The impact of oenological means on glycerol content in Montenegrin wines Vranac and Kratošija

The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21) and two different lactic acid bacteria (LAB), on glycerol content in Montenegrin wines Vranac and Kratošija were studied during 2012 vintage. Basic quality parameters of grape must (sugar content, total acidity, pH, tartaric and malic acid) were determined, as well as glycerol content after alcoholic and malolactic fermentation. It was found that within both wines, the highest content of glycerol was reached when BDX yeast was used. There were no significant differences within glycerol content when different LAB was used. In Kratošija wine glycerol content for BDX treatment varied between 9.02-9.09 g L-1 , while in Vranac wine varied from 8.88-8.95 g L-1. Slightly higher glycerol content in wines with BM4X4 and ICV D21 commercial yeast were achieved also in Kratošija wine

The Impact of Oenological Means on Glycerol Content in Montenegrin Wines Vranac and Kratošija

The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21) and two different lactic acid bacteria (LAB), on glycerol content in Montenegrin wines Vranac and Kratošija were studied during 2012 vintage. Basic quality parameters of grape must (sugar content, total acidity, pH, tartaric and malic acid) were determined, as well as glycerol content after alcoholic and malolactic fermentation. It was found that within both wines, the highest content of glycerol was reached when BDX yeast was used. There were no significant differences within glycerol content when different LAB was used. In Kratošija wine glycerol content for BDX treatment varied between 9.02 – 9.09 g L-1, while in Vranac wine varied from 8.88 – 8.95 g L-1. Slightly higher glycerol content in wines with BM4X4 and ICV D21 commercial yeast were achieved also in Kratošija wine

Research of origin and work on clonal selection of Montenigrin grapevine varieties cv. vranac and cv. kratosija

Viticulture production and winemaking of Montenegro are mostly based on growing of autochthonous grapevine varieties. Besides Vranac variety, Kratosija variety takes a significant place in Montenegrin autochthonous grapevine varieties. According to many literature data, Kratosija is an autochthonous grapevine variety whose origin and cultivation started earlier than with Vranac variety. Because of its heterogeneity, it is not so much represented in Montenegrin vineyards and it is mostly found in combination with Vranac variety. The research results about the origin of Vranac variety are shown in this paper. Furthermore, genetic identification which approved originality of Vranac variety is shown and it has also been approved that autochthonous variety Kratosija has the same genetic profile as cv. Zinfandel. The paper presents multi-annual results of examination of variability of their populations and work on clonal selection. Mother vines were selected and vineyards of pre-base and base category of Vranac variety potential clones were planted. The results achieved, in view of manifesting agro-biological, economic and technological characteristics, point to the need for further work on clonal selecton of these grapevine varieties

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan- 3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by tradi- tional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vin- tage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method