EFFECTS OF LIMING WITH HYDRATED LIME ON THE CONTENT OF IRON AND MANGANESE IN THE GRAPES
Published: 6 Jun 2016
Abstract: The effect of liming with Ca(OH)2 in tree increasing rates of 1; 2,5 and 5 t/ha on the content of iron and manganese was studied in a two-year field experiment in the grapes of varieties Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot, planted on Chromic luvisols. Immediately after harvest was studied the grapes of all varieties. The content of iron in the fresh grapes was 3,28mg/kg, average of all variations and repetitions of the experiment. The highest content of iron was found in the grapes of Cabernet Sauvignon, and the lowest - in Sauvignon Blanc. Proven differences between red and white varieties on the content of iron were not found. Liming as a single factor did not cause increasing modification of the content of iron in the fresh grapes, although established significant statistical differences between the variants limed with different rates.
Keywords: liming, wine grape varieties, iron, manganese
Cite this article: Mladen Almaliev, Krasimir Trendafilov. EFFECTS OF LIMING WITH HYDRATED LIME ON THE CONTENT OF IRON AND MANGANESE IN THE GRAPES. Journal of International Scientific Publications: Agriculture & Food 4, 590-595 (2016). https://www.scientific-publications.net/en/article/1001075/
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