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Glasnik Zaštite Bilja, Vol. 44. No. 4., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.4.9

Influence of mycorrhiza on yield and chemical composition of Pinot Noir must (Vitis vinifera L.)

Josip Mesić ; Veleučilište u Požegi, Hrvatska
Valentina Obradović ; Veleučilište u Požegi, Hrvatska
Darko Cenbauer ; Hrvatska agencija za poljoprivredu i hranu, Osijek, Hrvatska
Ivan Prša ; Hrvatska agencija za poljoprivredu i hranu, Osijek, Hrvatska
Robert Demo ; Veleučilište u Požegi, Hrvatska
Brankica Svitlica ; Veleučilište u Požegi, Hrvatska

Puni tekst: hrvatski pdf 3.615 Kb

str. 68-72

preuzimanja: 105

citiraj

Preuzmi JATS datoteku

Sažetak

The aim of the study was to determine the influence of mycorrhizal symbiosis on the yield and quality of the must of the variety Pinot Noir (Vitis vinifera L) on the vine rootstock Kober 5BB in the Kutjevo vineyards. Prior to flowering in 2013, 20 mL of the Mycoflor mycorrhiza with about 2,000 propagation units was applied to the immediate root zone, and the experiment was conducted during 2014 and 2015. In the Kutjevo vineyards, according to climatic indicators, 2014 was less favorable for grape production compared to 2015. The experiment was set up according to a randomized block design in four repetitions and consisted of two treatments: control - without mycorrhiza and treatment with mycorrhiza. Yield parameters were determined at harvest time, and must analysis was performed subsequently on a Wine Scan device. In the first year of the research, a significantly lower yield per vine and per hectare was found, as well as a lower average mass of clusters in the treatment with mycorrhiza. No statistically justified application of mycorrhizal fungi to the must quality parameters of Pinot Noir cultivars was found. The values of total acidity, tartaric and malic acid concentration, α-amino form of nitrogen, ammonium form of nitrogen and phosphorus in the must are lower in 2015 compared to 2014 in both treatments.

Ključne riječi

mycorrhiza; Pinot Noir; must; chemical composition; Kutjevo vineyard

Hrčak ID:

261292

URI

https://hrcak.srce.hr/261292

Datum izdavanja:

15.7.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 620 *

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: 16 March 2021

Date accepted: 7 May 2021

Publication date: 14 August 2021

Volume: 44

Issue: 4

Pages: 68-72

DOI: 10.31727/gzb.44.4.9

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: mikoriza

Keyword: Pinot crni

Keyword: mošt

Keyword: kemijski sastav

Keyword: vinogorje Kutjevo

Keywords:

Keyword: mycorrhiza

Keyword: Pinot Noir

Keyword: must

Keyword: chemical composition

Keyword: Kutjevo vineyard

Utjecaj mikorize na prirod i kemijski sastav mošta Pinota crnog (Vitis vinifera L.)

Translated Title (en): Influence of mycorrhiza on yield and chemical composition of Pinot Noir must (Vitis vinifera L.)

Josip Mesić[1]

Email: jmesic@vup.hr

Valentina Obradović[1]

Email:

Darko Cenbauer[2]

Email:

Ivan Prša[2]

Email:

Robert Demo[1]

Email:

Brankica Svitlica[1]

Email:

 

[1] Veleučilište u Požegi, Hrvatska

[2] Hrvatska agencija za poljoprivredu i hranu, Osijek, Hrvatska

Abstract

Cilj istraživanja je bio utvrditi utjecaj mikorizne simbioze na prirod i kakvoću mošta kultivara Pinot crni (Vitis vinifera L) na podlozi Kober 5BB u vinogorju Kutjevo. Prije cvatnje u 2013. godini u neposrednu zonu korijena aplicirano je 20 mL mikoriznog cjepiva Mykoflor s oko 2000 propagacijskih jedinica, a pokus je proveden tijekom 2014. i 2015. godine. Pokus je postavljen po slučajnom bloknom rasporedu u četiri repeticije s dva tretmana: kontrolnim – bez mikorize i s tretmanom s mikorizom. Parametri priroda određeni su u trenutku berbe, a analiza mošta obavljena je na uređaju Wine Scan. U prvoj godini istraživanja utvrđen je značajno manji prirod po trsu i po hektaru kao i manja prosječna masa grozdova kod tretmana s mikorizom. Nije utvrđena statistički opravdani utjecaj mikoriznih gljiva na parametre kakvoće mošta kultivara Pinot crni. Prikazane vrijednosti ukupne kiselosti, koncentracije vinske i jabučne kiseline, α-amino oblika dušika, amonijskog oblika dušika i fosfora u moštu manje su u 2015. u odnosu na 2014. godinu kod oba tretmana.

Translated Abstract

The aim of the study was to determine the influence of mycorrhizal symbiosis on the yield and quality of the must of the variety Pinot Noir (Vitis vinifera L) on the vine rootstock Kober 5BB in the Kutjevo vineyards. Prior to flowering in 2013, 20 mL of the Mycoflor mycorrhiza with about 2,000 propagation units was applied to the immediate root zone, and the experiment was conducted during 2014 and 2015. In the Kutjevo vineyards, according to climatic indicators, 2014 was less favorable for grape production compared to 2015. The experiment was set up according to a randomized block design in four repetitions and consisted of two treatments: control - without mycorrhiza and treatment with mycorrhiza. Yield parameters were determined at harvest time, and must analysis was performed subsequently on a Wine Scan device. In the first year of the research, a significantly lower yield per vine and per hectare was found, as well as a lower average mass of clusters in the treatment with mycorrhiza. No statistically justified application of mycorrhizal fungi to the must quality parameters of Pinot Noir cultivars was found. The values of total acidity, tartaric and malic acid concentration, α-amino form of nitrogen, ammonium form of nitrogen and phosphorus in the must are lower in 2015 compared to 2014 in both treatments.

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