AGROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF SOME GRAPEVINE VARIETIES AND CLONES GROWN IN SERBIA

In Serbia under the vineyards is about 22 149 hectares from that area 17482 hectares is under vine and 4667 hectares under table varieties. The most common wine varieties are Cabernet sauvignon (8.49%), Merlo (8.14%), Limberger (4.65%), Pinot noir (3.2%), Prokupac (3.33%), Italian riesling (13.94%), Riesling rhine (8.01%), Chardonnay (6.76%) and Sauvignon blanc (4.59%). Among table varieties Muscat hamburg with 52.83% is the most common, followed by Victoria (7.94%), Moldova (7%), Cardinal (5.92%) and others. Over the past twenty years grapevine assortment has been significantly expanded through: introduction of other varieties and clones (mainly from France and Italy), with creation of new varieties at Faculty of Agriculture University of Belgrade and with clonal selection of Serbian origin varieties. Through big number of breeding programs, 23 table and 9 wine grape varieties were created, while 12 new clones of autochthonous Prokupac variety were recognized by the Genetic Resources Department of the Ministry of agriculture, forestry and water Management

VARIATION OF STRUCTURAL BUNCH AND BERRIES INDICATORS AND PHYSICO-CHEMICAL WINE PROPERTIES OF CABERNET SAUVIGNON CV. UNDER INFLUENCE OF DEFOLIATION AND HARVEST TIME IN AGROECOLOGICAL CONDITIONS OF CENTRAL SERBIA

Defoliation and different harvest time can affect structural composition of bunch and berries. Research was carried out at Cabernet Sauvignon variety in vineyard of King Peter I Karadjordjevic-Royal Winery, Serbia. Defoliation included treatments with 4 and 8 removed leaves and control. The harvest was done at full maturity and 15 days after. Structural cluster indicators in time of full maturity had higher value in treatment with 8 removed leaves. At late harvest the highest values was founded in treatment with 4 removed leaves (epidermis 15.2%, mesocarp 73.8%, seeds 10.9%). By physico-chemical analysis of wines was founded the highest alcohol content in treatment with 8 removed leaves (12.13% v/v). In control was recorded the highest levels of total extract and extract without sugar. Total acid content was higher in treatment with 8 removed leaves. The highest level of total polyphenol level (1.584 g/l) was noted in treatment with 4 removed leaves. In treatment with 8 removed leaves was recorded the highest level of total anthocyanins (0.166 g/l). In term of late harvest most of examined parameters had higher values.In the second experimental year parameters of physico-chemical wine analysis had significantly higher values compared to both harvest terms

STRUCTURE AND REPRESENTATION OF AROMATIC COMPOUNDS OF GRAPE BRANDY PRODUCED FROM MUSCAT TABLE GRAPEVINE (VITIS VINIFERA L.) CULTIVARS

A combined gas chromatographic-mass spectrometric (GC/MS) method was used in this study to detect volatile components of eight samples of grape brandy produced from Muscat table grapevine (Vitis vinifera L.) cultivars. The gas chromatographic-mass spectrometric analysis of the extracts resulted in the identification of 155 components including 64 esters, 35 terpenes, 17 acids, 8 alcohols, 3 aldehydes, 8 ketones, 14 hydrocarbons (alkanes, alkenes and alkenols), 5 acetals and 1 heptanoic acid anhydride. Ethyl esters of C8 – C18 fatty acids and terpenic compounds were considerably more abundant in all grape brandy samples as compared to the other volatile compounds identified.Â