Access restricted to students and staff of home institution
master's thesis
Utjecaj ektomikorize na kemijski sastav grožđa cv. Traminac crveni (Vitis vinifera L.)

Antonio Hajduk (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Vinogradarstvo i vinarstvo
Metadata
TitleUtjecaj ektomikorize na kemijski sastav grožđa cv. Traminac crveni (Vitis vinifera L.)
AuthorAntonio Hajduk
Mentor(s)Marko Karoglan (thesis advisor)
Abstract
Cilj ovog istraživanja bio je ustanoviti na koji način primjena živog ektomikoriznog micelija na korijen vinove loze utječe na kemijski sastav grožđa sorte Traminac crveni. Pokus je proveden 2015. godine na vinogradarsko – vinarskom pokušalištu Jazbina, koje se nalazi u sklopu Zavoda za vinogradarstvo i vinarstvo Agronomskog fakulteta Sveučilišta u Zagrebu. Ovim istraživanjem analiziran je sadržaj šećera, ukupna kiselost, razina slobodnog amino dušika i polifenolni sastav grožđa. Dobiveni rezultati pokazali su da je mikoriza utjecala na smanjenje sadržaja šećera u grožđu i ukupnih kiselina u grožđu, te na povećanje udjela sjemenki u grožđu. Također je utjecala na povećanje prosječne mase grozda i mase bobica.
Keywordsmycorrhiza Traminer sugar content total acidity yield
Committee MembersMarko Karoglan (committee chairperson)
Bernard Kozina (committee member)
Jasminka Karoglan-Kontić (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 date2016-09-29
Parallel abstract (English)
The purpose of this study was to determine how the application of mycorrhiza on the root of the Vitis vinifera L. affects on chemical composition of grape varietiy Traminer. The experiment was conducted in 2015 on viticulture - wine experimental field Jazbina, located within the Department of viticulture and enology Faculty of Agriculture, University of Zagreb. This study analyzed the sugar content, total acidity, level of free amino nitrogen and polyphenolic composition of grapes. The results showed that mycorrhiza had impact on reducing sugar content in grapes and total acids, and the increase the proportion of seeds in a cluster. It had also affected on the increase in average cluster weight and berry weight.
Parallel keywords (Croatian)mikoriza Traminac sadrţaj šećera ukupna kiselost prinos
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:204:304161
CommitterValentina Bezek