Posters
Registered conference attendees are invited to present posters at the conference. Conference attendees will be able to browse the posters and chat with poster presenters starting at 7:30 AM before and during breakfast on Thursday and Friday, December 4-5. Posters also will be open for browsing during the breaks between lecture sessions and before dinner in the evening.
Poster Content
Posters may summarize research, field trials, or new technology developments. Also, we welcome posters that present country reports on the state of grape production and vinification in the presenters’ home country.
Format
For each poster, the conference will provide one piece of foam core poster board and space to display it. Therefore, all poster materials shall be designed to fit on a 3’ x 4’ (height by length) piece of foam core poster board.
Poster Set-up
The room for posters will be open for setting up posters from 5:00 to 7:00 pm on Wednesday, December 3, just prior to the opening of the conference. If you plan to present a poster, please arrive during this time to attach your poster materials to the poster boards. All posters should be set up by the time the conference officially opens at 7:30 am on Thursday, December 4.
Confirmation of Participation
If you would like to present a poster at the conference, please contact us at info@vitinord.org. Provide the following information:
1) Name and contact information of the presenter
2) Title of the poster
3) Brief summary of the content of the poster.
Space for poster presentation is limited. Preference for a poster space will be given to those who apply early.
VitiNord 2025 – Posters session
Accentuated Cut Edges (ACE) and skin concentration for increased tannins in hybrid grape wines
Bob Thaden, owner/winemaker, Tongue River Winery, Montana (USA), trwinery@midrivers.com
Adding extra grape skins and chopping grape skins following crushing/destemming may increase tannins, body, color.
Hybrid grape wines do not have as much tannin and body as leading vinifera wines. Two techniques for increasing tannins include ACE (accentuated cut edges— chopping up the skins after crush, and skin concentration. In 2022, Tongue River Winery used both techniques with Marquette grapes. The skins were chopped using a Mulimax apple shredder right after crushing and destemming. A second batch of wine was “skin concentrated” by adding the skins from Marquette grapes used for a rosé wine (no skins in ferment). Another batch was made with added grape stems.
Both the ACE and concentrated wines exhibited the greatest tannin levels in the lab, and in a small taste test.
Acid Profiles of Estonian Wines: Effect of Grape Cultivar
Kersti Seeme, Junior Researcher, Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Fr. R. Kreutzwaldi 56, Tartu, 51006, Estonia
Reelika Rätsep, Researcher, Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Fr. R. Kreutzwaldi 56, Tartu, 51006, Estonia
Anna Pisponen, Senior Lecturer, Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Fr. R. Kreutzwaldi 56, Tartu, 51006, Estonia
In Estonia’s cool climate, excessive acid content in grapes can be a challenge due to delayed ripening. This study aimed to compare the acid profiles of commercial single-cultivar wines produced by Estonian winemakers and to assess the influence of grapevine cultivar on acids composition. The wines were made from five grape cultivars commonly grown in Estonia: ‘Solaris’, ‘Regent’, ‘Leon Millot’, ‘Cabernet Cortis’, and ‘Marquette’. The results revealed significant variation in malic, tartaric, and total acid concentrations among the wines. These findings indicate that grape cultivar properties have significant influence on wine acidity. Contrary to the initial hypothesis, excessive acidity was not a major issue in commercial wines; however, grape-growing conditions, such as cultivation under high plastic tunnels, could alter this outcome.
Advancing cold-hardy grape breeding through standardized phenotyping of bud cold hardiness
Douglas Vines, Colin Zumwalde, Matthew Clark, Soon Li Teh
Department of Horticultural Science, University of Minnesota
*Correspondence: Soon Li Teh
Breeding for cold hardiness is central to the University of Minnesota grape breeding and enology program. Yet, phenotyping this complex trait remains difficult and lacks quantitative precision. To address this, we aimed to develop a standardized protocol for assessing grapevine bud cold hardiness using differential thermal analysis (DTA). Twenty-eight breeding selections were evaluated during the 2023-2024 and 2024-2025 winters, with buds sampled biweekly from October through March. Low temperature exotherm (LTE) profiles revealed distinct acclimation and deacclimation patterns across sampling times, suggesting genetic variation in cold hardiness responses.
The 2023-2024 winter was historically mild, with minimal bud injury, whereas the 2024-2025 winter included multiple freeze-thaw events and temperatures as low as -28 °C, resulting in measurable bud death. K-means clustering of LTE responses identified three consistent groups that differed in their responses to winter temperature fluctuations across years. These reference groups provide a framework for characterizing cold hardiness variation and will inform breeding and selection decisions in cold-climate grapevine improvement.
