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• Seed certification and EU conform legislative harmonization in Hungary

  151-152.

  K. Ertsey

  Views:

  109

   

  Seed certification and EU conform legislative harmonization in Hungary

• Maceration affects mineral composition and pH of wines

  25-29.

  N. Rakonczás

  D. Andrási

  Z. Murányi

  Views:

  265

  Mineral composition of wines is affected by many ecological and technological factors. These variables are mostly discussed focusing on certification of origin and human health. This paper gives data on possible changes in mineral composition and pH of wines due to 4 hours skin maceration (1st trial) and fermentation sur marc (2nd trial). Experimental site is situated on acidic sandy soil in middle east Hungary. The variety collection was established in 2003 with own rooted planting material in 3x1 m spacing, trained for single curtain training
  system. Mineral composition of wines was determined with ThermoFischer Scientific iCAP 6300 ICP-OES, pH was measured with pH10pen (VWR International) in field, and with SevenEasyTM pH meter (Mettler Toledo) in laboratory. 1st trial with 9 PIWI white wine grape varieties pointed to demonstrate effects of skin maceration, which is abundantly used to elevate aroma content. 2nd trial with the use of ‘Medina’ red PIWI grape variety aimed to demonstrate effects of double pasta skin maceration in rose and red wine technology. Data of 1st trial show, that K, Cu, Mn and P respective increase with skin maceration, despite Fe show considerable decrease. Data of 2nd trial show, that K, Mg, Mn, P, Sr and B increase with longer skin contact and higher fermentation temperature, despite Fe and Ba decrease with this technology. In regard to pH, data show, that skin maceration and fermentation sur marc increase K content with about 30-70% respectively, withstanding that pH also increase with a considerable 0,4-0,5 value. K content can be higher in the end product, despite to earlier higher level of tartrate formation. An attention should be driven to lower level of tartaric acid and consequently higher pH characteristic for wines produced with the application of skin maceration or fermentation sur marc.

• Certification programme for production of virus-free propagating material of grapevine and its results in Hungary

  39-43.

  J. Lázár

  J. Mikulás

  G. Farkas

  M. Kölber

  Views:

  151

  In Hungary, detection of virus and virus-like diseases of grapevine began in 1960's at the Research Institute for Viticulture and Enology by János Lehoczky and his colleagues. At present, sixteen virus and virus-like diseases of Vitis vinifera are known to occur in Hungary.

  Regular virological screening of grapevine varieties started in 1972. The present system of screening (visual selection, indexing, ELISA) has been established using methods with continuous improvement according to recommendations of international organizations.

  In the first year symptomless grapevine plants are selected and marked during surveys carried out twice in the vegetation period: at about flowering and in the second half of September. At the first selection time plants are sampled for ELISA.

  In the spring of the second year, overwintered canes are checked by woody indexing on 8 indicator species in the field.

  In the third and fourth years the nursery is evaluated twice again. At the end, the marked grapevine plants, giving negative results on all indicators in every case, are considered virus-free.

  In autumn of the fourth year, the virus-free material is planted out under screenhouse and also in a special mother block (nuclear stock) for maintenance and propagation.

  Mother blocks of virus-free scion varieties have been established on 2 ha and those of rootstock varieties on 0.5 ha planted with the following number of varieties included in the national list: 71 European scion — and 12 rootstock varieties or variety candidates/clones. It is necessary to increase the area of Pre-base, Base and Certified stocks exclusively with tested virus-free (clean) material.