PRODUCTIVE AND TECHNOLOGICAL CHARACTERISTICS OF TABLE VARIETIES GROWE IN THE CONDITIONS OF OPLENAC VINEYARDS

Investigations were carried out in vineyard of King Petar I Karadjordjevic Foundation of at Oplenac. In experiment were tested four table grapes varieties: Black Magic, Victoria, Michel palieri and Muscat Hamburg. Training system is characterized with height of 90 cm on which Guyot pruning is used. In research is studied vegetative potential, fertility, mechanical composition of grape and berries and sugar content and acidity. In red varieties is determined anthocyanins concentration. Michel palieri was with the largest vegetative potential expressed through shoot mass (0,590 kg/vine). The highest values of fertility parameters (number productive shoots, number of inflorescences on spur and arc, coefficients of fertility) had a variety Muscat Hamburg. The highest sugar content was determined in Muscat Hamburg must, a total acid in Victoria variety must. According to anthocyanins Mikele palieri content variety is dissociate (0.179 mg/g fresh weight)

VARIATIONS OF CLIMATE PARAMETERS AND THEIR IMPACT ON CABERNET SAUVIGNON AND SAUVIGNON BLANC PHENOLOGY IN CONDITIONS OF CENTRAL SERBIA

Research carried out in vineyard of King Peter I Karadjordjevic-Royal Winery at Oplenac-Topola municipality, on Sauvignon blanc and Cabernet sauvignon. Vineyard planted with Sauvignon blanc is geographically positioned at GPS coordinates N 44° 14' 4" and E 20° 41' 15" and Cabernet sauvignon is geographically positioned at GPS coordinates N 44° 14' 35" and E 20° 41' 22". Climat parameters (series from 1982-2011 year) included following parameters: mean monthly, vegetation (april-october) and annual temperature, active and effective temperature, precipitation distribution (annual and vegetation) and wind direction. Phenological observation included beginning and end of following phenophases: bleeding, budbreakt, shoot growing, flowering, berry development and ripening. The greatest variation Sauvignon blanc manifested in duration of grape ripening which is in 2010. lasted 46 days while in 2011. lasted 34 days. Cabernet sauvignon in 2011. had a lower number of days that have passed from bleeding to full maturity (209 days) compared to 2010., when it passed 217 days

EFFECT OF BACTERIAL FERTILIZER ON GROWTH, YIELD AND GRAPE QUALITY OF POTTED CABERNET SAUVIGNON (VITIS VINIFERA L.)

In these studies, one commercial bacterial fertilizer - BactoFil B10 was used during the first and second growing seasons of the potted vines. The influence of the fertilization was investigated on the vine growth – total leaf area, shoot diameter, dormant pruning weight and fresh root weight. The most expressed effect of Bactofil application was in the first vegetation with increases of the total leaf area of 9%, shoot length of 6% and shoot pruning weight of 14.6%, in comparison to the control. At the end of the second vegetation, plants were removed from the pots and the fresh root weight was measured. It was found that applied treatment was not influenced on the variations of the average root weight. The first grapes were obtained in the second vegetation, and treatment with BactoFil was not influenced on the differences in the yield, grape and berry weight. Also, treatment was not influenced on the must quality which was expressed over the dry matter content and total acid content

CLIMATE AND HARVEST TIME IMPACT ON AROMATIC COMPOUNDS OF SAUVIGNON BLANC WINE

Research was carried out in vineyard of King Peter I Karadjordjevic-Royal Winery at Oplenac-Topola municipality. Climate parameters included: mean monthly, vegetation and annual temperature and precipitation. Different compounds of aromatic complexes were detected by GC-MS and GC-FID analysis. Wine was made from grapes harvested in full maturity and fifteen days after full maturity. The relationship between measured attributes of aromatic wine complex were visualized using principal component analysis and presented graphically through dispersion diagram. In wine were detected following aromatic compounds: higher alcohols, lactones, organic acids, esters and amides. During  the research it variation of the relative proportion of aromatic compounds was found in Sauvignon blanc wine influenced by different climate conditions, accordingly to temperature and precipitation distribution