Production and technological characteristics of some varieties of Kratosija in [the Former Yugoslav] Republic of Macedonia
1998
Bozhinovicj, Z. | Petkov, M. | Beleski, K. | Boshekov, K. (Zemjodelski institut, Skopje (Macedonia, Former Yugoslav Republic))
There were research some varieties from Kratosija: standard, struggly and fruitless. To compare results was used results from Vranac. The biggest yield was at standard and the lowest was at fruitless Kratosija. The biggest content of sugar was at fruitless and the lowest was at standard. The best sensory value got a wine from struggly variety and the lowest value got a wine from standard. In the future should be working on selection of standard variety and its expansion on some districts.
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