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

Toni Grubišić (2016)
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology
Metadata
TitleUtjecaj ektomikorize na kemijski sastav grožđa cv. Cabernet sauvignon i Syrah (Vitis vinifera L.)
AuthorToni Grubišić
Mentor(s)Marko Karoglan (thesis advisor)
Abstract
Cilj ovog istraživanja je ustanoviti na koji način primjena živog ektomikoriznog micelija na korijen vinove loze utječe na kemijski sastav grožđa kultivara Cabernet sauvignon i Syrah (Vitis vinifera L.). Pokus je proveden 2015. godine na vinogradarsko – vinarskom pokušalištu Jazbina. Promatrane su sljedeće vrijednosti: sadržaj šećera, ukupna kiselost, sadržaj ukupnih antocijana, flavonola i flavanola. Utvrđeno je da je mikoriza utjecala na povećanje sadržaja šećera u grožđu sorte Syrah. Također je kod sorte Syrah utjecala na smanjenje sadržaja ukupnih flavanola. Mikoriza je utjecala na povećanje ukupne kiselosti u grožđu te na smanjenje sadržaja ukupnih antocijana u kožici bobice i smanjenje ukupnih flavonola sorte Cabernet sauvignon.
Keywordsectomycorrhizae Cabernet sauvignon Syrah flavonoids sugar content total acidity
Committee MembersMarko Karoglan (committee chairperson)
Bernard Kozina (committee member)
Jasminka Karoglan-Kontić (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
Lower level organizational unitsDepartment of Viticulture and Enology
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 date2016-07-08
Parallel abstract (English)
The objective of this study was determination of the effect of the mycorrhizae application on the root, and the chemical structure of grape varieties Cabernet sauvignon and Syrah (Vitis vinifera L.), as well. The experiment was conducted in 2015 on the viticulture – wine experimental station Jazbina. Sugar content, total acidity, anthocyanins, flavonols and flavanols were observed variables. It was found that mycorrhizae caused an increased sugar content of grape variety Syrah. On the other side, it negatively affected the flavanols content of grape variety Syrah. Mycorrhizae increased the total acidity, reduced the total anthocyanins and total flavonols in the grape skin of grape variety Cabernet sauvignon.
Parallel keywords (Croatian)ektomikoriza Cabernet sauvignon Syrah flavonoidi šećer ukupna kiselost
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:734654
CommitterValentina Bezek