Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.)

The aim of this study was to assess the influence application mycorrhizal fungal inoculum on “Cabernet Sauvignon” (Vitis vinifera L.) leaf gas exchange, yield parameters, as well grape berry composition, especially regarding phenolic compounds. experiment conducted over two years under natural vineyard conditions Zagreb wine-growing area, continental region Croatia. grapevines were grafted SO4 rootstock, both being commonly used in all wine production areas Results obtained demonstrated that symbiotic grapevines, general, expressed improved exchange parameters and higher number clusters per vine. It should be emphasized fungi affected total flavan-3-ols, anthocyanins, polyphenols skin experimental years. Despite variation some generally, it is possible obtain yields together with composition grapes.