Emerging Sustainable Practices in Cool Climate Viticulture: A Case Study from Sweden
Karl-Johan Fabó, MSc in Horticultural Science (Swedish University of Agricultural Sciences), Research assistant at the Department of Wine Marketing and International Relations – Integrated Wine Sciences at University of Tokaj, PhD-student, Consultant at Jord & Kultur (self-employed)
Abstract
The Swedish wine culture is comparably young, and its domestic wine production is even younger, starting with the official approval by the European Union in 1999. While domestic wine production currently contributes modestly to the Swedish economy, the industry is experiencing a notable growth. It attracts investments, gains national and international media attention, and demonstrates a strong determination to thrive. Swedish winemakers have by now shown the ability to produce highly appreciated and award-winning wines from locally grown grapes. Furthermore, recent studies, conducted within the context of ongoing global warming, indicate the possibility of a future more extensive wine industry within cold climate regions, such as southern Scandinavia.
In this study we evaluate the great potential of recent emerging Swedish wine regions, which demonstrated the crucial role of research in achieving industry success. Some pioneering Sweden-oriented viticulture and oenology research has been conducted, some of which is shown in this paper, indicating a possibility to diversify the used grape vine cultivars in the Swedish production. Overall, more research will be needed to advance wine farming in still relatively unknown territories. Given Sweden’s robust sustainability goals and the absence of rigid regional wine regulations, there is both a need and an opportunity for the development of locally adapted, sustainability-driven wine production methods. In this context, unique opportunities exist for practitioners and researchers to explore highly sustainable approaches, such as regenerative viticulture and multifunctional agriculture. These approaches have proven successful in other parts of the world, despite their current limited broader application.
Corresponding author: karl-johan.fabo@jordochkultur.se
Experience with the cultivation of 16 different fungus-resistant grape varieties on 35 hectares in the largest vineyard in northern Germany
Stefan Schmidt, Dipl. Oenologe, Weingut Schloss Rattey, Germany
This poster will inform about the development of Schloß Rattey winery during the last decade and our experience cultivating 15 different fungus-resistant grape varieties.
Late frost potection influence and hail, insects and bird protection using nets in the vineyards are other topics that will be presented.
Learning and knowledge in UK viticulture – a focus on green infrastructure
Ebba Engström, Sweden
Viticulture has become one of the fastest growing agricultural sectors in the United Kingdom. As the industry expands there is a need to ensure and enhance its sustainability. Green infrastructure – non-vine vegetation (hedgerows, groundcover, flower strips, etc.), water bodies, and human-made elements such as nest boxes, can be integrated and managed in ways to support sustainability. Within viticulture it is understood that learning and knowledge exchange play a key role in influencing decision-making and choice of practices. We have therefore, aimed to gain greater insight into how UK winegrowers learn about green infrastructures – including who they learn from and why – to better understand what and whose knowledge may be influencing winegrowers’ decision-making related to green infrastructure integration and management, and the factors shaping knowledge flows.
As part of our research, we have conducted two interview studies – one with UK winegrowers, and one with actors who play a role in sharing knowledge more formally, through professional roles (e.g. as consultants, educators, and authors), or through other communications platforms (via presentations, written media, etc.), related to general winegrowing (including aspects of green infrastructure integration and/or management). The latter interview study explores the contexts of those sharing knowledge and the factors influencing their roles – which will ultimately have an impact on the knowledge reaching learners. Additionally, we have undertaken a document analysis to investigate how written media relevant to UK winegrowing present different people as knowledge sharers related to winegrowing and give them visibility – which may then come to affect who UK winegrowers turn to for knowledge.
Author contact; ebe22@ic.ac.uk
Quality Characterizations by the use of GCO – the case of white wine and sparkling white wine, standalone and in combination with caviar
Betty Collin, Henric Djerf, Marcus Johansson, Lennart Mårtensson and Karin Wendin. All from Faculty of Natural Sciences, Kristianstad University, Sweden
In a project on the development of quality characterization with GCO (Gas Chromatography Olfactometry) methodology on white wine and sparkling white wine standalone samples, and these wine samples in combination with caviar to understand the appreciated flavor pairing of wine and caviar. Four sensory panelists selected according to ISO standard and trained to use the sniffing device connected with a gas chromatograph (GC), their tasks were to analyze odor characteristics and intensity of the separated components from samples being injected in the GC. The aims were to: i) develop the analysis procedure, ii) analyze single samples, plus wine and caviar in combinations and iii) study flavor pairing effects.
