ΕΠΙΔΡΑΣΗ ΔΙΑΦΟΡΕΤΙΚΩΝ ΣΥΝΔYΑΣΜΩΝ ΥΠΟΚΕΙΜΕΝΩΝ – ΚΛΩΝΩΝ ΣΤΗΝ ΑΝΟΡΓΑΝΗ ΣΥΣΤΑΣΗ ΓΛΕΥΚΟΥΣ ΚΑΙ ΟΙΝΟΥ ΣΤΑΦΥΛΩΝ ΠΟΙΚΙΛΙΑΣ ΡΟΜΠΟΛΑΣ ΚΕΦΑΛΟΝΙΑΣ
Date Issued
December 3, 2023
Type
Πτυχιακή Εργασία
Abstract
Viticulture consists an important branch of agricultural production both in the world
and in Greece. The Mediterranean climate of the country significantly contributed to
the course of viticulture in several regions. Kefalonia possesses 4.6% of the country’s
vineyard lands with the largest cultivation percentage of the Robola variety. Both
must and wine have content in inorganic components between 2-4%, with greater per-
centage that of potassium. In this thesis, the concentration of specific inorganic com-
ponents in must and wine was determined by employing the methodologies of flame
photometry and atomic absorption spectroscopy. The measured elements were K, Ca,
Cu, Mg, Zn and Fe. For the conduction of the experiment, the specimens originated
from the Robola variety collected from Lakomatia area of Kefalonia, at an altitude of
500 meters with limestone soils, from four different combinations of underlying
clones, as well as from the produced wine “Thimari petras” from the 2019 harvest.
The aim of this analysis was to study the variation of the inorganic ingredients con-
centration in both the must and wine, as well as to determine the reasons that are re-
sponsible for these changes. The study demonstrates interesting results, as it is ob-
served that the geographical location and the winemaking process affect the inorganic
nutrition. In general, the inorganic nutrition of the vineyards was satisfactory.
Magnesium consists an exception to these results, as absence of this element was
noted in the grape juice, while in the final product the values ranged within normal
levels. Regarding Ca,higher concentration percentage in the must is observed in July
of 2018, while during the harvest season it reaches the desired limits. Moreover, Fe
concentration was undetectable, while the rest studied elements, K, Mg and Zn, were
within the desired limits. The investigated inorganic ingredients consist either desira-
ble ingredients of significant organoleptic, nutritional value and production, importance or undesirable ingredients, linked to negative effects on the performance of the
vineyard and its organoleptic value.
Subjects