Influence of soil reaction on Sauvignon Blanc must total acids and sugar contentReport as inadecuate




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Glasnik Zaštite Bilja, Vol.36 No.5 November 2013. -

Investigation of influence of soil reaction on must total acids and sugar content was conducted in Plešivica wine growing region, northwestern Croatia, during 2007–2009, on variety Sauvignon Blanc, on the Berlandieri x Riparia SO4 rootstock. Based on the results of preliminary investigations of the physicochemical properties and plant nutrient capacity of the soil, two locations were selected for investigation: -Rečki gaj-, with very acid to acid soil reaction pHKCl 3.76 to 4.63 and -Borička- with alkaline soil reaction pHKCl 7.24 to 7.35. At each location, nine experimental plots in a regular square arrangement 3 x 3 were formed, each of the plots included 2 rows with 20 vines 40 vines per experimental plot. Control soil samples from each plot were taken each year early in the season, while must samples were analyzed each year after the harvest. Results of chemical analysis of the control soil samples showed that there were no significant differences in soil pH, phosphorus, manganese, iron and zinc concentrations as well as mobile aluminum in acidic soils and total carbonate and physiologically active lime in alkaline soil. The results of must analysis show that there is a positive correlation between soil reaction and must sugar content and a negative correlation between soil reaction and must total acids. During all the years of research, higher amounts of sugar in the must have been determined on alkaline compared to acidic soils, while for the total acids trend was the opposite, higher concentrations of acids were found in acidic soils compared to alkaline soil.

Sauvignon Blanc; must; soil reaction; acids; sugar



Author: Sanja Slunjski - ; Sveučilište u Zagrebu Agronomski fakultet, Zavod za ishranu bilja Lepomir Čoga - ; Sveučilište u Zagrebu

Source: http://hrcak.srce.hr/



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