Agro-biological and technological characteristics of four Cabernet Franc (Visit vinifera L.) clones grown in Republic of Macedonia

Dimovska, Violeta and Beleski, Klime and Ivanova, Violeta and Boskov, Krum and Ilieva, Fidanka (2012) Agro-biological and technological characteristics of four Cabernet Franc (Visit vinifera L.) clones grown in Republic of Macedonia. Proceedings-Book2. pp. 756-760.

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Agro-biological and technological characteristics of four Cabernet franc clones (R9, 331,332 and 327) were cultivated on collection vineyards in the Institute of Agriculture in Skopje's winery, Republic of Macedonia. These four clones were studied during the period between the years 2005 and 2007. The purpose of this research was to compare the agro-biological and technological characteristics of the four Cabernet Franc clones. They were cultivated in the same agro-ecological conditions, which were treated with standard agro-technical and ampelotechnical measurements. We got different results for the examined parameters as a result of the variety of the clones and the ecological conditions during the years of the research. It was posited that the yield is the steadiest at the 331 Cabernet franc clone with variation factor of 11.64, while the biggest variation of 27.23 was noticed at the 327 cabernet franc clone. As to the chemical composition of must, the major sugar content was measured in the wines from the 331 clone, which were produced in 2005 and 2007, but there wasn't a significant difference in the content of the titratable acidity of the wines that were produced from different clones in different years of harvest. The wines from the harvest in 2007 have smaller alcohol content(11-12 vol%) that the wines from 2005 and 2006. The highest content of the total antocyanins was measured in the wine from the R9 clone during the all years of the research. This wine form the R9 clone characterizes with the highest average wine-tasting assessment of 17,5 points.

Item Type: Article
Uncontrolled Keywords: cabernet franc clones, yield, sugar, total acids, alcohol, anthocyanins
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Violeta Dimovska
Date Deposited: 19 Nov 2012 12:33
Last Modified: 28 Oct 2013 12:31

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