Characteristics of Fungus-Tolerant Grapevine Cultivar ‘Morava’ Grown Under Organic and Conventional Management

Abstract

Summary The Serbian fungus-tolerant grapevine cultivar ‘Morava’ has been recognized by both wine producers and consumers, resulting in increased areas devoted to the cultivar. ‘Morava’ (‘SK 77-7/4’ x ‘Bianca’, released in Sremski Karlovci) is a popular cultivar for white wines, particularly in the central part of Serbia, because of the interesting aroma profile of its wine. The objective of this research was to investigate the yield, grape quality and wine sensory characteristics of the ‘Morava’ grapevine cultivar grown under organic and conventional management. The experiment was conducted at an experimental field for viticulture in Sremski Karlovci (Faculty of Agriculture, University of Novi Sad) during the period 2015-2018. The grape yields produced under organic management were found lower than those under conventional management. The chemical composition of organic grapes was on par with that of conventional grapes, whereas the wine sensory characteristics of organic grapes were scored higher than those of conventional grapes.