Viticultural aspects and their influence on the assimilable nitrogen content in grapes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F13%3A00201148" target="_blank" >RIV/62156489:43510/13:00201148 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Viticultural aspects and their influence on the assimilable nitrogen content in grapes
Original language description
There are several aspects influencing the quality of grapes. This paper deals with the effect of variety, rootstock and vintage on levels of yeast assimilable nitrogen in grape musts. The experimental material originated in the Czech Republic. There werefour varieties ('Rhein Riesling', 'Erilon', 'Malverina' and 'Hibernal') grafted on two different rootstocks ('Kober 5BB' and 'SO4'). All the varieties except 'Rhein Riesling' are interspecific hybrids. The experiment took place in the vintages 2011 and2012. The YAN was determined by the formaldehyde titration. The obtained results showed that all musts contained high concentrations of yeast assimilable nitrogen in both vintages (219.54 mg/L and 197.97 mg/L, respectively). A comparison of both rootstocks indicated that average contents of YAN were higher in the variants with the rootstock 'Kober 5BB', but there were no significant differences. In contrast to different rootstocks, there were great differences between all varieties: grap
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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