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master's thesis
Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:809614
Kužir, Lucija
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Kužir, L. (2018). Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:809614

Kužir, Lucija. "Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:809614

Kužir, Lucija. "Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:809614

Kužir, L. (2018). 'Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:809614

Kužir L. Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:809614

L. Kužir, "Učinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:809614

Metadata
TitleUčinak ektomikoriznih gljiva na kakvoću grožđa sorte Cabernet sauvignon (Vitis vinifera L.)
Title (english)Effect of ectomycorrhiza on the quality of grape variety Cabernet sauvignon (Vitis vinifera L.)
AuthorLucija Kužir
MentorMarko Karoglan (mentor)
Committee memberMarko Karoglan (predsjednik povjerenstva)
Committee memberSanja Sikora (član povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2018-05-21, Croatia
Abstract
Ovim istraživanjem htjelo se ustanoviti na koji način primjena živog ektomikoriznog micelija na korijen vinove loze utječe na mehanički i kemijski sastav grožđa sorte Cabernet sauvignon (Vitis vinifera L.) Pokus je postavljen 2013. godine na vinogradarsko-vinarskom pokušalištu u Jazbini kada je cjepivo Mykoflor aplicirano na 40 trsova navedene sorte. Jednaki broj netretiranih trsova poslužio je kao kontrola. Statistički obrađeni rezultati pokazali su kako je mikoriza djelovala na povećanje mase grozda, broja bobica po grozdu te mase 1 bobice, dok na prinos nije imala značajan utjecaj. Također, mikoriza je utjecala na povećanje udjela mesa u bobici, a dovela je i do smanjenja sadržaja šećera te na povećanje ukupne kiselosti. Utjecala je na smanjenje vinske, a povećanje jabučne kiseline. Unatoč smanjenju udjela kožice, sadržaj pojedinačnih i ukupnih antocijana veći je u varijanti mikorize dok je sadržaj ukupnih flavonola smanjen, a sadržaj ukupnih flavanola povećan.
Abstract (english)
The aim of this study was to investigate the effect of ectomycorrhizal mycelium (commercial name Mykoflor) applied to the root of the vine variety Cabernet sauvignon (Vitis vinifera, L.) on grapes mechanical and chemical composition. The experiment was conducted 2013., in the experimental station Jazbina, which is a part of Department of viticulture and enology, Faculty of Agriculture in Zagreb. The vaccine was applied to 40 vines and the same number of untreated vines was used as a control. Results have showed that the mycorrhizal effect increases the average cluster and berry weight, number of berries in cluster and clusters per vine. It also has showed that mycorrhiza had no significant effect on the yield per vine. Beside that, mycorrhiza increased the proportion of meat, reduced sugar content and increased total acidity. Also, mycorrhiza reduced tartaric acid but increased malic acid. While observing chemical parameters, mycorrhiza had positive impact on content of the anthoncyanins. Total content of flavonols was decreased and total content of flavanols was increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:809614
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-06-01 07:10:32