Terroir 1996 banner
IVES 9 IVES Conference Series 9 Characteristics of ecological production of grape and wine in Prizren’s vineyard territory in Yugoslavia

Characteristics of ecological production of grape and wine in Prizren’s vineyard territory in Yugoslavia

Abstract

Prizren’s vineyard territory-y assigned for ecological production of grapes and wine includes 1. 200 hectares of vineyard located in five separate localities which belongs to the P KB “Kosovo vina”, Mala Krusa in Prizren. Division of vineyard territory in zones was carried out in 1974. Pertaining to the vineyards, the climate and soil conditions have been studied and determined as well as topographie establishing of vineyard boundaries. Zoning determined the vine varieties intended for production of all quality categories of wine with controlled geographical origin. Ecological production of grapes and wine started in 1992. Ecological production of grapes includes several procedures among which the most important once are as follows. mechanical weed control. Herbicides are completely excluded. Synthetic mineral fertilisers are also excluded. Among organic fertilisers rain~worm humus based substrate is used. Foliar fertilisers with synthetic fertiliser content are also out of use. Vitastemin is the only natural stimulant in use of fongicides, only those recommended for Ecological production are used. Synthetic insecticides are not in use.
Ecological production includes procedures and materials permitted and recommended by the EU Bottled wines have “Eco wine” written on their labels. Cellar capacities for wine production are 28.000 tons.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

JOVIC S. (1), AVRAMOV L. (1), LAZIC V. (2)

(1) Faculty of Agricolture, Nemanjina, 6., 11081 – Zemun, Yugoslavia
(2) PKB “KOSOVO VINO”, Mala Krusa, 38 400 – Prizren, Yugoslavia

Keywords

Ecological production, grape, wine, procedures, materials, means, directions

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Effect of intra‐vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions

Intra-vineyard variation grape berry ripening occurs within bunches, between bunches on the same vine and between vines. Although it is assumed that such variation also occurs at the grape berry cell wall level, no study to data has investigated in any depth. Here we have used a intra-vineyard panel design to investigate pooled bunches from six vines (per panel) in the context of a winemaking scenario. The dissected vineyard was harvested by separate panels, where each panel was then subjected to a standard winemaking procedure with or without the addition of three different enzyme preparations for maceration.

Read More

La zonazione della D.O.C. Bolgheri (Castagneto C.): aspetti metodologici ed applicativi

The results of the first step of the zoning study carried out in Bolghery appellation area (Castagneto Carducci, Tuscany) in the 1993-1995 period have been recently published. Quality factors of Bolgheri appellation and different “terroirs ” were identified.

Read More

Impact of non-Saccharomyces in malolactic fermentation of white and red winemaking

Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines

Read More

Exploring the genomic diversity of yeast involved in spontaneous fermentation. from studies to select autochthonous strains of different italian’s wineries to extensive phylogenetic survey about the italians’ population of s. cerevisiae

Modern winemakers must ensure effective alcoholic fermentation without losing the intrinsic biodiversity of the different oenological contexts. In this sense, the population of saccharomyces cerevisiae characteristic of wineries that traditionally do not use selected yeasts can represent an interesting reservoir of biodiversity.

Read More

Varietal volatile patterns of Italian white wines

Aroma diversity is one of the most important features in the expression of the varietal and geographic identity and sensory uniqueness of a wine. Italy has one of the largest ampelographic heritages of the world, with more than five hundred different varieties. Among them, many are used for the production of dry still white wines, many classified as Protected Designation of Origins and therefore produced in specific geographical areas with well-defined grape varieties. Chemical and sensory characteristics of the aroma of these wines have never been systematically studied, and the relative diversity has never been described and classified.

Read More