THE IMPACT OF MINERAL FERTILIZER LEVELS ON THE BIOCHEMICAL COMPOSITION OF GRAPE VARIETIES

ABSTRACT

This article describes the findings of a study conducted to investigate the effect of the mineral fertilizer standard on the biochemical content of the bunch of technical types of grapes. White grape varieties such as Bayan Shirey, Muscat Vengersky, Risling, Rkasiteli, and Kuldzhinsky, as well as black technical varieties such as Saperavi, Rangdor, Tavkveri, Aleatiko, and Kaberne Savinon, were used in the study. The cultivar vines were fed with N₁₆₀P₈₀K₃₀, N₁₈₀P₁₀₀K₄₀ (control), N₂₀₀P₁₂₀K₅₀ and N₂₂₀P₁₄₀K₆₀. Vine bushes have a canes of 80 buds, according to common recommendations. At the same time, the highest sugar content and total acidity were determined in the experimental version, fed in the norm N₂₀₀P₁₂₀K₅₀.

АННОТАЦИЯ

В данной статье приведены результаты исследований по изучению влияния норм внесения минеральных удобрений на биохимический состав ягод технических сортов винограда. В качестве объекта исследований служили бело ягодные технические сорта винограда Баян Ширей, Мускат Венгерский, Рислинг, Ркацители, Кульджинский и сорта с окрашенной ягодой Саперави, Рангдор, Тавквери, Алеатико и Каберне Савиньон. Виноградники изученных сортов подкармливали из расчета N₁₆₀P₈₀K₃₀, N₁₈₀P₁₀₀K₄₀ (контроль), N₂₀₀P₁₂₀K₅₀ и N₂₂₀P₁₄₀K₆₀. Нагрузка кустов глазками по общепринятым рекомендациям составляет 80 глазков. При этом наибольшая сахаристость и кислотность ягод определена в опытном варианте подкормки из расчета N₂₀₀P₁₂₀K₅₀.

Keywords: Vine, technical varieties of grape, fertilizer norm, nutrition, leave, biochemical composition, berry.

Ключевые слова: виноград, технический сорт, норма внесения удобрений, подкормка, нагрузка кустов, биохимический состав, ягода.

INTRODUCTION

The quality of grape products is directly proportional to the biological composition and technological qualities of the grape berries. From a technological standpoint, having detailed information about the chemical composition of each technical grape type pulp introduced into processing allows for proper organization of the subsequent steps of processing and lays the groundwork for producing high-quality wine [1; 6]. Sugar and organic acids play a key role in the chemical composition of berries. The sugar level of the pulp is determined by weather and soil conditions, cultivation method, care, grape variety, and degree of maturity, and can range from 12% to 30% [2; 5]. Data on the biochemical composition of the berries of technical grape varieties and the quality of the product obtained from them, the kind of soil in which this grape is cultivated, and the amount of nutrient elements in it. Scientists' study results [3] include V.S. Petrov, T.I. Guguchkina, G.Yu.Aleynikova, and others. Grape products such as wine and juices from natural grass-suppressed vines received the greatest organoleptic assessment among Vidvijenes and Bianca varieties. Because such soils are extremely high in both mineral nutrients and organic stuff. It is important to remember that these suggestions are meant for CIS and European countries. They might not work as intended when directly applied to the unique soil and climate of the Uzbekistan Republic. Taking this into account, we conducted a study to establish the influence of mineral nutrition on the quality of a pile of technological grape varietals under various norms.

MATERIALS AND METHODS

The study used white grape varieties such as Bayan Shirey, Hungarian Muscat, Riesling, Rkatsiteli, and Kuldzhinsky, as well as colored berry varietals Saperavi, Rangdor, Tavkveri, Aleatico, and Cabernet Sauvignon. The vine's planting pattern is 3 x 4 meters. The vines tested were fed at the following rates: N₁₆₀P₈₀K₃₀, N₁₈₀P₁₀₀K₄₀ (control), N₂₀₀P₁₂₀K₅₀ and N₂₂₀P₁₄₀K₆₀. According to common recommendations, vine bushes have an 80-bud load. When using mineral nutrition criteria, K.A. Serpukhovitina et al. [4] were consulted. The soluble dry matter in berry juice was determined using a Master-50H portable refractometer (Brix 0.0-50.0%; Atago Co., Tokyo, Japan) and expressed in degrees °Bx.

