AGROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF THE BRESTOVITSA AND VARNA MAVRUD VARIETIES, GROWN ON EXPERIMENTAL FIELD OF TU-VARNA

Abstract

An ampelographic study of the Brestovitsa and Varnenski Mavrud varieties was conducted. During the growing season, phenological observations were made, recording the timing of the main phenophases. A botanical description was made of young shoots, mature shoots, developed leaves, flowers, clusters, and berries. A mechanical analysis was performed to determine the structure and composition of the grape cluster. During the phase from the beginning of berry ripening to full (physiological) maturity, the dynamics of sugar accumulation in the grapes was monitored in order to determine the moment of consumptive and technological maturity. After the grape harvest, the average yield per vine was recorded and a physicochemical analysis of the grape must was performed. A sugar content of 19.1% and titratable acids of 6.74% were recorded. The Varnenski Mavrud variety was vinified, and a complete chemical analysis was performed on the wine obtained from the 2025 harvest. Classic technology for the production of dry red wines under microvinification conditions was used. The chemical composition of the grape must and the wine obtained was determined using the generally accepted methods used in winemaking. In addition, an analysis of climate data (temperature, precipitation, relative humidity) for 2025 was performed and compared with the average values for the previous 50-year period. During the growing season of 2025, air temperatures were within the climatic norm for the region. July (25.0 °C) and August (23.8 °C) were the warmest months of the year. The amount of precipitation is below and around the climatic norm for the region. The relative humidity values during the experimental year are within the norms.