Scientific Papers Series B Horticulture

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Scientific Papers. Series B, Horticulture. Vol. LVII, 2013Print ISSN 2285-5653, CD-ROM ISSN 2285-5661, Online ISSN 2286-1580, ISSN-L 2285-5653AbstractTHE INFLUENCE OF CLIMATIC CONDITIONS ON THE GRAPEQUALITY IN THE WINE CENTER OF MURFATLAR IN 2012Victoria ARTEM, Arina Oana ANTOCEUniversity of Agronomic Sciences and Veterinary Medicine of Bucharest,59 Marasti Ave., District 1, 011464, Bucharest, RomaniaCorresponding author email: aantoce@yahoo.comThe overall climatic conditions, through the main three factors (temperature, sunlight and humidity), exert a majorinfluence on the quality and quantity of the grapes produced during a particular year. For this work, studies wereperformed on several white and black grape varieties authorized for culture in the vineyards of Murfatlar, by followingthe parameters that define the grape maturation (evolution of sugar accumulation, decrease of acids concentration andevolution of berry weight) and the grape quality at the harvest time. The studies showed that the year 2012 was a hotone, with a period of sunshine recorded during the grapevine vegetation exceeding normal value (average of 50 years)by 173.4 hours. The quantity of precipitations was similar to the level recorded as the multiannual average, but the raindistribution was not uniform during the vegetation period. These particularities led to an unsatisfactory development ofthe berries and lower yield. Due to the longer period with higher temperatures the ripening was premature, with acertain benefit in favour of sugar accumulation, while the must acidity was insufficient, due to a more intensecatabolism at these temperatures. The harvest time started earlier for all the varieties, the recorded yields were muchlower, but the grapes were not affected by rot or other diseases. Due to the fact that the grape ripening depends on theclimate parameters of the year and on the region, in order to decide the optimum harvest period for a certain type ofwine the evolution of the grape maturity parameters should be determined each year and the change in climaticinfluences should be systematically recorded.Key words: climatic, grape, Murfatlar.INTRODUCTIONThe influence of climate on agriculture andespecially on viticulture and wine productionhas never been more obvious than today. Whatremains to be argued is the critical aspectregarding the optimal maturation time ofgrapes, so that the wine obtained could acquirethe characteristics of a quality wine (Tate,2001; Bisson et al., 2002; Schultz and Jones,2010).History has shown that winegrape growingregions developed when the climate was mostconducive and that shifts in viable wineproducingregions have occurred due to climatechanges in the past (Le Roy Ladurie, 1971;Pfister, 1988; Jones, 2006).For example, in any viticultural region, theaccumulation of sugars in grapes in optimalconcentrations now happens in a shorter timethan before. Same is true about total acidity andthe aromatic profile optimal for winemaking. Ina warmer-than-normal environment, the393grapevine passes through the variousphenological phases faster, reachingtechnological maturity sooner andaccumulating higher concentrations of sugars inthe berries. While the grower or the winemakerawaits for the grapes to gather aromacompounds, the acidity is lost by respirationand the resulted wines lack balance and needcorrections in the cellar. As a result of thewarming of climate, in various regions a higherconcentration of alcohol in wines was observed(Jones, 2007).MATERIALS AND METHODSThe study was carried out in the Murfatlarviticultural center and was aimed at bothrenowned grape varieties for white and redwines (Chardonnay, Riesling Italian,Sauvignon blanc, Feteasca regala, CabernetSauvignon, Pinot noir, Merlot, Feteasca neagra)as well as varieties obtained by researchers
from SCDVV Murfatlar (Columna andMamaia) from the 2012 harvest.The data regarding climate were recorded usingthe weather station of the research station,model Weather Master 2000.The dynamics of grape maturation for thestudied varieties was monitored by followingthe accumulation of sugars and the decrease ofacidity. At the same time, the evolution of theweight of the berries was also monitored.The determinations were made every 7 days, ondates established in advance. A number of 5berries were harvested from each grape, asfollows: one berry from the left side, one fromthe right side, one from center-front, one fromcenter-back and one from the basis of thegrape. The 5 berries each were harvested from60 grapes (thus giving a total of 300 berries toanalyze). The 60 grapes were made of 10grapes chosen from each of the 6 rows selectedat random, and the location of each grape onthe rows was chosen in zig-zag. The harvestedberries were put in labeled plastic bags andtransported to the laboratory in a cooler box,avoiding their crushing and heating.The determination of sugars was done using aSmart electronic refractometer, on the basis ofthe percentage of dry matter in the grapes. Theread values were adjusted for temperature andthe value of the sugar content of the must wasderived using data tables.The acidity of the must was measured bytitrimetry by neutralizing the acids in adetermined amount of must using a solution ofNaOH of known factor. Based on the amountof base solution used during the titration, thetotal acidity of the must can be calculated.The total acidity was expressed in g/l H 2 SO 4 .The determination of the weight of the berrieswas done using a laboratory technical scale,taking data on the weight of 100 berries.RESULTS AND DISCUSSIONSThe climatic conditions of the year, namely themain three factors (heat, light, humidity)exercise an important influence on the processof grape maturation. This influence can actuallydecide the yield and the quality of that year’scrop. In Table 1, the data on the three climatefactors of 2012 are compared to the multi-yearaverages recorded during the last 50 years inthe viticultural center of Murfatlar, which areconsidered “normal”.The sum of temperature degrees in the periodof vegetation of 2012 was 4100.8°C, comparedto the average value of 3449°C. That is 651.8°Cmore than what is considered the normal value.The maximum temperature recorded in thisperiod was 39.8ºC (in August), and the lowesttemperature recorded was-2ºC (in April).Regarding the precipitations, the sum of rainfallwas 246.4 mm, compared to the average valueof 245.7 mm. So the difference was very small,but the distribution in time of the rainfall wasnot uniform.The total sunshine time was 1780.6 hours,compared to the average of 1587.2 hours (seeTable 1).Table 1. Evolution of air temperature, precipitations and sunshine time during the growth season 2012, compared to themulti-year averagesAir temperature Precipitations Duration of sunshineMonth T avg (50 years T avg Average T min Average T max Multi-year Multi-yearaverage) ( o C) ( o C)( o (mm)C) averageaveragehoursApril 10.2 14.5 -2.0 28.6 33.5 44.5 160.7 210.1May 16.2 19.8 8.4 31.0 50.2 145 261.8 281.1June 20.4 21.2 12.6 37.2 53.2 7.4 314.5 314.0July 22.6 28.0 13.1 38.2 35.6 33.2 323.7 341.6August 22.6 26.1 10.7 39.8 31.6 8.8 305.5 345.6September 17.6 20.7 7.8 36.0 41.6 5.6 221.0 288.2The accumulation of sugars in the berries,between the beginning of ripening and fullmaturity, happens quickly and in largeconcentrations. The increase is faster in thefirst 2-4 weeks at the beginning of the process,and later slows down and even stagnates for aperiod of 3-5 days (Cotea, 1985).The concentration of accumulated sugars in thewhite varieties at full maturity (Figure 1) was394
