Utjecaj ektomikorize na mehanički i kemijski sastav grožđa cv. Cabernet sauvignon (Vitis vinifera L.)

master's thesis

• Author: Antonela Mršić
• Mentor: Marko Karoglan (mentor)
• Committee member: Marko Karoglan (predsjednik povjerenstva)
• Committee member: Sanja Sikora (član povjerenstva)
• Committee member: Ana Jeromel (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2016-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Cilj ovog istraživanja je ustanoviti kako primjena živog ektomikoriznog micelija na korijen
vinove loze (podloga Vitis berlandieri x Vitis riparia SO4), utječe na mehanički i kemijski
sastav grožđa sorte Cabernet sauvignon, berbe 2014. Cjepivo je aplicirano na 40 trsova 2013.
godine na Vinogradarsko – vinarskom pokušalištu u Jazbini. Temeljem dobivenih rezultata
utvrđeno je da je mikoriza pozitivno utjecala na prinos po trsu, masu grozda i bobice.
Također, udio mesa u varijanti mikorize manji je u odnosu na kontrolu, a veći udio kožice i
peteljke. Prateći kemijske parametre uočen je povećan sadržaj šećera i ukupne kiselosti te
fenolnog sastava, dok je koncentracija antocijana smanjena u mikorizi s obzirom na kontrolu.

Abstract (english)

The focus of this research was to establish how the use of living ectomycorrhizal mycelium
on the root of the vine (rootstock Vitis berlandieri x Vitis riparia SO4 ) affects on the
mechanical and chemical composition of the grape cultivar Cabernet sauvignon from the
harvest of year 2014. The vaccine was applied to 40 vines in the Winegrowing and
winemaking experimental station in Jazbina in the year of 2013. From the given results it is
established that mycorrhizae positively influences yield per vine as well as the mass of the
cluster and the berries. In the addition, the share of meat in the variation where mycorrhizae
was used is lower when compared to the control group, and the shares of the membrane and
petiole are higher. By observing chemical parameters higher levels of sugar and acidity, as
well as fenol composition, were observed, while the concentraction of the anthocyanins was
lower in the mycorrhizae then in the control group.

• Keywords: mikoriza; Cabernet sauvignon; prinos; sadržaj šećera; ukupna kiselost; polifenoli
• Keywords (english): mycorrhiza; Cabernet sauvignon; yield; sugar content; total acidity; poliphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:204:901078
• 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: 2016-07-25 11:20:18