Viticulture, landscapes and the marketing of our wine

Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels.

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

Grapevine downy mildew (GDM), caused by the obligate biotroph oomycete Plasmopara viticola, is one of the most destructive diseases in viticulture.