After six years of performing experiments with grapevine mycorrhization in many European countries we are convinced that this symbiosis can bring beneficial effects. We have applied isolates of mycelium from roots of wild growing grapevine plants which we have found in Ukraine, Croatia and Poland. We have established field experiments in Switzerland (Delinat Institute), Croatia, Poland and Hungary. Effects were different some more or another less visible the latter were hidden under the fruit peel and they have shown the extraordinary power of mycorrhiza in modifying quality parameters of fruit and wine.
• increasing of internodes length;
• increasing of stem diameter;
• increasing of leaf area;
• better winter hardiness, better lignifications of stem tissues;
• higher fruit yield; bigger fruit size.
• better draught resistance;
• higher assimilation rate;
• higher sugar content by 10 –15%;
• higher content of polyphenols and anthocyjanin ca. by 15%;
• incredible higher amino acids content even by 200% comparing to the untreated control (results from Croatia);
• better wine taste by 2-3 grade in 10 grade scale.
All results have been gained in an analytical way (documents at our Website).
It has to be mention is a personal communicate from Croatia from old vineyard owner who picked some truffles (Tuber aestivum) there. It means that well established mycorrhiza can bring not only much better wine but also truffles.
Artificial mycorrhization should be considered as an option in grapes production because of above mentioned effects which only such inoculation performed once in vineyards lifespan can bring all these beneficial and unique effects.