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Glasnik Zaštite Bilja, Vol. 44. No. 3., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.3.5

The impact of mycorrhiza on chemical composition of Portugieser wine

Mirela Osrečak ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Puhelek ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Darija Karakaš ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marina Anić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marko Karoglan ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 2.290 Kb

str. 33-40

preuzimanja: 106

citiraj

Preuzmi JATS datoteku

Sažetak

The aim of this study was to assess the influence of application of mycorrhizal fungal inoculum on the Portugieser wine chemical composition. The experiment was conducted in fall 2016. in 3 locations in the area of ZOI Plešivica, with the „Mykoflor” vaccine of Bio-budućnost d.o.o company application. The vaccine was applied to 100 vines of Portugieser variety, with the same number of untreated vines as a control. Chemical composition analysis of wine, as well sensory evaluation was carried out after the harvest in 2018. The results obtained demonstrated the positive impact of mycorrhiza on the wine chemical composition as an increase in total acidity, individual organic acids, wine ash, as well as decrease in pH value. Mycorrhiza also had a positive effect on the wine polyphenolic composition and sensory evaluation.

Ključne riječi

Portugieser; mycorrhiza; chemical composition of wine; polyphenols

Hrčak ID:

257078

URI

https://hrcak.srce.hr/257078

Datum izdavanja:

7.5.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 805 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 20 January 2021

Date accepted: 15 March 2021

Publication date: 14 June 2021

Volume: 44

Issue: 3

Pages: 33-40

DOI: 10.31727/gzb.44.3.5

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: Portugizac

Keyword: mikoriza

Keyword: kemijski sastav vina

Keyword: polifenoli

Keywords:

Keyword: Portugieser

Keyword: mycorrhiza

Keyword: chemical composition of wine

Keyword: polyphenols

Utjecaj mikorize na kemijski sastav vina ´Portugizac´

Translated Title (en): The impact of mycorrhiza on chemical composition of Portugieser wine

Mirela Osrečak[1]

Email:

Ana Jeromel[1]

Email: amajdak@agr.hr

Ana-Marija Jagatić Korenika[1]

Email:

Ivana Puhelek[1]

Email:

Darija Karakaš[1]

Email:

Marina Anić[1]

Email:

Marko Karoglan[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Cilj ovog istraživanja bio je utvrditi kako primjena živog mikoriznog cjepiva na korijen vinove loze utječe na kemijski sastav vina ´Portugizac´. Pokus je postavljen u jesen 2016. godine na 3 lokacije na području podregije Plešivica, kada je provedena i aplikacija cjepiva naziva „Mykoflor“ tvrtke Bio-budućnost d.o.o. Cjepivo je aplicirano na 100 trsova sorte ´Portugizac´, pri čemu je isti broj netretiranih trsova poslužio kao kontrola. Analiza kemijskog sastava, kao i senzorno ocjenjivanje vina provedeni su nakon berbe 2018. godine. Rezultati su pokazali pozitivan utjecaj mikorize na kemijski sastav vina u vidu povećanja koncentracije ukupne kiselosti, pojedinačnih organskih kiselina, pepela te smanjenja pH vrijednosti vina. Aplikacija mikoriznog cjepiva pozitivno je utjecala i na polifenolni sastav te na senzornu ocjenu vina.

Translated Abstract

The aim of this study was to assess the influence of application of mycorrhizal fungal inoculum on the Portugieser wine chemical composition. The experiment was conducted in fall 2016. in 3 locations in the area of ZOI Plešivica, with the „Mykoflor” vaccine of Bio-budućnost d.o.o company application. The vaccine was applied to 100 vines of Portugieser variety, with the same number of untreated vines as a control. Chemical composition analysis of wine, as well sensory evaluation was carried out after the harvest in 2018. The results obtained demonstrated the positive impact of mycorrhiza on the wine chemical composition as an increase in total acidity, individual organic acids, wine ash, as well as decrease in pH value. Mycorrhiza also had a positive effect on the wine polyphenolic composition and sensory evaluation.

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