Aasta mõju viinamarja küpsusparameetritele
Laen...
Kuupäev
2025
Kättesaadav alates
03.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Magistritöö eesmärk oli uurida Eesti enim kasvatatavate viinamarjasortide küpsusparameetrite varieeruvust ning selgitada välja aastast ja sordist tulenev mõju suhkrute ja hapete sisaldusele. Uurimistöö keskmes olid üheksa erinevat veinisorti, mida kasvatati kas kiletunnelis või avamaal aastatel 2023 ja 2024. Katse tulemustest selgus, et aasta ja sort avaldasid olulist mõju nii glükoosi, fruktoosi, viinhappe kui ka õunhappe sisaldusele. Suurima suhkrusisaldusega oli ‘Marquette’ (glükoos 98 g/L, fruktoos 98 g/L, üldsuhkrud kuni 206 g/L), väikseimaga ‘Zilga’ (glükoos 64 g/L, fruktoos 72 g/L). ‘Hasansky Sladky’ ja ‘Cabernet Cortis’ eristusid kõrge üldhapete sisalduse poolest (kuni 11,1 g/L), samas kui ‘Regent’ ja ‘Solaris’ olid madalama happesisalduse ja parema hapete tasakaaluga. Viinhappesisaldus oli suurim sordi ‘Zilga’, madalaim ‘Leon Millot’ marjades. Õunhappe osas eristus ‘Hasansky Sladky’ kõrge väärtusega (5,5 g/L), madalaimad olid sortidel ‘Regent’ ja ‘Solaris’. Töö hüpotees, et aasta ja sort mõjutavad oluliselt viinamarjade küpsusparameetreid, leidis kinnitust. Suhkrusisalduse varieeruvus aastate lõikes oli väiksem sortidel ’Regent’ ja ’Solaris’, samas kui hapete sisaldus ei muutunud oluliselt sortidel ’Rondo’ ja ’Marquette’. Kõige suurema aastase muutuse hapete sisalduse osas näitas ’Cabernet Cortis’, eriti õunhappe osas esines märkimisväärseid erinevusi ka mitmetel teistel sortidel.
Töö tulemused kinnitavad, et sobivate sortide valiku ja kasvukoha optimeerimise abil on võimalik saavutada kvaliteetse veini valmistamiseks sobivad küpsusparameetrid ka jaheda kliimaga piirkondades. Tulemusi saab rakendada nii sordivalikus kui ka sobivate agrotehnoloogiate kavandamisel Eesti tingimustes.
The aim of this master’s thesis was to evaluate the variability of grape maturity parameters under Estonian climatic conditions and to determine the influence of vintage and cultivar on the sugar and acid composition of wine grapes. The study included nine cultivars grown either in open field or under plastic tunnels during the 2023 and 2024 growing seasons. The results showed that both vintage and cultivar had a statistically significant effect on the levels of glucose, fructose, tartaric acid, and malic acid. ‘Marquette’ demonstrated the highest sugar levels (glucose 98 g/L, fructose 98 g/L, total sugars up to 216 g/L), while ‘Zilga’ had the lowest (glucose 64 g/L, fructose 72 g/L). ‘Hasansky Sladky’ and ‘Cabernet Cortis’ had the highest total acidity (up to 11.1 g/L), while ‘Regent’ and ‘Solaris’ showed lower acidity and better balance. ‘Zilga’ had the highest tartaric acid level and ‘Leon Millot’ the lowest. For malic acid, ‘Hasansky Sladky’ stood out with 5,5 g/L, while ‘Regent’ and ‘Solaris’ had the lowest levels. The hypothesis of the study – that vintage and cultivar significantly affect grape maturity parameters – was confirmed. While sugar levels varied little between years, acid content, particularly malic acid, showed considerable year-to-year variation. These findings confirm that through appropriate cultivar selection and site management, it is possible to achieve technological maturity suitable for wine production even in cool climate regions. The results provide a valuable basis for cultivar choice and viticultural planning under Estonian conditions.
The aim of this master’s thesis was to evaluate the variability of grape maturity parameters under Estonian climatic conditions and to determine the influence of vintage and cultivar on the sugar and acid composition of wine grapes. The study included nine cultivars grown either in open field or under plastic tunnels during the 2023 and 2024 growing seasons. The results showed that both vintage and cultivar had a statistically significant effect on the levels of glucose, fructose, tartaric acid, and malic acid. ‘Marquette’ demonstrated the highest sugar levels (glucose 98 g/L, fructose 98 g/L, total sugars up to 216 g/L), while ‘Zilga’ had the lowest (glucose 64 g/L, fructose 72 g/L). ‘Hasansky Sladky’ and ‘Cabernet Cortis’ had the highest total acidity (up to 11.1 g/L), while ‘Regent’ and ‘Solaris’ showed lower acidity and better balance. ‘Zilga’ had the highest tartaric acid level and ‘Leon Millot’ the lowest. For malic acid, ‘Hasansky Sladky’ stood out with 5,5 g/L, while ‘Regent’ and ‘Solaris’ had the lowest levels. The hypothesis of the study – that vintage and cultivar significantly affect grape maturity parameters – was confirmed. While sugar levels varied little between years, acid content, particularly malic acid, showed considerable year-to-year variation. These findings confirm that through appropriate cultivar selection and site management, it is possible to achieve technological maturity suitable for wine production even in cool climate regions. The results provide a valuable basis for cultivar choice and viticultural planning under Estonian conditions.
Kirjeldus
Magistritöö
Aianduse õppekaval
Märksõnad
magistritööd, üldsuhkrud, glükoos, fruktoos, üldhapped, viinhape, õunhape