Practical ways of utilizing grape marc as a biologically active material
1992
Polyak, D. | Balo, E. | Istiaq, M. (Kerteszeti es Elelmiszerip. Egyet., (Hungary))
During the processing of grapes into wine, more than 20 % of the organic matter remains as by-products after the must has been separated by pressing. After repeated spontaneous fermentation and grinding, this marc is used, without additives, to produce the biologically active product BIOVIN, which can be applied to field or forced plants at a rate of 100 g/m2. In experiments with the grape varieties Rieslingsilvaner and Leanyka, BIOVIN treatments increased the number of adventitious roots, improved growth, and led to an increase in the weight of canes and roots (Rielsingsilvaner: cane weight 6.3-11.7 g and root weight 7.6-36.7 g in BIOVIN treatments, 1.9 and 4.5 g in the control, analogous figures for Leanyka: 8.4-12.4 and 20.3-29.3 g, and 3.1 and 10-6 g, resp.). In Rieslingsilvaner the Fe and Mn contents were greater in both the leaves and roots (752-806 and 107-118 g, resp.) than in Leanyka (600-632 and 85-93 g, resp.)
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