Vpliv defoliacije vinske trte na temperaturo jagod in kemijski sestav soka pri sortah 'Rizvanec' in ' Šipon'

Slavinec, Barbara

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Title:	Vpliv defoliacije vinske trte na temperaturo jagod in kemijski sestav soka pri sortah 'Rizvanec' in ' Šipon'
Authors:	ID Slavinec, Barbara (Author) ID Vršič, Stanislav (Mentor) More about this mentor...
Files:	VS_Slavinec_Barbara_2009.pdf (21,29 MB) MD5: A043DC14E017B6042226A6C8F3AED984 PID: 20.500.12556/dkum/024ead34-aa23-4253-8e17-311246cdfc57
Language:	Slovenian
Work type:	Undergraduate thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	V letu 2008 smo na posestvu Vinogradništva Slavinec (Mihalovci) ugotavljali vpliv defoliacije vinske trte na temperaturo jagod in kemijski sestav soka pri sortah 'Rizvanec' in 'Šipon'. Temperatura jagod pri sorti 'Šipon' (2. 8. 2008, 11:30— 12:00) na zunanji strani grozda je bila pri defoliaciji večja za 1,3 ° C od notranje strani grozda, pri kontroli na grozdih, izpostavljenih soncu (GS), pa je bila večja za 1,2 ° C. Na grozdih pod listi (GL) ni bilo statistično značilnih razlik med zunanjo in notranjo stranjo grozda (p = 0,05). Podobne razlike so bile tudi pri sorti 'Rizvanec'. V oblačnem dnevu (20. 7. 2008) ni bilo statistično značilnih razlik. Največja razlika (11,4° C) med temperaturo zraka in temperaturo jagod je bila pri sorti 'RizvanecÂ´ (13. 7. 2008) na zunanji strani grozda izpostavljenega soncu pri kontroli (GS). Pri defoliaciji je bila največja vsebnost sladkorja ('Rizvanec' 82 °Oe, 'Šipon' 77 °Oe), ter najmanjša vsebnost skupnih titracijskih kislin ( 'Rizvanec' 5,3 g/l, 'Šipon' 8,7 g/l) in jabolčne kisline ('Rizvanec' 1,7 g/l, 'Šipon' 5,7 g/l). Pri sorti 'Rizvanec' defoliacija ni vplivala na oploditev (kontrola 110, defoliacija pa 121 jagod na grozd). Pri sorti 'Šipon' je bilo pri defoliaciji manjše število jagod na grozd (87) v primerjavi s kontrolo (107).
Keywords:	vinska trta, defoliacija, temperatura jagod, sladkor, kisline
Place of publishing:	Maribor
Year of publishing:	2009
PID:	20.500.12556/DKUM-11829
NUK URN:	URN:SI:UM:DK:HVWYVGVP
Publication date in DKUM:	19.10.2009
Views:	3457
Downloads:	418
Metadata:
Categories:	FKBV
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Secondary language

Language:	English
Title:	The influence of vine defoliation on berry temperatures and chemical structure of the juice by cv. 'Mueller Thurgau' and 'Furmint'
Abstract:	In the year 2008 the influence of defoliation on berry temperatures and chemical structure of the juice by cv. ‘Muller Thurgau’ and ‘Furmint’ was investigated on the grapevine plantations of the wine-grower Slavinec (Mihalovci). The temperature of the berry of ‘Furmint’ (2/8/2008, 11.30 – 12.00) was in defoliation higher by 1.3 °C on the outside of the cluster than the inside of the grape. In control clusters exposed to the sun (GS) it was higher to 1.2 °C. In the clusters under the leaves (GL) there were no statistically significant differences between external and internal sides of the cluster (p = 0.05). Similar differences were also observed in the variety ‘Mueller Thurgau’. There were no statistically significant differences on the cloudy day (20/7/2008). The biggest difference (11.4 °C) between the air temperature and the temperature of the berries was in ‘Mueller Thurgau’ (13./7/2008) on the outside of the cluster in the sun-exposed grapes of control (GS). The highest content of sugar has been present by defoliation (‘Mueller Thurgau’ 82 °Oe, ‘Furmint’ 77 °Oe). In the same case there were also the lowest contents of total titratable acids (‘Mueller Thurgau’ 5,3 g/l, ‘Furmint’ 8,7 g/l), and malic acid (‘Mueller Thurgau’ 1,7 g/l, ‘Furmint’ 5,7 g/l). The defoliation did not affect the fertilization of ‘Mueller Thurgau’(control 110, defoliation 121 berries on the grape). After defoliation there has been less berries per cluster in ‘Furmint’ (87) compared with control (107).
Keywords:	grapevine, defoliation, berry temperature, sugar, acids

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