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SCIENTIFIC PAPERSSERIES B. HORTICUL
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SCIENTIFIC COMMITTEE Bekir Erol AK
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Fructification - Florin Constantin
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Phenological Studies on Some Variet
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Scientific Papers. Series B, Hortic
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Table 2. The organoleptic appreciat
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processes become even slower and th
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- usingselectedbacteriafromm Leucon
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To organoleptic analysis of the win
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works were pickling the cucumbers i
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days after removal of weeds by burn
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it appears that the culture has gro
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Maintainance of the genetic structu
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Table 3. Interaction variety of dwa
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Experimental scheme is situated in
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improvement especially laboratory s
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Table 1 shows the type 2x3x2 trifac
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Neamtu G., Gheorghe Campeanu, Carme
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Experience consisted of the followi
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Table 7. Total production on plantV
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vineyard, several methods were used
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Table 4. Structure and number and r
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gets serious role through the ferme
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Table 3. Element content of the ber
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Figure 4. The length of internodes
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The process of fruit forming was de
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Compomist F1 hybrid reaches value o
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Figure 2. Experimental results repr
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and total number of tubers per plan
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and quality of organic potatoes for
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Petri dishes, the pathogenic fungi
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Variant 4R 2 11.0 4.0 15.0 7.0 22.0
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Analyzing the dynamics of the total
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Table 2. Indicative data on volumes
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Table 3. The Influence of the level
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Table 8. The Influence of irrigatio
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Figure 1. The aspect of apples from
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Conclusions on changes in chemicalc
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RESULTS AND DISCUSSIONSRaspberry is
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CONCLUSIONSAs a result of scientifi
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observations were made on phenologi
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Figure 1. Flowering period and blac
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content, A-acidity content) to the
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sugar accumulated in grapes and 1,0
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Figure 2. DryerFigure 3. Programmer
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Appearance of the apricots after 5
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where: P F represent the coordinate
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Table 2. The production obtained at
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As shown in figures 5 and 6 the vit
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At two weeks from planting it was a
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If we take into account the both fa
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F1 - + infectedF2 - + infectedF3 +
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HORTICULTURALBIODIVERSITY ANDGENETI
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RESULTS AND DISCUSSIONSFruit charac
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The chorology maps of Artemisia alb
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Figure 5. Chorology of Artemisia le
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Molecular differentiation showed a
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The characterization of the grapevi
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Figure 4. Amino acid profile of the
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Table 4. The significance of differ
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The studied phenophases (table 1),
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REFERENCESCapusan Janina, 2013. Rez
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Neoaliturus fenestratus Herrich-Sch
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occurrence in western part of Roman
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Pop 3 = Population 3 obtained by cr
