Open AccessUtjecaj prorjeđivanja grozdova na kakvoću mošta kultivara Chardonnay u kutjevačkom vinogorju
Author(s) -
Valentina Obradović,
Josip Mesić,
Helena Marčetić,
Svjetlana Škrabal,
Maja Ergović Ravančić,
Brankica Svitlica
Publication year - 2021
Publication title -
agronomski glasnik
Language(s) - English
Resource type - Journals
eISSN - 1848-8900
pISSN - 0002-1954
DOI - 10.33128/ag.82.4.2
Subject(s) - wine , malic acid , horticulture , chemistry , sugar , fructose , lactic acid , tartaric acid , potassium , randomized block design , berry , malolactic fermentation , food science , zoology , biology , citric acid , genetics , organic chemistry , bacteria
Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen