In the process of winemaking sulfur is usually added to grape before pressing. Enzymes from grape in contact with oxygen cause oxidation of grape phenolic compounds what has a negative impact on the aroma and color of wine. During pressing the sulfur from grape is usually lost already in the first run. Therefore together with the company Skrlj d.o.o. the continuous adding of sulfur during pressing was developed.
F.06 Development of a new product
COBISS.SI-ID: 3575656Detection and identification of Citrus exocortis viroid (CEVd) in its ornamental host Solanum jasminoides in Slovenia is presented in the report. This was the first finding of CEVd in S. jasminoides in Slovenia. During sampling the infected plants showed no disease symptoms, but symptomless CEVd infected plants of S. jasminoides could be a source of infection for susceptible hosts of major agronomical importance.
F.02 Acquisition of new scientific knowledge
COBISS.SI-ID: 3754088Investigation of phosphorus and potassium management on cattle farms showed that soil acidity is the main cause for shortage of available phosphorus and potassium in soil. Due to positive balance of both elements on farms which are characterised by intensive milk production planned and even distribution of animal manures on arable land and meadows is crucial. The results are important for advisory work on the field of fertilization and sustainable phosphorus and potassium management on cattle farms. Hence, they are important from economical as well as environmental aspect.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 3710056