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.
Jovanović-Cvetković et al. (Thu,) studied this question.