GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 The current state and prospects for the development of viticulture and winemaking in Greece

The current state and prospects for the development of viticulture and winemaking in Greece

Abstract

Viticulture in Greece is the oldest, but in recent years there has been a reduction of areas intended for the production of wine products. The article contains data on viticulture in Greece. Over time, the land of Greek vineyards is fluctuating. There is a trend towards a decrease in areas in connection with the quota of products from the EU. The comparative estimation of the areas allocated for grapes in Greece and leading EU states (Spain and France) is given. Despite this development, the wine sector is not facing serious problems compared with other crops because the soil – climatic conditions favor viticulture in Greece and grape production gives high quality products. Greece is one of the countries with a slight increase of 2% in wine production, while the total wine production reached 2.6 million hectoliters, from 2.5 in 2016, that is 2% of total production in the European Union and 1% worldwide. Greece with wine production occupies the 12th place in the world and 4th in the European Union. As far as wine consumption is concerned, Greece remained at the same level as 2.3 million hectoliters for 2017, after falling in recent years. In recent years, the wine-growing trend has presented a serious and urgent problem due to the high competitive environment of importing wine products from Latin America.

Download the PDF

DOI:

Publication date: September 29, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Ch. Paschalidis1, P. Zamanidis2, L. Papakonstantinou3, D. Petropoulos2, St. Sotiropoulos1 D. Taskos2, G. Chamurliev4, M. A. Ovchinnicov5

1 Technological Educational Institute of Peloponnese, School of Agricultural Technology, 24100 Antimalamos, Kalamata
2 Department of Viticulture of Athens. Institute of Olive Tree, Subtropical CropsandViticulture,.Hellenic Agricultural Organization-DEMETER 1 S. Venizelou Str., 14123, Lykovrisi, Attiki, Greece.
3 Agricultural University of Athens, 75 IeraOdos str., 11855, Botanikos, Attica.
4 Russian University of Peoples’ Frendship, 6 Miklouho -Maclay St., Moscow Russia
5 Volgograd State Agrarian University . Volgograd Russia, 26 University Prospect

Keywords

viticulture, varieties of grape, grape products, consumption, wine export

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Building new temperature indexes for a local understanding of grapevine physiology

Aim: Temperature corresponds to one of the main terroir factors influencing grapevine physiology, primarily evidenced by its impact on phenology. Numerous studies have aimed at expressing time with thermal indices such as growing degree days (GDD) and have thus enabled a better modelling of grapevine responses to temperature. However, some works have highlighted the need to adapt

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Identification of caffeic acid as a major component of Moscatel wine protein sediment

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

Read More

Impact of Ecklonia maxima seaweed extract on the vegetative, reproductive and microbiome in Vitis vinifera L. cv Cabernet-Sauvignon

Context and purpose of the study. Climate change is a major challenge in wine production. It results in erratic weather conditions which may lead to a reduction in grape yield and the subsequent grape and wine quality.

Read More

Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

In this study macro and micro nutrients of plants (N = NH4 + NO3 , P, K, Ca, Na, Zn, Mn, Fe and Cu) were determined both in soil solution and bleeding sap and compared each other. Bleeding sap was collected from the nine varieties of grapevine Cvs. grafted on 5BB rootstock and grown in different soil conditions. For all varieties, plant nutrients content in bleeding sap as higher than in soil solution except for Ca and Na. While in soil solution Ca content was found at 10209 ppm, this value in bleeding sap was 49.20 ppm (Kozak Beyazy), 55.38 ppm (Trakya Ylkeren), 50.37 (Cardinal) and 74.27 ppm (Tekirdaô Çekirdeksizi) respectively. For the same varieties the Na values were as follows : 7.16 ppm (in soil solution) : 4.8, 3.23, 4.21,4.58 ppm (in bleeding sap) respectively. K content in bleeding sap was higher than in soil solution for a few varieties, and lower in some varieties. Traces of Fe and Cu were found in both media.

Read More