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

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).

Context and purpose. Viticulture has exerted a profound influence on the landscape and biodiversity of numerous countries for centuries.

Viticulture has spread to unexpected locations, such as high-altitude terrain. Among these, high-altitude viticulture has captured considerable attention, not only for the uniqueness of its products and landscapes but also because it offers an effective response to climate changes
The aim of this study is to analyse and compare wineries that used Piwi varieties (acronym for the German Pilzwiderstandfähig, i.e., cryptogame-resistant) at high altitudes (between 500 and 920 m a.s.l.) with the traditional non-mountainous viticulture model.

Botrytis cinerea is a fungus that causes common infection in grapes and other fruits. In winemaking, its presence can be both considered desirable in the case of noble rot infection or undesirable when grey rot is developed. This fungus produces an extracellular enzyme known as laccase which is able to cause oxidation of phenolic compounds present in must and wine, causing most of the times a decrease in its quality and problems during the winemaking process [1]. Material and methods: Three B. cinerea strains (B0510, VA612 and RM344) were selected and grown in a liquid medium adapted from one previously described [2]. The enzyme was isolated by tangential ultrafiltration of the culture medium using a QuixStand system equipped with a 30 KDa filtration membrane.