Influence of Mycorrhizae Inoculation on Grape Ripening and the Aromatic Profile of the Must of Variety Graševina (Vitis vinifera L.)

Abstract

The research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis berlandieri x Vitis riparia SO4 vine rootstock. The vines were of the Guyot variety, pruned with up to ten buds per vine. A mycorrhizal suspension in the amount of 20 ml, with approximately two thousand propagation units of living mycorrhizal mycelium, was inoculated into the immediate root zone. Climatic conditions in the research years differed significantly, as did the harvest dates. The first year was characterized by extremely rainy conditions, with excessive precipitation. During the second research year, the average air temperature at the time of grape ripening was approximately higher by 3 °C higher than that in the first year, and the average amount of precipitation was in the optimal range. The experiment was executed in two treatments with four repetitions, according to the scheme of a random block arrangement. A statistically significant difference was detected neither in the grape-ripening dynamics of grape ripening nor in the nature, but the mycorrhizal treatment had a higher average bunch weight in 2015. In the grape must of the 2014 harvest, mycorrhiza influenced a higher concentration of 1-hexanol, whereas a lower concentration of nerol was detected in 2015.

Keywords

• mycorrhiza
• Vitis vinifera L.
• aromatic composition of must
• grape ripening