Istraživanje je provedeno s ciljem utvrđivanja utjecaja inokulacije živoga mikoriznog micelija na dozrijevanje grožđa i koncentraciju aromatskih spojeva mošta sorte graševina u vinogorju Kutjevo. Graševina je cijepljena na loznu podlogu Vitis berlandieri x Vitis riparia SO4. Rez je bio mješovit, s jednim reznikom i jednim lucnjem, a opterećenje trsa iznosilo je oko deset pupova. U neposredno područje korijena inokulirano je 20 ml mikorizne suspenzije s oko dvije tisuće propagacijskih jedinica živoga mikoriznog micelija. Različiti klimatski čimbenici tijekom vegetacije utjecali su na dinamiku dozrijevanja i termin berbe. Prvu godinu istraživanja karakterizirali su izrazito kišni uvjeti s prekomjernim oborinama. Tijekom druge godine istraživanja prosječna temperatura zraka u vrijeme dozrijevanja grožđa bila je veća za oko 3 °C u odnosu na prvu godinu, a prosječna količina oborina bila je u optimalnome rasponu. Pokus je proveden u dvama tretmanima s četiri ponavljanja prema shemi slučajnoga bločnog rasporeda. Nije utvrđena statistički opravdana razlika u dinamici dozrijevanja grožđa kao ni u prirodi, ali je u 2015. godini tretman s mikorizom imao veću prosječnu masu grozda. U moštu grožđa ubranoga tijekom berbe 2014. godine mikoriza je utjecala na veću koncentraciju 1-heksanola, a u 2015. na manju koncentraciju nerola.The research was conducted with the objective of determining the influence of inoculation with the live mycorrhizal mycelium on the grape ripening and the concentration of aromatic compounds in the Graševina variety’s must in the winegrowing region of Kutjevo. Graševina was grafted onto the Vitis berlandieri x Vitis riparia SO4 vine rootstock. The vines were of the Guyot variety, pruned with up to ten buds per vine. A mycorrhizal suspension in the amount of 20 ml, with approximately two thousand propagation units of living mycorrhizal mycelium, was inoculated into the immediate root zone. Climatic conditions in the research years differed significantly, as did the harvest dates. The first year was characterized by extremely rainy conditions, with excessive precipitation. During the second research year, the average air temperature at the time of grape ripening was approximately higher by 3 °C higher than that in the first year, and the average amount of precipitation was in the optimal range. The experiment was executed in two treatments with four repetitions, according to the scheme of a random block arrangement. A statistically significant difference was detected neither in the grape-ripening dynamics of grape ripening nor in the nature, but the mycorrhizal treatment had a higher average bunch weight in 2015. In the grape must of the 2014 harvest, mycorrhiza influenced a higher concentration of 1-hexanol, whereas a lower concentration of nerol was detected in 2015
