The effects of shoots and leaf removal on some qualitativne parameters of cultivar cabernet sauvignon (Vitis vinifera L.) at Đakovo vineyard district

Pokus s defolijacijom i uklanjanjem zaperaka na kultivaru Cabernet sauvignon postavljen na Fakultetskom pokušalištu u Mandićevcu. Istraživan je utjecaj defolijacije (u zoni grožđa) i uklanjanje zaperaka (na cijeloj mladici) na osnovne pokazatelje kakvoće (sadržaj šećera, pH vrijednosti i kiseline). Utvrđen je pozitivno visoko značajan učinak uklanjanja zaperaka u odnosu na defolijaciju te značajan učinak kontrole na svojstvo sadržaja sećera u moštu. Za ostala dva istraživana svojstva (ukupna kiselost i pH) nisu utvrđene značajne razlike po tretmanima.An experiment with defoliation and removal of sprout on the cultivar Cabernet sauvignon was set up at the Faculty vineyard in Mandicevac. The influence of defoliation (in the grape zone) and removal of sprout (on the whole shoot) on the basic quality indicators (sugar content, pH value and acidity) was investigated. A positive highly significant effect of sprout removal in relation to defoliation and significant effect of control for sugar content in must was determend. For the other two investigated properties (total acidity and pH), no significant differences in treatments were found