Utjecaj ektomikorize na kemijski sastav vina 'Kraljevina'

master's thesis

• 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; (Department of 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: mikoriza; ´Kraljevina´; kemijski sastav vina; aromatski profil vina
• Keywords (english): mycorrhiza; ´Kraljevina´; chemical composition of wine; aromatic profile of wine
• 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
• Created on: 2019-07-16 07:27:43