International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2022, Vol. 6(4) 382-400

Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes

Tatyana Yoncheva

pp. 382 - 400   |  DOI: https://doi.org/10.29329/ijiaar.2022.506.9

Published online: December 31, 2022  |   Number of Views: 60  |  Number of Download: 188


Abstract

The opportunities for organic growing of the Cabernet Sauvignon variety in the region of the town of Pleven, Central Northern Bulgaria, were studied during the period 2017-2020. Conventional and organic plant protection measures against the diseases downy mildew (Plasmopara viticola) and powdery mildew (Oidium tuckeri) were undertaken in the experimental plantations. In the organic cultivation of the variety, the products Funguran OH 50 WP and Thiovit Jet 80 WG were used, with seven treatments carried out annually. In the conventional cultivation, five or six combined treatments were applied. In the period of technological maturity, a minor attack of downy mildew and powdery mildew was found on the foliage and the clusters in both variants. The damage index from both diseases was higher in the organic production, but the differences found did not have a significant impact on the quality of the grape harvest. In the organic grape-growing, the amount of the input elemental Cu was strictly monitored. A technological characteristic of the Cabernet Sauvignon wines obtained from both growing variants was made. The difference in the main indicators of the grapes chemical composition was insignificant. The average rate of sugars, total acidity and glucoacidimetric index was similar. No significant differences were observed in the ratios of most indicators of the wines’ chemical composition. The contents of alcohol, sugars, total acidity and extract in the samples of both variants were identical. More differences stood out relating the total phenolic compounds, anthocyanins and colour intensity, as their rates were higher in the conventional wines. Due to their better taste and color features, these samples had higher tasting scores and were superior in their organoleptic qualities compared to the organic wines.

Keywords: Cabernet Sauvignon, Organic Production, Grapes, Wine, Chemical Composition, Tasting Assessment


How to Cite this Article

APA 6th edition
Yoncheva, T. (2022). Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes . International Journal of Innovative Approaches in Agricultural Research, 6(4), 382-400. doi: 10.29329/ijiaar.2022.506.9

Harvard
Yoncheva, T. (2022). Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes . International Journal of Innovative Approaches in Agricultural Research, 6(4), pp. 382-400.

Chicago 16th edition
Yoncheva, Tatyana (2022). "Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes ". International Journal of Innovative Approaches in Agricultural Research 6 (4):382-400. doi:10.29329/ijiaar.2022.506.9.

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