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IVES 9 IVES Conference Series 9 Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati

Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati


[English version below]

Questo studio ha permesso di raccogliere alcune informazioni sul profilo chimico della cultivar Vranac coltivata in Montenegro. L’uva ha mostrato di raggiungere un buon accumulo zuccherino indipendentemente dall’annata anche se coltivata su suoli diversi. Può raggiungere un buon tenore di antociani e un discreto contenuto di tannini, presenta un profilo antocianico a prevalenza di malvidina-3-G con tenori elevati di antociani acilati. Dal punto di vista aromatico si tratta di una cultivar neutra con un profilo glicosidico a prevalenza di benzenoidi. Dal confronto tra i vini sperimentali e quelli del commercio si può osservare che le potenzialità del vitigno sono buone ma vanno potenziate con un’adatta tecnica di vinificazione per cui saranno necessarie ulteriori prove tecnologiche.

This study has allowed us to gather some information on the chemical profile of Vranac cultivars grown in Montenegro. The grape has been shown to achieve good sugar accumulation independent of the year even if grown on different soils. It can reach a good content of anthocyanins and medium of tannins. Malvidina-3-G was predominant in the anthocyanic profile and the levels of acylated anthocyanins were high. It is a neutral cultivar with a prevalence of glycosidic benzenoids in the aroma profile. The comparison between the experimental and commercial wines can assume that the potential of the grapes are good but must be reinforced with a suitable winemaking which will require further studies.


Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article


R. Guaschino (1), A. Asproudi (1), M. Bogicevic (2), E. Bertolone (1) e D. Borsa (1)

(1) CRA – Centro di Ricerca per l’Enologia Via P. Micca, 35, Asti, Italia
(2) Terre d’Oltrepo’ – Soc. Agric. Cooperativa Via San Saluto 81, Broni, Italia

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Vranac, antociani, proantocianidine, flavonoli, precursori d’aroma
Vranac, anthocyanins, proanthocynidins, flavonols, aroma precursors


IVES Conference Series | Terroir 2010


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