Evaluation of state of vineyards and characterization of vineyard sites of the integrated area of Tokaj Kereskedőház ltd. in Tokaj region

Temperature and yeast nutrition profoundly impact wine quality and sensory attributes by modulating yeast aroma production and release during fermentation. While temperature and nitrogen’s individual effects are well-studied, their combined influence, including nutrient type and addition timing, remains underexplored. hence, this study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a Chardonnay wine production selected as a quite aromatically neutral base.

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process.

Color is a key quality trait for grape berry and the producing wines. Berry color of red genotypes is mainly determined by the quantity and composition of anthocyanins accumulated in the skin and/or pulp. Both genetic and environmental factors could influence the quantity and composition of anthocyanins, while the underlying mechanisms are not fully clear. To explore the mechanisms underlying the diversity of anthocyanin accumulation in grape berry, we compared two grapevine genotypes showing distinct sensitivities to ABA-induced anthocyanin biosynthesis, where one genotype showed minor responses to exogenous ABA application while the other showed significant increase in anthocyanins after exogenous ABA application.

Botrytis bunch rot occurrence is the most important limitation for the wine industry in humid environments. The effect of grapevine vegetative growth on bunch rot expression results from direct effects (cluster architecture, nitrogen status among others) and indirect ones (via microclimate). Previous studies of our group showed strong differences in bunch rot incidence between floor management treatments: cover crop (CC) vs weed-free strips under the trellis with herbicide (H). We observed that in some circumstances this reduction in bunch rot incidence occurred without major vine growth differences among treatments. The aim of the present study was to test the general hypothesis that other factors unrelated to grapevine vegetative expression could be more relevant to grapevine susceptibility to bunch rot.

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.