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Acta agriculturae Serbica
2016, vol. 21, iss. 42, pp. 155-166
article language: English
document type: Original Paper
published on: 05/01/2017
doi: 10.5937/AASer1642155V
Creative Commons License 4.0
Organic viticulture in world, Serbia and region
aUniversity of Kragujevac, Faculty of Agronomy, Čačak
bUniversity of Belgrade, Faculty of Agriculture

e-mail: verav@kg.ac.rs

Abstract

organic production is a process that develops a viable and legitimate agricultural ecosystems. The link between man, agriculture and local environmental conditions, provides quality food for people, plants and animals in a healthy environment. There are a few basic principles and ideas that explain the production of organic food in the ecosystem. The organic viticulture production in which there is a balance between environmental conditions, varieties and methods of cultivation. The two main factors that determine the choice of location concepts and establishing assortments. Organic viticulture is widespread mainly in the Mediterranean countries of Europe such as Italy, France and Spain. The Mediterranean climate with hot, dry summers and constant air currents limiting the development of pests and diseases on grapevines. The same concept can be seen in California, USA and South Africa. In the wine-growing countries with humid climates apply to another concept of organic viticulture, and that is the use of varieties resistant to pests and diseases. In Romania, Germany, Hungary, Switzerland and northern France are represented interspecific hybrids and new resistant varieties. In the north-east of America, on the border with Canada, grown varieties Vitis labrusca and Vitis species in the south rotundifolia. However, in these humid regions is crucial in the selection of sites with appropriate climatic and soil conditions. The choice of suitable climatic conditions is important for conventional viticulture in order to get the best quality of grapes and wine.

Keywords

References

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