Utjecaj mikorize na kemijski sastav vina ´Portugizac´

Scientific paper - Original scientific paper

• Title (english): The impact of mycorrhiza on chemical composition of Portugieser wine
• Author: Mirela Osrečak
• Author: Ana Jeromel
• Author: Ana-Marija Jagatić Korenika
• Author: Ivana Puhelek
• Author: Darija Karakaš
• Author: Marina Anić
• Author: Marko Karoglan
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (croatian)

Cilj ovog istraživanja bio je utvrditi kako primjena živog mikoriznog cjepiva na korijen vinove loze utječe na kemijski sastav vina ´Portugizac´. Pokus je postavljen u jesen 2016. godine na 3 lokacije na području podregije Plešivica, kada je provedena i aplikacija cjepiva naziva „Mykoflor“ tvrtke Bio-budućnost d.o.o. Cjepivo je aplicirano na 100 trsova sorte ´Portugizac´, pri čemu je isti broj netretiranih trsova poslužio kao kontrola. Analiza kemijskog sastava, kao i senzorno ocjenjivanje vina provedeni su nakon berbe 2018. godine. Rezultati su pokazali pozitivan utjecaj mikorize na kemijski sastav vina u vidu povećanja koncentracije ukupne kiselosti, pojedinačnih organskih kiselina, pepela te smanjenja pH vrijednosti vina. Aplikacija mikoriznog cjepiva pozitivno je utjecala i na polifenolni sastav te na senzornu ocjenu vina.

Abstract (english)

The aim of this study was to assess the influence of application of mycorrhizal fungal inoculum on the Portugieser wine chemical composition. The experiment was conducted in fall 2016. in 3 locations in the area of ZOI Plešivica, with the „Mykoflor” vaccine of Bio-budućnost d.o.o company application. The vaccine was applied to 100 vines of Portugieser variety, with the same number of untreated vines as a control. Chemical composition analysis of wine, as well sensory evaluation was carried out after the harvest in 2018. The results obtained demonstrated the positive impact of mycorrhiza on the wine chemical composition as an increase in total acidity, individual organic acids, wine ash, as well as decrease in pH value. Mycorrhiza also had a positive effect on the wine polyphenolic composition and sensory evaluation.

• Keywords (croatian): Portugizac; mikoriza; kemijski sastav vina; polifenoli
• Keywords (english): Portugieser; mycorrhiza; chemical composition of wine; polyphenols
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review - international
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 44., no. 3., pp. 33-40
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.44.3.5
• URN:NBN: urn:nbn:hr:204:932495
• Publication: 2021
• Document URL: https://hrcak.srce.hr/257078
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-02-08 11:49:34