The effect of trimming on the basic indicators of tramine cultivar

Za potrebe ovog diplomskog rada proveden je pokus na pokušalištu Mandićevac, vinogorje Đakovo. Za pokus smo odabrali 6 redova sorte traminac mirisavi, pri čemu su 3 reda ovršikana , a 3 reda su ostavljena neovršikana. Vršikanje smo obavili 2 puta, prvi puta krajem 6. mjeseca , a drugi puta početkom 8. mjeseca. Nakon toga je uslijedila berba 2. rujna. Kao uzorak uzeli smo 10 uzoraka iz ovršikanih redova i 10 uzoraka iz neovršikanih redova. Napravljena je analiza svakog uzorka. Na temelju analize je utvrđeno kako vršikanje nema utjecaj na ukupnu kiselost, šećere i pH.For the purpose of thist heises work we made an experiment on the experimental yard Mandićevac near Đakovo winegroving district. The experiment was conducted in 6 selected rows of the 'Gewurztraminer'. We made trimming on 3 rows and the other 3 rows we left without trimming. We made trimming 2 times, the first time at the end of the 6th month and the second time at the beginning of the 8thmonth. After that we took samples for analysis. As a sample we took 10 samples from the rowes we were trimming and 10 samples from the rowes wedidn't trimming. We analyzed eech sample individually. Based on analysis we can conclud that trimming doesn't have effect on the overall acidity, sugars and pH