Journal of Food, Agriculture and Environment

Bleeding water characteristics of Amasya Beyazı grape variety

Author(s):

Cafer Türkmen ^{1 *}, Alper Dardeniz ², Nuray Mücellâ Müftüoğlu ¹, Rukiye Tunçel ³

Recieved Date: 2013-10-20, Accepted Date: 2014-01-24

Abstract:

This study was conducted as a part of the research project on “Experimental Vineyard of the Table Grape Varieties” at Çanakkale Onsekiz Mart University Dardanos Campus for 2 years (2009 and 2011). Bleeding water samples of Amasya Beyazı grape variety was taken at three different periods (at the beginning, middle and the end of bleeding) in both years. Amount of bleed-off, pH, water-soluble dry matter, EC, acidity, gallic acid content and 19 different element levels were determined from the samples. During the experimental years, the first bleeding case was observed at the beginning of April and the bleeding period lasted for about 14 days both years. While the amount of bleed-off was measured as 355 mL/day at the beginning of bleeding period, the value decreased to 69 and 76 mL/day, respectively, in the middle and end of bleeding period. The bleeding water characteristics varied depending on the sampling period. While levels of macronutrients like K, Ca, P, Na, Mg and S were significantly high in the bleeding water, that of micronutrients like Cu, Zn, Mn, Mo, Co, Se, Ni, Pb, Cd and Cr were fairly low, and Al was completely absent.

Keywords:

Vitis vinifera L., Amasya Beyazı, bleeding, nutrition, winter pruning, Çanakkale

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Environment
Pages: 430-434

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