Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling

Abstract

The recommended cultivars for top quality wines Riesling in the vineyards of Grocka is in full crop. It was grafted on Kober 5 BB stock and planted on the soil type cambysoil. The content of total nitrogen is 0.1-0.15%. Supply of easily available potassium varies between 12.3-15 mg/100g a.d.s.2, i.e. phosphorus 0.4-3.6 mg/100g a.d.s. in layer up to 40 cm. Microbiological fertilizer was used in the study - biological preparation prepared with mixed natural populations Azotobacter chroococcum, Bacillus megaterium and Bacillus circulons. The space in row is idle land and the space between rows was sown each year (March-April) with a mixture of field pea and barley and ploughed in the inflorescence phase of legumes. Grape yield varied between 8772-6804 kg/ha. Microbiological fertilizer with Azotobacter had the highest yield and the control treatment had the lowest yield, where only grass mixture was sown. Extremely dry climatic conditions in the trial period caused the grape yield in cv. Riesling to be extremely low. In combination of fertilizers Bacillus megaterium + Bacillus circulons wine with the most ethanol, extracts and polyphenols was obtained. The wine obtained from the control treatment had a typical taste

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

“…The wines obtained from the Prokupac grapes treated with different concentrations of this biopreparation had a higher alcohol content than the wine obtained from the untreated (control) grapes, which is in accordance with the initial sugar content of the grapes. Better grape sugar accumulation, and consequently higher wine alcohol content, was also observed in Riesling wine when grapes were treated with a microbiological preparation based on the A. chroococcum and B. megaterium bacterial cultures (Sivčev et al, 2005), and in Merlot wines obtained from grapes treated with a preparation based on cultures of A. chroococcum, B. megaterium and Bacillus circulans (Raicevic et al, 2004).…”

“…Comparing the effect of three microbiological preparations based on different microorganism strains (A. chroococcum; mixture of A. chroococcum and B. megaterium or mixture of A. chroococcum, B. megaterium and B. circulans) on the total acids in Riesling wines, the authors highlighted that the total acid content depended on the type of microorganisms on which the preparation was based. The highest total acids (8.21 g/L) were observed in wine from grapes treated with preparations based on A. chroococcum; lowest total acids (6.32 g/L) were found in wines from grapes treated with preparations based on A. chroococcum and B. megaterium, while the control wine sample contain 6.45 g/L total acids (Sivčev et al, 2005). The residual sugar in the wine samples did not exceed 2 g/L, which indicates that, regardless of the treatment, all wines should be considered dry.…”

“…It is well known that sugar accumulation in grapes depends primarily on the cultivar, stage of maturity and environmental conditions (temperature, light, humidity) (Jackson, 2008;Jordão et al, 2015), but some authors indicate that viticultural practices (defoliation, cluster thinning, irrigation) could also affect the sugar content in grape berries (Esteban et al, 2002;Bogicevic et al, 2015), as well as fungal and bacterial infections (Jordão et al, 2015). Sivčev et al (2005) confirm that the application of a biological preparation based on the Azotobacter chroococcum and Bacillus megaterium strain on the Riesling grape variety also positively affects sugar and acid accumulation in the grape juice. More recently, Escribano-Viana et al (2018) reported that a biofungicide based on the Bacillus subtilis QST 713 had no significant impact on the pH, sugar and acid content of Tempranillo grapes, while Chebotar et al (2009) showed that the Bacillus subtilis Ch-13 strain has the ability to stimulate plant growth and act as biofungicide due to the extracellular synthesis of phytohormone, lytic enzymes and other antifungal metabolites.…”

Natural process and use of natural matters in organic viticulture

“…A good viticulture practice tends to maintain moderate to low relative humidity of air in a vineyard during the vegetation. This is achieved by a correct choice of site (exposition, altitude) and row spacing, vine spacing, row orientation, training system, growth habit, balanced pruning, and maintaining soil in vineyard (Sivčev, 1998;Rombough, 2002;Sivčev et al, 2005). The requirements with respect to the selection of locality for a new vineyard for the organic production are similar to the ones when establishing a conventional production.…”

Plant protection products in organic grapevine growing

“…The soil containing 3-5% of humus, or by growing cover plants or by using of fertilisers keeps humidity longer and reduces grapevine's stress. Biodiversity in such soil is higher which is seen in competence and increased population of predatory and parasite species of fauna, flora, micro-organisms and their secretions (Raičević et al, 2004;Sivčev et al, 2005).…”