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well adapted in our country, and th
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Variations in acidity of the variet
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grape. Analele Universitatii din Cr
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Flow cytometry has proved to be an
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cell nuclei, using chromosome count
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Figure 1. Prekos F1Figure 4. Prekos
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Interpretation of the results conce
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Photo 1- Redhaven (Control)The Roma
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Dry matter (determinate refractomet
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was evaluated by using a large-size
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During the growing season have been
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Likewise, vitamin C content of ‘G
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Figure 2. Air temperature (°C) in
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REFERENCESAnconelli S., Antolini G.
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Taking into the account these and t
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postharvest decays in fruits and ve
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manure semifermentated. In vegetati
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Figure 1. Prima Cl. 1022 varietyThe
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temperature required for a differen
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MATERIALS AND METHODSTo accomplish
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climate (IH4), becomes for this yea
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quantities of sugar accumulated in
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ibosomal to investigate 13 species
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Biogeography of Genus MangiferaTwo
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productionand uses. Center for trop
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analysis of variance to express the
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highlighted by a correlation coeffi
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without heat and in open field. Cro
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ut the fruit had a reduced number o
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Genetic autochthonous heritage wasi
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Table 1. The main characteristics o
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Data were subjected to statistical
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Also, the dry biomass and root leng
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“Clapp’s Favorite” in 2011 wh
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2012 the order was “Conference”
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microspore to mature pollen, determ
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microspores at certain date. Micros
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viin utilizate ca genitori potentia
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The objective of this paper, is to
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Table 1. Relationship between germi
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Figure 2. Tassels lengthIn case of
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ORNAMENTAL PLANTS,DESIGN ANDLANDSCA
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of Chisinau, also the old parks. Fo
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y cambium on the very center - meth
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flower is fully colored. Postharves
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Results from table 8 shows that Mar
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Pinus sylvestris ‘Gold Coin’, R
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Figure 4. Excelsa (H 18/1)Descripti
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Figure 1. Plants in cellular trays
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espectively 69%, followed by hybrid
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observations made on the plants of
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The values of pH diminished in all
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Figure 5. Content of total soluble
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Figure 1. Plan of Bran domain (Ion
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Carol the second, her brother, on h
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Figure 14. Tea house in the natural
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Cults, and in conformity with the c
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consult the scientific novelties an
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,,The restoration is the methodolog
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MATERIALS AND METHODSThe chorology
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Merce, 2011; Zamfirescu, 2010) (IAS
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experiment because it shows and ill
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among all the administrations, exce
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solution known as AKN. Content: pot
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Page 348 and 349: MotivationsOfferprospectingCustomer
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Page 367 and 368: Figure 4. Vegetation planRegarding
Page 369 and 370: Figure 9. BenchesVasesThere are 4 k
Page 371 and 372: REFERENCESPanoiu A., 2011, Evolutia
Page 373 and 374: RESULTS AND DISCUSSIONSResults of t
Page 375 and 376: Figure 5. Average growth rate of
Page 377 and 378: In 2012 there were higher onset tem
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Page 385 and 386: AESTHETICALLEVEL OFAPPROACHLEVEL OF
Page 387 and 388: REFERENCESArchibugi F., 1997. The E
Page 389 and 390: Figure 1. Optimized version of comp
Page 391 and 392: CONCLUSIONSThe optimized version (F
Page 396 and 397: etween 182-212 g/l, the lowest valu
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Page 401 and 402: RESULTS AND DISCUSSIONSFor this pur
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Figure 8. Test of Strength Vetiver
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Table 3 defines LSD test for genoty
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