Utjecaj mikorize na prirod i kemijski sastav mošta Pinota crnog (Vitis vinifera L.) | Influence of mycorrhiza on yield and chemical composition of Pinot Noir must (Vitis vinifera L.)

Croatian. Cilj istraživanja je bio utvrditi utjecaj mikorizne simbioze na prirod i kakvoću mošta kultivara Pinot crni (Vitis vinifera L) na podlozi Kober 5BB u vinogorju Kutjevo. Prije cvatnje u 2013. godini u neposrednu zonu korijena aplicirano je 20 mL mikoriznog cjepiva Mykoflor s oko 2000 propagacijskih jedinica, a pokus je proveden tijekom 2014. i 2015. godine. Pokus je postavljen po slučajnom bloknom rasporedu u četiri repeticije s dva tretmana: kontrolnim – bez mikorize i s tretmanom s mikorizom. Parametri priroda određeni su u trenutku berbe, a analiza mošta obavljena je na uređaju Wine Scan. U prvoj godini istraživanja utvrđen je značajno manji prirod po trsu i po hektaru kao i manja prosječna masa grozdova kod tretmana s mikorizom. Nije utvrđena statistički opravdani utjecaj mikoriznih gljiva na parametre kakvoće mošta kultivara Pinot crni. Prikazane vrijednosti ukupne kiselosti, koncentracije vinske i jabučne kiseline, α-amino oblika dušika, amonijskog oblika dušika i fosfora u moštu manje su u 2015. u odnosu na 2014. godinu kod oba tretmana.

English. The aim of the study was to determine the influence of mycorrhizal symbiosis on the yield and quality of the must of the variety Pinot Noir (Vitis vinifera L) on the vine rootstock Kober 5BB in the Kutjevo vineyards. Prior to flowering in 2013, 20 mL of the Mycoflor mycorrhiza with about 2,000 propagation units was applied to the immediate root zone, and the experiment was conducted during 2014 and 2015. In the Kutjevo vineyards, according to climatic indicators, 2014 was less favorable for grape production compared to 2015. The experiment was set up according to a randomized block design in four repetitions and consisted of two treatments: control - without mycorrhiza and treatment with mycorrhiza. Yield parameters were determined at harvest time, and must analysis was performed subsequently on a Wine Scan device. In the first year of the research, a significantly lower yield per vine and per hectare was found, as well as a lower average mass of clusters in the treatment with mycorrhiza. No statistically justified application of mycorrhizal fungi to the must quality parameters of Pinot Noir cultivars was found. The values of total acidity, tartaric and malic acid concentration, α-amino form of nitrogen, ammonium form of nitrogen and phosphorus in the must are lower in 2015 compared to 2014 in both treatments.