines had statistically higher sugar content than non thinned vines in harvest. There were no significant differences in pH and titratable acidity. A wine produced from treatment 6/1 had the highest total phenol and free anthocyanins content, followed by treatment 6/All, while treatments 12/1 and 12/All had the lowest total phenol and free anthocyanins content. A wine from treatment 12/All had the lowest color intensity. Obtained results indicate that different bud number and cluster thinning can be effectively used in order to regulate Teran’ s grape and wine quality.

The colour of red wines is a remarkable sensory attribute, related to the extraction of anthocyanins from grape skins during winemaking. Anthocyanins are accumulated in berry skins during the ripening of grapes and several agroecological factors, such as cultivar, climate, soil conditions, crop level, irrigation, have been related to anthocyanins accumulation in grape red skins (Esteban et al., 2001). The free anthocyanins in wine are mono- or diglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin. The acylated anthocyanins are esters of the glucose part of the free anthocyanins with acetic, p-coumaric or caffeic acid (Berente et al., 2000). The aim of the present work was to study the anthocyanin composition in the wine made of the Croatian autochthonous grape variety Teran (Vitis vinifera L.) The anthocyanin composition of wine was determined by the high performance liquid chromatography (HPLC) with UV-Diode Array detection. In all samples determined total anthocyanin content and antioxidant activity. The total antioxidant capacity of wine was measured with four different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, β-carotene bleaching (BCB) method, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰+) and ferric reducing antioxidant power (FRAP). Five different anthocyanins were detected and determined quantitatively in the studied red wines: delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside and malvidin-3-glucoside. In Teran malvidin-3-glucoside was the major anthocyanin, with concentrations up to 114±3.06 mg/L. The obtained results showed a good correlation between the total monoglucosides content of studied samples and their total antioxidant capacity.

The aim of this research is to individuate the influence of soil (terra rossa and flysch) and of altitude (low localities and high localities) on the quality of two autochtone vine varieties in Istria: “Istrian Malvasia” and “Teran”. On this purpose vineyards in full maturity were selected in Poreč and Motovun on terra rossa and flysch. During the maturation of must values of sugar and pH have been followed. After the vinification chemical and organoleptical analysis were performed and on this basis a determination of economic quality (QE) of vines was performed too. On the basis of enochemical, organoleptical and economic results emerged a net influence of soil type and altitude.