In the eighties and nineties of the twentieth century scientific institutes in Beograd and Novi Sad (the former Yugoslavia, today Serbia) had had some of the best scientific centers for the agricultural researches. Lots of attention was paid to the plantation crossing and many new grape varieties were made.
In the grape breeding initial task was improvement of the quality of local grape varieties cross-breeding with top quality Western European grape varieties. After that second phase was to improve grape cultivar resistance to low winter temperatures and in the end in the third phase the target was increase in fungal disease resistance and better grape and wine quality.
Twenty years of work as a result gave a 9 of internationally renowned grape variety and more than 20 recommended by the local authority. Currently, the market has accepted only a few of them. Here we will give a brief description of those which produce wines that can be found in stores.
SILA
Sila grape variety is a Serbian local cultivar created by crossbreeding from
Kevedinka x Chardonnay (authors: Cindric, Lazic, Kovac).
Ripens in IIII epoch, high yield (12 000 kg/ha).
Contains 12-18 percent of sugar and I 5 -8g/l acidity.
Does not like low temperatures and frosts.
Gives light wine with plenty of acid, very refreshing. Popular in the Vojvodina region ( north part of country).
It was named of by initial letters of authors name Sima Lazic .
PETRA
Petra grape variety is a Serbian local cultivar created by crossbreeding from
Kumbarit x Pinot Noir ( authors: Cindric Gaji, Kovac,).
Ripens in III epoch, middle yield (8 000 kg/ha).
Contains 22-26 percent of sugar and I 5 -8g/l acidity.
Very resistant to low temperatures.
Due to the large amounts of sugar and muscat scent suitable for the production of dessert wines. It is also recommended for the production of aromatic grape spirits.
It was named of by of authors first name name, Petar Cindric.
MORAVA
Morava grape variety is a Serbian local cultivar created by interspecies crossing ((KUNBARAT X TRAMIN) X BIANCA)) x Rhone Rishling Weise (authors: Cindric. Korac).
Ripens in III – IV epoch, high yield (12 000 kg/ha).
Contains 18-20 percent of sugar and I 9 -10g/l acidity.
Winegrower love it because it is resistant to diseases and very resistant to low temperatures.
Gives aromatic and heavy wine with plenty of acid. Very promising grape variety.
It was named of Serbian river Morava.
ZUPLJANKA
Zupljanka grape variety is a Serbian local cultivar created by crossbreeding from Prokupac x Pinot Noir
Interesting , red parents – white child
(author: Milisavljevic )
Ripens in III epoch, very high yield (15 000 kg/ha).
Contains 18-20 percent of sugar and I 7-12 g/l acidity.
Middle resistant to low temperatures and low resistant to diseases.
Gives refreshing, full wine with very pleasant bouquet , but it very prone to malice fermentation, and because the most commonly used in the blending (coupaging).
It was named of area Zupa Aleksandrovacka, which is the heart of the Serbian viticulture.
PANONIA
Panonia grape variety is a Serbian local cultivar created by interspecies crossing ((KUNBARAT X TRAMIN) X BIANCA)) x Rhone Rishling Weise.
(authors: Cindric Korac, Kovac)
Ripens in II epoch, middle yield (8 000 kg/ha).
Contains 20-22 percent of sugar and 7-9g/l acidity.
Resistant to diseases and low temperatures.
Gives wine with much sugar and plenty of acid, very harmonious, but not too aromatic.
It was named of Pannonian Plain, where it belongs Vojvodina region, the northern part of Serbia.
Kosmopolita
Kosmopolita, crossing brand grape cultivar
made by CSERSZEGI FUESZERES X KRISZTALY grapes.
It grows very rarely in Serbia and Hungary.
Ripens in III epoch, middle yield (10 000 kg/ha).
Contains 20-22 percent of sugar and 5-7g/l acidity.
Resistant to diseases and low temperatures.
Gives wine with much sugar and medium of acid, very aromatic.
more here:
http://www.vivc.de/index.php?r=passport%2Fview&id=237
NEOPLANTA
Neoplanta grape variety is a Serbian local cultivar created by crossbreeding from Smederevka x TRAMINER ROT.
(author: Milisavljevic)
Ripens in III epoch, high yield (12 000 kg/ha).
Contains 18-20 percent of sugar and 5 -6g/l low acidity.
Does not like low temperatures and frosts.
Gives dry and semi-sweet wines with strong Muscat aroma with height sugar and low acidity.
It was named of by old Roman name from Novi Sad town, capital city of the Vojvodina region.
PROBUS
Probus grape variety is a Serbian local cultivar created by crossbreeding from Kadarka x Cabernet Sauvignon
(authors: Milisavljevic, Lazic, Kovac)
Ripens in III epoch, middle yield (8000 kg/ha).
Contains 15-25 percent of sugar and I 5 -12g/l acidity.
Does not like low temperatures and frosts.
Gives rich wine with harmonious taste and pleasant aroma, intensely colored.
It was named of the Roman emperor Markus Aurelius Probus who was reconstructed of vineyards in Fruska Gora, Vojvodina in III century.
ll photos from : http://www.vivc.de/index.php and www.hortikultura.edu.rs
Literature: Mr. Dragoslav Ivanisevic “Grape breeding”
Thank you all of them 🙂
