The Environmental Impact of Viticulture: "The Influence of Biofertilizer Type Om Wine Quality and Soil Microbiological Activity"

Raicevic, V.; Sivčev, Branislava; Jakovljevic, M.; Antic, S.; Lalević, Blažo

doi:10.17660/actahortic.2004.652.39

Cited by 4 publications

(5 citation statements)

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“…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).…”

Section: Basic Must and Wine Parametersmentioning

confidence: 78%

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

Malićanin

Danilović

Cvetković

et al. 2020

SAJEV

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Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillusbased preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. The latter compounds are responsible for floral and fruity aromas. Generally, wines made from the treated grapes showed similar sensorial characteristics but scored better overall than the control. Principal component analysis showed a clear differentiation between wine made from the control and that from the B. subtilis Ch-13-treated grapes. The results suggest that the application of B. subtilis Ch-13 to grapevines two weeks prior to harvest has a positive effect on wine quality.

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Section: Basic Must and Wine Parametersmentioning

confidence: 78%

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

Malićanin

Danilović

Cvetković

et al. 2020

SAJEV

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“…In the process of identifying the research trends in biofertilizers, we could understand that several of the research articles target to study of the utilization of biofertilizers in managing the soil microbial diversity. The article titled "The Environmental Impact of Viticulture: The Influence of the Biofertilizer Type on Wine Quality and Soil Microbiological Activity" (Raicevic et al 2004) is an attempt in this direction. The article provides pieces of evidence on the species wise variation in microbial population after biofertilizer application at different soil depths.…”

Section: Research On the Effect Of Biofertilizers On Soil Microbial Diversitymentioning

confidence: 99%

Exploring the global research trends in biofertilizers: a bibliometric approach

2021

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This research article attempts a bibliometric analysis of global research on biofertilizers carried out from 2000 to 2019. The main purpose of this analysis is in technology foresight; to understand where the research interest lies within the domain of biofertilizer and also to identify the major research networks. The analysis is based on 344 research articles identified using the ISI Web of Science tool, which is processed further using VOSviewer. The results demonstrated that there is an increase in the number of articles, particularly from countries like Brazil, India China, the USA, and Iran. The research focus has been on the assessment of nitrogen fixation capacity of biofertilizers, and the yield improvement due to biofertilizers, and the economics of biofertilizer application. Our findings can act as a useful reference for the researchers, and provide insights for directing future research on biofertilizers.

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“…The soil of a good structure enables the root to develop and penetrate to deeper layers for the purpose of providing water, nutrients and oxygen. Also, the soil of a good structure increases the number and diversity of organisms in the soil, decreases a development of harmful units and encourages the process of degradation of organic matters to minerals (Raičević et al, 2004). A well-balanced soil guarantees the survival of healthy plants − grapevine and its immediate surroundings.…”

Section: Maintaining Soil and Balanced Nutrition Of Vinementioning

confidence: 99%

“…The microbiological biomass leads to the improvement of natural fertility of soil, and plants are healthier and more tolerant to parasites and pests (Raičević et al, 2004). The compost has shown to have a positive effect not only on the vine growth, but on the quality of grapes as well.…”

Section: Maintaining Soil and Balanced Nutrition Of Vinementioning

confidence: 99%

Natural process and use of natural matters in organic viticulture

Sivčev

Ranković‐Vasić

2010

J AGR SCI BELGRADE

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During recent years organic viticulture has been developing in the leading viticulture countries worldwide. The organic viticulture has been defined as the application of procedures of organic agriculture in view of increasing the production of top quality grape and wine. All the aspects of the organic viticulture such as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control are carried out in view of increasing the quality and health safety of wine and table varieties. When making a choice of a cultivar, there are two key factors: an economic indicator-market perspective and characteristics of a cultivar. Traditional varieties are in advantage in comparison to newly created ones, new preparations, improved computerised forecast models contribute to the efficient protection from disease and pests. New I.C./PIWI varieties must show tolerance to low winter temperatures and/or spring frosts, real commercial value through the quality of fruit, wine, juice or table grapes, tolerance to diseases and pests, balanced relationship between fruit and wood ripening. The aim of this paper is to present organic viticulture through integral agroecosystem and traditionally applied procedures in viticulture

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The Environmental Impact of Viticulture: "The Influence of Biofertilizer Type Om Wine Quality and Soil Microbiological Activity"

Cited by 4 publications

References 0 publications

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

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

Exploring the global research trends in biofertilizers: a bibliometric approach

Natural process and use of natural matters in organic viticulture

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