terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Evaluation of Furmint clones in the Tokaj Wine Region

Evaluation of Furmint clones in the Tokaj Wine Region

Abstract

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed.  As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program. During our research we observe 10 registered clones and more than 40 clone-candidates, mainly selected in the Research Institute in Pécs, at three locations in the Tokaj Wine Region. Key phenological stages, vegetative growth, fruitfulness, dynamics of maturation, characteristics of cluster and berries were evaluated. Above basic wine analysis methods, gas chromatography – mass spectrometry is used in order to characterize volatile aroma compounds of the microvinificated wines. Furthermore, our ongoing project characterize possible genomic differences among clones by the WGS method. According to our results, cluster and berry size and weight fluctuate between vintages, but relative differences among clones are more stable. Regarding the most promising clone-candidates for premium dry wine, the official clone registration was initiated: P.101, P.10., P.120 and T.8/7575 are already in this process, enriching the assortment of available planting material.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Antal Kneip1*, Laura Varga1, Péter Balling1, Zoltán Kállai2, Tibor Kovács1, Mátyás Sipiczki2, Péter Molnár1

1University of Tokaj-Hegyalja, Lórántffy Institute, Department of Viticulture and Oenology H-3950 Sárospatak, Eötvös út 7., Hungary
2University of Debrecen, Department of Genetics and Applied Microbiology

Contact the author*

Keywords

clonal selection, Furmint, Tokaj, WGS

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Genetic prospecting of rainfed viticulture in the region with the largest cultivated area in Chile

The Maule region hosts up to a third of the total area of vineyards in Chile, in an environment where ancient practices inherited from the colonial past coexist with modernity and dynamism that include technified irrigation and fine vines. In the dry land of Maule there is a viticulture that has subsisted with ancient vines and traditions transmitted over generations, and there is little clarity about the origin and classification of the Maule viticulture, giving rise to the use of different concepts as synonyms to describe the ancient, minority, patrimonial or Criollas vines. In order to characterize and protect the ancient material, we studied the genetic diversity of a territorial collection that covers 80% of the communes of the region, prioritizing plants established more than 40-60 years ago.

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.

is the overall ecological awarness among Spanish winemakers related to their attitudes towards natural wines?

The Agenda 2030 of the EU sets out the main guidelines for transitioning towards a resilient, green and safe economy. To this regard, the wine sector is experiencing an ecological transition in different ways such as increasing the production of ecological crops, or promoting the production of wines under more environmental-friendly and healthier (i.e., lower levels of SO2) products. These alternatives to conventional production are a smaller proportion of wines, in constant growth and demand, and follow alternative and minority practices, which range from sustainable to deeply philosophical thoughts. Among these methods there are organic, biodynamic and, more recently, natural wines.