master's thesis
Utjecaj ektomikorize na mehanički i kemijski sastav grožđa cv. Cabernet sauvignon (Vitis vinifera L.)

Antonela Mršić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Vinogradarstvo i vinarstvo
Metadata
TitleUtjecaj ektomikorize na mehanički i kemijski sastav grožđa cv. Cabernet sauvignon (Vitis vinifera L.)
AuthorAntonela Mršić
Mentor(s)Marko Karoglan (thesis advisor)
Abstract
Cilj ovog istraživanja je ustanoviti kako primjena živog ektomikoriznog micelija na korijen vinove loze (podloga Vitis berlandieri x Vitis riparia SO4), utječe na mehanički i kemijski sastav grožđa sorte Cabernet sauvignon, berbe 2014. Cjepivo je aplicirano na 40 trsova 2013. godine na Vinogradarsko – vinarskom pokušalištu u Jazbini. Temeljem dobivenih rezultata utvrđeno je da je mikoriza pozitivno utjecala na prinos po trsu, masu grozda i bobice. Također, udio mesa u varijanti mikorize manji je u odnosu na kontrolu, a veći udio kožice i peteljke. Prateći kemijske parametre uočen je povećan sadržaj šećera i ukupne kiselosti te fenolnog sastava, dok je koncentracija antocijana smanjena u mikorizi s obzirom na kontrolu.
Keywordsmycorrhiza Cabernet sauvignon yield sugar content total acidity poliphenols
Committee MembersMarko Karoglan (committee chairperson)
Sanja Sikora (committee member)
Ana Jeromel (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsVinogradarstvo i vinarstvo
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-07-07
Parallel abstract (English)
The focus of this research was to establish how the use of living ectomycorrhizal mycelium on the root of the vine (rootstock Vitis berlandieri x Vitis riparia SO4 ) affects on the mechanical and chemical composition of the grape cultivar Cabernet sauvignon from the harvest of year 2014. The vaccine was applied to 40 vines in the Winegrowing and winemaking experimental station in Jazbina in the year of 2013. From the given results it is established that mycorrhizae positively influences yield per vine as well as the mass of the cluster and the berries. In the addition, the share of meat in the variation where mycorrhizae was used is lower when compared to the control group, and the shares of the membrane and petiole are higher. By observing chemical parameters higher levels of sugar and acidity, as well as fenol composition, were observed, while the concentraction of the anthocyanins was lower in the mycorrhizae then in the control group.
Parallel keywords (Croatian)mikoriza Cabernet sauvignon prinos sadržaj šećera ukupna kiselost polifenoli
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:901078
CommitterValentina Bezek