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Title:
Vpliv defoliacije vinske trte Vitis vinifera L. 'Sauvignon' na kakovost grozdja in vina
Authors:
ID
Žnidarič, Darja
(
Author
)
ID
Vršič, Stanislav
(
Mentor
)
More about this mentor...
Files:
VS_Znidaric_Darja_2010.pdf
(249,08 KB)
MD5: 37DE82537B8BCB6EED85E28D447207A8
PID:
20.500.12556/dkum/94569445-bb06-4954-901e-b19304989b10
Language:
Slovenian
Work type:
Undergraduate thesis
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
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.
Keywords:
Ključne besede: vinska trta / defoliacija / sladkor / kisline / maceracija / 'Sauvignon'
Place of publishing:
Maribor
Year of publishing:
2010
PID:
20.500.12556/DKUM-16459
NUK URN:
URN:SI:UM:DK:A4PZZDGM
Publication date in DKUM:
03.11.2010
Views:
4370
Downloads:
245
Metadata:
Categories:
FKBV
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Secondary language
Language:
English
Title:
The impact of defoliation on the quality of grapes and wine of Vitis vinifera L. 'Sauvignon' variety
Abstract:
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.
Keywords:
Keywords: grapevine / defoliation / sugar / acids / maceration / 'Sauvignon'
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