20.500.12556/DKUM-15833 VPLIV DEFOLIACIJE IN DOZOREVANJE GROZDJA NA KAKOVOST VINA SORTE 'MODRI PINOT' The impact of defoliation and grape maturity on the wine quality of 'Pinot Noir' variety V letu 2007 smo na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo ugotavljali vpliv defoliacije in dozorelosti grozdja na kakovost vina sorte 'Modri pinot'. Poskus je bila postavljen v vinogradu po metodi naključnih skupin s štirimi obravnavanji in tremi ponovitvami. Med dozorevanjem grozdja nismo ugotovili statistično značilnih razlik med obravnavanji, pri trgatvi pa so bile razlike statistično značilne. Na kemijsko sestavo grozdja je imel večji vpliv čas trgatve (dozorelost grozdja) kot defoliacija. Sok grozdja kontrolnih trt je imel v prvem roku trgatve (T1K) najmanjšo gostoto mošta (86,4 °Oe) in pH vrednost (pH = 3,16) ter največjo vsebnost skupnih kislin (11,71 g/L). Pri obravnavanju T2D je bilo obratno; gostoto mošta (96,4 °Oe) in pH vrednost (pH = 3,38) sta bili največji, vsebnost skupnih kislin (9,5 g/L) pa je bila najmanjša. Vini iz obravnavanj druge trgatve sta, kljub slabši barvi, prejeli boljšo skupno oceno kot vini iz obravnavanj prve trgatve. Pri senzoričnem ocenjevanju je vino iz obravnavanja T2K dobilo najvišjo oceno. To vino je vsebovalo 13,20 vol. % alkohola (več je vsebovalo le obravnavanje T2D), 96 mg/L antocianov (več je vsebovalo le obravnavanje T1D) ter najmanjšo vsebnost skupnih fenolov (798 mg/L) in taninov (0,28 g/L). We studied the impact of defoliation and grape maturity on the vine quality of ‘Pinot Noir’ variety in the year 2007 at the University centre of viticulture and wine trade Meranovo. We used randomised group design in the vineyard including 4 treatments and 3 repetitions. During the grape ripening, no statistically significant differences were observed, however, they were observed at harvest time. The time of harvest (i.e. grape maturity) had a bigger impact on the chemical composition of the grapes than defoliation. The lowest sugar content (86.4 °Oe) and pH (3.16) as well as the highest titratable acidity (11.71 g/L) were found in the must of the control treatment at the first harvest (T1K). In contrast, in T2D treatment sugar content (96.4 °Oe) and pH (3.38) were the highest and the titratable acidity (9.52 g/L) was the lowest. Vines from the grapes of the second harvest had, despite less favourable colour, a better total assessment than the vines from the grapes of the first harvest. The vine of T2K treatment had the best assessment and contained 13.20 vol. % alcohol (higher only in T2D treatment), 96 mg/L antocians (higher only in T1D treatment), and the lowest total phenols (798 mg/L) and tannins (0.28 g/L) content. 'Modri pinot' defoliacija dozorelost grozdja kakovost vina 'Pinot Noir' defoliation grape maturity vine quality true true false Slovenski jezik Angleški jezik Diplomsko delo 2010-09-22 09:19:13 2010-10-13 10:38:40 2022-04-13 07:38:25 2023-12-19 03:34:11 2010 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:XSY4DHMT UNI_Rauter_Klavdija_2010.pdf UNI_Rauter_Klavdija_2010.pdf 1 B1148E74B988ED773CE9F53AA965F971 b0a1706b9e5ab22b32c47cdcd07c3c6c2094d0127777ba392f784cbd061848d3 7f1ef0b3-7c04-11eb-bb7a-00155d0001ca 20.500.12556/dkum/61d6840a-ccc8-4253-a456-d5f0a44a9c2e https://dk.um.si/Dokument.php?lang=slv&id=17955 Fakulteta za kmetijstvo in biosistemske vede 0 0 0