diplomsko delo
Kristina Tavčar (Author), Denis Rusjan (Mentor)

Abstract

V Tomaju na Krasu smo leta 2017 spremljali kako obročkanje in zarezovanje šparonov vplivata na dinamiko zorenja grozdja ter kakovost grozdja in vina pri sorti 'Refošk'. V bločnem poskusu smo 23. 8. 2017, štiri tedne pred predvideno trgatvijo, na rozgah trt opravili obročkanje in zarezovanje. Ob trgatvi je bila masa 100-tih jagod pri obročkanju največja (292 g), sledila je masa pri zarezovanju (258 g) in najmanjšo maso (235 g) so imele jagode kontrole. Najvišjo pH vrednost soka (pH 3,50) smo izmerili pri zarezovanju, najnižjo pa pri kontroli (pH 3,32). Povprečno največjo vsebnost sladkorjev (18,9 °Brix) smo izmerili pri zarezovanju, sledilo je obročkanje (18,1 °Brix) in najmanjšo (17,4 °Brix) pri kontroli. Največjo vsebnost skupnih kislin (15,5 g/l) smo zabeležili pri zarezovanju, najmanjšo (13,1 g/l) pa pri kontroli. Na pH in titracijske kisline v vinu ukrepi niso vplivali. Največjo vsebnost alkohola (9,4 vol.%) je doseglo vino kontrole, sledilo mu je obročkanje (9,1 vol.%) in najmanjša vsebnost (8,8 vol.%) pa je bila pri zarezovanju. Največjo vsebnost hlapnih kislin (0,1 g/l) smo izmerili pri kontroli in najmanjšo (0,06 g/l) pri obročkanju. Na splošno lahko rečemo, da obročkanje in zarezovanje pozitivno vplivata na kakovost grozdja, manj pa na kakovost vina. Vsekakor bi poskus morali ponoviti.

Keywords

zarezovanje;obročkanje;vinska trta;grozdje;vino;Vitis vinifera L.;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Tavčar]
UDC: 634.8:631.542.15:631.524.6/.7(043.2)
COBISS: 9425017 Link will open in a new window
Views: 516
Downloads: 112
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Other data

Secondary language: English
Secondary title: ǂThe ǂimpact of cane girdling and notching on the dynamics of grape rippening and grape and wine quality of the grapevine variety (Vitis vinifera L.) "Refošk" in the Kras winegrowing district
Secondary abstract: In 2017 we monitored the cane girdling and notching impact the dynamics of grape ripening and grape and wine quality of the Refosco variety in the village of Tomaj in the Slovenian Karst. On 23rd August 2017, four weeks before the scheduled grape harvesting, we carried out an experiment, which consisted the cane girdling and notching. At harvest the weight of 100 berries was the highest (292 g) at the girdling, followed by treatment of notching (258 g), whereas control berries had the lowest weight (235 g). The highest must pH (pH 3.50) was measured at notching and the lowest at control (pH 3.32). The highest average sugar content (18.9° Brix) was measured at notching, followed by girdling (18.1° Brix) and the lowest at control (17.4° Brix). The highest total acids content was recorded at notching (15.5 g/l) and the lowest at control (13.1 g/l). The pH and the titratable acidities in the wine were not affected by the treatments. The highest alcohol content was reached by the control wine (9.4 vol.% ), followed by girdling (9.1 vol.%) and the lowest by the notching (8.8 vol.%). The highest volatile acids content (0.1 g/l) was measured at control and the lowest (0.06 g/l) at girdling. In general, we can conclude that girdling and notching showed greater impact on the grape quality, while less on wine quality. However, the study should definitely be repeated.
Secondary keywords: notching;girdling;grapevine;grapes;wine;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za agronomijo
Pages: X, 29 f.
ID: 11406871