AMALGEROL and AMALGEROL ESSENCE improved grape quality

The experiment took place at the KRF Research Institute for Viticulture and Enology, Eger, Hungary. The aim was to test the effect of AMALGEROL and AMALGEROL ESSENCE on berry quality parameter after 4 foliar applications of 5 l/ha each.

The experiment was conducted twice, in 2015 and 2016. Both years can be characterized as good vintages. The weather was sunny and hot with periodic heat waves. These circumstances favored the maturation of Merlot since this grape is a late ripening variety.

Under these optimal conditions, AMALGEROL and AMALGEROL ESSENCE did not influence the standard grape analytical parameters such as BRIX, acidity, or pH value. However, both AMALGEROL products caused slightly harder berry skin (see below). This phenomena could play an important role in plant protection making the berries more robust against diseases as funghi and bunch rot.

In addition, the AMALGEROL products did slightly increase the wine total polyphenol values. Polyphenols improve taste, character and body of wine.