Effect of grapevine rootstocks on qualitative parameters of the Cerason variety

Jiří Téthal, Mojmír Baroň, Radek Sotolář, Stefan Ailer and Jiří Sochor
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Jiří Téthal: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Mojmír Baroň: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Radek Sotolář: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Stefan Ailer: Department of Fruit Production, Viticulture and Oenology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Jiří Sochor: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 6, 570-579

Abstract: The Cerason variety is a hybrid from the cross of Merlan × Fratava varieties and its registration took place in 2008. In the category of fungus-resistant (PIWI) grapevine varieties, Cerason represents a very prospective variety. This study deals with effects of seven selected rootstock varieties (K 125AA, Amos, Börner, CR2, K5BB, K1SO4, and T5C) on qualitative parameters of Cerason juice. This experiment was established in 2011 in vineyards of Mendel University in Lednice. In the juice of the berries, the following parameters were monitored: concentrations of sugar, total acids, tartaric acid, malic acid, ratio of tartaric to malic acid (β-ratio), concentration of yeast assimilable nitrogen, and pH value. These parameters were monitored in seven-day intervals in the period of 6 weeks. The aim of this study was to identify those rootstock varieties that would be the most suitable for the given locality on the basis of contents of the aforementioned important substances. The best results were recorded in K125AA and K5BB rootstock varieties.

Keywords: grapevine variety; sugar concentration; total acids; tartaric acid; malic acid; yeast assimilable nitrogen; pH (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:159-2015-cjfs

DOI: 10.17221/159/2015-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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