THE INFLUENCE OF VARIETY AND VINTAGE ON THE CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF RED WINES IN PODGORICA SUBREGION (MONTENEGRO)
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Published:
Oct 1, 2017
Keywords:
red wine, Vranac, Kratosija, Cabernet Sauvignon, locality
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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 in
2013, 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.
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References
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2. Chira, K., Schmauch, G., Saucier, C., Fabre, S. Teissedre, P.L. (2009). Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Journal of Agricultural and Food Chemistry, 57 (2): 545-553.
3. Fregoni, M. (1973). Ecologia e viticoltura: adattamento degli obiettivi della produzione all'ambiente natural. Frutticoltura, XII:9-25.
4. Ivanova, V., Vojnoski, B. and Stefova, M. (2012). Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology, 49(2):161-172.
5. Ivanova-Petropulos, V., Hermosı´n-Gutie´ rrez, I., Boros, B., Stefova, M., Stafilov, T., Vojnoski, B., Do¨rnyei, A., Kila´r, F. (2015). Phenolic compounds and antioxidant activity of Macedonian red wines, Journal of Food Composition and Analysis, 41:1–14.
6. Košmarel, T., Bertalanič, L., Maraš, V., Kodžulovid, V., Šudur, S. and Abramovic, H. (2013). Impact of yield on total polyphenols, anthocyanins, reducing sugars and antioxidant potential in white and red wines produced from Montenegrin autochthonous grape varieties. Food Science and Technology. 1(1): 7–15.
7. Lee, J.E., Hwang, G.S., Van den Berg, F., Lee, C.H. and Hong, Y.S.(2009). Evidence of vintage effects on grape wines using 1H NMR-based metabolomic study. Analytica Chimica Acta, 648, 71-76.
8. MONSTAT - Statistical Office of Montenegro (2013). Statistical Yearbook. MONSTAT, Podgorica.
9. MONSTAT - Statistical Office of Montenegro (2014). Statistical Yearbook. MONSTAT, Podgorica.
10. OIV (International Organisation of Vine and Wine) (2009). Standard for International Wine and Spirituous Beverages of Vitivinicultural Origin Competitions. Paris.
11. OIV (International Organisation of Vine and Wine) (2011). Compendium of international methods of wine and must analyses, vol 1. Paris.
12. Pajovic, R., Milaševic, I., Nikčevic, A., Krstic, M., Popovic, T. (2013). Chemical composition and sensory properties of wine Vranac in the Skadar Lake basin (Montenegro), Agriculture & Forestry, 59 (1): 183-192.
13. Pajovic R., Raicevic D., Popovic T., Sivilotti P., Lisjak K. Vanzo A. (2014). Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro. South African Journal of Enology and Viticulture, Vol. 35, No. 1, 134-143.
14. Pajovic-Scepanovic, R., Krstic, M., Savkovic, S., Raicevic, D., Popovic, T. (2016). Wine quality in Montenegro. Agriculture and Forestry, 62 (3): 223-244.
15. Pejovic, Lj.. Maraš, V., Mijovid, S. (1996). A comparative study of the varieties Cabernet Sauvignon, Cabernet fran and Vranac in environmental conditions Podgorica. Agriculture. Belgrade, 383-386, 63-67.
16. Pejovic, Lj. (1987). Karakteristike vina Crne Gore. Jugoslovensko vinogradarstvo i vinarstvo, br. 7-8: 56-61.
17. Pejovic, L. (1988). Ampelographic studies of variety Kratošija. Yugoslavian wine culture and viticulture, no. 3-4: 21-33.
18. Popovic, T., Mijovic, S., Pajovic, R. (2013). The influence of climatic factors on the level and quality of yield of Vranac variety in Podgorica vineyards. Agriculture and Forestry, 59 (2): 137-145.
19. Popovic, T., Mijovic, S., Raičevic, D., Pajovic, R. (2016). Impact of climate factors on yield and quality of vine variety Cabernet sauvignon in Podgorica wine growing region. Agriculture and Forestry, Podgorica. 62 (2): 275-282.
20. Raicevic, D., Bozinovic, Z., Petkov, M., Knezevic, B., Kodzulovic, V., Sucur,S., Maras, V. (2012). The impact of vinification methods on chemical composition and sensory properties of the Vranac wine variety. International Symposium for Agriculture and Food. Book of Abstracts, 44, Skopje.
21. Raičevic, D., Mijovic, S., Popovic, T. (2014). Influence of tannin on chemical composition and sensory properties of Vranac wine. Agriculture and Forestry, 60(2):77-84.
22. Raičevic D., Pajovic-Scepanovic R., Mijovic S., Popovic T. (2015). Phenolic compounds of red wines in Podgorica subregion (Montenegro). Agriculture and Forestry, 61(4): 359-368.
23. Rankovic-Vasic, Z., Atanackovic, Z., Vujadinovic, M., Vukovic, A., Sivčev, B. (2011). Uticaj klimatskih faktora na kvalitet grožđa sorte burgundac crni u vršačkom vinogorju, International Scientific Symposium of Agriculture "Agrosym Jahorina 2011", Zbornik radova, 177-183.
24. Ribéreau-Gayon, P. (1982). The anthocyanins of grapes and wine. In: Markakis P. (ed). Anthocyanins as food colors. Academic Press, New York. pp. 112 – 118.
25. Roullier-Gall,C., Boutegrabet, L.; Gougeon, R.D., Schmitt-Kopplin, Ph.(2014). A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects. Food Chemistry, 152 (1): 100–107.
26. Ulidevic, M. (1966). Vranac. Poljoprivreda i šumarstvo. Titograd, 1:1-15.