Certain characteristics of grapes and grape must of the local vine variety Bagrina

Jakšić, Darko and Bradić, Ivan and Milić, Radoslav and Bonello, Federica and Ristić, Miloš and Vidanović, Zlata and Mošić, Ivana (2023) Certain characteristics of grapes and grape must of the local vine variety Bagrina. In: XII International Symposium on Agricultural Sciences "AgroReS 2023". Faculty of Agriculture, Banja Luka, pp. 158-159. ISBN 978-99938-93-88-2

Text Jakšić, Bradić, Milić, Bonello, Ristić, Vidanović, Mošić - Abstracts, AgroReS-2023.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (271kB)

Abstract

Bagrina is a local white vine variety characterized by reddish grapes and belongs to the so-called "minor varieties", as it occurs only on 5.11 ha in Serbian commercial vineyards. Its traditional cultivation is mainly connected with the PDO Negotinska Krajina. With the aim of affirming the Bargina variety within the framework of the project "Exploration of the oenological potential and revival of the local autochthonous vine variety Bargina", evaluation of all vineyards planted with this variety was carried out in 2022. As a result, a total of 29 genotypes of different vine varieties with positive production and utilization values were selected. This paper presents some results of the research of the mechanical composition of grape clusters and berries and the analysis of quality parameters of the selected Bagrina variety genotypes. The sugar content in grape must ranged from 15.2 to 26.9%, with 21 Bagrina genotypes having a sugar content higher than 20%. Among the first 10 genotypes with the highest sugar content, there were 3 genotypes from the group of top 5 genotypes with the highest total acidity. In this group of 10 genotypes with the most favorable sugar content were 3 genotypes from the group of 5 genotypes with the lowest grape mass and 2 genotypes from the group of 5 genotypes with the lowest grape stem mass. The performed analyzes led to the conclusion that the group of 10 genotypes with the highest grape mass had a significant number of genotypes with favorable grape must quality parameters. Namely, in this group of genotypes with largest grapes, 3 were from the group of top 5 genotypes with the highest sugar content in grape must, 4 were from the group of top 5 with the highest acidic content, and 2 were from the group of top 5 genotypes with the most favorable grape must pH value.

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