Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother

Dramićanin, Aleksandra M.

Pejin, Boris

Popović-Đorđevic, Jelena

Tešević, Vele

Veličković, Milovan

Vujović, Dragan

Revista de Chimie

English

Popović-Djordjević, Jelena

Kosović, Aleksandra

AgroSpace

An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates

Cherry - Repository of the Faculty of Chemistry;  University of Belgrade

http://www.revistadechimie.ro REV.CHIM.(Bucharest)♦67♦No. 5 ♦2016998
An Insight Into Selected Properties of Merlot Wines Obtained
from Three New Clone Candidates
DRAGAN VUJOVIC1, BORIS PEJIN2*, JELENA POPOVIC DJORDJEVIC1*, ALEKSANDRA KOSOVIC3, MILOVAN VELICKOVIC1,
VELE TESEVIC4
1University of Belgrade, Faculty of Agriculture, Belgrade - Zemun, Serbia
2University of Belgrade, Institute for Multidisciplinary Research - IMSI, Belgrade, Serbia
3University of Belgrade, Faculty of Chemistry, Innovation Centre, Belgrade, Serbia
4University of Belgrade, Faculty of Chemistry, Belgrade, Serbia
Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates
(namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of
Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value,
total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard
Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to
17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement
with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone
candidates versus mother.
Keywords: wine, Merlot, new clone candidates, Republic of Serbia, selected wine properties
* email: borispejin@imsi.rs; brspjn@gmail.com;
              jelenadj@agrif.bg.ac.rs;  jelenadjordj@gmail.com
Viticulture and enology have a long tradition in Serbia
which dates back to Roman times. Merlot is one of the
most important grape varieties in wine industry. As
adaptable to climatic conditions in Serbia, it is grown on
more than 23% of the 50.723 hectares of vineyards [1].
Clonal selection is the process of producing healthy
genotypes within a variety, demonstrating positive change
in relation to the mother plant [2]. The long lasting work on
the clonal selection of Merlot variety in France and Italy
produced clones with a number of positive properties,
important for the production of grapes and top quality red
wines [3]. Individual clonal selection is actually the best
way to eliminate the negative influence of mutations in
the vineyard [4]. Different clones of a same variety may
vary in their productive properties and ability to give wines
of different organoleptic properties [5]. The quality of wine
depends on a grape variety, climate and technology of wine
production. The interaction of these factors influences the
profile of a compound as well as organoleptic properties
of wine [6]. Organoleptic properties of wine mainly depend
on the content of sugar and total acids, but are affected by
the content of polyphenolic compounds as well. The
polyphenolics also affect astringency, bitterness and, in
particular, the wine colour. They are attractive because of
their antioxidant properties and ability to capture free
radicals in the body, thus making a moderate consumption
of wine useful for human health due to its ability to prevent
cardiovascular disease including hypertension, diabetes
and cancer [7-9].
The aim of this study was to compare the selected
properties (Folin-Ciocalteu /FC/ index, pH value, total acidity,
volatile acids, aldehydes, esters, relative density and ash)
of the wines produced from three new Merlot clone
candidates (fourth phase of clonal selection; Nos. 022, 025
and 029, respectively) versus the mother wine used as
standard. Until now, the clonal selection of Merlot variety
has not been done in the Republic of Serbia and there are
no recognised clones.
Experimental part
Climatic conditions
Air temperature (at a height of 1.0 km) and rainfall were
monitored in an automatic weather station ‘Meteos-Pessi’
(Radmilovac-Vinca, Belgrade, Serbia) located less than 1.0
km from the experimental site.
Microvinification
In the third phase of selection process, the experimental
site has been planted with Merlot variety population and
three new clone candidates (Nos. 022, 025 and 029,
respectively) on Radmilovac locality (Grocka vineyards)
which belongs to the Faculty of Agriculture of the University
of Belgrade. The site is located at 44o45'24.66' (north
latitude) and 20°34'54.50' (east longitude), at an altitude of
153 m.
Immediately after harvest, the grape was processed in
laboratory conditions, using microvinification technique.
For the purpose of microvinification, 20 kg of grapes, both
for the standard and clone candidates, were used. Crushing
was done manually using grape crusher with rollers and
supplement for separating the stems. In the stum was
added 100mg/L potassium metabisulfite. The fermentation
took place in the glass of a capacity 10 L at a temperature
of 20-25 °C.  During maceration, must mixing was done
twice a day. After maceration, the must was leached and
obtained wine was separated into glass balloons sealed
with a cork stopper, which prevented the penetration of air
into the space above the surface of the wine. When the
phase of quiet fermentation and sedimentation was
finished, the wine was decanted. First decanting was done
after a month. On the occasion of decanting, the wine
was tested for SO2 and the necessary corrections were
done to make the total and free content of SO2 around 80
mg/L and 20-25 mg/L, respectively. Upon the completion
of the fermentation, the wine was decanted from the litter,
bottled and stored at 10-12 °C, until chemical analysis and
tasting. After two months aging in a bottle, classic
parameters of wines of standard and clone candidates
REV.CHIM.(Bucharest)♦67♦No. 5 ♦2016 http://www.revistadechimie.ro 999
were analysed following the standard of the International
Organisation of Vine and Wine (O.I.V.) (table 1) [10].
Wine tasting evaluation was done at the Faculty of
Agriculture of the University of Belgrade, by a committee
consisting of five members. Each of the committee
members evaluated the wine samples according to pre-
established order. When the tasting was finished, the
average mark was calculated for all the wines. The
organoleptic properties of wines were evaluated using
sensory methods of positive point system from 0 to 20.
The individual properties were valued as follows: colour -
from 0 to 2 points; clarity - from 0 to 2 points; odour - from
0 to 4 points; taste - from 0 to 12 points. Considering the
overall score, the wines are classified as: table wines with
geographical indications - ≥15.00 points; quality wines with
geographical origin - ≥16.50 points; high quality wines with
geographical origin - ≥18.51 points [11].
Statistical analysis
The analysis of the acquired experimental data was
performed using the statistical package IBM SPSS
Statistics 20. First of all, indicators of descriptive statistics
were calculated for all the observed properties: mean and
standard error of the mean (Sx). In order to reach more
objective conclusions, ANOVA and LSD test (p<0.05) were
applied [12].
Results and discussions
Climatic conditions 2009-2012
The average temperatures and amount of precipitation
in vegetation period  (May-October), recorded at the
experimental field of Radmilovac during the period of study
2009-2012, are shown in figure 1. The highest/lowest
average temperature during the growing season was
recorded in 2012 (20.9 oC) and 2009 (19.2 oC), respectively.
On the other hand, the highest/lowest precipitation in the
vegetation period was recorded in 2010 (440.1 mm) and
2012 (205.9 mm), respectively.
Selected properties of the tested Merlot wines
The polyphenolic compounds characteristic for the
wines are known to have a high antioxidant capacity. It’s
noteworthy to mention that FC index values of the mother
wine (34.62) and new three Merlot clone candidates (from
35.73 to 37.15) do show statistically significant difference.
Substances that affect the acidity of the wine, in addition
to carbohydrates, play an important role because they
characterise technological value of each variety. The total
content of acid (and their acid salts) and real acidity (pH)
was found to vary in the range 5.66-5.68 mg/L and 3.55-
3.58 respectively, indicating optimal acidity. The content
of volatile acids, expressed as acetic acid, ranging from
0.65 to 0.68 mg/L, showed no statistically significant
difference between the mother (standard) and clone
candidates wines. On the other hand, the clone candidate
No. 025 was found to have the highest content of aldehydes
and esters (495.37 and 349.59 mg/L, respectively) (table
2).
One of the indicators of complex chemical and physico-
chemical changes in the composition of the must is
represented with the relative wine density. This parameter
may range from 0.985 to 0.997 and depend on the content
of sugar, alcohol and total extracts. The values of the relative
density of all three new clone candidates wines (ranging
from 0.994 to 0.995) versus the mother wine were
statistically different (table 2).
Ash content is one of the important indicators of the
wine originality. The commercial wine with less than 1.2
g/L of ash was suspected to be falsified [13]. The values of
ash content ranging from 2.62 to 2.74 g/L actually
confirmed the authenticity of the tested samples (table 2).
The sensory characteristics of a wine are influenced by
broad spectrum of factors including grape type, soil, cultural
and enological conditions (production area factor) as well
as climatic conditions (vintage factor) [14]. Interestingly,
all three wines (obtained from new Merlot clone
candidates) exhibited better tasting score (ranging from
17.89 to 17.95), compared with the mother wine, but with
no statistical difference (table 2). According to the tasting
Table 1
EXPERIMENTAL PARAMETERS
AND METHODS
Fig. 1. Climatic conditions at the experimental field Radmilovac (Grocka Vineyards, Vinca) from 2009 To 2012
Amount of precipitation (mm) in the growing season 2009-2012 Average temperatures (°C) in the growing season 2009-2012
http://www.revistadechimie.ro REV.CHIM.(Bucharest)♦67♦No. 5 ♦20161000
scores achieved the wines of the clones may be classified
as quality wines with geographical origin [11].
Taken all experimental data classified by years (not
shown here), the best/poorest vintage was in 2009 and
2011, respectively. The observed trend is likely to depend
on the climatic conditions in a considerable extent.
Conlusions
The clonal selection of Merlot variety described herein
has been lasting for a number of years. Till date three new
clone candidates (Nos. 022, 025 and 029, respectively)
have been successfully developed. Promising values of FC
index (from 35.73 to 37.15) and tasting score (from 17.89
to 17.95) of the three new Merlot clone candidates,
together with improved viticultural parameters (versus the
mother vine) indicate the real need for further research
work, in order to better understand their characteristics
and potential for the market.
Acknowledgement. This work was supported by the Ministry of
Education, Science and Technological Development of the Republic
of Serbia (Research grant No. 172053).
References
1. MITIC, M.N., SOUQUET, J.-M., OBRADOVI, M.V., MITI, S.S. Food Sci.
Biotechnol. 21, 2012, p. 1619.
2. LACOMBE, T., BOURSIQUOT, J.-M., AUDEGUIN, L. Bull. OIV 77,
2004, p. 799.
Table 2
 SELECTED PARAMETERS OF THE
TESTED MERLOT WINES
3. BOURSIQUOT, J.-M., LACOMBE, T., LAUCOU, V., JULLIARD,
S., PERRIN, F.-X.,  LANIER, N., LEGRAND, D., MEREDITH, C., THIS,
P. Aust. J. Grape Wine Res. 15,  2009, p. 144.
4. IVANISEVI, D., KORA, N., CINDRI, P., PAPRI, ., KULJANI, I., MEDI, M.
Genetika 44, 2012, p. 299.
5. ZAMUZ, S., MARTÍNEZ, M.C., VILANOVA, M. J. Food Compost. Anal.
20, 2007,  p. 591.
6. MENDOZA, L.A., MATSUHIRO, B., AGUIRRE, M.J., ISAACS, M., SOTÉS,
G., COTORAS, M., MELO, R.  J. Chil. Chem. Soc. 56, 2011, p. 688.
7. PEREIRA, V., ALBUQUERQUE, F., CACHO, J., MARQUES, J.C.
Molecules 18, 2013,  p. 2997.
8. RENAUD, S., DE LORGERIL, M. Lancet 339, 1992, p. 1523.
9. BISSON, L.F., WATERHOUSE, A.L., EBELER, S.E., WALKER, M.A.,
LAPSLEY, J.T. Nature 418, 2002, p. 696.
10. *** International Organisation of Vine and Wine. Compendium of
International Methods of Wine and Must Analysis. 1(979-10-91799-19-
5):497. Available at: http://www.oiv.int/oiv/info/enmethodesinte
rnationalesvin
11. Official Gazette of Republic of Serbia and Montenegro, Regulations
on quality and other  requirements for wine, 56, 2003.
12. COHEN, J.W. Statistical Power Analysis for the Behavioral Sciences,
Lawrence Erlbaum Associates, Hillsdale - New Jersey, 1988.
13. RADOVANOVI, V. Technology of Wine (in Serbian), Graevinska
knjiga, Belgrade, Serbia, 1978.
14. ALMELA, L., JAVALOY, S., FERNANDEZ-LOPEZ, J.A., LOPEZ-ROCA,
J.M.  J. Sci. Food Agric. 70, 1996, p. 173.
Manuscript received: 21.07.2015
 Within the same row, indicated letters mean significant differences, p<0.05
 (ANOVA, Fisher’s LSD).
*mother wine. **clone candidate wine.


Faculty of Chemistry Repository - Cherry

http://www.revistadechimie.ro REV.CHIM.(Bucharest)♦67♦No. 5 ♦2016998An Insight Into Selected Properties of Merlot Wines Obtainedfrom Three New Clone CandidatesDRAGAN VUJOVIC1, BORIS PEJIN2*, JELENA POPOVIC DJORDJEVIC1*, ALEKSANDRA KOSOVIC3, MILOVAN VELICKOVIC1,VELE TESEVIC41University of Belgrade, Faculty of Agriculture, Belgrade - Zemun, Serbia2University of Belgrade, Institute for Multidisciplinary Research - IMSI, Belgrade, Serbia3University of Belgrade, Faculty of Chemistry, Innovation Centre, Belgrade, Serbia4University of Belgrade, Faculty of Chemistry, Belgrade, SerbiaCovering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates(namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic ofSerbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value,total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standardMerlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreementwith the observed trend for the viticultural parameters indicating better properties of the new Merlot clonecandidates versus mother.Keywords: wine, Merlot, new clone candidates, Republic of Serbia, selected wine properties* email: borispejin@imsi.rs; brspjn@gmail.com;              jelenadj@agrif.bg.ac.rs;  jelenadjordj@gmail.comViticulture and enology have a long tradition in Serbiawhich dates back to Roman times. Merlot is one of themost important grape varieties in wine industry. Asadaptable to climatic conditions in Serbia, it is grown onmore than 23% of the 50.723 hectares of vineyards [1].Clonal selection is the process of producing healthygenotypes within a variety, demonstrating positive changein relation to the mother plant [2]. The long lasting work onthe clonal selection of Merlot variety in France and Italyproduced clones with a number of positive properties,important for the production of grapes and top quality redwines [3]. Individual clonal selection is actually the bestway to eliminate the negative influence of mutations inthe vineyard [4]. Different clones of a same variety mayvary in their productive properties and ability to give winesof different organoleptic properties [5]. The quality of winedepends on a grape variety, climate and technology of wineproduction. The interaction of these factors influences theprofile of a compound as well as organoleptic propertiesof wine [6]. Organoleptic properties of wine mainly dependon the content of sugar and total acids, but are affected bythe content of polyphenolic compounds as well. Thepolyphenolics also affect astringency, bitterness and, inparticular, the wine colour. They are attractive because oftheir antioxidant properties and ability to capture freeradicals in the body, thus making a moderate consumptionof wine useful for human health due to its ability to preventcardiovascular disease including hypertension, diabetesand cancer [7-9].The aim of this study was to compare the selectedproperties (Folin-Ciocalteu /FC/ index, pH value, total acidity,volatile acids, aldehydes, esters, relative density and ash)of the wines produced from three new Merlot clonecandidates (fourth phase of clonal selection; Nos. 022, 025and 029, respectively) versus the mother wine used asstandard. Until now, the clonal selection of Merlot varietyhas not been done in the Republic of Serbia and there areno recognised clones.Experimental partClimatic conditionsAir temperature (at a height of 1.0 km) and rainfall weremonitored in an automatic weather station ‘Meteos-Pessi’(Radmilovac-Vinca, Belgrade, Serbia) located less than 1.0km from the experimental site.MicrovinificationIn the third phase of selection process, the experimentalsite has been planted with Merlot variety population andthree new clone candidates (Nos. 022, 025 and 029,respectively) on Radmilovac locality (Grocka vineyards)which belongs to the Faculty of Agriculture of the Universityof Belgrade. The site is located at 44o45'24.66' (northlatitude) and 20°34'54.50' (east longitude), at an altitude of153 m.Immediately after harvest, the grape was processed inlaboratory conditions, using microvinification technique.For the purpose of microvinification, 20 kg of grapes, bothfor the standard and clone candidates, were used. Crushingwas done manually using grape crusher with rollers andsupplement for separating the stems. In the stum wasadded 100mg/L potassium metabisulfite. The fermentationtook place in the glass of a capacity 10 L at a temperatureof 20-25 °C.  