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Title:Vpliv vinogradniških tehnologij na vsebnost metabolitov v grozdju sorte ‘Modra frankinja’
Authors:Tomše, Ana Marija (Author)
Vanzo, Andreja (Mentor) More about this mentor... New window
Sivilotti, Paolo (Mentor) More about this mentor... New window
Files:.pdf Ana_Marija_Tomse.pdf (3,95 MB)
 
Language:Slovenian
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:VŠVV - College of Viticulture and Enology
Abstract:V grozdju sorte ‘Modra frankinja’ (Vitis vinifera L.), vinorodni okoliš Dolenjska, smo leta 2013 preučevali vpliv vinogradniških tehnologij: odstranjevanja listov v predelu grozdja (razlistanja) pred fazo cvetenja in redčenja grozdja v fazi vèraison v primerjavi s kontrolo. Grozdje smo vzorčili teden pred trgatvijo, v času trgatve in teden po tem. V svežem grozdnem soku smo določili vsebnost suhe snovi, skupnih titrabilnih kislin in pH-vrednost. Vsebnost in profil antocianov smo določili v metanolnih ekstraktih grozdnih kožic s pomočjo tekočinske kromatografije visoke ločljivosti. Redčenje grozdja v fazi vèraison je vplivalo na statistično značilno večje povprečne: mase kožic, vsebnosti suhe snovi in pH-vrednosti v primerjavi z razlistanjem pred fazo cvetenja ob času trgatve in teden po tem, medtem ko se kontrola ni statistično značilno razlikovala od redčenja grozdja. Razlike v povprečni masi grozdja in vsebnosti skupnih titrabilnih kislin med tehnologijami niso bile statistično značilne ob nobenem terminu vzorčenja. Povprečna vsebnost skupnih monomernih antocianov v grozdju je bila ob času trgatve največja pri redčenju grozdja v fazi vèraison, vendar razlike med tehnologijami niso bile statistično značilne. Malvidin 3-glukozid je najbolj zastopan antocian pri sorti ‘Modra frankinja’. Lastnost sorte je tudi manjša vsebnost acilatov od kumaratov. Redčenje grozdja v fazi vèraison je najbolj vplivalo na izboljšano kakovost grozdja glede na spremljane parametre.
Keywords:‘Modra frankinja’ (Vitis vinifera L.), odstranjevanje listov pred fazo cvetenja, redčenje grozdja v fazi vèraison, antociani, profil antocianov.
Year of publishing:2015
Source:Nova Gorica
COBISS_ID:4025339 Link is opened in a new window
URN:URN:SI:UNG:REP:KGS7LFCI
Views:6570
Downloads:292
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Secondary language

Language:English
Abstract:In the wine district of Dolenjska, the grape variety ‘Modra frankinja’ (Vitis vinifera L.) was subjected to vineyard treatments, such as pre-flowering leaf removal and cluster thinning at vèrasion as well as being compared to a control. Grapes were sampled at three stages, a week before harvest, at harvest and a week after harvest. Contents of total soluble solids, total titratable acids and pH value were determined in fresh grape juice. The content and profile of anthocyanins was determined by high performance liquid chromatography. Cluster thinning at vèraison resulted in a statistically significant higher average in: berry skin mass, content of total soluble solids and PH value in comparison to pre-flowering leaf removal at harvest time and a week after. Control did not statistically differ from cluster thinning at those sampling dates. The average grape mass and content of total titratable acids were not statistically different between treatments at each of the sampling dates. The average content of total monomeric anthocyanins in grapes was at harvest, the highest in treatment of cluster thinning at vèraison, however differences between treatments were not statistically significant. Malvidin 3-glucoside was the most representative anthocyanin in ‘Modra frankinja’ grapes. It was found that there was a lower content of acylates than coumarates. Regarding the investigated parameters, cluster thinning at vèraison had the most positive impact on improved grape quality.
Keywords:‘Modra frankinja’ (Vitis vinifera L.), pre-flowering leaf removal, cluster thinning at vèraison, anthocyanins, profile of anthocyanins.


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