Clonal selection of autochthonous grape variety Vranac in Montenegro

Biologial Activity of Plant Metabolites

“…The difference between the variants MO and H4 compared to the variant H2 was considered significant. The content of sugar in the must in the experiments was within the limits stated for the Vranac variety by other authors: Božinović (2010), , Maraš (2018) and .…”

Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes

“…The observed grape cluster weight of the Vranac variety, grown in the agro-ecological conditions of the surrounding countries (Montenegro and Serbia), was lower compared to the results of our research (272.1 g–414.2 g) and ranged from 178 to 300 g [ 39 , 40 , 41 ], except for certain Vranac clones (Vranac clone 2 and Vranac clone 5) whose grape cluster weight was slightly higher (327 g and 336 g, respectively) [ 28 ]. The results of recently conducted research on the production characteristics of the Vranac variety grown in the Trebinje area (2016–2017 and 2016–2018) [ 1 , 42 ] are in accordance with the results of our research in terms of the average grape cluster weight (355 g and 350 g, respectively) at both localities, while the weight of 100 berries (314 g and 341 g, respectively) was slightly higher compared to our results, and the determined number of berries in a bunch (130–148) showed a deviation, but only in relation to the location of Mostar.…”

“…Higher yields per vine (Banjanin, 2022) [ 1 ] were recorded for the autochthonous varieties Blatina (4.7 kg/vine) and Vranac (4.6 kg/vine), and somewhat lower for the introduced varieties Merlot (3.9 kg/vine) and Cabernet Sauvignon (2.9 kg/vine). The Vranac variety in the surrounding area achieves similar yields [ 28 ], while certain deviations in the yield per vine have been recorded in the use of these varieties in the surrounding countries [ 29 , 30 , 31 ].…”

Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

“…The composition of phenolic compounds in wine depends on many factors which include: grape variety, winemaking technology, level of maturation, breeding system, UV radiation and sunlight exposure, as well as phenolic reactivity during winemaking and ageing [27][28][29][30]. Besides, attention was paid on oenological and overall evaluation of wines from Montenegrin indigenous cultivars [15,20,[31][32][33].…”

“…Autochthonous grapevine varieties in Montenegro are significant. Vranac and Kratošija are the most widespread grapevine varieties here and the winemaking sector is based on their breeding and on the production of grapes and wines from these varieties [15].…”