Original scientific paper
https://doi.org/10.5513/JCEA01/21.4.2838
Effect of fertilization on the content of volatile compounds in must of variety 'Škrlet bijeli' (Vitis vinifera L.)
Mirela TRDENIĆ
; Petrokemija d.d., Aleja Vukovar 4, 44 320 Kutina, Croatia
Marko PETEK
; University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Zvjezdana MARKOVIĆ
; University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Abstract
The primary aromas of grapes originate from the volatile compounds formed in the vine berry during ripening and thus play a key role in the formation of the grape quality. The content and development of primary aromas depend on the variety, soil, climate, agrotechnical practices in the vineyard, and are especially affected by temperature, exposure to sunlight, water supply and leaf defoliation in the cluster zone. The aim of this research was to determine the effect of different fertilization treatments, especially the foliar application of potassium (K) and boron (B) and other microelements on the content of primary aromas in grapes of the 'Škrlet bijeli' variety. Four fertilization treatments were applied: NPK; NPK + Fertdolomite; NPK + Fertdolomite + Folibor B; NPK + Fertdolomite + Folibor B + Proteoleaf. Grape harvesting in research years 2012, 2013 and 2014 was performed at the stage of full maturity. The primary aromas were analyzed by solid-phase microextraction coupled with gas chromatography mass spectrometry (SPME-GC/MS). In this research, it has been determined a statistically significant effect of vintage years with lower average temperature during the growing season on the content of primary aromas in the must. The exception is β-damaskenone whose values were significantly higher in a vintage year with a higher average temperature during the growing season.
Keywords
C13 norisoprenoids; grapevine; plant nutrition; vine berry; volatile compounds
Hrčak ID:
248653
URI
Publication date:
21.12.2020.
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