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

master's thesis

• Author: Toni Grubišić
• Mentor: Marko Karoglan (mentor)
• Committee member: Marko Karoglan (predsjednik povjerenstva)
• Committee member: Bernard Kozina (član povjerenstva)
• Committee member: Jasminka Karoglan-Kontić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2016-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Cilj ovog istraživanja je ustanoviti na koji način primjena živog ektomikoriznog
micelija na korijen vinove loze utječe na kemijski sastav grožđa kultivara Cabernet sauvignon
i Syrah (Vitis vinifera L.). Pokus je proveden 2015. godine na vinogradarsko – vinarskom
pokušalištu Jazbina. Promatrane su sljedeće vrijednosti: sadržaj šećera, ukupna kiselost,
sadržaj ukupnih antocijana, flavonola i flavanola. Utvrđeno je da je mikoriza utjecala na
povećanje sadržaja šećera u grožđu sorte Syrah. Također je kod sorte Syrah utjecala na
smanjenje sadržaja ukupnih flavanola. Mikoriza je utjecala na povećanje ukupne kiselosti u
grožđu te na smanjenje sadržaja ukupnih antocijana u kožici bobice i smanjenje ukupnih
flavonola sorte Cabernet sauvignon.

Abstract (english)

The objective of this study was determination of the effect of the mycorrhizae
application on the root, and the chemical structure of grape varieties Cabernet sauvignon and
Syrah (Vitis vinifera L.), as well. The experiment was conducted in 2015 on the viticulture –
wine experimental station Jazbina. Sugar content, total acidity, anthocyanins, flavonols and
flavanols were observed variables. It was found that mycorrhizae caused an increased sugar
content of grape variety Syrah. On the other side, it negatively affected the flavanols content
of grape variety Syrah. Mycorrhizae increased the total acidity, reduced the total anthocyanins
and total flavonols in the grape skin of grape variety Cabernet sauvignon.

• Keywords: ektomikoriza; Cabernet sauvignon; Syrah; flavonoidi; šećer; ukupna kiselost
• Keywords (english): ectomycorrhizae; Cabernet sauvignon; Syrah; flavonoids; sugar content; total acidity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:734654
• 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: Access restricted to students and staff of home institution
• Created on: 2016-07-25 11:52:37