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…

Aromatic profile of six different clones of Chardonnay grape berries in Minas Gerais (Brazil)

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.
Read More

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Read More

Inhibitory effect of sulfur dioxide, ascorbic acid and glutathione on browning caused by laccase activity

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

Read More

Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial analysis

Specific inactivated yeast derivatives (SYDS) are obtained from s. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory and aromas were reported, depending on syds types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDS on aromas considering also those on wine macromolecules influencing organoleptic properties.

Read More

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

Read More