White grape mashes of Smederevka were treated with different pectolytic enzyme preparations. These treatments resulted in increases in clarity of the wine, filterability, amounts of solids that settled and wine quality. The results of the experiments provide comparison of the efficiency of preparations applicable in white winemaking. The time of filtration was two times shorter when using the enzyme preparations Trenolin Mash DF and Rohavin LX compared to the control sample. By using the enzyme preparations Vinozym Process, the speed of desliming was threefold faster, and in the case of Trenolin Mash and Rohavin LX twofold faster compared to the control sample. These enzyme treatments resulted in clarified the white grape juice, degraded the grape mash, reduced juice viscosity and elicited an improvement in the visual aspect of the wine.

The leaf extracts of Lantana camara in different organic solvents (methanol, acetone, ethanol and aqueous) were assessed in-vitro for fungitoxic activity against phytopathogenic Alternaria alternata isolated from potato (Solanum tuberosum) and tomato (Lycopersicon esculentum). The assessment of fungitoxicity was carried out by food poison technique 1 using four different extracts at 200 mg/ml and their activity was recorded as radial growth and percentage inhibition. Among the four extracts, ethanol and acetone extracts showed complete inhibition of growth of fungus; while methanol extract showed 50% inhibition and aqueous extract did not produce any inhibition of fungus. Findings from present study confirmed that ethanol and acetone extract of Lantana camara can be used as biofungicide to control this phytopathogenic fungus.

Laboratory and industrial trials were conducted to evaluate the effect of pectolytic enzyme treatments on red grape mash of Vranec on grape juice yields. The red grape Vranec for laboratory trials were taken from private winery "Imako vino" Stip (Macedonia) and trials were conducted in their laboratory. The red grape Vranec for industrial trials were taken from private winery "Tristo" Veles (Macedonia) and trials were conducted in their winery. The grapes were weighed, destemmed, crushed and divided in 5 liters plastic reservoirs for laboratory trials, and for industrial trials were placed in a stainless steel fermentor (4t.). All treatments were performed in doublecate. Red grape mash made from Vranec were macerated for 6 hours at 18 to 20 o C with addition of one commercial pectolytic enzyme preparation (Vinozym Vintage FCE, Rohapect VR-C and Trenolin Rot DF). After addition of SO 2 (50ppm) and yeast (Saccharomyces cerevisiae) NEUTRE SC (Lallemand, 2009)(200 mg/kg grape), maceration time of 5 days (~25 oC) was applied in order to study the effect of macerating enzymes on grape juice yields. After the maceration, the pomace was removed, in the obtained 4 different variations. Pectolytic enzyme preparation was not added to control trial. All treatments were performed in duplicate. Results of laboratory and industrial trials from our experiments, gives increased on free run juice yields by 4.85%-6.35% compared with non-treated mash of control trials.