Terroir 1996 banner
IVES 9 IVES Conference Series 9 Zoning of viticulture in Yugoslavia

Zoning of viticulture in Yugoslavia

Abstract

The last official zoning of Viticulture in Yugoslavia was performed 1978. year, when (according to recommendation of OIV and European Economic Community), regions, sub regions and vineyards districts were established supposing that the varieties which will be exhibit ail the positive agro biological and technological characteristics. Taking into account relief, climate, soil, tradition, agro ecological and agro economic conditions for grape production, in Yugoslavia were postulated the next viticultural areas:

  1. Viticultural region. Region is defined as wider Viticultural area which has similar climate, soil and other properties which are necessary for successful growing of vine.
  2. Viticultural sub region. Sub region is a narrow area which belong to the region but exhibit some of the ecological component is completely different which leads to the stronger differentiation in grape yield and in a quality of wine.
  3. Vineyard district. Present fundamental territorial unit which taking into account agro ecological properties can be defined as a compact homogenous vineyard totality.
    Agroecological selectivity of vine varieties
    Taking into account zonal criteria, vine varieties are selected in next three groups:
    1. Recommended varieties.
    2. Permitted varieties
    3. Forbidden varieties.
    ln Yugoslavia legitimately permitted the production of the next quality categories of wine:
    1. Top wines with geographical origine.
    2. Quality wines with geographical origine.
    3. Table wines with geographical origine.
    4. Table wines without geographical origine
    For all produced categories of wine the legitimate law conditions must be respected in order to be consumed or domestic or foreign market.
Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

AVRAMOV L. (1), NAKALAMIC A. (1), CINDRIC P. (2), KOVAC V. (3), VUKSANOVIC P. (4)

(1) Faculty of Agriculture, 11081, Zemun, Yugoslavia.
(2) Faculty of Agriculture, 21000, Novi Sad, Yugoslavia
(3) Faculty of Food Technology, 21000 Novi Sad, Yugoslavia
(4) Ministry of Agriculture, 81000, Podgorica, Yugoslavia

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Innovations on red winemaking process by ultrasound technology

High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds.

Read More

Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors.

Read More

Addition of Malvasia di Candia Aromatica must and marcs to Golden Ale beer wort to obtain different Italian Grape Ales

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

Read More

Exploring microbial interactions between Saccharomyces cerevisiae and non-Saccharomyces yeast starters in vinification

Winemaking is a complex microbial process involving the co-existence and interactions of various microorganisms [1].

Read More

Chemical activation of ABA signaling in grapevine through ABA receptor agonists

Grapevine (Vitis vinifera) and its derived products, in terms of cultivated area and economic volume, constitute the most relevant fruit crop in the world (7.5 million cultivated hectares). In the current context of climate change, the wine sector faces unprecedented challenges to satisfy a growing demand for wines of greater quality through sustainable viticulture. Global warming threatens quality wine production in Mediterranean wine regions in particular. The increase in heatwaves and drought episodes accelerate the vine phenology and alter the ripening and composition of grapes and wine. Extreme abiotic stress episodes compromise grape production and plant survival, intensifying the pressure on the use of limited resources like water. Abscisic acid (ABA) is an important hormone in the ripening of certain fruits and in plant response to abiotic stress.

Read More