Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.)
The research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis be...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2025-01-01
|
| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/481790 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849388603684159488 |
|---|---|
| author | Brankica Svitlica Marko Karoglan Ana-Marija Jagatić Korenika Jasenka Ćosić Anita Pichler Ivana Ivić Josip Mesić |
| author_facet | Brankica Svitlica Marko Karoglan Ana-Marija Jagatić Korenika Jasenka Ćosić Anita Pichler Ivana Ivić Josip Mesić |
| author_sort | Brankica Svitlica |
| collection | DOAJ |
| description | The research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis berlandieri x Vitis riparia SO4 vine rootstock. The vines were of the Guyot variety, pruned with up to ten buds per vine. A mycorrhizal suspension in the amount of 20 ml, with approximately two thousand propagation units of living mycorrhizal mycelium, was inoculated into the immediate root zone. Climatic conditions in the research years differed significantly, as did the harvest dates. The first year was characterized by extremely rainy conditions, with excessive precipitation. During the second research year, the average air temperature at the time of grape ripening was approximately higher by 3 °C higher than that in the first year, and the average amount of precipitation was in the optimal range. The experiment was executed in two treatments with four repetitions, according to the scheme of a random block arrangement. A statistically significant difference was detected neither in the grape-ripening dynamics of grape ripening nor in the nature, but the mycorrhizal treatment had a higher average bunch weight in 2015. In the grape must of the 2014 harvest, mycorrhiza influenced a higher concentration of 1-hexanol, whereas a lower concentration of nerol was detected in 2015. |
| format | Article |
| id | doaj-art-bb4b3eeced974a54ad43fec800981d77 |
| institution | Kabale University |
| issn | 1330-7142 1848-8080 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Faculty of Agrobitechnical Sciences Osijek |
| record_format | Article |
| series | Poljoprivreda |
| spelling | doaj-art-bb4b3eeced974a54ad43fec800981d772025-08-20T03:42:14ZengFaculty of Agrobitechnical Sciences OsijekPoljoprivreda1330-71421848-80802025-01-01311253210.18047/poljo.31.1.3Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.)Brankica Svitlica0Marko Karoglan1Ana-Marija Jagatić Korenika2Jasenka Ćosić3Anita Pichler4Ivana Ivić5Josip Mesić6Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Aciences Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaUniversity of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 ZagrebUniversity of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 ZagrebJosip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Aciences Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 31, 31000 OsijekJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 31, 31000 OsijekJosip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, Požega, CroatiaThe research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis berlandieri x Vitis riparia SO4 vine rootstock. The vines were of the Guyot variety, pruned with up to ten buds per vine. A mycorrhizal suspension in the amount of 20 ml, with approximately two thousand propagation units of living mycorrhizal mycelium, was inoculated into the immediate root zone. Climatic conditions in the research years differed significantly, as did the harvest dates. The first year was characterized by extremely rainy conditions, with excessive precipitation. During the second research year, the average air temperature at the time of grape ripening was approximately higher by 3 °C higher than that in the first year, and the average amount of precipitation was in the optimal range. The experiment was executed in two treatments with four repetitions, according to the scheme of a random block arrangement. A statistically significant difference was detected neither in the grape-ripening dynamics of grape ripening nor in the nature, but the mycorrhizal treatment had a higher average bunch weight in 2015. In the grape must of the 2014 harvest, mycorrhiza influenced a higher concentration of 1-hexanol, whereas a lower concentration of nerol was detected in 2015.https://hrcak.srce.hr/file/481790mycorrhizaVitis vinifera L.aromatic composition of mustgrape ripening |
| spellingShingle | Brankica Svitlica Marko Karoglan Ana-Marija Jagatić Korenika Jasenka Ćosić Anita Pichler Ivana Ivić Josip Mesić Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) Poljoprivreda mycorrhiza Vitis vinifera L. aromatic composition of must grape ripening |
| title | Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) |
| title_full | Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) |
| title_fullStr | Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) |
| title_full_unstemmed | Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) |
| title_short | Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.) |
| title_sort | influence of mycorrhizae inoculation on grape ripening and the aromatic profile of the must of variety grasevina vitis vinifera l |
| topic | mycorrhiza Vitis vinifera L. aromatic composition of must grape ripening |
| url | https://hrcak.srce.hr/file/481790 |
| work_keys_str_mv | AT brankicasvitlica influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT markokaroglan influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT anamarijajagatickorenika influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT jasenkacosic influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT anitapichler influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT ivanaivic influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal AT josipmesic influenceofmycorrhizaeinoculationongraperipeningandthearomaticprofileofthemustofvarietygrasevinavitisviniferal |