Viinamarjade valmimine sõltuvalt sordist
Laen...
Kuupäev
2025
Kättesaadav alates
04.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Järgnevas uurimustöös antakse ülevaade viinamarjasortide ‘Hasansky Sladky’ ja ‘Zilga’ valmimise dünaamikast. Käesoleva töö hüpotees on, et sordid ‘Hasansky Sladky’ ja ‘Zilga’ valmivad erinevalt ning saavutavad erineva marjamahla kuivaine ja orgaaniliste hapete sisalduse. Antud uurimustöö eesmärk on välja selgitada marjamahla kuivaine ja orgaaniliste hapete sisalduse dünaamika sortidel ‘Hasansky Sladky’ ja ‘Zilga’. Katse viidi läbi 2024. aastal Eesti Maaülikooli Rõhu katsejaama istandikus Tartumaal.
‘Zilga’ ei saavutanud läbiviidud katse tingimustes samaväärset marjamahla kuivaine sisaldust nagu ‘Hasansky Sladky’. Katseperioodi viimasel mõõtmisel (30.09) saadi tulemuseks ‘Zilga’ 15,7 °Brix ja ‘Hasansky Sladky’ 23,9 °Brix.
‘Hasansky Sladky’ ja ‘Zilga’ orgaaniliste hapete sisaldus on erinev, kuid mitte statistiliselt oluline. Orgaanilisi happeid mõõdeti 30.09 sordil ‘Zilga’ 0,70 g L-1 ja sordil ‘Hasansky Sladky’ 0,88 g L-1. Orgaaniliste hapete puhul katse lõpus statistilist olulist erinevust ei esinenud.
Hüpotees leidis kinnitust vaid osaliselt, statistiline erinevus esines ainult marjamahla kuivaine sisalduses. Katseaastal saab ‘Hasansky Sladky’ marjadest teha punast veini ning ‘Zilga’ marjadest vahu- või seguveini. Katse tulemusena võib sorti ‘Hasansky Sladky’ koristada varem, kui sorti ‘Zilga’. Sordile ‘Zilga’ sobib hilisem koristusaeg.
This study presents an overview of the ripening dynamics of the grapevine cultivars ‘Hasansky Sladky’ and ‘Zilga’. The hypothesis of the present study is that the cultivars ‘Hasansky Sladky’ and ‘Zilga’ ripen differently and reach different levels of total soluble solids and organic acid content in the grape juice. The aim of this study is to determine the dynamics of total soluble solids and organic acid concentrations in the juice of the cultivars ‘Hasansky Sladky’ and ‘Zilga’. The experiment was conducted in 2024 at the Rõhu Experimental Station of the Estonian University of Life Sciences, located in Tartu County. Under the conditions of the experiment, ‘Zilga’ did not reach a comparable level of total soluble solids in its juice to that of ‘Hasansky Sladky’. At the final sampling date (30.09), the total soluble solids content was 15.7 °Brix for ‘Zilga’ and 23.9 °Brix for ‘Hasansky Sladky’. Although differences in organic acid concentration were observed — 0.70 g L⁻¹ for ‘Zilga’ and 0.88 g L⁻¹ for ‘Hasansky Sladky’ — these differences were not statistically significant. Thus, while the hypothesis was partially supported, a statistically significant difference was observed only in the total soluble solids content of the berry juice. Based on the findings of the trial year, ‘Hasansky Sladky’ is suitable for red wine production, whereas ‘Zilga’ is more appropriate for sparkling wine or as a component in blended wines. As a result of the experiment, the cultivar ‘Hasansky Sladky’ can be harvested earlier than ‘Zilga’. The cultivar ‘Zilga’ is better suited for a later harvest.
This study presents an overview of the ripening dynamics of the grapevine cultivars ‘Hasansky Sladky’ and ‘Zilga’. The hypothesis of the present study is that the cultivars ‘Hasansky Sladky’ and ‘Zilga’ ripen differently and reach different levels of total soluble solids and organic acid content in the grape juice. The aim of this study is to determine the dynamics of total soluble solids and organic acid concentrations in the juice of the cultivars ‘Hasansky Sladky’ and ‘Zilga’. The experiment was conducted in 2024 at the Rõhu Experimental Station of the Estonian University of Life Sciences, located in Tartu County. Under the conditions of the experiment, ‘Zilga’ did not reach a comparable level of total soluble solids in its juice to that of ‘Hasansky Sladky’. At the final sampling date (30.09), the total soluble solids content was 15.7 °Brix for ‘Zilga’ and 23.9 °Brix for ‘Hasansky Sladky’. Although differences in organic acid concentration were observed — 0.70 g L⁻¹ for ‘Zilga’ and 0.88 g L⁻¹ for ‘Hasansky Sladky’ — these differences were not statistically significant. Thus, while the hypothesis was partially supported, a statistically significant difference was observed only in the total soluble solids content of the berry juice. Based on the findings of the trial year, ‘Hasansky Sladky’ is suitable for red wine production, whereas ‘Zilga’ is more appropriate for sparkling wine or as a component in blended wines. As a result of the experiment, the cultivar ‘Hasansky Sladky’ can be harvested earlier than ‘Zilga’. The cultivar ‘Zilga’ is better suited for a later harvest.
Kirjeldus
Bakalaureusetöö
Aianduse õppekaval
Märksõnad
bakalaureusetööd, marjamahla kuivaine, orgaanilised happed, Vitis, ‘Hasansky Sladky’, ‘Zilga’