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…

Identification and formation kinetic study of phenolic compounds-volatile thiols adducts by enzymatic oxidation

By using HPLC-ESI-MS, 1H, 13C and 2D NMR, new addition products between catechin, epicatechin, caftaric acid and 3SH were characterized. Caftaric acid formed more rapidly adducts with 3SH than catechin and epicatechin in the absence of other nucleophiles.
Read More

Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found.

Read More

An overview of the impact of clone, environmental factors and viticultural techniques on rotundone concentration in red wines

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

Read More

Above and below: soil moisture and soil temperature interact to alter grapevine water relations

The combined effect of soil moisture and soil temperature on grapevine physiology is gaining interest in the context of global warming.

Read More

Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability

Currently, the greatest challenge for vine growers is to improve the yield and quality of grapes by minimizing costs and environmental impacts. This goal can be achieved through a better knowledge of vineyard spatial variability. Traditional platforms such as airborne, satellite and unmanned aerial vehicles (UAVs) solutions are useful investigation tools for vineyard site specific management.

Read More