Terroir 2010 banner
IVES 9 IVES Conference Series 9 Tools for terroir classification for the grape variety Kékfrankos

Tools for terroir classification for the grape variety Kékfrankos

Abstract

A 3-year study was carried out in order to evaluate the ecophysiology, yield and quality characteristics of Vitis vinifera L. cv. Kékfrankos (syn. Limberger) at Eger-Nagyeged hill (steep slope) and at Eger-Kőlyuktető (flat) vineyard sites located in the Eger wine region, Hungary. The aim of this paper was to analyse the effect of ‘vintage’ and ‘terroir’ on the seasonal changes of Kékfrankos ecophysiology and its possible relationship with yield and wine composition. Grapevine physiological responses (midday- and pre-dawn water potential, pressure–volume analysis and gas-exchange), yield and wine composition of each vineyard were studied. Lower grapevine water supply was detected at Eger-Nagyeged hill in each season due to its steep slope and soil characteristics. Stomatal conductance, transpiration rate and photosynthetic production per unit leaf area were affected by water availability. Lower yield in Eger-Nagyeged hill was partly associated with decreased photosynthetic production of the canopy. Improved wine quality of Eger-Nagyeged hill was due to moderate water stress which induced higher concentration of anthocyanins and phenolics in the berries. There was a close relationship between environmental conditions, Kékfrankos gas exchange, water relations, yield and wine composition. Water deficit plays an important role in creating a terroir effect, resulting in decreased yield, better sun exposure of leaves and clusters and thus higher concentration of phenolics and anthocyanins. Although quality is mainly influenced by vintage differences, vineyard characteristics are able to buffer unfavourable vintage effects even within a small wine region. Stomatal conductance, pre-dawn water potential and climatic data may be reliable parameters for terroir classification, although variety–terroir interactions must always be considered.
Data of Geographycal Information System (GIS) performed in this study may serve as part of the data base, that we are engaged in the Eger wine district in Hungary.

Download the PDF

DOI:

Publication date: November 22, 2021

Issue: Terroir 2010

Type: Article

Authors

B. Bálo (1), Z. Szilágyi (1), E. Szücs (1), M. Marschall (2), Z. Simon (2) and Zs. Zsófi (1)

(1) Research Institute of Károly Róbert College for Viticulture and Enology, Eger, 3301 Eger Kőlyuktető PO Box 83, Hungary
(2) Department of Plant Physiology, Eszterházy Károly College, Eger, 3300 Eger Leányka Street 6, Hungary

Contact the author

Keywords

Climate, grapevine, photosynthesis, terroir, water relations, water deficit, wine composition, yield

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool.
Read More

The potential of new selection and indigenous grape varieties for sparkling wine production

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Read More

Grapevine gas exchange responses to combined variations of leaf water, nitrogen and carbon status – a case of study of fungi tolerant varieties

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Read More

Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

Read More

Determination of target compounds in cava quality using liquid chromatography. Application of chemometric tools in data analysis

According to the Protected Designation of Origin (PDO), Cava is protected in the quality sparkling wines made by the traditional Champenoise method were the wine realize a second fermentation inside the own bottle1. Geographical and human peculiarities of each bottle are the main way for the final quality2. The aim of this study is to find correlations and which target compounds are the most representative of the quality of two different grape varieties, Pinot Noir and Xarel·lo. The quality of these two types of grapes is being studied for each variety by a previous classification of the vineyard made by the company who provided the samples (qualities A,B,C,D, being A the better one and D the worst one). The target compounds studied are organic acids and polyphenols. The methodology for the determination of organic acids is HPLC-UV/vis and for some of them the enzymatic methodology.

Read More