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…

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Enological technics to enhance the aromatic qualities of white spirits 

Eugenol has been identified as a quality marker in armagnac white spirits. In particular, those produced from the Baco blanc variety, the only hybrid variety authorised in a French PDO, bred since 1898 from noah (vitis labrusca x v.riparia) and folle blanche (v. Vinifera). The varietal compound of Baco blanc, eugenol has many original properties.

Read More

Early defoliation positively enhances bioactive composition of berries with no effect on cuticle characteristics

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

Read More

Impact of defoliation on leaf and berry compounds of Vitis vinifera L. Cv. Riesling investigated using non-destructive methods)

Climate change has a strong impact on the earlier onset of important phenological stages and plant development in viticulture.

Read More

Fungal communites diversity and functional roles of different types of Botrytis cinerea infected grape berries on different growing sites

Botrytis cinerea, an Ascomycota pathogen with a broad host range, infects over 1200 plant species. Grapes infected by this pathogen, which subsequently develop a noble rot, remain in the vineyard for an extended period, thus being exposed to a diverse array of physical, chemical and biological factors, which give rise to a complex microbial community.

Read More