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Title:Vpliv nadmorske višine na razvojne faze ter kemijski sestav grozdja in vina sorte 'Sauvignon'
Authors:ID Ogrizek, Maja (Author)
ID Vršič, Stanko (Mentor) More about this mentor... New window
Files:.pdf VS_Ogrizek_Maja_2010.pdf (805,86 KB)
MD5: 9B73144C8538038AA1D4BC6E0B2E2EEA
PID: 20.500.12556/dkum/50b7d6d5-7256-4026-a6da-efc183176979
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V letu 2009 smo v Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo Fakultete za kmetijstvo in biosistemske vede pri sorti 'Sauvignon' preučevali vpliv nadmorske višine na razvojne faze ter kemijski sestav grozdja in vina. Merili smo temperaturo zraka, grozda in lista na vzhodni in zahodni strani vrste, na dveh različnih nadmorskih višinah. Na vsakem merilnem mestu je bilo opravljenih 10 meritev vsake pol ure. Največja razlika v temperaturi zraka v vinogradu (3,7 °C) je bila 13. 8. 2009 ob 10.30 uri, zgoraj 29 °C, spodaj 32,7 °C. Največja razlika v temperaturi grozdov (15,7 °C) je bila med grozdoma na zahodni strani vrste 13. 8. 2009 ob 10.30 uri, zgoraj 20,9 °C, spodaj 36,6 °C (p = 0,05). Začetek brstenja je bil pri obeh nadmorskih višinah 9. aprila. V spodnjem delu vinograda je bila večja vsebnost sladkorja in manjša vsebnost skupnih titracijskih kislin ter večja pH vrednost. Po trgatvi (29. 9. 2009) je imel grozdni sok iz spodnjega dela vinograda za 3 °Oe več sladkorja in 0,8 g/l manj skupnih titracijskih kislin. Vino iz spodnjega dela vinograda je vsebovalo 0,6 vol. % več alkohola (13,3 vol. %), 0,7 g/l manj skupnih titracijskih kislin (6,8 g/l) in 1,6 g/l več reducirajočih sladkorjev (3 g/l).
Keywords:vinska trta, nadmorska višina, temperatura, sladkor, kisline
Place of publishing:Maribor
Year of publishing:2010
PID:20.500.12556/DKUM-15610 New window
NUK URN:URN:SI:UM:DK:AIPMSBAK
Publication date in DKUM:13.10.2010
Views:2743
Downloads:194
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Secondary language

Language:English
Title:Effect of altitude on the phenological stages and chemical composition of 'Sauvignon Blanc' grapes and wine
Abstract:In 2009 the effect of altitude on phenological stages and chemical composition of cv. 'Sauvignon Blanc' grapes and wine was examined at the University Centre for viticulture and winemaking Meranovo of the Faculty of Agriculture and Life Sciences in Maribor. Air, leaf and grape temperature were measured at two separate altitudes on the eastern and western side of the rows. Ten measures were carried out every half an hour at respective measuring locations. The most significant difference between air temperatures in vineyard (3.7 °C) occurred on August 13, 2009 at 10.30 a.m. (29 °C at a higher altitude (HA), 32.7 °C at a lower altitude (LA)). The most significant difference between temperature of grapes (15,7 °C) occurred on August 13, 2009 between grapes on the western side of the rows at 10.30 a.m., (20.9 °C at HA, 36.6 °C at LA (p=0.05). The beginning of budding occurred on April 9 at both altitudes. Higher sugar content, lower total titratable acids and higher pH were found in the lower part of the vineyard (LA). After grape harvest (September 29, 2009) grape juice from the lower part of vineyard contained 3 °Oe more sugar and 0.8 g/l less titratable acids. Wine from the lower part of the vineyard contained 0.6 % vol more alcohol (13.3 % vol), 0.7 g/l less total titratable acids (6.8 g/l) and 1.6 g/l more reducing sugars (3 g/l).
Keywords:grapevine, altitude, temperature, sugar, acids


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