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Title:UGOTAVLJANJE LASTNOSTI NEKATERIH SORT NAMIZNEGA GROZDJA
Authors:Mramor, Marko (Author)
Vršič, Stanislav (Mentor) More about this mentor... New window
Files:.pdf UN_Mramor_Marko_2016.pdf (842,86 KB)
MD5: 920296B9979852B4E5CC45BF82945BED
 
Language:Slovenian
Work type:Bachelor thesis/paper (mb11)
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V letu 2015 smo na Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo, Fakulteta za kmetijstvo in biosistemske vede, proučevali dolžino vegetacije in senzorične lastnosti grozdja 81 namiznih sort. Dolžine vegetacije posameznih sort smo določili s pomočjo sistema BBCH. Proučevane sorte smo razdelili na zelo rane, rane, srednje pozne, pozne in zelo pozne glede na čas zorenja sorte 'Rdeča žlahtnina'. Senzorično oceno smo opravili s pomočjo degustacije grozdja posamezne sorte v tehnološki zrelosti (65 do 75 °Oe). V obdobju med 11. 8. 2015 in 22. 9. 2015 smo opravili pet degustacij. Sorte smo razdelili glede na barvo jagodne kožice in izvor (vinifera sorte ali medvrstni križanci). Dolžina vegetacije je trajala v povprečju 155 dni pri belih, 135 dni pri roza in 140 dni pri modrih sortah. Odporne sorte se po kakovosti niso razlikovale od sort Vitis vinifera L., saj pri senzorični oceni nismo ugotovili statistično značilnih razlik med njimi. Poskus je pokazal, da so za pridelavo v Sloveniji primerne tako bele kot modre in roza sorte namiznega grozdja.
Keywords:vinska trta, namizno grozdje, zorenje, odporne sorte
Year of publishing:2016
Source:Maribor
NUK URN:URN:SI:UM:DK:PRJKVNID
Views:1188
Downloads:166
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Categories:FKBV
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Secondary language

Language:English
Title:IDENTIFYING THE PROPERTIES OF CERTAIN TABLE GRAPE VARIETIES
Abstract:In 2015, we studied the length of the vegetation and sensory properties of 81 varieties of table grapes, at the University Center for Viticulture and Enology Meranovo, Faculty of Agriculture and Life Sciences. The length of the vegetation of individual varieties was determined by the system BBCH. Studied varieties were divided into a groups of very early, early, medium late, late and very late, depending on the time of ripening according to a cultivar 'Chasselas rose'. Sensory evaluation was performed by means of tasting the grapes of each variety in technological maturity (65 to 75° Oe). In the period between 11. 8. 2015 and 22. 9. 2015 we conducted five tastings. The varieties were divided according to the color of grape skins and origin (vinifera varieties or interspecific hybrids). The length of the vegetation in average last for 155 days for white, 135 days for the pink and 140 days for the blue varieties. Resistant varieties are not different from varieties of Vitis vinifera L. in quality, because the sensory assessment did not find statistically significant differences between them. The experiment showed that the production in Slovenia is suitable for white, blue and for pink table grape varieties.
Keywords:grapevine, table grapes, ripening, resistant varieties


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