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Despite the devastation of natural potentials and strong deagrarization, the grape vine cultivation and wine production in Dalmatia has subsisted through the centuries. The representations of the individual grape varieties have changed signifi cantly, but most of the indigenous species remained preserved. In the region of Central Dalmatia, especially in the coastal area from Kaštela to Trogir, Babica is the most abundant red grape cultivar. For a long time it was considered as synonym for the well-known Croatian red grape variety Babić, however, ampelographic and genetic identifi cations confi rmed that Babica and Babić are two completely different varieties and that Babica is the direct descendant of the Plavac mali variety [Maletić et al., 2009; Zdunić et al., 2008]. According to the recent data, this grape cultivar occupies an area of approximately 18.5 ha, mostly in Kaštela-Trogir vineyards [Maletić et al., 2015], where, due to its good features and resistance to the diseases, it is a leading grape variety for the production of different types of wine [Ozimec et al., 2015].

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity