THE INFLUENCE OF VARIETY AND VINTAGE ON THE CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF RED WINES IN PODGORICA SUBREGION (MONTENEGRO)

Abstract

This paper presents the results of investigation of the influence of variety and vintage on the chemical composition and sensory properties of Vranac, Kratosija and Cabernet Sauvignon wines in Podgorica subregion (Montenegro) in vintages 2012 and 2013. The varietal wines were produced from the grapes grown at four different localities, according to a uniform manner (traditional method) in the winery of the Biotechnical Faculty, located at the experimental farm in Podgorica, at the vineyard location of Ljeskopolje. The analysis of basic chemical parameters of wines and sensorial testing of wines were carried out. The research findings show that variety and vintage (climatic conditions) significantly affected the chemical composition of wine. The higher content of alcohol and extract was measured in 2012 vintage, while the total acid content in wine was higher in2013, as a result of frequent rainfall during the growing season, especially in August and September. The highest content of alcohol, extracts and total acids was found in Kratosija wine, then in Cabernet Sauvignon, while the lowest content was found in Vranac wine in both vintages. According to sensory properties and average testing score for the two years of research, all wines fall into the category of superior wines