Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'

Kos, Karlo

prikaz prve stranice dokumenta Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'

Download
PDF 836.35 KB

master's thesis

Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'

Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:249749

Kos, Karlo

University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

APA 6th Edition

Kos, K. (2019). Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:249749

MLA 8th Edition

Kos, Karlo. "Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:249749

Chicago 17th Edition

Kos, Karlo. "Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:249749

Harvard

Kos, K. (2019). 'Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:249749

Vancouver

Kos K. Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:249749

IEEE

K. Kos, "Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:249749

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:249749

Please login to the repository to save this object to your list.

Metadata

Title	Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'
Title (english)	Ectomycorrhizal influence on chemical composition of 'Kraljevina' wine
Author	Karlo Kos
Mentor	Ana Jeromel (mentor)
Committee member	Ana Jeromel (predsjednik povjerenstva)
Committee member	Ana Marija Jagatić Korenika (član povjerenstva)
Committee member	Sanja Sikora (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Viticulture and Enology) Zagreb
Defense date and country	2019-07-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Cilj ovog diplomskog rada bio je utvrditi kako živi ektomikorizni micelij komercijalnog naziva „Mykoflor“, apliciran na korijen vinove loze sorte ´Kraljevina´ (Vitis vinifera L.), utječe na kemijski sastav mošta te kemijskog sastava vina po završetku alkoholne fermentacije. Mikorizni inokulat je aplicirano na 40 trsova, a pokus je postavljen 2016. u vinogradu na području Zelinskog vinogorja u vlasništvu OPG Kos Karlo “Vina Kos”. Analiza u vinu je provedena nakon berbe 2017. na Zavodu za vinogradarstvo i vinarstvo Agronomskog fakulteta u Zagrebu. Kemijskim analizama utvrđen je sadržaj šećera, ukupna kiselost, pH vrijednost, koncentracija pojedinačnih organskih kiselina u moštu te aromatski profil vina. Temeljem dobivenih rezultata utvrđeno je da je mikoriza imala pozitivan utjecaj na kemijski sastav povećanjem sadržaja šećera, povećanjem ukupne kiselosti, smanjenjem pH vrijednosti te povećanjem koncentracije vinske i jabučne kiseline dok nije utvrđeno povećanje spojeva nositelja primarnih aroma vina.
Abstract (english)	Objective of this Master's thesis was to determine the way that ectomycorrhizal mycelium under commercial name “Mykoflor” applied to the root of the vine varieties ´Kraljevina´ (Vitis vinifera L.) affects the quality of grapes and chemical composition of wine. Mycotic inoculant was applied on 40 ´Kraljevine´ grapevines. The experiment was placed in 2016. on vineyard OPG Kos Karlo “Vina Kos” which are located in viticultural subregion of Zelina. Wine analyses were done after the 2017. harvest at the Department of Viticulture and Enology on Faculty of Agriculture in Zagreb. Sugar content, titratable acidity, pH values, organic acid concentration of grape juice and aromatic profile of wine was determined by chemical analysis. It was found that mycorrhiza affected on chemical composition by increasing sugar content, increasing total acidity, decreasing pH, increasing concentration of tartaric and malic acid but no effect was determined in primary aroma concentrations.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:249749
Study programme	Title: Horticulture Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2019-07-16 07:27:43