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Vliv termínu a intenzity defoliace na kvalitu hroznů
Horčičková, Petra
The diploma thesis is focused on the evaluation of the impact of defoliation intensity on the quality of grapes of the breed White Stum Grapes Pálava in various time terms. The experimental part was carried out partly in the vineyard and partly in the school laboratory. Evaluation has been made on qualitative parameters and the sensory analysis of the grape berries. The theoretical part briefly describes the factors that influence the development of the vine bush, furthermore the vine bush morphology.
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Vliv různé intenzity odlistění révových keřů na zdravotní stav hroznů
Vachek, Ondřej
This bachelor thesis concerns with the topic of partial defoliation of grape zone as well as the influence of this operation on health condition of grapes and qualitative parameters. The theoretical part of the thesis summarizes the information about grapevine leaves, leaf area, physiology of grapevine shrub as well as the knowledge about grapes, their chemicals and development. In the text there are described the ways of defolitation, dates of this operation and also the various intensity of defoliation as well as their total influence on quality and health condition of grapes. There i salso the experiment included, in which different variants of defoliation on Merlot variety are compared and evaluated. Finally, recommendations for practical use are given and described
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Porovnání ruční a mechanizované defoliace a hodnocení vlivu na kvalitu hroznů
Krupica, Zdenek
The diploma thesis process current literature dealing with partial deleafing around grapes during vegetation period with manual and mechanized method and its impact on sugar and acid level in grapes. Deleafing the plant around the grapes during vegetation season may lead to higher quality of the grapes. It is, however, necessary to know basic deleafing rules. An excessive deleafing leads to overexposing the grapes. Such exposure causes negative effects, for example sunburn. Optimal deleafing (1-3 leaves and shoots around the grapes) exposes the grapes in an ideal way and they are warmed. The warming reduces the malic acid level and allows better sugar production. Mechanized deleafing of the grape area is quicker and faster. Unfortunately with this method grapes might be damged which often leads to fungal diseases. The manual method is very time consuming but it comes with careful way of deleafing. A variety sensitive deleafing of grapevine is recommended. Weather and station are also important factors. The most importnant factor is the date of deleafing. The work in wineyard demands manpower and it is time consuming. Still it pays off as this diploma thesis shows.
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Vplyv odlistenia bielych odrôd viniča hroznorodého na kvalitu hrozna
Soós, Tomáš
The objective of this study was to review findings on effects of defoliation on quality of the white Vitis vinifera grape and to conduct a defoliation experiment. Based on the research of literature, there is an information on defoliation and its effects on grape in the theoretical part of the study. Main focus is on the defoliation as one of the grapevine´s canopy management practices and on particular grape quality characteristics which the defoliation affects. Results of the own experiment carried out on Rizling rýnsky variety are statistically analysed and presented in the second part of the study. Although only some of the actual findings on impact of defoliation on the quality and yield attributes of the grape are supported by the results of this experiment, defoliation is recommended as a viticulture practice worth trying. However, if someone wants to achieve particular results, it is important to choose the right model of the defoliation treatment (right timing, right intensity ...) considering many other factors influencing the quality of the grape.
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Vliv termínu odlistění na aromatický profil vína Sauvignon blanc
Šťastný, Radek
The purpose of the thesis on topic Effect of date of defoliation on aromatic profile ´Sauvignon blanc´ wine was to find out the effect of removing leaves from grapes zone on qualitative and quantitative parameter of grapes of this species. The practical part of the experiment with defoliation in different terms was carried out during 2015 on a vineyard in Svatobořice-Mistřín. Part of the practical experiment was the production of wines from different variants and and evaluated the sensory properties of wine.
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Vliv raného termínu odlistění zóny hroznů na kvalitu a zdravotní stav u bílých odrůd révy vinné
Pavlíková, Romana
This bachelor work focuses on timing, intensity and influence of defoliation on quality and physiology of grapevines. In the introduction, brief history of defoliation and mechanical devices used for defoliation are discussed. The main part describes an experiment testing different defoliation timing on Riesling grape quality. At the end of the main part, statistical analysis is presented. The experiment was done in the Mendel university vineyard, in Lednice, in the year 2015. In the end of the work, implications for planter praxis are discussed.
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Vplyv odlistenia viniča hroznorodého na reguláciu cukornatosti a kyselín v hrozne
Dolinajová, Barbora
Target of my bachelor work is to compare theoretical and practical perspective about relevance of defolation of vine and influence of his change and elective date towards qualitative parameters of wine grape, especially sugar content and acids. Bachelor work point out about relevance of defoliation of vine in question of prevention against fungal diseases, negative consequences of solar radiation and adhesion of optimal microclimate as well.
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Vliv odlistění révových keřů bílých odrůd na regulaci cukernatosti a kyselin v hroznech
Holešinský, Radim
The main aim of this bachelor thesis was to determine the effect of the defoliation zones to regulate the sugar content of grapes and the content and composition of acids in the grapes. In the introduction describes the meaning and function of leaf area. The following is a description of the composition of the berries, basic sugars and acids, their development in the berries during the growing season and the impact of sugars and acids on wine quality. In the next chapter the importance of agro-technical action contributing to the formation of leaf area. In the end is described defoliation zones grapes. What does it mean defoliation, what are the most appropriate terms, the extent and intensity of defoliation and defoliation recommendations into practice.
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Aromatické látky u Sauvignonu blanc a ovlivnění jejich obsahu agrotechnickými zásahy
Šmíd, Roman
Flavours for Sauvignon blanc and influence their content agrotechnical interventions This work was tasked to determine aromatics in Sauvignon blanc and influence their content agrotechnical interventions. Depending on content were observed actual information regarding aromatic compounds in Sauvignon blanc. Next were observed influence of irrigation, nutrition, and green works to aromatics. In conclusion, was recommended suitable agro-techniques for cultivation. The result of work to achieve the green character of this variety was recommended do not defoliated bush, minimize irrigation, soil nitrogen fertilization and the use of copper sprays. To achieve fruity character was recommended defoliation, maximization of irrigation, foliar fertilization with nitrogen and sulfur and copper sprays disuse.
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