Terroir 2014 banner
IVES 9 IVES Conference Series 9 Focus on terroir studies in the eger wine region of Hungary

Focus on terroir studies in the eger wine region of Hungary

Abstract

In 2001, the Hungarian Ministry of Agriculture and Rural Development designated the Institute of Geodesy, Cartography and Remote Sensing (FÖMI) to elaborate a Geographic Information System (GIS) supported Vineyard Register (VINGIS) in Hungary. The basis of this work was a qualification methodology (vineyard and wine cellar cadastre system) dating back to several decades, however, in the 1980s and 1990s the available geographical maps and information technology did not provide enough accuracy for an overall evaluation of viticultural areas. The reason for the VINGIS elaboration and development was an obligation resulting from the EU membership to ensure the agricultural subsidies for the wine–viticulture sector.

The aim of our study from 2008 was to use the most advanced methodology available to create a geo-referenced model database describing production sites in the Eger wine region. The database includes geo-referenced information of geomorphology (slope, exposition, and elevation), lithology, soil type, depth of water table and pH of soil water. Special dataset was introduced in the database of 9 production sites cultivating Vitis vinifera L. cv. ‘Kékfrankos’ (Blaufränkisch), the most abundant red grape cultivar of the region and of Hungary. The vines on the selected sites were of similar age, plant and row distance, all vertically shoot positioned. Soil and canopy management were performed similarly, as well. Meteorological data were collected from automatic weather stations nearby the examined sites, physical and chemical soil properties were analyzed, phenological stages, yield quantity and quality, as well as wine analytical data and the results of organoleptic evaluation were registered for 3 years. Ortophotos of the investigated sites and hyperspectral NDVI pictures of three special sites were also added to the database.

This study serves as the first model for Hungary, how GIS can aid the classification and characterization of different terroirs and may promote the elaboration of a precise viti-vinicultural practice and appellation origin control system.

Download the PDF

DOI:

Publication date: July 28, 2020

Issue: Terroir 2014

Type: Article

Authors

Borbála BÁLO (1), Zoltán KATONA (2), Angéla OLASZ (2), , Erika TÓTH (3), Tamás DEÁK (1), Péter BODOR (1), Péter BURAI (4), Petra MAJER (1), Gyula VÁRADI (5), Richard NAGY (6), GyörgyDénes BISZTRAY (1)

(1) Corvinus University of Budapest, Department of Viticulture, 1118 Budapest, Villányi Str. 29-43. Hungary 
(2) Instituteof Geodesy, Cartography and Remote Sensing, 1149 Budapest, Bosnyák Sq. 5. Hungary
(3) Károly Róbert College, Research Institute for Viticulture and Enology, 3300 Eger, Kőlyuktető 1. Hungary 
(4) Károly Róbert College, Institute of Agricultural Information and Rural Development, 3200 Gyöngyös, Mátrai Str. 36. Hungary 
(5) National Agricultural Research and Innovation Centre, Research Institute for Viticulture and Enology, 6000 Kecskemét, Úrihegy Str. 5/A, Hungary 
(6) University of Debrecen, Department of Plant Physiology, 4032 Debrecen, Egyetem Sq. 1. Hungary 

Contact the author

Keywords

Geographic Information System, Digital Terrain Model, geology, soil types, Eger wine region, ‘Egri Bikavér’

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Consumer perception of wine bottle weight and its impact on sustainability

In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.
Read More

´Vinho Verde´ wines production from differential fermentation: the role of musts sulphitation as a preservation strategy to keep the musts character

High-volume mass-market white wines production method by means of harvest-deferred fermentation from desulphited musts allows an efficient business management by avoiding the seasonality in wine sector.

Read More

Plastic debris at vines: carriers of pollutants in the environment?

Modern agriculture employs large amounts of plastics, such as mulching and greenhouse films, thermal covers, plant protection tubes and tying tape. The latter two types are very common in viticulture. Guard tubes are employed to protect young vines from mechanic and atmospheric damage, whilst polymeric tying tape has replaced natural-origin materials to hold the canopy of vines. Both materials are made on synthetic polymers, which include a range of additives to improve their environmental stability remaining in the environment of vineyards for years. During this time, they are exposed to the range of pesticides (fungicides, insecticides and in a lesser extend herbicides) applied to vines.

Read More

Geospatial technologies in spatially defined viticulture: case study of a vineyard with Agiorgitiko variety in Koutsi, Nemea, Greece

Geospatial technologies have significant contribution to viticulture, especially in small-scale vineyards, which require precise management. Geospatial data collected by modern technologies, such as Unmanned Aerial Vehicle (UAV) and satellite imagery, can be processed by modern software and easily be stored and transferred to GIS environments, highlighting important information about the health of vine plants, the yield of grapes and the wine, especially in wine-making varieties. The identification of field variability is very important, particularly for the production of high quality wine. Modern geospatial data management technologies are used to achieve an easy and effortless localization of the fields’ variability.

Read More

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More