During maceration, must mixing was donetwice a day. After maceration, the must was leached andobtained wine was separated into glass balloons sealedwith a cork stopper, which prevented the penetration of airinto the space above the surface of the wine. When thephase of quiet fermentation and sedimentation wasfinished, the wine was decanted. First decanting was doneafter a month. On the occasion of decanting, the winewas tested for SO2 and the necessary corrections weredone to make the total and free content of SO2 around 80mg/L and 20-25 mg/L, respectively. Upon the completionof the fermentation, the wine was decanted from the litter,bottled and stored at 10-12 °C, until chemical analysis andtasting. After two months aging in a bottle, classicparameters of wines of standard and clone candidatesREV.CHIM.(Bucharest)♦67♦No. 5 ♦2016 http://www.revistadechimie.ro 999were analysed following the standard of the InternationalOrganisation of Vine and Wine (O.I.V.) (table 1) [10].Wine tasting evaluation was done at the Faculty ofAgriculture of the University of Belgrade, by a committeeconsisting of five members. Each of the committeemembers evaluated the wine samples according to pre-established order. When the tasting was finished, theaverage mark was calculated for all the wines. Theorganoleptic properties of wines were evaluated usingsensory methods of positive point system from 0 to 20.The individual properties were valued as follows: colour -from 0 to 2 points; clarity - from 0 to 2 points; odour - from0 to 4 points; taste - from 0 to 12 points. Considering theoverall score, the wines are classified as: table wines withgeographical indications - ≥15.00 points; quality wines withgeographical origin - ≥16.50 points; high quality wines withgeographical origin - ≥18.51 points [11].Statistical analysisThe analysis of the acquired experimental data wasperformed using the statistical package IBM SPSSStatistics 20. First of all, indicators of descriptive statisticswere calculated for all the observed properties: mean andstandard error of the mean (Sx). In order to reach moreobjective conclusions, ANOVA and LSD test (p<0.05) wereapplied [12].Results and discussionsClimatic conditions 2009-2012The average temperatures and amount of precipitationin vegetation period  (May-October), recorded at theexperimental field of Radmilovac during the period of study2009-2012, are shown in figure 1. The highest/lowestaverage temperature during the growing season wasrecorded in 2012 (20.9 oC) and 2009 (19.2 oC), respectively.On the other hand, the highest/lowest precipitation in thevegetation period was recorded in 2010 (440.1 mm) and2012 (205.9 mm), respectively.Selected properties of the tested Merlot winesThe polyphenolic compounds characteristic for thewines are known to have a high antioxidant capacity. It’snoteworthy to mention that FC index values of the motherwine (34.62) and new three Merlot clone candidates (from35.73 to 37.15) do show statistically significant difference.Substances that affect the acidity of the wine, in additionto carbohydrates, play an important role because theycharacterise technological value of each variety. The totalcontent of acid (and their acid salts) and real acidity (pH)was found to vary in the range 5.66-5.68 mg/L and 3.55-3.58 respectively, indicating optimal acidity. The contentof volatile acids, expressed as acetic acid, ranging from0.65 to 0.68 mg/L, showed no statistically significantdifference between the mother (standard) and clonecandidates wines. On the other hand, the clone candidateNo. 