20.500.12556/DKUM-75079 Določanje tehnološke zrelosti nekaterih sort namiznega grozdja na osnovi kemijske analize, senzorične ocene in bioklimatskih indeksov Determination of Technological Maturity of Certain Table Grape Varieties Based on Chemical Analysis, Sensory Assessment and Bioclimatic Indices V letih 2015, 2016 in 2017 smo na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo, Fakulteta za kmetijstvo in biosistemske vede proučevali fenološke, senzorične in kemijske lastnosti 19 namiznih sort grozdja. Posamezne fenofaze od brstenja do tehnološke zrelosti smo določili s pomočjo sistema BBCH. Senzorično oceno grozdja smo opravili pri vsebnosti sladkorja od 65–75 °Oe (tehnološka zrelost). Bele sorte so fenofazo brstenja dosegle na 97. dan v letu, od BBCH 05–65 so potrebovale 68 dni, od BBCH 65–81 50 dni in do tehnološke zrelosti 35 dni. Modre in roza sorte so brstele na 100. dan v letu, od BBCH 05–65 so potrebovale 64 dni, od BBCH 65–81 54 dni in do tehnološke zrelosti 32 dni. Glede na Huglinov indeks (HI) so bile najbolj primerne sorte, ki spadajo v HI-2 in HI-3 razred vinogradniške klime in so rane oziroma srednje pozne glede na čas zorenja sorte 'Rdeča žlahtnina'. Te tolerantne sorte so bile 'Muscat bleu', 'Arkadia', 'Nero', 'Prezentabil', 'Muscat letnii' in 'Katharina'. Prav tako so imele večjo vsebnost suhe snovi, manjšo vsebnost skupnih kislin, so muškatnega okusa in so bile potencialnemu potrošniku najbolj zanimive. Rezultati kažejo, da je v Sloveniji mogoče pridelati kakovostno namizno grozdje nekaterih tolerantnih sort, če upoštevamo podnebne razmere pridelovalnega območja. In 2015, 2016 and 2017, the phenological, sensory and chemical properties of 19 table grape varieties were studied at the Meranovo University Center for Viticulture and Enology, Faculty of Agriculture and Life Sciences. Individual phenophases from budding to technological maturity were determined using the BBCH system. Sensory evaluation of the grapes was carried out at a sugar content of 65–75 °Oe (technological maturity). White grape varieties reached the phenophase of budding on the 97th day of the year, it took them 68 days to get from BBCH 05–65, 50 days from BBCH 65–81 and 35 days to reach technological maturity. . Blue and rose grape varieties sprouted on the 100th day of the year. It took them 64 days from BBCH 05 to 65, from BBCH 65–81 54 days and another 32 days to reach technological maturity. According to the Huglin Index (HI), the most suitable varieties belong to HI-2 and HI-3 winegrowing climate classes, which are early or mid-late according to the ripening time of the 'Chasselas rose' variety. These tolerant varieties were 'Muscat bleu', 'Arkadia', 'Nero', 'Prezentabil', 'Muscat letnii' and 'Katharina'. They also had a higher dry matter content, a lower total acid content, a Muscat taste and were most interesting to the potential consumer. The results show that quality table grapes of some tolerant varieties can be grown in Slovenia, if we consider the climatic conditions of the wine-growing region. namizno grozdje tolerantne sorte bioklimatski indeksi kakovost table grapes resistant varieties bioclimatic indices quality true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2019-09-19 16:21:18 2019-10-04 10:44:22 2022-08-09 09:56:16 2019-10-10 03:20:15 2019 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:FEJABMH6 MAG_Mramor_Marko_2019.pdf MAG_Mramor_Marko_2019.pdf 1 B9F927094D92D367AE79E0D9505C7ED8 4e541408d23d2128d9be12d098100270a6dffaea2fab6e5510e500eed3fcc9ce 101c12ce-7c11-11eb-bb7a-00155d0001ca 20.500.12556/dkum/baa8f0df-2305-49e3-974a-8b0d2781ad79 https://dk.um.si/Dokument.php?lang=slv&id=138827 Fakulteta za kmetijstvo in biosistemske vede 0 0 0