INFLUENCE OF VARIETY AND VINTAGE ON THE BASIC PHUSICO-CHEMICAL COMPOSITION OF SMEDEREVKA AND VRANEC WINES

Violeta Ivanova Petropulos; Ile Ilievski; Štefan  Ailer

Violeta Ivanova Petropulos Faculty of Agriculture, University "Goce Delcev" - Stip, Republic of Macedonia
Ile Ilievski Faculty of Agriculture, Goce Delcev University, Stip, Krste Misirkov 10A, 2000, Stip, Republic of N. Macedonia
Štefan Ailer Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

Keywords: variety, vintage, Smederevka, Vranec, basic physico-chemical parameters

Abstract

In this study, Smerevska and Vranec wines from V. Vinifera L. cv., the most important and dominant varieties in Macedonia, have been produced in 6 (six) consecutive years applying traditional fermentation methods, in order to study the influence of variety and vintage on the general basic wine quality. The physico-chemical parameters that confirm the basic wine quality have been determined, including alcohol, density/ specific gravity at 20°C, dry extract, reducing substances, total and volatile acidity, pH, free and total SO₂. The results showed that variety significantly affected the chemical composition of wines, presenting higher contents of alcohol, density and dry extract for Vranec wines, while Smederevka wines were richer with total acids and contained higher amount of total SO₂. In addition, slight influence of vintage was noticed for both varieties, especially on the alcohol, density and dry extract contents, for which highest values were noticed in vintage 2017 in Vranec wines, while for Smederevka wines, values were highest in vintage 2020. Principal component analysis showed a clear separation of the wines according to the variety.

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