Glasnik Zaštite Bilja, Vol. 48. No. 5., 2025.
Original scientific paper
https://doi.org/10.31727/gzb.48.5.6
Mycorrhiza in viticulture: From symbiosis to sustainable grape production and quality
David Gluhić
orcid.org/0000-0002-4507-6012
; Veleučilište Rijeka, Poljoprivredni odjel Poreč, Poreč, Hrvatska
*
* Corresponding author.
Abstract
Mycorrhiza is a special symbiotic relationship between plant roots and fungi that is crucial for the vitality of grapevines and the sustainability of vineyards, especially in unfavorable agro-ecological conditions. Although there are several types of mycorrhizal fungi in nature, arbuscular mycorrhizal fungi are particularly important for grapevines. Mycorrhiza expands the root system of the grapevine, improving the uptake of water and nutrients, especially phosphorus from the soil, which is crucial in lime soils and arid Mediterranean conditions for grapevine cultivation. This symbiosis results in greater drought resistance in grapevines, improved nutrition, and enhanced resistance to both biotic and abiotic stresses. It significantly increases grape yields while simultaneously improving their quality, including sugar levels, acidity, and phenolic compounds. It is applied with commercial preparations in the nursery, during planting, or in existing vineyards. The numerous positive effects of mycorrhiza on grapevines make mycorrhiza a powerful tool for sustainable grapevine cultivation.
Keywords
vine grapes; mycorrhiza; grape quality
Hrčak ID:
336715
URI
Publication date:
14.8.2025.
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