The impact of climatic conditions on grapewine and wine quality in the Modrý Kameň wine producing region of Modrý Kameň | Vplyv klimatických faktorov na kvalitu hrozna a vína v Modrokamnskom vinohradníckom rajóne
2012
Ďörď, L. | Ložek, O., Slovenská poľnohospodárska univerzita v Nitre (Slovak Republic). Katedra agrochémie a výživy rastlín | Hronský Š.
The aim of the monography was to evaluate the influence of climatic characteristics in 2005-2009 on grape and wine quality in the Central Slovakian wine producing region district of Modrý Kameň, village Bušince. In the thesis there are following parameters evaluated - temperature (weekly, monthly and annual mean air temperatures, sum of At, number of days with defined air temperatures), number of hours of solar radiation, precipitation (distribution of precipitation during the main vegetation period, hydrotennic coefficient of Seljanin - HTK and HTK2) in comparision with the long term normal. The climatic characteristics were used to evaluate their influence on contents of sugar in the most, on yields per hectar and on the results of analysis of wines. As a result of evaluation of the climatic characteristics there was found increase of monthly mean temperature, also an increase of annual mean temperature and a rapid increase and decrease of weekly mean temperature at the beginning and the end of the main vegetation period respectively. A prolongation of the main vegetation period increased the active temperature sums and hours of solar radiation. Decrease of precipitation was not observed. On the experimental area pedological analyses and biochemical analyses of grape leaves were carried out during flowering and fruit ripening. Phonological activity of grapevine was also monitored and evaluated. Wine from every year was analysed and evaluated with 100 point system O. I. V. and with evaluation of the sensoric profile. We evaluated correlations between the results from the sensoric profile and the results from the analyses. Aromas, which were recognised durig the sensoric evaluation (sour cherry, black currant, vanilla, poppy) or scent of chocolate and dried plums are typical for the sort Blaufränkisch, for this terroir. The findings coutd be used in future observations or creating a new appellant system to the new law adopted in 2009.
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