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master's thesis
UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)
2014. urn:nbn:hr:151:457972
Čeme, Antonija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Čeme, A. (2014). UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.) (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:457972

Čeme, Antonija. "UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:457972

Čeme, Antonija. "UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:457972

Čeme, A. (2014). 'UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 17 June 2022, https://urn.nsk.hr/urn:nbn:hr:151:457972

Čeme A. UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2022 June 17] Available at: https://urn.nsk.hr/urn:nbn:hr:151:457972

A. Čeme, "UTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:457972

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TitleUTJECAJ ZELENE BERBE NA KOLIČINU ŠEĆERA, UKUPNU KISELOST I PH MOŠTA SORTE SYRAH (Vitis vinifera L.)
Title (english)THE IMPACT OF GREEN HARVESTING ON SUGAR CONTENT, TOTAL ACIDITY AND PH IN THE MUST OF SYRAH VARIETY (Vitis vinifera L.)
AuthorAntonija Čeme
MentorVladimir Jukić (mentor)
Committee memberMato Drenjančević
Committee memberMirko Puljko
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Tehnika i tehnologija uzgoja vinove loze te proizvodnja tijekom vremena su se unapređivale. Grožđe je zahvalna namirnica, može se koristiti na više načina iako je napoznatije prerada u vino. Unapređenjem agrotehnike i ampelotehnike se želi postići što veća kakvoća, prvenstveno grožđa kao sirovine za vino, te vina kako bi dobili proizvod vrhunske kvalitete. Položaj, kultivar, ampelotehnički zahvati i klima utječu na kakvoću grožđa. Osim što je vrlo važan rez u zrelo, njime reguliramo opterećenje trsa i izvodi se redovito svake godine, također se izvodi i rez u zeleno. Rez u zeleno su ampelotehnički zahvati koji također utječu na prinos i kvalitetu grožđa. U ovom radu je primjenjen zahvat prorjeđivanja grozdova. Pokus je postavljen u vinogorju Feričanci na položaju Mataruge i kultivaru Syrah. Istraživana je kakvoća grožđa na varijantama kojima je uklanjano grožđe kao i na onima na kojim nije proveden zahvat prorjeđivanja. Berba je obavljana ručno 8. listopada 2013.godine. Nakon berbe napravljene su laboratorijske analize za količinu šećera, ukupnu kiselost i pH mošta. Zelena berba je imala utjecaja na parametre kakvoće. Imala je značajan pozitivan utjecaj na sadržaj količine šećera i pH mošta, ali za ukupnu kiselost nema značajne razlike.
Abstract (english)
Technique and technology of vine cultivation and production over time were improved. Grapes is grateful foods, can be used in several ways although best known processing into wine. By improving farming methods and ampelotehniques want to achieve the highest possible quality, primarily grapes as raw material for wine, and wine in order to get a high quality product. . Position, cultivar, viticultural practices and climate affect the quality of the grapes. Besides being very important pruning, it regulates the load of the vine and performed regularly every year, also performed and green cut. Green cut the are viticultural practices that also affect the yield and quality of grapes. In this paper we applied the procedure thinning clusters. The experiment was set in the wine-growing region Feričanci position Mataruge the vineyard cultivar Syrah. We analyzed the grape on which implemented the removal procedure and that procedure was not conducted. The harvest is carried out manually October 8 2013. After the harvest were made laboratory analysis for sugar content, total acidity and pH must. Green vintage has had an impact on the quality parameters. It had a significant positive impact on the sugar content and pH, but for total acidity we have not significant differences.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:457972
Study programmeTitle: Fruit growing, viticulture and wine; productions in:Fruit growing, Viticulture
Course: Viticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva (magistar/ magistra inženjer/inženjerka voćarstva, vinogradarstva i vinarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Public notediplomski rad
Created on2016-02-19 12:36:32