Microclimatic differences in fruit zone of vineyards on different elevations of ‘nagy-eged hill’ in eger wine region, Hungary

A gradual decline in vineyards has been observed over the past twenty years worldwide. This might be explained by the climate change, practices change or the increase of dieback diseases. To increase the longevity of vines, we studied the impact of different pruning strategies in four adult and four young vineyards located in France and Spain. In France, vineyards were planted with Cabernet franc on 3309C while Spanish trials were planted with Tempranillo grafted on 110R. Vegetative expression, yield, quality of berries and wood vessels conductivity were measured. The distribution of vegetative expression, yield and berry composition between primary and secondary vegetation were quantified. Finally, tomography was used to evaluate the implication of the treatments on sap flows.
First results show that i) the respectful pruning leads to an increase of 30 to 50% more secondary shoots than the aggressive pruning in France and between 15 and 20% in Spain, ii) there is no major effect on the yield over the first two years following the implementation of the new pruning practices, although the proportion of clusters from suckers is higher on the respectful pruning method. On young vines, the development of the trunk according to a respectful pruning leads to a loss of harvest 2 years after planting. This is due to the removal, on the future trunk, of the green suckers which carrying bunches. This operation carried out in spring rather than during winter pruning, would promote a better leaf / fruit balance when the plant comes into production, and could lead to better hydraulic conduction in the vessels of the trunk. Maintaining these trials for several years will provide more robust data to assess the impact of these practices on the vines over the long term.

The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].

Artificial intelligence (AI) for winegrowers refers to robotics, smart sensor technology, and machine learning applied to solve climate change problems. Our research group has developed novel technology based on AI in the vineyard to monitor vineyard growth using computer vision analysis (VitiCanopy App) and grape maturity based on berry cell death to predict flavor and aroma profiles of berries and final wines.

Aim: Terroir is a French concept relating the qualities and quality of agricultural products to their physical and socio-cultural place of origin. It is increasingly used by business and policymakers as a marketing technique to provide economic benefits (e.g. Lenglet, 2014; Wine Australia, 2015), and to potentially preserve cultural heritage (e.g. Bauer, 2009) and the environment (e.g. Bowen, 2010)

AIM: The composition and quality of wine are directly linked to microorganisms involved in the alcoholic fermentation. Several studies have been conducted on the impact of Saccharomyces cerevisiae on volatile compounds composition after fermentation. However, if different studies have dealt with combined sensory and volatiles analyses, few works have compared so far the impact of distinct yeast strains on the global metabolome of the wine.