Effect of Different Tipping Periods and Different Nitrogen Doses on Yield and Quality in cv. Merlot (Vitis vinifera L.)

Year 2018, Volume: 8 Issue: 3, 31 - 38, 30.09.2018

İlknur Korkutal , Elmas Bahar , Gülderen Kaygusuz

https://doi.org/10.21597/jist.458560

Cited By: 1

Abstract

Research was conducted in Tekirdag - Yazir village. Merlot/5BB grafting combination in Umurbey

Vineyards for determination different tipping periods and different nitrogen doses effect on yield and quality

characteristics. Research was conducted in the vegetation period in 2013. In this research four nitrogen doses: Dose

1 (Control) (0 kg da-1 N), Dose 2 (5 kg da-1 N), Dose 3 (10 kg da-1 N) and Dose 4 (15 kg da-1 N) and; also four tipping

periods No Application (NA=Control), Before Anthesis (BA), Full Flowering (FF) and Berry Set (BS) periods was

used. Yield characteristics (estimated yield per vine) and quality characteristics (SS, TA, pH, sugar concentration,

sugar amount per berry, total anthocyanins, TPI, total tannins) were examined in this trial. As a result; tipping in BS

period yield and quality characteristics (yield 2.87 kg vine-1, total acidity 6.90 g L-1; grape juice pH 3.525) were

desired level for wine grapes. In fertil soil, it were foreseen that, good quality grape growing has been done without

nitrogen fertilisation.

Keywords

Merlot, Grape yield, Grape quality, Nitrogen, Tipping

Farklı Uç Alma Dönemleri ve Farklı Dozlarda Azot Uygulamalarının Merlot (Vitis vinifera L.) Üzüm Çeşidinde Verim ve Kalite Üzerine Etkileri

Abstract

Bu araştırmada Tekirdağ merkez ilçede bulunan Yazır Köyü’ nde, yer alan Umurbey Vineyards bağlarında

yetiştiriciliği yapılmakta olan 5BB anacı üzerine aşılı Merlot üzüm çeşidi asmalarında farklı dozlarda azot

uygulaması ve farklı dönemlerde uç alma işlemlerinin 2013 yılı vejetasyon periyodunda verim ve kalite üzerine

etkilerinin belirlenmesi amaçlanmıştır. Azot uygulamaları; Doz 1 (Kontrol) (0 kg da-1 N), Doz 2 (5 kg da-1 N), Doz

3 (10 kg da-1 N) ve Doz 4 (15 kg da-1 N) olmak üzere 4 şekilde yapılmıştır. Uç alma uygulamaları ise Uygulama

Yok (UY=Kontrol), Çiçeklenme Öncesi (ÇÖ), Tam Çiçeklenme (TÇ) ve Tane Tutumu (TT) döneminde olmak

üzere dört farklı dönemde gerçekleştirilmiştir. Denemede verim (omca başına tahmini verim) ve kalite özellikleri

(SÇKM, TA, pH, şeker konsantrasyonu, tanedeki şeker miktarı, toplam antosiyanin, TPİ, toplam tanen miktarı)

incelenmiştir. Sonuçta TT döneminde yapılan uç alma ile verim ve kalite özelliklerinin şaraplık üzümler için

istenilen seviyeye (verim 2.87 kg omca-1, toplam asitlik 6.90 g L-1; şıra pH’ı 3.525) eriştiği belirlenmiştir. Ayrıca

verimli topraklarda azot uygulamasına gerek duyulmaksızın kaliteli yetiştiricilik yapılabileceği görülmüştür.

Keywords

Azot, Merlot, Uç alma, Üzüm kalitesi, Verim

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