The Influence of Mycorrhiza on Grape Quality and Biological Indices of Vegetative Balance in Burgund Mare Variety in the Climate Conditions of Satu Mare

In grapevine culture, mycorrhiza represents a symbiotic relationship between plant roots and certain fungi that live in the soil, acting as an extension of the root system. Through the study conducted in this work, an attempt was made to observe the behaviour of the Burgund Mare variety over the year 2023. The experiment was performed on a personal plantation in Satu Mare, considering the training system as follows: Control Variant CV – Guyot on a semi-trunk (non-mycorrhizal), V1 – unilateral cordon, and V2 – simple Guyot. The determinations involved observing the influence of mycorrhiza on growth, fruiting, fruit ripening, and, not least, the ripening of annual wood, calculating fertility and productivity elements, analysing sugar concentration, total acidity level, and production quantity. The variant that favoured better sugar accumulation was the V1 – 201.6 g/L, while the highest yield per vine was 4.66 kg/vine for the V1 variant, followed by the V2 variant - 4.62 kg/vine, and the CV with – 3.74 kg/vine under the ecological conditions of the year 2023. It can be concluded that the use of mycorrhiza in grapevine cultivation has an important influence on grape quality and grapevine development.