Tehnološki ukrepi za doseganje ustrezne kakovosti grozdja in vina žlahtne vinske trte (Vitis vinifera L.) sorte 'Modra frankinja'

Blažič, Patricia (author), Rusjan, Denis (mentor)

'Modra frankinja' kot sorta in sortno vino postaja v Sloveniji vse bolj prepoznavna in je najbolj razširjena v vinorodni deželi Posavje. V magistrski nalogi smo na Dolenjskem leta 2021 proučevali vpliv tehnoloških ukrepov na kakovost grozdja ter vina modra frankinja. V bločni poskus smo vključili naslednja obravnavanja: kontrola (K), redčenje grozdja (RED), razlistanje (RAZ), namensko dvojno zorenje (DMR) in obročkanje (OBR). Vpliv ukrepov smo vrednotili z analizo vsebnosti primarnih in sekundarnih metabolitov v grozdju in pridelanem vinu po posameznem obravnavanju. V vsebnosti titracijskih kislin, pH, masi 100 jagod, tonu barve grozdnega soka, vsebnosti skupnih fenolov v jagodni kožici, intenziteti in tonu barve vina, vsebnosti skupnih fenolov v vinu, vsebnosti alkohola, ter nekaterih značilnostih vin med obravnavanji ni bilo značilnih razlik. Značilno največji vsebnosti topne suhe snovi (22,6 in 22,1 °Brix) ter značilno največji specifični gostoti mošta (1,095 in 1,093 g/cm3) smo izmerili v grozdju obravnavanja RED in DMR. Za pridelavo vina vrhunskega razreda je primeren ukrep redčenje. Značilno največja vsebnost skupnih kislin je bila pri obravnavanju K (8,22 g/l). Z razlistanjem zmanjšamo vsebnost skupnih kislin v grozdju. Značilno največja intenziteta barve (6,67) grozdnega soka in vsebnost skupnih fenolov (132,70 mg/g) v pečkah je bila v grozdju trt RAZ. Značilno največji CIRG indeks je iz grozdja trt OBR. Značilno največ hlapnih kislin (0,90 g/l) smo izmerili v vinu iz grozdja DMR, reducirajočih sladkorjev (2,0 g/l) pa v vinu iz grozdja trt RAZ. V enoletnem poskusu med tehnološkimi ukrepi ni večjih značilnih razlik na ustrezno kakovost grozdja in vina, medtem ko se pri mnogih obravnavanjih kažejo mejne značilne razlike. Zaradi vremenskih in mikroklimatskim razmer v zastavljenem poskusu še ne moremo postaviti sortne ampelotehnike, zato bi bilo potrebno s poskusom nadaljevati še vsaj leto ali dve.

• Language: Slovenian
• Keywords: vinska trta, Modra frankinja, kakovost, grozdje, vino, tehnološki ukrepi, redčenje, razlistanje, obročkanje, namensko dvojno zorenje
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Year: 2024
• PID: 20.500.12556/RUL-160555
• COBISS.SI-ID: 206226691
• Publication date in RUL: 31.08.2024

Secondary language

• Language: English
• Title: Tehnological measures to achieve proper quality of the grape and wine of grapevine (Vitis vinifera L.) 'Modra frankinja' variety

Abstract

'Modra frankinja' as a variety and varietal wine is becoming more and more recognisable in Slovenia, and most presented in Posavje winegrowing region. For the master thesis, in 2021 in Dolenjska district we studied the impact of technological measures on the grape and wine quality of 'Modra frankinja'. The study included five treatments: control (K), cluster thinning (RED), leaf removal (RAZ), double maturation raisonnée (DMR) and cane girdling (OBR). The impact of the measures was evaluated by analysing the content of primary and secondary metabolites in the grape and wine according to the treatment. The titratable acidity, pH, weight per 100 berries, CIRG, tone of colour of grape juice, total phenolic content of berry skins, intensity and tone of the wine colour, total phenolic content of wine and certain characteristics of the wine were not significantly different among the treatments. The significantly highest soluble solids contents (22.6 and 22.1 °Brix) and specific must densities (1.095 and 1.093 g/cm3) were measured in the grapes from RED and DMR vines. For production of high quality wine an appropriate measure is cluster thinning. Grape of K vines had the significantly highest total acidity (8.22 g/l). The significantly highest colour intensity (6.67) of the grape juice and content of total phenolics (132.70 mg/g) was found in the grapes from RAZ vines. The significantly highest CIRG index is from grapes of OBR vines. The significantly highest volatile acids content (0.90 g/l) was measured in wine from DMR vines, while significantly highest content of reducing sugars (2.0 g/l) in wine from RAZ vines. In one-year experiment between the technological measures there are no significant difference to achieve proper grape and wine quality, while many of the measurements and treatments show marginal significant differences. Due to the weather and microclimatic conditions it is not yet possible to establish a varietal ampelotechnics, the study should continue for at least one or two years.

• Keywords: grapevine, Modra frankinja, quality, grape, vine, tehnological measures, cluster thinning, leaf removal, cane girdling, Double Maturation Raisonnee