025 was found to have the highest content of aldehydesand esters (495.37 and 349.59 mg/L, respectively) (table2).One of the indicators of complex chemical and physico-chemical changes in the composition of the must isrepresented with the relative wine density. This parametermay range from 0.985 to 0.997 and depend on the contentof sugar, alcohol and total extracts. The values of the relativedensity of all three new clone candidates wines (rangingfrom 0.994 to 0.995) versus the mother wine werestatistically different (table 2).Ash content is one of the important indicators of thewine originality. The commercial wine with less than 1.2g/L of ash was suspected to be falsified [13]. The values ofash content ranging from 2.62 to 2.74 g/L actuallyconfirmed the authenticity of the tested samples (table 2).The sensory characteristics of a wine are influenced bybroad spectrum of factors including grape type, soil, culturaland enological conditions (production area factor) as wellas climatic conditions (vintage factor) [14]. Interestingly,all three wines (obtained from new Merlot clonecandidates) exhibited better tasting score (ranging from17.89 to 17.95), compared with the mother wine, but withno statistical difference (table 2). According to the tastingTable 1EXPERIMENTAL PARAMETERSAND METHODSFig. 1. Climatic conditions at the experimental field Radmilovac (Grocka Vineyards, Vinca) from 2009 To 2012Amount of precipitation (mm) in the growing season 2009-2012 Average temperatures (°C) in the growing season 2009-2012http://www.revistadechimie.ro REV.CHIM.(Bucharest)♦67♦No. 5 ♦20161000scores achieved the wines of the clones may be classifiedas quality wines with geographical origin [11].Taken all experimental data classified by years (notshown here), the best/poorest vintage was in 2009 and2011, respectively. The observed trend is likely to dependon the climatic conditions in a considerable extent.ConlusionsThe clonal selection of Merlot variety described hereinhas been lasting for a number of years. Till date three newclone candidates (Nos. 022, 025 and 029, respectively)have been successfully developed. Promising values of FCindex (from 35.73 to 37.15) and tasting score (from 17.89to 17.95) of the three new Merlot clone candidates,together with improved viticultural parameters (versus themother vine) indicate the real need for further researchwork, in order to better understand their characteristicsand potential for the market.Acknowledgement. This work was supported by the Ministry ofEducation, Science and Technological Development of the Republicof Serbia (Research grant No. 172053).References1. MITIC, M.N., SOUQUET, J.-M., OBRADOVI, M.V., MITI, S.S. Food Sci.Biotechnol. 21, 2012, p. 1619.2. LACOMBE, T., BOURSIQUOT, J.-M., AUDEGUIN, L. Bull. OIV 77,2004, p. 799.Table 2 SELECTED PARAMETERS OF THETESTED MERLOT WINES3. BOURSIQUOT, J.-M., LACOMBE, T., LAUCOU, V., JULLIARD,S., PERRIN, F.-X.,  LANIER, N., LEGRAND, D., MEREDITH, C., THIS,P. Aust. J. Grape Wine Res. 15,  2009, p. 144.4. IVANISEVI, D., KORA, N., CINDRI, P., PAPRI, ., KULJANI, I., MEDI, M.Genetika 44, 2012, p. 299.5. ZAMUZ, S., MARTÍNEZ, M.C., VILANOVA, M. J. Food Compost. Anal.20, 2007,  p. 591.6. MENDOZA, L.A., MATSUHIRO, B., AGUIRRE, M.J., ISAACS, M., SOTÉS,G., COTORAS, M., MELO, R.  J. Chil. Chem. Soc. 56, 2011, p. 688.7. PEREIRA, V., ALBUQUERQUE, F., CACHO, J., MARQUES, J.C.Molecules 18, 2013,  p. 2997.8. RENAUD, S., DE LORGERIL, M. Lancet 339, 1992, p. 1523.9. BISSON, L.F., WATERHOUSE, A.L., EBELER, S.E., WALKER, M.A.,LAPSLEY, J.T. Nature 418, 2002, p. 696.10. *** International Organisation of Vine and Wine. Compendium ofInternational Methods of Wine and Must Analysis. 1(979-10-91799-19-5):497. Available at: http://www.oiv.int/oiv/info/enmethodesinternationalesvin11. Official Gazette of Republic of Serbia and Montenegro, Regulationson quality and other  requirements for wine, 56, 2003.12. COHEN, J.W. Statistical Power Analysis for the Behavioral Sciences,Lawrence Erlbaum Associates, Hillsdale - New Jersey, 1988.13. RADOVANOVI, V. Technology of Wine (in Serbian), Graevinskaknjiga, Belgrade, Serbia, 1978.14. ALMELA, L., JAVALOY, S., FERNANDEZ-LOPEZ, J.A., LOPEZ-ROCA,J.M.  J. Sci. Food Agric. 70, 1996, p. 173.Manuscript received: 21.07.2015 Within the same row, indicated letters mean significant differences, p<0.05 (ANOVA, Fisher’s LSD).*mother wine. **clone candidate wine.

Popovic-Đorđević, Jelena

Kosović, A.

RIMSI

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An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates

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