Nitrogênio total em pecíolo de videiras e nitrogênio amoniacal, assimilável e total em uvas e mostos

• Ano de defesa: 2008
• Autor(a) principal: Richter, Graciela Taís
• Orientador(a): Daudt, Carlos Eugenio
• Banca de defesa: Silva, José Henrique Souza da , Hecktheuer, Luisa Helena Rychecki
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Departamento: Ciência e Tecnologia dos Alimentos
• País: BR
• Palavras-chave em Português: Nitrogênio; Amônia; Pecíolo; Floração; vèraison; Fermentação
• Palavras-chave em Inglês: Nitrogen; Ammonia; Petiole; Flowering; vèraison; Fermentation
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5653

The production of grapes depends on the soil where the grape grown where it absorbs water and nutrients necessary for their development. High levels lead to a sharp growth, while in poor soils with low fertility and there is development of short internodes and leaves small. Searching a solution to this problem is proposed this work, with the aim of suggesting standards of nitrogen for different conditions of cultivation of the garden, through the determination of different fractions of nitrogen during growth: flowering, 30 days after flowering, "vèraison ", harvest and fermentation, in three varieties viníferas: Cabernet Sauvignon, Merlot and Pinot noir. Total Nitrogen was analyzed through micro-Kjedahl method. Ammonia and assimilable nitrogen were determined distillation and titration with formaldehyde, respectively. For a variety Cabernet Sauvignon, the values of total nitrogen were: in flowering 1,3 g %, 30 days after the flowering 0,58 %; in "vèraison" 264,2 mg/L and harvest 303,7 mg/L. The values of ammoniacal nitrogen were 126,3 mg/L in "vèraison" and 46,6 mg/L in harvest, while assimilable nitrogen was of 101,0 mg/L and 131,0 mg/L, for the same period. For Merlot variety, total nitrogen was 1,24 g % in flowering; 0,64 g % 30 DAF; 209,4 mg/L in "vèraison" and 327,8 mg/L in harvest. Ammoniacal nitrogen was 86,3 and 25,5 mg/L for "vèraison" and harvest, respectively, while assimilable nitrogen was of 67,0 and 86,0 mg/L, for the same period. For Pinot noir, total nitrogen was 1,65 and 0,57 g % in flowering and 30 DAF, respectively; 95,3 mg/L in "vèraison" and 140,9 mg/L in the harvest. For the ammoniacal nitrogen, the figures were 36,0 and 18,1 mg/L in the "vèraison" and the harvest, in that order, whereas, for the amount assimilable nitrogen was of 56,0 and 63,3 mg/L for the same period. Three varieties were similar during vegetative cycle and fermentation, however, the smaller quantities of total nitrogen at harvest, for Pinot noir lead us to suggest a nitrogen fertilization in the period between 30 and DAF "vèraison".