INTERRELATIONS BETWEEN WINE TOURISM AND GEOTOURISM: A WINE CONSUMPTION SURVEY IN MONOR (HUNGARY)

The Danube Wine Region is one of the most important wine regions in Hungary with potential for geological and wine tourism. The research focused on basic issues related to the Monor wine community of the Danube wine region and the Monor cellar village, such as the consumer attitudes of the potential guests of the Monor cellar village and the wine community, the tourist skills and the consumers' knowledge of local products and values. We tried to find answers to our research questions in a complex way with primary questionnaire research and secondary data collection. We found that Monor wine is good, consumer attitudes underpin wine tourism developments. Monor's basic wine tourism skills are good, with valuable elements from a geotourism point of view, but most of the additional tourism services are not available at a satisfactory level.

The Biocontrol Potential of Endophytic Trichoderma Fungi Isolated from Hungarian Grapevines. Part I. Isolation, Identification and In Vitro Studies

This paper reports on the identification and in vitro characterization of several Trichoderma strains isolated from the Tokaj Wine Region in North-East Hungary. Ten isolates were analyzed and found to consist of six individual species—T. gamsii, T. orientale, T. simmonsii, T. afroharzianum, T. atrobrunneum and T. harzianum sensu stricto. The growth potential of the strains was assessed at a range of temperatures. We also report here on the in vitro biocontrol properties and fungicide tolerance of the most promising strains.

Pairing Co-Creation with Food and Wine Experiences—A Holistic Perspective of Tourist Experiences in Dão, a Portuguese Wine Region

The literature increasingly recognises the value of food and wine tourism for destinations’ competitiveness. Given the scarcity of conceptual and empirical studies on co-creation within this field of special interest tourism, this paper aims to enhance the understanding of how visitors and supply agents co-create value in food and wine experiences, by analysing such experiences in the Portuguese wine region Dão. For this purpose, a qualitative study was undertaken, analysing visitors’ and tourism agents’ perceptions regarding five food and wine experiences: food and wine pairing, wine tasting with food pairing, harvesting, a culinary workshop and a wine workshop. The discourse obtained via in-depth semi-structured interviews from sixteen visitors and three supply agents was content analysed, supported by QSR NVivo 12. The results show that dimensions of the conceptually defined co-creation experience were, indeed, perceived in the visitors’ discourse, namely interaction (the most prominent in wine tasting and harvesting), active participation, engagement and personalization (the latter least reported). Sensorial engagement emerged from the discourse as an additional dimension that deserved attention. The agents’ perspective confirmed the importance of these dimensions in experience design. This paper identifies theoretical and managerial contributions for destination management organisations, wine tourism agents and marketers, as well as relevant paths for future research in this field.

Visitors’ Happiness and Loyalty in the Moravian Wine Region

Due to the COVID-19 pandemic, tourists’ loyalty is more pronounced than ever. It is therefore inevitable to know what factors can contribute to the higher levels of loyalty among potential visitors. Since none of the previously researched factors are reflecting visitors’ feelings and emotions, and because wine tourism can build long-lasting emotional ties with tourists, this study focuses on Moravian wine region visitors’ happiness within the context of loyalty. Overall, seven loyalty factors influence the happiness indicators: quality of wine, relaxation, information about wine, natural attractions, friendly acceptance by the locals, wine culture and traditions, as well as vineyard excursions. Furthermore, this study also confirms the dependence the happiness perception has on visitors’ characteristics, such as gender, income, or with whom they visited the destination. The results of the study can be used to restart and support the development of sustainable tourism in the regions.

Spatial Research of the Labour Reserve in the Winery Center of the Danube Wine Region (2014–2019)

In Hungary, the positive impact of the wine sector on rural areas has encouraged Hungarian and EU policy makers to provide significant development support to wineries. One of the main objectives of the support was to increase employment in rural areas. In the period 2014–2019, nearly €60 million was awarded to support the development of wine businesses in Hungary. The aim of our research is to examine how labour supply in the Danube wine region, Hungary’s largest wine region, has changed over the period covered by the wine sector development aid. We analysed the spatial distribution and concentration of several groups of potential labour supply in the study area. The Dual-index and the Hoover-index were used to measure spatial disparities. To measure the spatial concentration of jobseekers, we calculated the location quotient and then examined the spatial pattern of the resulting municipality-level concentration values using the Local Moran I statistic, a local test function of spatial autocorrelation. As a result of our research, we identified the spatial specificities of the potential labour pool available in the study area. The results are useful for business decisionmakers planning to expand or reorganise their human resources. In addition, knowledge of the characteristics of the available potential workforce will support the definition of future development directions, in particular with regard to human resource expansion.

Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.

