Utjecaj defolijacije na kemijski sastav grožđa sorte ´Sauvignon bijeli´ u uvjetima Vinogorja Zelina

master's thesis

• Title (english): Influence of defoliation on the chemical composition of grape variety Sauvignon blanch in the condition of Zelina vineyard
• Author: Matej Bezjak
• Mentor: Željko Andabaka (mentor)
• Committee member: Željko Andabaka (predsjednik povjerenstva)
• Committee member: Marko Karoglan (član povjerenstva)
• Committee member: Domagoj Stupić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2024-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Klimatske promjene uzrokuju više temperature u vrijeme dozrijevanja grožđa što
negativno utječe na sadržaj hlapljivih spojeva u grožđu. Sorta Sauvignon bijeli koje spada u
značajnije sorte vinove loze u sjeverozapadnoj hrvatskoj zbog svojih karakterističnih aromatskih
svojstva pogotovo je pogođena tom pojavom. Djelomična defolijacija jedna je od ampelotehničkih
mjera kojom se može utjecati na dinamiku dozrijevanja vinove loze te time i na sadržaj hlapivih
spojeva u grožđu. Kako bi se pobliže proučio utjecaj djelomične defolijacije na dozrijevanje
grožđa sorte Sauvignon bijeli u klimatskim uvjetima sjeverozapadne hrvatske u Vinogorju Zelina
2023. godine postavljen je pokus u kojem se istraživao utjecaj različite defolijacije na kemijski
sastav grožđa. Rezultati pokusa pokazali su da je defolijacija iznad zone grožđa ubrzala
smanjivanje sadržaja kiselina a uz to dovela je i do niže razine aldehida i estera. Pozitivan utjecaj
defolijacije iznad zone grožđa vidljiv je u sporijem nakupljanju šećera te većoj razini YAN-a u
odnosu na kontrolnu varijantu. Bazalan defolijacija imala je najveći utjecaj na usporavanje
dozrijevanja grožđa jer je najviše usporila nakupljanje šećera i smanjivanje sadržaja ukupnih
kiselina. Uz to pozitivno je utjecala na razinu estera, aldehida i YAN-a dok je smanjila razinu
ukupnih alkohola.

Abstract (english)

Climate changes cause higher temperatures during grape ripening, which negatively
affects the content of volatile compounds in grapes. The Sauvignon blanc, which is one of the most important grape varieties in northwestern Croatia due to its characteristic aromatic properties, is particularly affected by this phenomenon. Partial defoliation is one of the ampelotechnical measures that can influence the dynamics of vine ripening and thus the content of volatile compounds in grapes. In order to study in more detail the influence of partial defoliation on the
ripening of Sauvignon white grapes in the climatic conditions of northwestern Croatia in Zelina
Vineyards in 2023, an experiment was set up with 3 variants, the control variant, defoliation above
the grape zone and basal defoliation. The results of the experiment showed that defoliation above
the grape zone accelerated the reduction of the acid level and also led to a lower level of aldehydes
and esters. The positive influence of defoliation above the grape zone is visible in the slower
accumulation of sugar and the higher level of YAN compared to the control variant. Basal
defoliation had the greatest impact on slowing down the ripening of grapes because it slowed down
the accumulation of sugar and the reduction of acid levels the most. In addition, it had a positive
effect on the level of esters, aldehydes and YAN while reducing the level of total alcohols.

• Keywords: defolijacija; Sauvignon bijeli; Vinogorje Zelina
• Keywords (english): defoliation; Sauvignon blanc; Zelina vineyard
• Language: croatian
• URN:NBN: urn:nbn:hr:204:379284
• 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: 2024-10-02 08:42:03