Effect of harvest time on some quantitative and qualitative parameters of cv.cabarnet sauvignon (Vitis vinifera L.)
| Autor: | Mucak, Ivona |
|---|---|
| Přispěvatelé: | Drenjančević, Mato, Jukić, Vladimir, Rastija, Vesna |
| Jazyk: | chorvatština |
| Rok vydání: | 2022 |
| Předmět: | |
| Popis: | Istraživanje je provedeno 2021. godine na pokušalištu Mandićevac, vinogorje Đakovo. Cilj istraživanja bio je utvrditi utjecaj različitih rokova berbe na neke kvantitativne (urod, masa 100 bobica) i kvalitativne (sadržaj ukupne topive suhe tvari, realni aciditet mošta, kiselost mošta, te ukupni polifenoli i antocijani) odlike kultivara cabernet sauvignon. Berba je obavljena u tri roka: 23.09.2021., 29.09.2021. i 05.10.2021. i to na načina da je metodom slučajnog odabira uzorkovan prosječni uzorak grožđa u svakom navedenom roku berbe. Prosječna masa grozda bila je najveća u prvom roku berbe, kao i masa 100 bobica. Sadržaj ukupne topive suhe tvari mošta povećavao se odlaganjem berbe, dok se vrijednost realnog aciditeta mošta kretala u prihvatljivim granicama i sukladno smanjenju kiselosti mošta, odnosno padu sadržaja jabučne i vinske kiseline mošta. Najveći sadržaj ukupnih polifenola i antocijana zabilježen je u prvom roku berbe. Research was conducted in 2021., in vineyard near Đakovo. The aim of the research was to determine the influence of different harvest dates on some quantitative (yield, weigth of 100 berries) and qualitative (total soluble dry matter of must, real acidity of must, must acidity, total polyphenols and total anthocyanins) characteristic of cabernet sauvignon cultivar. The harvest was carried out in three terms: 23.09.2021., 29.09.2021. and 05.10.2021. in such a way that an averange sample of grapes was harvest in each of mentioned terms using the method of random selection. The average weight of spring of grapes was the highest in the first period of harvest, as well as the weight of 100 berries The content of total soluble dry matter of the must grew with delay of the harvest, and the value of the real acidity of the must was within acceptable limits and in accordance with decrease in malic and tartaric acid content. The highest value of the total polyphenols and total anthocyanins was recorded in the first period of harvest. |
| Databáze: | OpenAIRE |
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