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dc.contributor.advisorKarp, Kadri
dc.contributor.authorSipelgas, Lisette-Huaniita
dc.date.available2017-01-23T13:35:23Z
dc.date.issued2017
dc.description.abstractBakalaureusetöö eesmärgiks oli välja selgitada lehtede eemaldamise mõju veiniviinamarja sordi 'Hasanski Sladki' marjamahla kuivaine ja hapete sisaldusele ning küpsusparameetritele. Uurimustöö püstitatud hüpoteesiks oli, et lehtede eemaldamine mõjutab oluliselt ka Eesti tingimustes kasvatatud viinamarjade valmimist ja biokeemilist koostist. Katse viidi läbi avamaa tingimustes Eesti Maaülikooli Rõhu Katsejaamas Tartumaal. Lehtede eemaldamine vähendas orgaaniliste hapete sisaldust, mis varieerus vahemikus 1,3–1,6%. Samas aga ei saavutatud soovitatud vahemikku, mis kirjanduse andmetel on 0,6–0,7%. Lehtede eemaldamine avaldas positiivset mõju mahla kuivaine ja orgaaniliste hapete suhtele. Võrreldes kontrollvariandiga olid eemaldatud lehtedega katsevariantide marjad magusamad. Küpsusindeksit (°Brix × pH²) mõjutas oluliselt lehtede eemaldamine – tulemused jäid vahemikku 146–172. Suurim küpsusindeks oli variandil, mille puhul lehed eemaldati kahelt poolt roheliste viljade faasis. Ent samas ei saavutanud punase veini valmistamiseks soovitatud küpsusindeksit (200) ükski katsevariant. Soovituslik mahla kuivaine sisaldus on 20 °Brix ja katses jäi mahla kuivaine vahemikku 17–20 °Brix. Statistiliselt olulist mõju lehtede eemaldamine ei avaldanud.et
dc.description.abstractThe purpose of the Bachelor thesis was to identify the effects of defoliation on soluble solids and acid content and yield maturity parameters in grape cultivar ‘Hasanski Sladki’. The hypothesis of this research was that defoliation has a significant effect on fruit maturity and biochemical composition of grapes grown in Estonian climate conditions. The experiment was carried out at the Rõhu Experimental Station of the Estonian University of Life Sciences in open field conditions. Defoliation decreased the content of organic acids, which varied in the range of 1.3…1.6%. The range recommended in the literature (0.6…0.7%) was not reached. Defoliation had a positive effect on the ratio of soluble solids and organic acids. Grapes from defoliated vines were sweeter compared to the control group. The maturity index (°Brix × pH²) was significantly affected by defoliation, the results ranging from 146 to 172. The highest maturity index was seen on the grapevine which had leaves removed from two sides in the early phase of berry development. No treatment reached the maturity index recommended for the production of red wine (200). The soluble solids content in the must was 17…20 °Brix for experimental groups, the recommended value being 20 °Brix. Defoliation had no statistically significant effect on maturity parameters.en
dc.publisherEesti Maaülikool
dc.subjectbakalaureusetöödet
dc.subjectviinapuuet
dc.subjectküpsusparameetridet
dc.subjectsaagikuset
dc.titleLehtede eemaldamise mõju viinapuu (Vitis) sordi 'Hasanski Sladki' saagi küpsusparameetriteleet
dc.title.alternativeEffect of defoliation on yield maturity parameters in grapevine (Vitis) cultivar 'Hasanski Sladki'en
dc.date.defensed2017-01-26
dc.contributor.departmentBotaanikaet


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