Terroir 2006 banner
IVES 9 IVES Conference Series 9 The environmental impact of viticulture: analysis of the influence type of biofertilisers on wine quality and microbiology activity of soil

The environmental impact of viticulture: analysis of the influence type of biofertilisers on wine quality and microbiology activity of soil

Abstract

The trial was conducted in variety/rootstock Riesling/Kober 5 BB in the vineyard district of Vrsac. The vineyard was planted in 1996 on a south-facing slope, with rectangular type pruning of 3×1 m. The training system is of symmetric cordon type and mixed type pruning is practiced. At the beginning of vegetation of grapevine, in the vine row microbiological fertilizer (A-Azotobacter chroococcum, AH-Azotobacter chroococcum+humate, ABC- Azotobacter chroococcum+ Bacillus megaterium+Bacillus circulans, and ABC+H-Azotobacter chroococcum+Bacillus megaterium+Bacillus circulans+ humate incorporated in the top 20 cm of soil. Control treatment (K-control) was not fertilizer. In investigation years 2003, 2004 and 2005, it was only fertilizer in vineyard. Microbiological fertilizers were soluble in water. Analyses of the influence type of biofertilizers on total number of bacteria and input populations of bacteria were investigated in harvest period. Results point out that total number of bacteria increase, in comparator of control, in all combination of biofertilizers. Population of Azotobakter choococcum is more numerous than other bacteria. Analyses of chemical composition of wine and wine testing had shown differences between applied beofirtilizers.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

B. SIVCEV, V. RAICEVIC, N. PETROVIC, N. LEKIC and B. LALIC

Faculty of Agriculture, Belgrade-Zemun, Nemanjina 6, Serbia and Montenegro

Contact the author

Keywords

microbiological fertilizer, yield, grape and wine quality

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides 

The cultivar with a greater oenological potential was ‘Monastel’, which showed overall better values than ‘Tempranillo’ in colour intensity, total polyphenol index, wine colour, total anthocyanins, resveratrol and gallic acid.
Read More

Implications of grapevine row orientation in South Africa

Row orientation is a critical long-term viticulture practice, which may have a determining effect on grape and wine quality as well as cost efficiency on a specific terroir selected for cultivation.

Read More

Use of the stics crop model as a tool to inform vineyard zonages

STICS est un modèle de culture développé à l’INRA (France) depuis 1996. Il simule les bilans de carbone, d’eau et d’azote dans le système culture-sol, piloté par des données climatiques journaliéres. Il calcule à la fois des variables agricoles (rendement en quantité et qualité) et environnementales (pertes en eau et en azote). Une des originalités de STICS est son adaptabilité à de nombreuses cultures (herbacées, ligneuses, annuelles, pérennes) rendue possible par le choix de paramètres génériques et d’options de formalismes. Le travail présenté traite, dans un premier temps, des spécificités de STICS pour la vigne en terme de bilan trophique, de fonctionnement énergétique et hydrique et d’estimation des teneurs en sucre en en eau du raisin. Nous montrons ensuite diverses sorties du modèle qui permettent de caractériser des terroirs du vignoble des Côtes du Rhône.

Read More

Effectiveness of “curettage” and rootstock over-grafting in the control of esca

Context and purpose of the study. The grapevine domestication requested the need of pruning, which expose the vines to trunk pathogens, leading to the spread of vine trunk diseases.

Read More

For a phenomenology of terroir. A consumers’ perspective

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

Read More