RESULTS

The level of mineral nutrition had a substantial impact on the chemical makeup of the pulp of technical grape types. In this respect, the experimental examples with the highest concentration of soluble solids in berry juice were fed the amount of the examined variety vines N₂₀₀P₁₂₀K₅₀. The experimental example, in which the vines were fed in the N₂₂₀P₁₄₀K₆₀ quantity, was additionally shown to collect more soluble solids than both controls, but significantly less than the experimental example stated above (Table 1).

Table 1.

Effect of mineral nutrition on the chemical composition of grape juice from white technical varietals, 2021-2023 yy

The table data demonstrates that the minimum number of soluble solids is not fertilized - the absolute control option was selected. The N₁₆₀P₈₀K₃₀ norms fed, and the control (N₁₈₀P₁₀₀K₄₀) example took the following two slots, respectively.

The same tendency in the number of soluble solids was seen in the influence of mineral nutrition on the acidity of grape technical varieties' juice and pulp. The maximum quantity of acidity was found in the experimental example, where the vines were fed in the norm of N₂₀₀P₁₂₀K₅₀ and N₂₂₀P₁₄₀K₆₀, and the lowest acidity was not fertilized - in the absolute control option and in the experimental option fed in the norm of N₁₆₀P₈₀K₃₀. Mineral nutrition has had the same effect on the chemical composition of black and white grape varieties. In this situation, the experimental examples with vines fed at N200P120K50 and N220P140K60 had the maximum number of soluble solids in grape juice when compared to both controls. The lowest number of soluble solids was determined in both the non-fertilized absolute control version and the experimental forms fed in the N₁₆₀P₈₀K₃₀ norm (Table 2). Furthermore, even black grape varieties, mineral nutrition has had the same influence on fruit juice acidity as in white grape varieties. In this case, the experimental options in which the vines were fed in normal amounts N₂₀₀P₁₂₀K₅₀ and N₂₂₀P₁₄₀K₆₀ determined the highest amount of grape juice acidity in comparison to both controls, and the lowest acidity was not fertilized - in the absolute control option and in the experimental option fed in the norm N₁₆₀P₈₀K₃₀.

Table 2.

Effect of mineral nutrition on the chemical composition of grape juice from black technical varietals, 2021-2023 yy

CONCLUSIONS

Overall, the chemical composition of the pulp of technical grape cultivars is greatly impacted by mineral nutrition standards. In this example, the experimental version fed had the highest sugar content and overall acidity in the norm N₂₀₀P₁₂₀K₅₀.
When the normal amount of mineral feeding is raised or decreased, the sugar content and overall acidity of the berries juice decrease substantially.

References:

1. Кравченко Р. В., Сметанин А. Э. Влияние минеральных удобрений на продуктивность винограда технического сорта Мерло в условиях Анапо-Таманской зоны. // Colloquium-Journal. – 2019. – № 2-2(26). – С. 43-44.
2. Негруль А.М., Морозова Г.С. Виноградарство с основами ампелографии. – Москва: Колос, 1978. – С. 6-17.
3. Петров В.С., Гугучкина Т.И., Алейникова Г.Ю. и др. Влияние разных способов содержания почвы на качество натуральных сухих виноматериалов из сортов Выдвиженец и Бианка. // Виноделие и виноградарство. – Москва, 2005. – №4. – С. 15-17.
4. Серпуховитина К.А., Худавердов Э.Н., Красильников А.А. Удобрение виноградников (рекомендации). – Краснодар: СКЗНИИСиВ, 2009. – 40 с.
5. Темуров Ш. Узумчилик. – Тошкент: Ўзбекистон миллий энциклопедияси» нашриёти, 2002. – Б. 53-57.
6. Serratosa, M. P., Marquez, A., Moyano, L., Zea, L., & Merida, J. Chemical and morphological characterization of Chardonnay and Gewьrztraminer grapes and changes during chamber-drying under controlled conditions. // Food Chemistry, 2014. – No 159. – P. 128–136.