Influence of variety and vintage on the basic phusico-chemical composition of Smederevka and Vranec wines

In this study, Smederevka 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, specific
gravity at 20°C, dry extract, reducing sugars, 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, specific gravity 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.