In Montenegro, red wines are produced predominantly, and Vranac accounts for nearly 80% of these wines, followed by Kratosija and Cabernet Sauvignon. In order to characterise polyphenols in red varieties, grapes were sampled from representative vineyards at harvest time during 2011 and 2012. The content and distribution of extractable anthocyanins, low-molecular mass proanthocyanidins (LMP) and highmolecular mass proanthocyanidins (HMP) in the seeds and skins of the grape berries were evaluated by applying a five-day extraction method using ethanol:water (12:88) as extraction solvent. On average, the highest content of LMP (2 006 INTRODUCTIONGrape growing and winemaking in Montenegro started to develop in ancient times due to the geographical position and warm climate of the area. Winemaking is traditionally based on local varieties such as Vranac and Kratosija. Kratosija dominated until the outbreak of phylloxera, although Vranac became the preferred grape variety due to its lower heterogeneity and improved skin coloration (Ulicevic, 1966;Pejovic, 1988). Vranac and Kratosija are also cultivated in Macedonia, Bosnia and Herzegovina, Croatia and Serbia and are considered as indigenous varieties of the Western Balkan countries (Bozinovic, 2005). The winegrowing areas in Montenegro are increasing due to renewed investments in wine production, and are producing both local and international grape varieties. Vranac is the dominant grape among red grapes, whereas Kratosija is decreasing and Cabernet Sauvignon is increasing (Pajovic et al., 2011).Vranac grapes are considered to have a strong polyphenol potential (Ivanova et al., 2011), as well as a high colour potential (Avramov, 1991). In contrast, Pajovic et al. (2009) reported about 300 to 400 mg/L of anthocyanins in young Vranac wines.Flavonoids, i.e. anthocyanins and proanthocyanidins (also called grape condensed tannins), account for the major part of red wine polyphenols that have an impact on the sensorial quality of red wines; they are wine preservatives and the basis for ageing. Anthocyanins are responsible for the red colour (Ribéreau-Gayon, 1982) and proanthocyanidins for the colour stability (Somers, 1971), the taste of bitterness and the mouthfeel of astringency (Robichaud & Noble, 1990). Generally, the astringency of proanthocyanidins increases with chain length and the bitterness decreases (Peleg et al., 1999;Chira et al., 2009). Other studies, however, report that differences in astringency are mainly due to the total content of proanthocyanidins in wines (Brossaud et al., 2001;Preys et al., 2006). Flavonoids, besides having technological importance, are also strong antioxidants that are important for human health (Rodrigo et al., 2011). The levels of anthocyanins and proanthocyanidins and the distribution of proanthocyanidins between the skin and seeds of grape berries are determined by grape variety, and by climatic and pedological conditions (Mattivi et al., 2002a(Mattivi et al., , 2009. The grape variety also has an impact on the degree of proantho...

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Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

This paper presents the results of a three-year study (2010-2012) on the influence of different types and combinations of fertilisers on the agro-biological, economic and technological characteristics of the Cardinal variety of grapes. The study was carried out in the experimental vineyard of the Biotechnical Faculty in Podgorica to explore the possibility of reducing the use of mineral fertilisers by applying various organic fertiliser sources. Ten variants of fertilisation were applied: control (500 kg ha-1 , NPK 8:16:24), cattle manure (25 t ha-1), poultry manure (10 t ha-1), peat (12 t ha-1), combination of 75% mineral fertiliser and 25% cattle manure, combination of 75% mineral fertiliser and 25% poultry manure, combination of 75% mineral fertiliser and 25% peat, combination of 50% mineral fertiliser and 50% cattle fertiliser, combination of 50% mineral fertiliser and 50% poultry manure, and combination of 50% mineral fertiliser and 50% peat. The results demonstrate the possibility of using organic fertilisers to partially replace mineral fertilisers. The application of 50% mineral fertiliser and 50% organic fertilisers produced the best results in terms of grape yield and the physical and chemical characteristics of bunches and berries of the Cardinal variety..

SUMMARYThe paper presents the results of the investigation into polyphenol composition of wines Vranac, Kratosija and Cabernet Sauvignon produced in Podgorica subregion (Montenegro) in 2013. The wine was manufactured according to a uniform manner (traditional method) from grapes cultivated in different locations. The process was carried out in the winery of the Biotechnical Faculty, located at the experimental farm in Podgorica, at the vineyard location of Ljeskopolje. The analysis of basic chemical parameters was carried out and polyphenolic compounds in wine -total phenolics, total anthocyanins, low and high molecular proanthocyanidins were investigated in more detail by using spectrometry.On average, the highest content of total phenolics (TP), low molecular weight (LMP) and high molecular proanthocyanidins (HMP) was found in the wine Cabernet Sauvignon, while the lowest content of low molecular proanthocyanidins (LMP) and the highest content of total anthocyanins (TA) was found in the wine Vranac. The results showed that the variety has a dominant impact on the content of polyphenols in wine.