Terroir 2014 banner
IVES 9 IVES Conference Series 9 Evaluation of state of vineyards and characterization of vineyard sites of the integrated area of Tokaj Kereskedőház ltd. in Tokaj region

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

Abstract

The Tokaj Kereskedőház Ltd. is the only state owned winery in Hungary. The company is integrating grapes for wine production from 1100 hectares of vineyard, which consist of 3500 parcels with average size of 0,3 hectares, owned by about 500 families of the region. The vineyards are unevenly spread in total 27 village of Tokaj region. 

The aim of our study was to determine the state of vineyards of each single parcel of the integrated area, and the characterization of the ecology of the vineyard sites. Based on the information collected a site-specific vineyard design and cultural practice could be achieved on the given territory. 

The state of vineyards, concerning variety, training system, trellis system, row and vine spacing, row orientation, and production characteristic was determined by visual inspection of every single parcel. Airborne hyperspectral imagery was taken, covering the whole Tokaj Wine Region. High-resolution spectral-spatial geodata were captured and analyzed to focus on variety determination, evaluate biophysical properties (NDVI, LAI, Red Edge Position), canopy continuity, structure and identify row anomalies. 

The characterization of vineyards sites was accomplished based on large-scale determination of topography, soil and meso- and macroclimate variables covering the total 11000 hectares planted and potential vineyard land area of Tokaj Region. According to soil survey Digital Optimalized Soil Related Maps and Information Method was taken to produce the proper thematic data layers in 25 m spatial resolution. Results of surveys are analyzed and managed in a geographical information system designed for the project. 

The methods applied during the data collection and analysis will be detailed, while the preliminary results of the state of vineyard and the characterization of vineyard sites will be demonstrated.

Download the PDF

DOI:

Publication date: July 28, 2020

Issue: Terroir 2014

Type: Article

Authors

Gy. LUKÁCSY (1), A. TOMBOR (2), G. GORECZKY (2), L. NAGY (2), J. SZABÓ (3), P. LÁSZLÓ (3), P. BURAI (4), L. BEKŐ (4), A. JUNG (5), D. KRISTÓF (6), Gy. D. BISZTRAY (1), B. BÁLÓ (1)

(1) Department of Viticulture Institute of Viticulture and Oenology Corvinus University of Budapest 
(2) Tokaj Kereskedőház Ltd. 
(3) Institute for Soil Sciences and Agricultural Chemistry, Centre for Agricultural Research, Hungarian Academy for Sciences 
(4) Research Institute of Remote Sensing and Rural Development, University of Károly Róbert 
(5) Department of Geoinformatics & Remote Sensing, University of Leipzig, Germany 
(6) Institute of Geodesy, Cartography and Remote Sensing 

Contact the author

 

Keywords

Tokaj, vineyard survey, characterization of vineyard site, digital soil mapping, LIDAR survey, hyperspectral imaging

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines

Over the last years, the potential use of non-Saccharomyces yeasts to modulate the production of target metabolites of oenological interest has been well recognized. Among non-Saccharomyces yeasts, Starmerella bacillaris (synonym Candida zemplinina) is considered one of the most promising species to satisfy modern market and consumers preferences due to its peculiar characteristic (enhance glycerol and total acidity contents and reduce ethanol production). Mixed fermentations using Starm. bacillaris and Saccharomyces cerevisiae starter cultures represent a way to modulate metabolites of enological interest, taking advantage of the phenotypic specificities of the former and the ability of the latter to complete the alcoholic fermentation. However, the consumption of nutrients by these species and their produced metabolites may inhibit or stimulate the growth (and malolactic activity) of lactic acid bacteria (LAB).
Read More

Study of Malvasia di Candia Aromatica shelf-life: effect of time and temperature on aroma compounds through an HS-SPME GCxGC-Ms approach

Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.

Read More

Anthropogenic intervention in shaping Terroir in a California Pinot noir vineyard

In many vineyards optimal parcel size exceeds the geospatial complexity that exists in soils and topographic features that influence hydrological properties, sunlight interception and soil depth and texture (available water capacity).

Read More

Variabilité des critères de délimitation dans les AOC françaises

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Read More

Modélisation du régime thermique des sols de vignoble du Val de Loire : relations avec des variables utilisables pour la caractérisation des terroirs

Temperature has a decisive influence on the growth and development of plants (Carbonneau et al., 1992). In particular, in the case of the vine, the temperature is an omnipresent variable in the climatic indices (Huglin, 1986). For reasons of convenience, these indices use the temperature of the air measured under shelter in a meteorological station, making the implicit hypothesis of a concordance between this temperature and that of the sites of perception of the thermal stimulus by the plant. However, development may be more dependent on soil temperature than air temperature (Kliewer, 1975). Morlat (1989) thus verified that the variability in the precocity of the vine, positively correlated with the quality of the harvest and of the wine in the Loire Valley, was mainly explained by differences in temperature of the root zones.

Read More