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.

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.

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.

Aims: Eleven Macedonian grapevine accessions were genotyped by microsatellite profiling at 9 microsatellite loci, in order to identify Macedonian cultivars and to evaluate the relationships among them. The comparison with grapevine cultivars from two neighbouring countries was also performed. Methods and results:Clustering analyses based on the proportion of shared alleles resulted in two clusters containing all accessions except cultivar « Vranec », which was distant from the others. Comparison of genotyping results of Macedonian accessions with 76 Bulgarian and 298 Greek accessions revealed no identical genotypes. In the dendogram, Macedonian accessions are dispersed among Greek and Bulgarian grapevines, suggesting a common genetic background. Additionaly, the synonyms « Smederevka » = « Dimyat » = « Zoumiatiko » and « Belo Zimsko » = « Karatsova Naousis » were also evaluated. Conclusions:Clustering analyses showed that authentic Macedonian cultivars are distant from two widespread cultivars « Vranec » and « Smederevka ». Comparison of Macedonian cultivars with their synonyms from Greece and Bulgaria revealed differences in allelic profiles at some loci, but further analyses are needed to confirm their unique allelic profiles.Significance and impact of study: This work is a first step towards the genetic characterization of Macedonian grapevine germplasm, thus contributing to the molecular investigation of grapevine germplasm within the Balkan region. Conclusions : Les analyses de groupement ont montré que les cépages macédoniens authentiques sont éloignés des deux cépages répandus « Vranec » et « Smederevka ». La comparaison entre les cépages macédoniens avec leurs synonymes de Grèce et de Bulgarie ont révélé des différences dans les profils alléliques à plusieurs locus, mais d'autres analyses sont nécessaires pour confirmer leur profil allélique unique . Importance et impact de l'étude : Ce travail est une première étape vers la caractérisation génétique du germoplasme de la vigne de Macédoine contribuant ainsi à l'étude moléculaire du germoplasme de la vigne dans la région des Balkans.Keywords: Vitis vinifera, vigne macédonienne, génotype, microsatellite, synonyme Abstract Résumémanuscript received the 15th of

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