Articles
FOLIAR APPLICATION OF MAGNESIUM FERTILIZER IN GRAPEVINES: EFFECTS ON WINE QUALITY
Article number
594_14
Pages
149 – 155
Language
English
Abstract
Two foliar applied magnesium fertilizers (magnesium-sulphate, magnesium-oxide) were used in different application schedules in the grapevine cultivar Lemberger (Blaufränkisch), where the occurrence of stem necrosis was recorded.
Grape samples were washed to measure the additional sulphate and magnesium input to wine processing.
Fermentation process was followed and chemical analyses were recorded.
Wines were ranked for wine quality by a taster panel and evaluated using a descriptive method.
The data showed that the fertilizer applications can increase the magnesium content of grapes and must.
On the other hand over all three years the organoleptic tasting and the analytical data of wines showed no significant difference.
It may thus be concluded that the application of magnesium fertilizer in the functional period of veraison does not negatively impact the wine quality.
Grape samples were washed to measure the additional sulphate and magnesium input to wine processing.
Fermentation process was followed and chemical analyses were recorded.
Wines were ranked for wine quality by a taster panel and evaluated using a descriptive method.
The data showed that the fertilizer applications can increase the magnesium content of grapes and must.
On the other hand over all three years the organoleptic tasting and the analytical data of wines showed no significant difference.
It may thus be concluded that the application of magnesium fertilizer in the functional period of veraison does not negatively impact the wine quality.
Authors
D. Rupp, R. Fox, L. Tränkle
Keywords
Vitis vinifera, stem necrosis, bitter taste, hydrogen-sulphide, wine tasting
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