Search

Cilj istraživanja je bio utvrditi utjecaj mikorizne simbioze na prirod i kakvoću mošta kultivara Pinot crni (Vitis vinifera L) na podlozi Kober 5BB u vinogorju Kutjevo. Prije cvatnje u 2013. godini u neposrednu zonu korijena aplicirano je 20 mL mikoriznog cjepiva Mykoflor s oko 2000 propagacijskih jedinica, a pokus je proveden tijekom 2014. i 2015. godine. Pokus je postavljen po slučajnom bloknom rasporedu u četiri repeticije s dva tretmana: kontrolnim – bez mikorize i s tretmanom s mikorizom. Parametri priroda određeni su u trenutku berbe, a analiza mošta obavljena je na uređaju Wine Scan. U prvoj godini istraživanja utvrđen je značajno manji prirod po trsu i po hektaru kao i manja prosječna masa grozdova kod tretmana s mikorizom. Nije utvrđena statistički opravdani utjecaj mikoriznih gljiva na parametre kakvoće mošta kultivara Pinot crni. Prikazane vrijednosti ukupne kiselosti, koncentracije vinske i jabučne kiseline, α-amino oblika dušika, amonijskog oblika dušika i fosfora u moštu manje su u 2015. u odnosu na 2014. godinu kod oba tretmana., The aim of the study was to determine the influence of mycorrhizal symbiosis on the yield and quality of the must of the variety Pinot Noir (Vitis vinifera L) on the vine rootstock Kober 5BB in the Kutjevo vineyards. Prior to flowering in 2013, 20 mL of the Mycoflor mycorrhiza with about 2,000 propagation units was applied to the immediate root zone, and the experiment was conducted during 2014 and 2015. In the Kutjevo vineyards, according to climatic indicators, 2014 was less favorable for grape production compared to 2015. The experiment was set up according to a randomized block design in four repetitions and consisted of two treatments: control - without mycorrhiza and treatment with mycorrhiza. Yield parameters were determined at harvest time, and must analysis was performed subsequently on a Wine Scan device. In the first year of the research, a significantly lower yield per vine and per hectare was found, as well as a lower average mass of clusters in the treatment with mycorrhiza. No statistically justified application of mycorrhizal fungi to the must quality parameters of Pinot Noir cultivars was found. The values of total acidity, tartaric and malic acid concentration, α-amino form of nitrogen, ammonium form of nitrogen and phosphorus in the must are lower in 2015 compared to 2014 in both treatments.

Mirta (Myrtus communis L.) je tipična samonikla voćna vrsta mediteranske flore, čije plodove već stoljećima lokalno stanovništvo koristi u prehrani i narodnoj medicini. Plodovi mirte najčešće se koriste u prerađevinama, kao što su marmelade, džemovi, vina i likeri, a danas su takvi proizvodi i plodovi samoniklog voća sve više u upotrebi zbog velike zainteresiranosti potrošača za konzumacijom prirodnih proizvoda. U radu je prikazan osnovni opis ove samonikle voćne vrste kao i pregled dosadašnjih istraživanja kemijskog i mineralnog sastava plodova., Myrtle (Myrtus communis L.) is a typical wild fruit species of the Mediterranean flora, the fruits of which have been used for centuries by the native population in food and folk medicine. Myrtle fruits are most commonly used in processed products such as jams, wines and liqueurs. Nowadays, such products and fruits of wild fruits are increasingly used due to the great interest of consumers in eating natural products. The paper provides a basic description of this type of wild fruit species as well as an overview of previous research on the chemical and mineral composition of the fruits.

Mlado vino nakon završetka alkoholne fermentacije nema željeni izgled i kakvoću, jer u sebi pored poželjnih sastojaka sadrži i one koji nepovoljno utječu na organoleptička svojstva i kakvoću vina. Ono je mutno, bez razvijenog sortnog okusa, izraženog mirisa na kvasce, oštro (velika količina CO2), neskladno. Da bi se vino moglo puniti u boce i stavljati u promet, mora biti stabilno i bistro. Odležavanje i stabilizacija vina su složeni procesi u kojima važnu ulogu imaju pretakanje, bistrenje, hladna stabilizacija i filtracija. U ovom radu istraživan je utjecaj odležavanja, hladne stabilizacije, pretakanja i filtracije na kemijski sastav i kakvoću bijelih vina. Istraživanje je provedeno sa bijelim vinima Traminac i Chardonnay uzgojeno u podregiji Slavonija, đakovačko vinogorje, Hrvatska. U vinima je određivan kemijski sastav neposredno nakon fermentacije u mladom vinu, tijekom odležavanja, te prije i poslije hladne stabilizacije i filtracije na naplavnom i pločastom filteru. Od kemijskog sastava određivani su: ukupni ekstrakt, ukupni ekstrakt bez reducirajućih šećera, ukupni i slobodni SO2, reducirajući šećeri, ukupni alkoholi, ukupne kiseline, pepeo. Iz dobivenih rezultata uočeno je da dolazi do promjene kemijskog sastava tijekom odležavanja i da pojedine operacije stabilizacije vina utječu na kemijski sastav i kakvoću bijelih vina. Neki sastojci vina se više smanjuju tijekom odležavanja nego hladnom stabilizacijom i filtracijom vina. Sadržaj ukupnih kiselina se smanjuje više u prva dva mjeseca odležavanja nego u naredna dva mjeseca dok se sadržaj ukupnog ekstrakta smanjuje više tijekom trećeg i četvrtog mjeseca odležavanja., A new wine does not a have desired appearance and quality after the end of alcohol fermentation because it contains, apart from desirable components, other components that have unfavourable influence on organoleptic characteristics and quality. This wine is turbid, without a developed sort taste, with a distinctive yeast smell, sharp (big amount of CO2), and disharmonious. Wine has to be stable and clear before bottling and marketing. Wine aging and stabilization are complex processes in which racking, clearing, cold stabilization and filtration have an important influence. The influence of aging, cold stabilization, racking and filtration on chemical composition and quality of white wines was observed in this paper. The research was carried out with white wines Traminac and Chardonnay, produced in the sub-region of Slavonia, the winegrowing hills of Đakovo, Croatia. The chemical composition of wines was estimated in a new wine immediately after fermentation, during aging, before and after cold stabilization and filtration using a precoat and plate filter. The estimated chemical composition included: total extract, total extract without reducing sugars, total and free SO2, reducing sugars, total alcohols, total acids, ash. The obtained results showed that chemical composition changed during aging and that specific wine stabilization operations influenced chemical composition and white wine quality. Some wine components decreased more during aging than by cold stabilization and filtration of wine. The total acid content decreased more in the first two months of aging than in the following two months. The total extract content decreased more during the third and fourth month of aging.