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.

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…

Soils, climate and vine management: their influence on Marlborough Sauvignon blanc wine style

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.

Identification of loci associated with specialised metabolites in Vitis vinifera

Secondary (or specialised) metabolites such as terpenes and phenolic compounds are produced by plants for various roles which include defence against pathogens and herbivores, protection against abiotic stress, and plant signalling. Additionally, these metabolites influence grapevine quality traits such as colour, aroma, taste, and nutritional value. However, the biosynthesis of these metabolites is often complex and controlled by multiple genes which in grapevine are predominantly uncharacterised.

Analysis of voltammetric fingerprints of different white grape musts reveals genotype-related oxidation patterns

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Analyse de la perception du terroir et de sa valorisation par les viticulteurs de l’Anjou

An integrated terroir characterization is currently realized in the French northern vineyard: “Anjou”. The concept of Basic Terroir Unit (B.T.U.) and its associated ground model “Rock, Alteration, Alterite” are used in this characterization. This work is coupled to a viticultural survey, based on parcels.

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.