20.500.12556/DKUM-16459 Vpliv defoliacije vinske trte Vitis vinifera L. 'Sauvignon' na kakovost grozdja in vina The impact of defoliation on the quality of grapes and wine of Vitis vinifera L. 'Sauvignon' variety V letih 2006 in 2007, smo na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo, pri sorti 'Sauvignon' proučevali na nadmorski višini 490m vpliv ročne defoliacije na kakovost grozdja in vina, vsebnost sladkorja in skupnih titracijskih kislin ter pH vrednost v moštu. V poskusu smo obravnavali dva različna časa defoliacije (defoliacija treh listov v cvetenju in defoliacija treh listov tri tedne po polnem cvetenju; 80-90 % odprtih cvetov). Poskus je bil zastavljen po metodi naključnih blokov s tremi obravnavanji in šestimi ponovitvami s 445 trsi. Defoliacija ni vplivala na povprečno vsebnost sladkorja in skupnih titracijskih kislin v moštu. Enako je bilo pri pH vrednosti. Po pecljanju smo drozgo vsakega obravnavanja razdelili na dva enaka dela. Prvega smo uporabili za klasično predelavo grozdja (stiskanje takoj po pecljanju), drugega pa za maceracijo (24 ur). Najboljšo senzorično oceno je dobilo vino iz kontrole s klasično predelavo. In the year 2006 and 2007 at the University centre of viticulture and enology Meranovo (490 above sea level) we studied the impact of defoliation on the grape and wine quality, sugar content and titratable acidity, and must pH of ‘Sauvignon’ variety. We included two different periods of defoliation (defoliation of three leaves during flowering, and defoliation of three leaves three weeks after full bloom; 80-90 % of open flowers). We used randomised group design with three treatments and six replications with 445 vines. The defoliation did not affect the average sugar content and titratable acidity in must. The same was found for pH in must. After destemming the crushed grapes of each treatment were divided into two equal parts. The first was used for traditional winemaking processing (pressing just after destemming), whereas the other one was used for maceration (24 h). Sensory evaluation showed that wine from the control produced according to traditional winemaking procedure received the highest grade. Ključne besede: vinska trta / defoliacija / sladkor / kisline / maceracija / 'Sauvignon' Keywords: grapevine / defoliation / sugar / acids / maceration / 'Sauvignon' true true false Slovenski jezik Angleški jezik Diplomsko delo 2010-10-19 17:22:03 2010-11-03 11:52:08 2022-04-13 08:11:11 2023-12-20 03:34:54 2010 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:A4PZZDGM VS_Znidaric_Darja_2010.pdf VS_Znidaric_Darja_2010.pdf 1 37DE82537B8BCB6EED85E28D447207A8 853e1fea06ee3b1359de883fc7ea90daa98dbc078393113442c32f272b71715f a70f61b2-7c04-11eb-bb7a-00155d0001ca 20.500.12556/dkum/94569445-bb06-4954-901e-b19304989b10 https://dk.um.si/Dokument.php?lang=slv&id=18665 Fakulteta za kmetijstvo in biosistemske vede 0 0 0