Izvorni znanstveni članak
https://doi.org/10.33128/ag.82.4.2
Influence of grape thinning on must quality of Chardonnay cultivar in Kutjevo wine-hills
Valentina Obradović
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Josip Mesić
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Helena Marčetić
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Svjetlana Škrabal
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Maja Ergović Ravančić
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Brankica Svitlica
; Veleučilište u Požegi, Poljoprivredni odjel, Požega, Hrvatska
Sažetak
Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen
Ključne riječi
grape maturation; acidity; sugar content; nitrogen; potassium
Hrčak ID:
261623
URI
Datum izdavanja:
15.8.2021.
Posjeta: 1.540 *