Scientific Papers Series B Horticulture

Figure 1. Cabernet Sauvignon variety in the experimentalfield-wine center Urlati, 2012Bio-stimulators used (Table 1) have a largeaction specter including bio-stimulating effects,growing and auxinic regulators, not being toxicfor humans, bees, fish, non-cumulative andbiodegradable.Table 1. Phenological study of vine during biofertilizers treatment applicationPrincipal growth stage 7: Development of fruits(BBCH MODIFIED PHENOLOGICAL SCALE FOR COST ACTION FA1003)Phenological stage73: Berries groat-sized, bunches beginto hang (4 mm in diameter)Phenological stage71: Fruit set: young fruits begin to swell,remains of flower lost (1-2 mm)I treatmentTecnophyt PK 3 l/haSmall-berry grape only formats13.06.2012II treatmentTecamin BRIX 2 l/haGrapes with berries 4-6 mm in diameter30.06.2012Phenological stage75: Berries pea-sized, bunches hang(7 mm in diameter)III treatmentTecamin BRIX 2 l/ha & Tecnokelamino CAB 2 l/haGrapes with berries 6-8 mm indiameter14.07.2012Foliar treatments have been applied accordingto the experimental protocol, which prefiguredapplying them in different phenophases ofgrape growing, as follows: at binding 1-2 mm,when the grapes were 4-6 mm diameter andwhen the grapes were 6-8 mm diameter (Table2). During growing period were takenobservations on the whole phonologicalspecter, and at the harvesting moment, on amedium sample of 10 grapevines, there weremade the following determinations: fertilitycoefficients (absolute and relative),productivity indexes (absolute and relative –g/sprout), grape number per vine, averageweight of a grape, average weight of 100grapes, production in kilograms/vine, sugar116(g/l), acidity (g/l of tartric acid), anthocyaninsmg/l, polyphenolic total index, and so on. Inorder to provide information regarding thequality of the production obtained, it wasquantified the term of grape production quality(Pârcalabu, 2010) which was expressedthroughout three components: production pervine in kg/vine; sugar concentration of the mustg/l; must concentration in total acidity g/l.Dimensioning the grape production quality ismade for each variety eventhough in the samewine area are cultivated white wine varieties aswell as red wine varieties.A possibility to obtain quality characteristicsindependent from the variety is to divide eachquality component (P-production, Z-sugar