Original scientific paper
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
Full text: croatian pdf 2.290 Kb
page 33-40
downloads: 219
cite
APA 6th Edition
Osrečak, M., Jeromel, A., Jagatić Korenika, A., Puhelek, I., Karakaš, D., Anić, M. & Karoglan, M. (2021). The impact of mycorrhiza on chemical composition of Portugieser wine. Glasnik Zaštite Bilja, 44. (3.), 33-40. https://doi.org/10.31727/gzb.44.3.5
MLA 8th Edition
Osrečak, Mirela, et al. "The impact of mycorrhiza on chemical composition of Portugieser wine." Glasnik Zaštite Bilja, vol. 44., no. 3., 2021, pp. 33-40. https://doi.org/10.31727/gzb.44.3.5. Accessed 12 Dec. 2024.
Chicago 17th Edition
Osrečak, Mirela, Ana Jeromel, Ana-Marija Jagatić Korenika, Ivana Puhelek, Darija Karakaš, Marina Anić and Marko Karoglan. "The impact of mycorrhiza on chemical composition of Portugieser wine." Glasnik Zaštite Bilja 44., no. 3. (2021): 33-40. https://doi.org/10.31727/gzb.44.3.5
Harvard
Osrečak, M., et al. (2021). 'The impact of mycorrhiza on chemical composition of Portugieser wine', Glasnik Zaštite Bilja, 44.(3.), pp. 33-40. https://doi.org/10.31727/gzb.44.3.5
Vancouver
Osrečak M, Jeromel A, Jagatić Korenika A, Puhelek I, Karakaš D, Anić M, et al. The impact of mycorrhiza on chemical composition of Portugieser wine. Glasnik Zaštite Bilja [Internet]. 2021 [cited 2024 December 12];44.(3.):33-40. https://doi.org/10.31727/gzb.44.3.5
IEEE
M. Osrečak, et al., "The impact of mycorrhiza on chemical composition of Portugieser wine", Glasnik Zaštite Bilja, vol.44., no. 3., pp. 33-40, 2021. [Online]. https://doi.org/10.31727/gzb.44.3.5
Download JATS file
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.
Keywords
Portugieser; mycorrhiza; chemical composition of wine; polyphenols
Hrčak ID:
257078
URI
https://hrcak.srce.hr/257078
Publication date:
7.5.2021.
Article data in other languages:
croatian
Visits: 1.374
*
