Effect of ectomycorrhiza on the quality of grape variety Cabernet sauvignon (Vitis vinifera L.)

Ovim istraživanjem htjelo se ustanoviti na koji način primjena živog ektomikoriznog micelija na korijen vinove loze utječe na mehanički i kemijski sastav grožđa sorte Cabernet sauvignon (Vitis vinifera L.) Pokus je postavljen 2013. godine na vinogradarsko-vinarskom pokušalištu u Jazbini kada je cjepivo Mykoflor aplicirano na 40 trsova navedene sorte. Jednaki broj netretiranih trsova poslužio je kao kontrola. Statistički obrađeni rezultati pokazali su kako je mikoriza djelovala na povećanje mase grozda, broja bobica po grozdu te mase 1 bobice, dok na prinos nije imala značajan utjecaj. Također, mikoriza je utjecala na povećanje udjela mesa u bobici, a dovela je i do smanjenja sadržaja šećera te na povećanje ukupne kiselosti. Utjecala je na smanjenje vinske, a povećanje jabučne kiseline. Unatoč smanjenju udjela kožice, sadržaj pojedinačnih i ukupnih antocijana veći je u varijanti mikorize dok je sadržaj ukupnih flavonola smanjen, a sadržaj ukupnih flavanola povećan.The aim of this study was to investigate the effect of ectomycorrhizal mycelium (commercial name Mykoflor) applied to the root of the vine variety Cabernet sauvignon (Vitis vinifera, L.) on grapes mechanical and chemical composition. The experiment was conducted 2013., in the experimental station Jazbina, which is a part of Department of viticulture and enology, Faculty of Agriculture in Zagreb. The vaccine was applied to 40 vines and the same number of untreated vines was used as a control. Results have showed that the mycorrhizal effect increases the average cluster and berry weight, number of berries in cluster and clusters per vine. It also has showed that mycorrhiza had no significant effect on the yield per vine. Beside that, mycorrhiza increased the proportion of meat, reduced sugar content and increased total acidity. Also, mycorrhiza reduced tartaric acid but increased malic acid. While observing chemical parameters, mycorrhiza had positive impact on content of the anthoncyanins. Total content of flavonols was decreased and total content of flavanols was increased