The effect of ectomycorrhiza on the yield and quality of 'Portugizac' grape (Vitis vinifera L.)

Cilj ovog diplomskog bio je analizirati utjecaj ektomikoriznih gljiva na prinos i kakvoću grožđa sorte ´Portugizac´. Pozitivan učinak mikoriznih gljiva, kako na vinovu lozu, tako i na grožđe, mošt i vino dokazuju mnogobrojna istraživanja. Nakon što je postavljena hipoteza, određen je plan pokusa. U jesen 2016. godine na tri vinograda koji se nalaze u podregiji Plešivica – OPG Gregorić, OPG Majcenović te OPG Ciban – inokulirani su trsovi s mikoriznim cjepivom „Mykoflor“ tvrtke Bio-budućnost d.o.o. iz Zagreba. Uvometrijska analiza grozda i bobice provedena je nakon berbe 2018. na Zavodu za vinogradarstvo i vinarstvo Agronomskog fakulteta Sveučilišta u Zagrebu. Najveće opterećenje po trsu imao je OPG Majcenović, dok se s najboljom kakvoćom grožđa izdvojio OPG Gregorić. Dobiveni rezultati ovog istraživanja potvrdili su već poznati učinak ektomikoriznih gljiva na vinovu lozu, prinos i kakvoću grožđa te vina. Potvrđen je pozitivan utjecaj mikorize na ukupnu kiselost mošta temeljenu na nešto većoj koncentraciji vinske, ali i jabučne te limunske kiseline u varijanti mikorize.The aim of this thesis was to analyze the impact of ectomycorrhizal fungi on the yield and quality of grapes of the variety ´Portugizac´. The positive effect of mycorrhizal fungi on grapevine as well as on grapes, must and wine has been proven by numerous studies. An experimental plan was determined after hypothesis was set. In the autumn of 2016 vines with mycorrhizal vaccine "Mykoflor" of the company Bio-budućnost d.o.o. from Zagreb were inoculated in three vineyards in subregion Plešivica on OPG Gregorić, OPG Majcenović and OPG Ciban. Uvometric analysis of grapes and berries was conducted after the 2018 harvest at the Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb. OPG Majcenović had the highest load per vine, while OPG Gregorić stood out with the best quality of grapes. The obtained results of this research confirmed the previously known effect of ectomycorrhizal fungi on the vine, yield and quality of grapes and wine. The positive influence of mycorrhiza on the total acidity of the must based on a slightly higher concentration of tartaric, but also malic and citric acid in the mycorrhiza variant, was confirmed