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.

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…

The influence of culture medium on the dynamics of fermentation of wine yeasts

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

Meso-scale geostatistical analysis: a method for improving experimental design

The growing region of Barolo DOCG certified wines is topographically complex. The region is famous for this complexity and for the associated terroir driven Nebbiolo grapes and wines derived distinctly from this varietal. Although it is recognized that the Barolo area is unusual topographically and it is assumed that this unusual topography lends to the inherit terroir, the specifics of this relationship are less well defined.

Defoliation timing impacts berry secondary metabolites and sunburn damage

Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading to irreversible changes and ultimately, cell death in extreme situations.

Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

AIM: The composition and quality of wine are directly linked to microorganisms involved in the alcoholic fermentation. Several studies have been conducted on the impact of Saccharomyces cerevisiae on volatile compounds composition after fermentation. However, if different studies have dealt with combined sensory and volatiles analyses, few works have compared so far the impact of distinct yeast strains on the global metabolome of the wine.

Radiative and thermal effects on fruit ripening induced by differences in soil colour

One of the intrinsic parts of a vineyard “terroir” is soil type and one of the characteristics of the soil is it’s colour. This can differ widely from bright white, as for some calcareous soils, to red, as in “terra rossa” soils, or black, as in slate soils.