INFLUENCE OF PARTIAL DEFOLIATION AND HARVEST TIME ON AMPELOGRAFIC CHARACTERISTIC OF CABERNET SAUVIGNONE GRAPE

Research carried out in vineyard of King Peter I Karadjordjevic-Royal Winery at Oplenac-Topola municipality. Vineyard is planted in 2006 year and cover area of 3.70 ha, at altitude of 250 m. Geographically positioned at GPS coordinates N 44° 14' 4" and E 20° 41' 15". Training system is single Gijot cordon. Defoliation included control (no defoliation) and treatments with 4 and 8 removed leaves. Grapes is tested at full maturity and at late harvest. For most parameters, greater variations were observed between the two harvesting period whereby the later harvest recorded lower values. Through three treatment experiment (control, 4 and 8 removed leaves) highest values are detected in control. With increased number of removed leaves values of research parameters decresed. By statistical analisys is founded significant impact of variety, harvest time and the treatments

CHEMICAL COMPOSITION OF GRAPES AND WINE OF SMEDEREVKA VARIETY

Examination of Smederevka cv was performed in area of Belgrade region. Analysis of grapes and wine was performed in laboratory of Faculty of Agriculture and Chemistry University of Belgrade. The aim of research was qualitative and quantitative determination of aromatic compounds in grapes and wine. Aromatic compounds in grapes and wine were detected by SPME GC/MS method. Presence  of main herbaceous aromatic grape compounds as aldehydes, primarily n-hexanals and (E)-2-hexenals was detected. Terpenes (linalool, geraniol, α-terpineol), higher alcohols (isoamyl alcohol, 1-hexanol, 1-octen-3-ol, etc.), and ketones were also detected. In wine was determined presence of: esters, higher alcohols, terpenes, aldehydes, acids and ketones. Most of detected compounds belong to esters (ethyl acetate, ethyl butanoate, isoamyl acetate, ethyl octanoate, ethyl 9-octanoate, 2-methylbutyl octanoate, ethyl palmitate, etc.) which form fruit aromas (apple, banana, pear, almond, pineapple)

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

YIELD AND QUALITY OF MÜLLER-THURGAU CLONE GM11 OF NIS GRAPE GROWING REGION

This paper presents the results of research variety Müller-Thurgau, clone 11 Gm, in order to determine quality indicators and the possibility of expansion in the vineyards of Southern Serbia. In terms of Nis grape growing region of the test are the most important agro technological and economic characteristics of the clone 11 Gm compared to the standard variety Müller-Thurgau. The test clone exhibited significant differences in yield and quality of grapes

INFLUENCE OF CULTIVAR CHARACTERISTICS OF MUSCAT TABLE GRAPEVINE CULTIVARS (VITIS VINIFERA L.) ON GRAPE BRANDY COMPOSITION AND QUALITY

The goal of this paper has been to examine influence of a cultivar on the quality of a grape brandy produced from the muscat table cultivars: Demir kapija, Early muscat, Radmilovacki muskat, Banatski muskat, Muscat Hamburg, Smederevski muskat, Italy and Afuz-ali. In terms of the content of methyl alcohol as well as of the total evaporable ingredients, grape brandies made of the fermented grape mash of investigated cultivars meet the prescribed standards stipulated by the Rulebook on the Quality of Alcoholic Beverages