The research, carried out in the 2014 and 2015 growing seasons on Sangiovese vines, studied the effects of bio-stimulants, supplied by foliar feeding, on the vine’s eco-physiological and productive characteristics, to improve the quality in a cv. Sangiovese vineyard. In fact, the main goal of this study was to separate the technological maturation, in terms of the berry’s sugar and acidity accumulations, from the phenolic one (i.e. its anthocyanin and polyphenol contents). Specifically, three bio-stimulant products were sprayed: two seaweed extracts and one protein hydrolyzate; an untreated control was used for comparison. In conclusion, all treatments reduced photosynthesis; moreover, the balance between technological and phenolic maturities was improved, basically by maintaining the berries’ sugar content level and by increasing their anthocyanin and polyphenol contents.
Uso di biostimolanti naturali per il miglioramento qualitativo delle produzioni viticole / Salvi, Linda; Cataldo, Eleonora; Mattii, Giovan Battista. - STAMPA. - 19:(2016), pp. 39-40. (Intervento presentato al convegno VI Convegno Nazionale di Viticoltura tenutosi a Pisa nel 4-7 luglio 2016).
Uso di biostimolanti naturali per il miglioramento qualitativo delle produzioni viticole
SALVI, LINDA;Cataldo, Eleonora;MATTII, GIOVAN BATTISTA
2016
Abstract
The research, carried out in the 2014 and 2015 growing seasons on Sangiovese vines, studied the effects of bio-stimulants, supplied by foliar feeding, on the vine’s eco-physiological and productive characteristics, to improve the quality in a cv. Sangiovese vineyard. In fact, the main goal of this study was to separate the technological maturation, in terms of the berry’s sugar and acidity accumulations, from the phenolic one (i.e. its anthocyanin and polyphenol contents). Specifically, three bio-stimulant products were sprayed: two seaweed extracts and one protein hydrolyzate; an untreated control was used for comparison. In conclusion, all treatments reduced photosynthesis; moreover, the balance between technological and phenolic maturities was improved, basically by maintaining the berries’ sugar content level and by increasing their anthocyanin and polyphenol contents.File | Dimensione | Formato | |
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