Quebra da dormência na cultivar "cabernet sauvingnon' e no porta-enxerto 'so4'

Abstract

The vine is a plant with a temperate climate, with physiology dependent on the breakage of dormancy. The application of synthetic products helps in overcoming dormancy in fruit plants providing uniformity. However, this product is becoming a concern due to the risk to human health, soil and the environment. Therefore, the objective of this work is to test new products that may aid in the breakdown of dormancy. It was applied in the experiment in the year 2016 / Harvest 2017 the extract of garlic in a 50% dose and 50% hydrogen peroxide in the rootstock stem 'SO4' in the region of the Campaign and varieties Vitis vinifera L. (Cabernet Sauvignon) standing and privately owned vineyard with 14-year-old plants, where after harvest the microvinification occurred. The design was applied in four randomized blocks for study and observation of the increase of shoots, production of curls, berries and sprouted buds. The treatments applied through the spraying in the experiments were: T1 (Control), T2 (Hydrogenated Cyanamide 3%), T3 (Extract of Garlic 50%) and T4 (Hydrogen Peroxide 50%). It was observed that the Field Treatment obtained the early budding of the T2 (Hydrogenated Cyanamide 3%), but maturation anticipated in T3 (Garlic Extract 50%). In the experiment applied on cuttings in the greenhouse, in stakes of 'Cabernet Sauvignon' did not obtain significant difference between the treatments; in the 'SO4' rootstock, similarity between treatments T2 (3% Hydrogenated Cyanamide), T3 (50% Garlic Extract) and T4 (50% Hydrogen Peroxide) occurred. In the microvinification of 'Cabernet Sauvignon', the wine was within the established standards of quality Brazilian qualification.