Effect of rootstock on levels of ammonium ions and yeast assimilable nitrogen in musts of the grapevine varieties 'Weißer Riesling' and 'Grüner Veltliner'

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F11%3A00185808" target="_blank" >RIV/62156489:43510/11:00185808 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of rootstock on levels of ammonium ions and yeast assimilable nitrogen in musts of the grapevine varieties 'Weißer Riesling' and 'Grüner Veltliner'

Popis výsledku v původním jazyce

This paper deals with the content of yeast assimilable nitrogen in grape musts originating from the winegrowing region South Moravia in the Czech Republic. Experimental data were collected in years 2007 and 2008 (rootstocks 'Kober 5BB' and 'SO4'; varieties 'Weißer Riesling' and 'Grüner Veltliner'). The obtained results showed that all musts contained high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively). A comparison of the two rootstocks indicated that average contents of ammonium ions were higher in the variant with the rootstock 'Kober 5BB', but these differences were not significant. Distinctive differences were found between both varieties under study: grape musts from the variety 'Grüner Veltliner' contained higher levels of ammonium ions and yeast assimilable nitrogen. It is well known that grapes of this variety contain high amounts of proteins.

Název v anglickém jazyce

Effect of rootstock on levels of ammonium ions and yeast assimilable nitrogen in musts of the grapevine varieties 'Weißer Riesling' and 'Grüner Veltliner'

Popis výsledku anglicky

This paper deals with the content of yeast assimilable nitrogen in grape musts originating from the winegrowing region South Moravia in the Czech Republic. Experimental data were collected in years 2007 and 2008 (rootstocks 'Kober 5BB' and 'SO4'; varieties 'Weißer Riesling' and 'Grüner Veltliner'). The obtained results showed that all musts contained high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively). A comparison of the two rootstocks indicated that average contents of ammonium ions were higher in the variant with the rootstock 'Kober 5BB', but these differences were not significant. Distinctive differences were found between both varieties under study: grape musts from the variety 'Grüner Veltliner' contained higher levels of ammonium ions and yeast assimilable nitrogen. It is well known that grapes of this variety contain high amounts of proteins.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Mitteilungen Klosterneuburg

ISSN

0007-5922

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

8

Strana od-do

228-235

Kód UT WoS článku

305035500004

EID výsledku v databázi Scopus

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