Viinamarjasordi 'Zilga' viljade valmimine sõltuvalt lõikamise ajast
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Kuupäev
2025
Kättesaadav alates
04.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Varasemalt on saagi küpsemise dünaamikat uuritud lauaviinamarajadel, kuid mitte veiniviinamarjadel. Hüpotees oli, et sordi ‘Zilga’ marjade marjamahla kuivaine ja orgaaniliste hapete sisaldus varieerub märkimisväärselt kevadise ja sügisese lõikuse korral. Antud uurimistöö eesmärgiks oli uurida viinamarjasordi ‘Zilga’ marjamahla kuivaine ja orgaaniliste hapete sisalduse dünaamikat sõltuvalt sügisesest ja kevadisest lõikusest.
Katsed viidi läbi Eesti Maaülikooli Rõhu Katsejaamas 2023. sügisest kuni 2024. aasta sügiseni avamaa tingimustes. Kevad- ja sügislõikuse korral kasutati lühikest lõikust ning jälgiti marjade küpsemist üheksal järjestikusel nädalal augustist septembri lõpuni.
Tulemused näitasid, et kevadlõikuse puhul lükkus marjade valmimine edasi. Marjamahla kuivaine sisaldus tõusis aeglasemalt kui sügislõikuse marjades, kuid septembri lõpuks ületas sügislõikuse tulemusi. Need tulemused näitavad, et kevadlõikus võib soodustada kõrgema suhkrusisalduse saavutamist, mis on oluline veini valmistamise seisukohalt. Orgaaniliste hapete sisaldus langes mõlema lõikuse korral ühtlaselt ja ei olnud mõjutatud lõikuse ajast.
Uurimistöö hüpotees sai osaliselt kinnitust. Kevadlõikuse marjade marjamahla kuivaine sisaldus oli septembri alguses märkimisväärselt madalam kui sügislõikuse marjadel, kuid katse lõpuks kõrgem. Samas ei olnud märgata olulisi erinevusi orgaaniliste hapete sisalduses. Töö annab praktilise panuse viinamarjakasvatusse ja aitab kaasa sobiva lõikusaja valimisele Eesti tingimustes. Edaspidi vajab uurimist tehnoloogilise küpsuse dünaamika teistel hübriid viinamarjasortidel.
Previous research has examined the dynamics of ripening in table grapes, but not in wine grapes. The hypothesis was that soluble solids and organic acids contents in the berries of the cultivar ‘Zilga’ vary significantly depending on whether the pruning is performed in spring or autumn. The aim of this study was to investigate the dynamics of soluble solids and organic acid contents in the berries of the cultivar ‘Zilga’ in relation to autumn and spring pruning. The experiment was carried out in open-field conditions at the Rõhu Experimental Station of the Estonian University of Life Sciences from autumn 2023 to autumn 2024. Short pruning was used in spring and autumn pruning, and grape ripening was monitored weekly over a period of nine consecutive weeks from August to the end of September. The results showed that spring pruning delayed grape ripening. The accumulation of soluble solids in spring-pruned grapes was initially slower than in autumn-pruned grapes, but by the end of September, the values had surpassed those of the autumn pruning treatment. These findings suggest that spring pruning can enhance the final sugar content, which is important for wine production. The organic acid concentration decreased steadily in both pruning times and was not affected by the timing of pruning. The hypothesis of this study was partially confirmed. At the beginning of September, the soluble solids content in the berries of spring-pruned vines was significantly lower than in those of autumn-pruned vines, but by the end of the experiment, it had become higher. No significant differences were observed in organic acid content. This study provides a practical contribution to viticulture and supports decision-making regarding optimal pruning time under Estonian growing conditions. In the future, the dynamics of technological maturity should be investigated in other hybrid grape cultivars.
Previous research has examined the dynamics of ripening in table grapes, but not in wine grapes. The hypothesis was that soluble solids and organic acids contents in the berries of the cultivar ‘Zilga’ vary significantly depending on whether the pruning is performed in spring or autumn. The aim of this study was to investigate the dynamics of soluble solids and organic acid contents in the berries of the cultivar ‘Zilga’ in relation to autumn and spring pruning. The experiment was carried out in open-field conditions at the Rõhu Experimental Station of the Estonian University of Life Sciences from autumn 2023 to autumn 2024. Short pruning was used in spring and autumn pruning, and grape ripening was monitored weekly over a period of nine consecutive weeks from August to the end of September. The results showed that spring pruning delayed grape ripening. The accumulation of soluble solids in spring-pruned grapes was initially slower than in autumn-pruned grapes, but by the end of September, the values had surpassed those of the autumn pruning treatment. These findings suggest that spring pruning can enhance the final sugar content, which is important for wine production. The organic acid concentration decreased steadily in both pruning times and was not affected by the timing of pruning. The hypothesis of this study was partially confirmed. At the beginning of September, the soluble solids content in the berries of spring-pruned vines was significantly lower than in those of autumn-pruned vines, but by the end of the experiment, it had become higher. No significant differences were observed in organic acid content. This study provides a practical contribution to viticulture and supports decision-making regarding optimal pruning time under Estonian growing conditions. In the future, the dynamics of technological maturity should be investigated in other hybrid grape cultivars.
Kirjeldus
Bakalaureusetöö
Aianduse õppekaval
Märksõnad
bakalaureusetööd, kevadlõikus, sügislõikus, marjamahla kuivaine, orgaanilised happed