The effect of selenium and zinc biofortification on some qualitative traits in grape cultivar cabernet sauvignon

Istraživanje je provedeno tijekom 2021. godine na fakultetskom pokušalištu Mandićevac, koje pripada vinogorju Đakovo. Cilj ovog istraživanja bio je utvrditi utjecaj biofortifikacije selenom i cinkom na neka kvalitativna svojstva sorte vinove loze cabernet sauvignon. Pokus je postavljen prema potpuno slučajnom planu s 2 tretmana u 6 ponavljanja. Biofortifikacija selenom i cinkom provedena je u fazi cvatnje i fazi šare. Nakon pripreme uzoraka mošta i vina provedena je simulacija probave in vitro prema Minekusu i sur. (2014.). Ukupne i bioraspoložive koncentracije cinka i selena u uzorcima mošta i vina utvrđene su pomoću ICP-OS i ICP-MS tehnike. Osim toga, određen je sadržaj ukupnih šećera, ukupnih kiselina i pH vrijednosti u uzorcima mošta i vina. Statistička obrada podataka je provedena pomoću programa SAS Enterprise Guide 7.1., a t test je korišten za utvrđivanje razlika između ispitivanih tretmana. Provedenim t testom utvrđen je značajan utjecaj biofortifikacije cinkom i selenom na ukupnu koncentraciju cinka u vinu, bioraspoloživu koncentraciju cinka u moštu te bioraspoloživu koncentraciju selena u vinu. Utjecaj biofortifikacije cinkom i selenom na ispitivana kvalitativna svojstva nije utvrđen.Research was conducted in 2021 at faculty testing vineyard in Mandićevac, vinegrowing hill Đakovo. The aim of this research was to effect of zinc and selenium biofortification on some qualitative traits of grape cultivar cabernet sauvignon. Experiment was set up with 2 treatments in 6 replicates by completely randomised design. Biofortification with selenium and zinc was applied in flowering and veraison stage. After preparing samples of grape juice and wine simulation of in vitro digestion was carried out according to Minekus and associates (2014.). Total and bioaccessible concentrations of zinc and selenium in grape juice and wine samples were mesured using ICP-OS and ICP-MS technique. Also content of total sugars, total acids and pH value was measured in samples of grape juice and wine. Statistic analysis of data was made using SAS Enterprise Guide 7.1. and t test was used for determination of statistically significant difference between questioned treatments. Conducted t test established significant effect of zinc and selenium biofortification on total concentration of zinc in wine, bioaccessible concentration of zinc in grape juice and bioaccessible concentration of selenium in wine. Effect of zinc an selenium biofortification on questioned qualitative traits was not found