Terroir 2016 banner
IVES 9 IVES Conference Series 9 Microclimatic differences in fruit zone of vineyards on different elevations of ‘nagy-eged hill’ in eger wine region, Hungary

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


The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country. It is known as a ruby blended, full bodied red wine with fruity and aged character. Vitis vinifera L. Kékfrankos (Blaufränkisch) is the base component of the ‘Egri Bikavér’, beside it is the most abundant red grape cultivar of the region and of Hungary. It is grown in many vineyards along the wine region resulting in different wine quality and style depending on slope, elevation, aspect, soil and microclimatic conditions.

Several attempts using GIS technics have been made recently to characterize the most important growing sites in the wine region concerning topographical, soil and climatic conditions. Data of automatic meteorological weather stations located in the vineyards, E-OBS gridded database and the PRECIS regional climate model was also used to better understand the suitability of the vineyards for Kékfrankos quality wine production.

In the present study, we described with a fine scale measurement the fruit zone microclimate (temperature, relative humidity) in three vineyards differing in their elevation on the emblematic ‘Nagy-Eged hill with EasyLog EL USB-2+ temperature and humidity sensors (Lascar Electronics, UK). The elevation of Nagy-Eged hill lower part [NEL] is 294 m, Nagy-Eged hill middle [NEM] is 332 m and Nagy-Eged hill top [NET] is 482 m above sea level. Measurements were taken in 2015 July-October. Mathematical calculation of multiple comparison, i.e. Marascuillo’s procedure was used to distinguish microclimatic differences among different elevations. Day and night time data were separately analyzed.

Concerning the temperature data of Nagy-Eged Hill, we may suppose that the effect of a thermal belt was the principal factor influencing fruit zone temperature, since the warmest area (especially at night) was the middle part of the hill, although the upper part is far steeper, therefore it could receive more solar radiant heat than the others. Soil is richer in gravels, stones on the top of the hill and in the middle part, but the re-radiation heating effect did not exceed that of thermal belt.
Due to the moving of cooler air masses towards the lower part of a valley and the lower wind speed, the air surrounding the vines gets more humid in most part of the growing season. The advantage of dryer air conditions in the middle and top positions of the hill may be benefited by using environmental friendly cultivation technology with less pesticides.
Climate change is a challenge at the Nagy-Eged Hill not only for temperature increase and water shortage, but also for heavy, irregular precipitation that results in serious erosion problem.


Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article


Borbála BÁLO (1), Márta LADÁNYI (2), Nikoletta SZOBONYA (1), Péter BODOR (1),Tamás DEÁK, György Dénes BISZTRAY (1)

(1) Department of Viticulture, Szent István University, Budapest, Hungary
(2) Department of Biometrics and Agricultural Informatics, Szent István University,Budapest, Hungary

Contact the author


terroir, slope, fruit zone, temperature, humidity, thermal belt


IVES Conference Series | Terroir 2016


Related articles…

Efficiency of alternative chemical and physical treatments in reducing Brettanomyces Bruxellensis from oak wood

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

LC-MS based metabolomics discriminates premium from varietal chilean Cabernet Sauvignon cv. Wines

Aim of the study was to investigate the metabolomic differences between Chilean Cabernet Sauvignon wines, divided according to their quality in two main groups: “Varietal” and “Premium”, and to point out metabolites tentative markers of their chemical signature and sensorial quality. Initially, 150 (50 x 3 biological replicates) experimental wines were produced by the same semi-industrial process, which covered 8 different Chilean valleys. The wine classification made by experts, divided the wines into two major groups (“Varietal” and “Premium”) and four subgroups (two for each major group). All the samples were analyzed according to a robust LC-MS based untargeted work-flow (Arapitsas et al 2018), and the proposed minimum reporting standards for chemical analysis of the Metabolomics Standards Initiative (Sumner et al 2007)

Yeast derivatives: a promising alternative in wine oxidation prevention?

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality

Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines

Explore the variability and contribution of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas of semi-synthetic Tempranillo wines, together with an in-depth study of the capacity of these strains to provide good fermentative and oenological qualities

Can soil nitrate explain polyphenol and anthocyanin content in vineyard with similar available soil water regime? 

Nitrogen (N) is quite important nutrient in grapevine development and must quality, but under Mediterranean climatic conditions, available soil water (ASW) during grapevine development can also influence vigour and must quality. The aim was to determine the influence of soil nitrate (NO3-) availability on N foliar, yield, and must quality in vineyards with similar available water holding capacity (AWC). For this purpose, four cv. Tempranillo (Vitis vinifera L.) vineyards were selected. All of them are placed in Uruñuela municipality (La Rioja, Spain), separated less than 2.5 km and in a slope <1 %, in soils with similar soil chemistry properties and with similar rooting depth (ranging between 105 cm and 110 cm).