Utjecaj ektomikorize na prinos i kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)

master's thesis

• Title (english): Effect of ectomycorrhiza on the yield and quality of 'Cabernet sauvignon' grape (Vitis vinifera L.)
• Author: Valentin Dunaj
• Mentor: Marko Karoglan (mentor)
• Committee member: Marko Karoglan (predsjednik povjerenstva)
• Committee member: Snježana Topolovec-Pintarić (član povjerenstva)
• Committee member: Ana Marija Jagatić Korenika (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2018-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj istraživanja ovog diplomskog rada bio je ustanoviti kako primjena živog ektomikoriznog micelija na korijen vinove loze utječe na prinos i kakvoću grožđa sorte ´Cabernet sauvignon´. Cjepivo komercijalnog naziva Mykoflor aplicirano je na 40 trsova ´Cabernet sauvignona´ na Vinogradarsko-vinarskom pokušalištu Jazbina. Istraživanje je provedeno 2017. godine. Uvometrijskim metodama utvrđena je prosječna masa grozda i prinos po trsu. Mehaničkom analizom mjerena je masa bobica i masa peteljkovine, a kemijskom analizom određen je sadržaj šećera, ukupne kiselosti i pojedinačnih fenolnih spojeva. Rezultati su pokazali da mikoriza ima utjecaj na povećanje prinosa po trsu, na povećanje prosječnog broja grozdova po trsu, na povećanje prosječne mase grozda te na smanjenje prosječne mase bobica. Mikoriza je, osim na mehanički, utjecala i na kemijski sastav na način da je smanjen sadržaj šećera, smanjena je ukupna kiselost, snižena je pH vrijednost, a vinska i jabučna kiselina su povišene, dok promjena u sadržaju limunske kiseline nije signifikantna. Sadržaj ukupnih antocijana i ukupnih polifenola je povišen.

Abstract (english)

This master´s thesis deals with influence of ectomycorriza grown on root system of grapevine on yield and quality of ´Cabernet sauvignon´ grapes. Mycotic vaccine Mykoflor was applied on 40 ´Cabernet sauvignon´ grapevines on viticulture-wine experimental field Jazbina. Research was conducted in 2017. Mechanical analysis determined awerage cluster weight, yield per vine, awerage berry weight and petiole weight. Chemical analysis determined soluble solids, titrable acidity and phenols. Results showed that mycorrhiza increased yield per vine, increased awerage number of clusters per vine, increased awerage cluster weight and decreased awerage berry weight. Results also showed that mycorrhiza influenced on chemical composition by decreasing soluble solids, decreasing titrable acidity, decreasing pH and increasing tartaric and malic acid concentration. Citric acid concentration wasn´t significantly different. Total anthocyanins and total polyphenols were increased.

• Keywords: mikoriza; ´Cabernet sauvignon´; prinos; kakvoća grožđa; Mykoflor
• Keywords (english): mycorrhiza; Cabernet sauvignon; yield; grape quality; Mykoflor
• Language: croatian
• URN:NBN: urn:nbn:hr:204:935533
• 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: 2018-07-24 11:03:05