Compariosn of three Chardonnay clones (Vitis vinifera L.), growing in Skopje'vineyard region, R.Macedonia

Dimovska, Violeta and Beleski, Klime and Boskov, Krum and Ivanova, Violeta and Serafimovska, Ana and Ilieva, Fidanka and Sofijanova, Elenica and Kletnikoski, Petar (2012) Compariosn of three Chardonnay clones (Vitis vinifera L.), growing in Skopje'vineyard region, R.Macedonia. In: I International Symposium and XVII Scientific Conference of Agronomists of Republic of Srpska, 19-22 March, 2012, Trebinje, Bosnia and Herzegovina.

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Abstract

Some agro-biological and technological characteristics of three Chardonnay clones selections, including 95, 124 and 277, cultivated in Skopje’s vineyard region, R. Macedonia (during the period from 2006 to 2008) were determined. Certificated seedling material was introduced from France in 1999/2000, cultivated and studied at the vineyards of the Department of viticulture and oenology, Institute of Agriculture, Skopje. The aim of the study was to apply optimal agro-technical and ampelotechnical measures and to compare the characteristics of the three Chardonnay clones (95,124,277) cultivated in same agro-ecological conditions. Different values of the examined characteristics were observed because of the selection specification, as well as, the ecological conditions during the period of examination. It was found that the yield was most stable for the clone 277 with a coefficient of variable 14.4, and the biggest variation of 21.7 was noticed for the 124 clone. Considering the chemical composition, more significant variation was observed for the sugar content in the grape must from the clone 277, while, insignificant variations were noticed for total acids in the musts of all clones studied. The content of alcohol in the wines is from 12.88 vol% in the clone 277 to 13.95 vol% in the clone 95 for the examined period, and it is found insignificant variations in the three clones. Wines from all three clones from the vintage 2006 are with a bigger contents of total extract, and for the examined period wines with the most extract from the clones 95 (21,30 g/L) and 277 (21,20 g/L) With the highest degustation rating from 17,97 points is the wine which is made from the clone 277.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Elenica Sofijanova
Date Deposited:	28 Apr 2014 09:56
Last Modified:	30 Apr 2014 07:37
URI:	https://eprints.ugd.edu.mk/id/eprint/9836

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