Intoxicating Impressions: Architecture to enlighten the imagination through the depth of reality

<p>Wine is created from the delicate and fragile craft of winemaking, a craft reliant on the balance of both science and art. Wine translates qualities and experience of space and creation through the sense of taste and smell. Intoxicating impressions rediscovers the artistic nature of this craft through the space of a winery. It proposes an architecture of engagement. Impressionist painting offers an immersive representation of the qualities and atmosphere of space. This immersive effect creates an engagement of the viewer's imagination within the depicted scene. The painting's execution is based on both science and art through the representation of the intangible. This exploration resulted in testing architectural concepts of 'dissipation of light' and 'blurring of boundaries' to enhance the architectural experience to engage the imagination of the inhabitant. From these concepts, architecture allows the inhabiting of intangible qualities. The landscape presents itself as an ephemeral tool to mediate this relationship of art and science having an imperative role within the winemaking craft. The architectural design becomes a tool to immerse the user within the craft that it houses and within the landscape where the craft of winemaking occurs and upon which it relies upon. This winery is designed for a site in the Hawke’s Bay wine region of New Zealand and follows a brief designed to materialise intangible and immaterial qualities of space. This is to engage the inhabitant within the environment and the winemaking craft. The architectural design allows the exploration of the intangible, balanced, vulnerable and fragile nature of a craft that is balanced by a scientific reality.</p>

Intoxicating Impressions: Architecture to enlighten the imagination through the depth of reality

<p>Wine is created from the delicate and fragile craft of winemaking, a craft reliant on the balance of both science and art. Wine translates qualities and experience of space and creation through the sense of taste and smell. Intoxicating impressions rediscovers the artistic nature of this craft through the space of a winery. It proposes an architecture of engagement. Impressionist painting offers an immersive representation of the qualities and atmosphere of space. This immersive effect creates an engagement of the viewer's imagination within the depicted scene. The painting's execution is based on both science and art through the representation of the intangible. This exploration resulted in testing architectural concepts of 'dissipation of light' and 'blurring of boundaries' to enhance the architectural experience to engage the imagination of the inhabitant. From these concepts, architecture allows the inhabiting of intangible qualities. The landscape presents itself as an ephemeral tool to mediate this relationship of art and science having an imperative role within the winemaking craft. The architectural design becomes a tool to immerse the user within the craft that it houses and within the landscape where the craft of winemaking occurs and upon which it relies upon. This winery is designed for a site in the Hawke’s Bay wine region of New Zealand and follows a brief designed to materialise intangible and immaterial qualities of space. This is to engage the inhabitant within the environment and the winemaking craft. The architectural design allows the exploration of the intangible, balanced, vulnerable and fragile nature of a craft that is balanced by a scientific reality.</p>

Effects of climate change on bioclimatic indices in vineyards along Lake Neuchatel, Switzerland

In this study, we investigated the consequences of climate change on bioclimatic indices in vineyards along the edge of Lake Neuchatel in Switzerland. Like in other vineyards all around the world, the typicity of wines and the phenology of vines have changed, particularly since the 1970s. Trends in the growing season average temperature and in Huglin’s heliothermal index show that the climate in the Neuchatel vineyards changed from very cool or cool to temperate during the last decades. Trends in the cool night index and in the prior to harvest cool night index both indicate that in the near future this wine region will frequently experience temperate instead of cool nights during the weeks leading up to harvest. Our results highlight the need for adaptation strategies, such as an upward elevational shift for Pinot Noir, as climatic conditions will become too warm at its current location in the next decades. They also show that conditions in this region are already favorable for more thermophilic varieties such as Merlot. In the context of global warming, this kind of analysis should be conducted throughout winegrowing regions in order to develop efficient adaptation strategies at the microclimatic scale.

Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal

The grapevine vegetative cycle, which is morphologically described by its phenological stages, is strongly determined by weather conditions. Phenological models are widely applied in viticulture and are based on the assumption that air temperature is the preponderant environmental factor which determines vine development. In this study, phenological development models (PDMs) were calibrated and validated to simulate several intermediate stages between budbreak and veraison for cv. Touriga Nacional (TN) and cv. Encruzado (EN) winegrape varieties, which are widely grown in the Dao Wine Region, Portugal. These are thermal models, with which the daily sum of the rate of forcing (R) was calculated using a sigmoid function. For this purpose, a high-quality and comprehensive dataset was used which combines phenology data and weather station data in several vineyard sites spread over the region. The model showed an overall high performance (global RMSE of 5.4 days for EN and 5.0 days for TN), although it depended on the phenological stage and variety. The RMSE ranged from 3.2 to 6.2 for TN, and from 3.9 to 6.8 for EN. For both varieties and in all phenological stages, the RMSE was significantly lower than the standard deviation of the phenological observations. For TN, the model efficiency was greater than 0.71 for all phenological stages. In future studies, these models will be combined with specific models that simulate the evolution of winegrape berry quality indicators commonly used for harvest decision support. The relatively low complexity of the selected PDMs enables their use as a crop management and decision support tool. To our knowledge, no previous studies have been carried out on either of these two varieties and their intermediate phenological timings. The present study is an illustration of conceivable model development under diverse environmental conditions, thus allowing similar approaches to be adopted in other wine regions on a worldwide scale.