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Projects / Programmes source: ARIS

Vpliv zasčite vinske trte na kakovost vina (Slovene)

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Research activity

Code Science Field Subfield
4.03.07  Biotechnical sciences  Plant production  Technology of vegetal origin food 

Code Science Field
T430  Technological sciences  Food and drink technology 
Keywords
grape vine/ protection/ biotic agent/ sintetic agent/ pesticide/ wine/ chemical composition/ sensory quality
Evaluation (rules)
source: COBISS
Evaluation of bibliographic research performance indicators according to ARIS methodology
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (7)
no. Code Name and surname Research area Role Period No. of publications
1.  00927  PhD Janez Hribar  Plant production  Researcher  2000 - 2002  860 
2.  10688  PhD Tatjana Košmerl  Plant production  Head  2000 - 2002  1,027 
3.  05767  PhD Marjan Simčič  Plant production  Researcher  2000 - 2002  438 
4.  05733  PhD Rajko Vidrih  Plant production  Researcher  2000 - 2002  748 
5.  07440  PhD Mojmir Wondra  Plant production  Researcher  2000 - 2002  326 
6.  19640  PhD Emil Zlatić  Plant production  Researcher  2000 - 2002  154 
7.  17800  Zdenka Zupančič    Researcher  2000 - 2002  5 
Organisations (1)
no. Code Research organisation City Registration number No. of publications
1.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  66,295 
Abstract
The parallel tripartite experiment of grape vine protection against fungus diseases on selected position of vineyard in winegrowing region Primorska will be performed: biological production with natural protection agent Kanne-Brottrunk, integrated production with minimal quantity of permitted pesticide and finally unprotected production without any agent. The goal of this project is a comparative analyse of biological and integrated production, as well as final wine quality. According to our previous experiments of biotic grape vine protection, wine chemical composition and its sensorial quality, possible partial or even complete pesticide substitution could be implemented. Based on further results and findings of this project healthier alternative within an integrated production for “eco wine” denotation will be suggested.
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