CHEMICAL COMPOSITION OF RED VRANEC WINES FROM DIFFERENT LOCATIONS

Abstract

In this study, red Vranec wines (vintage 2014) were produced from grapes grown at different locations: Barovo, Disan, Gradsko and Bitola. Wines were produced with same technology, applying traditional way of production. In addition, following chemical parameters which influence the wine quality were determined: total acidity, pH, volatile acidity, alcohol, SO2 (free and total) and reducing sugars. Wines contained total acids in range from 4.9 to 7.1 g/L and the volatile acidity was in range from 0.4 to 0.52 g/L. The alcohol content was between 8.78 to 14.3 %. All wines were well protected from oxidation containing enough content of SO2. Concerning the reducing sugars concentration, alcoholic fermentation was finished in the wines from Barovo and Disan, while wines from Grasko and Bitola contained small amount of reducing sugars (4,5 g/L). It was concluded that the produced wines presented similar chemical composition and all parameters were in the range of allowed values. Locality did not influence the wine quality. Higher influence on the wine quality has the technology of winemaking.