Terroir 2014 banner
IVES 9 IVES Conference Series 9 The Hungarian system of geographical indications and the preparation of product specifications

The Hungarian system of geographical indications and the preparation of product specifications

Abstract

Following the 2008-2009 reform of the European Union’s common market organisation in wine all protected designations of origin and geographical indications were imposed to prepare a product specification that described the conditions of their use. In this paper, we describe this process and the Hungarian system of geographical indications. 

As set by EU regulation No. 1308/2013, geographical indications represent a specific wine quality that is related to the place of origin to a certain extent. The relationship is strong in case of protected designations of origin (PDO) and weak in case of protected geographical indications (PGI). The factors laying behind this relationship are regulated in the product specifications that had to be submitted to the European Commission by 31 December 2011 (for the already existing ones). Before that date the Hungarian system of geographical indications included 33 PDOs and 13 PGIs. However some of these geographical indications lost protection as their product specifications were not submitted (by intention). Following the recognition of a new PDO in 2013, now there are 31 PDOs and 5 PGIs in Hungary. The location of the Hungarian wine PDOs is presented on map 1. 

It is common to differentiate two types of systems of geographical indications: German and Latin ones. In German systems, geographical indications represent a quite diverse character and the wines are usually segmented upon the ripeness of grapes. The latter is somewhat obvious as the wine districts concerned are the northernmost grape growing areas. 

Meanwhile the Latin systems, originate from France and thus incorporating the concept of appellation d’origine contrôllée, put emphasis on the typicality of the given area. Therefore this approach concentrates on a much more limited scope of products that are strongly related to their place of origin.

Download the PDF

DOI:

Publication date: July 28, 2020

Issue: Terroir 2014

Type: Article

Authors

P. Gál (1), L. Martinovich (2), E.A. Molnár (2), G. Mikesy (2), J. Polgár(2), M. Mishiro (2), Z. Katona (2)

(1) National Council of Wine Communities, Corvinus University of Budapest 
(2) Institute of Geodes, Cartography and Remote Sensing (Budapest, Hungary)

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Comparison of tannin analysis by protein precipitation and normal-phase HPLC

Tannins are a heterogenous class of polymeric phenolics found in grapes, oak barrels and wine. In red wine tannins are primarily responsible for astringency, though they also have an important role in reacting with and stabilizing pigments. There are numerous sub-classes of tannins found in wine but they all share structural heterogeneity within each sub-class, with varied polymer composition, configuration and length. Numerous methodologies exist for the quantification of tannins, however, protein precipitation using bovine serum albumin has proved itself useful due to its strong correlation to the sensory perception of astringency and the basic instruments required for the method. Though the method can yield valuable insights into tannin composition, it cannot be automated easily and necessitates well-trained personnel.
Read More

Analysis of the oenological potentials of different oak forests in Hungary

Like France, Hungary has many oak forests used for making barrels since many years. But if the differences between the woods of the North, the East and the South-West forests of France are well known, this is probably not the case of Hungarian forests. However taking into account the essential differences of climates and soils, differences must be significant and the general name “Hungarian oak” must not have any real meaning. We have studied precisely (determination of concentrations of volatile and non-volatile wood compounds, anatomical criteria, measurement of antioxidant capacity) of oaks collected from northeastern Hungary and others collected from the Danube valley in the northwest of the country.

Read More

Highlighting the several chemical situations of Dimethyl sulfide in wine

Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2

Read More

Alternative methods to evaluate the pinking susceptibility of white wines: derivative spectroscopy and ciel*a*b* colour analysis

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Read More

Etude des effets millésime, situation et sol à partir d’un observatoire du Gamay en beaujolais

Des expérimentations sur Gamay ont été réalisées en Beaujolais de 2000 à 2006 sur 10 parcelles d’AOC différentes. De nombreuses mesures ont été effectuées à différents stades (vigne, baies récoltées, vinification et bouteille avec ou sans vieillissement). Ces mesures sont également de natures différentes (données phénologiques, analytiques, dégustation). Des analyses de la composition des sols sont également disponibles.

Read More