The sensory panelists were introduced to the sniffing task, procedure, samples, scale and vocabulary. The samples were white wine (still and sparkling) and black caviar (two varieties). These were analyzed individually and in pairs, all in duplicates.
Results showed agreement amongst the panelists, although some minor differences in vocabulary and intensity occurred. It was observed that some panelists repeatedly identified certain odors that were not detected by the others. As expected, there were some odors identified by the panelists, while the resulting chromatogram did not indicate these. In analogue, some volatiles shown in the chromatogram were not perceived by the panelists. For example, octanoic acid, known to have a slightly rancid odor, could not be identified by any of the panelists.
The samples in pairs in comparison to individual samples showed fewer identified odor components with higher intensities than single samples. Both panelists and chromatogram indicated the same phenomena that flavor pairing gives new experiences based on aroma interactions, as well as indicating that the GCO and sensory procedure worked well. The results are in line with studies pointing out the importance of aromatic and molecular similarities in combined samples.
The influence of non-Saccharomyces yeasts on the content of polyphenols in red wines in Montenegro
J. Kojić2, R. Pajović Šćepanović1, V. Maraš1, S. Radonjić2 and D. Raičević1
1Biotechnical faculty, University of Montenegro, Mihaila Lalica 1, Podgorica
2 13. Jul Plantaže, Bulevar Sarl de Gola 2, Podgorica
The aim of this research was to examine the influence of non-Saccharomyces yeasts, primarily Lachancea thermotolerans and Torulaspora delbrueckii, on the content of polyphenols in Montenegrin red wines, produced from the varieties Vranac, Kratošija, Cabernet Sauvignon and Marselan. Experimental microvinifications were carried out under controlled conditions within the project ADOP4GRAWI – Climate changes: adaptation measures to improve the quality of grapes and wine in Montenegro, with the aim of defining optimal oenological protocols for improving the phenolic and aromatic profile of wine.
Fermentations were carried out using different combinations of selected Saccharomyces cerevisiae and non-Saccharomyces yeasts, with and without Oenococcus oeni bacteria for malolactic fermentation. After six months of aging, spectrophotometric analyzes of the content of total polyphenols, anthocyanins, catechins and proanthocyanidol were performed. The results showed that the use of Lachancea thermotolerans (commercial preparation Laktia) leads to a significant increase in total polyphenols (up to 1835 mg/L) and anthocyanins (up to 692.9 mg/L) in wines of the Vranac variety, with a lowering of pH and increased total acidity, which contributes to better color stability and aging potential. Fermentations with Torulaspora delbrueckii (Biodiva) resulted in wines with a more balanced phenolic composition, lower volatile acids and more pronounced aromatic intensity, especially in Cabernet Sauvignon and Marselan varieties.
The obtained results confirm that the use of non-Saccharomyces yeasts can represent an effective biotechnological strategy for increasing the phenolic complexity, color stability and overall quality of red wines. These conclusions are particularly significant for the production of wine from autochthonous Montenegrin varieties in conditions of increasingly pronounced climate changes.
Keywords: Lachancea thermotolerans, Torulaspora delbrueckii, polyphenols, red wines, Vranac, Kratošija
Three new cold-hardy seedless table grapes released by the University of Minnesota
Soon Li Teh, Erin Treiber, Matthew Clark
Department of Horticultural Science, University of Minnesota
*Correspondence: Soon Li Teh
The University of Minnesota grape breeding program is releasing three new cold-hardy, seedless table grapes.
MN1296 (marketed as EmberGloÔ), bred in 2004 from a cross between ‘Louise Swenson’ and MN1213, is a red grape cultivar with light, fruity flavors.
MN1325 (marketed as ShadowGloÔ), developed in 2007 from MN1130 MN1213, is a black grape cultivar with crunchy texture, slightly thicker skin, and a mild labrusca flavor. Its berry size and shape resemble blueberries, making it a potential substitute for blueberry in smoothies and baked goods.
MN1369 (marketed as LumiGloÔ), originating from a cross between MN1104 and ‘Petite Jewel’, is a green grape cultivar with a pleasant tropical aroma and flavor. Clusters can be harvested over a 3-4 week window, providing growers flexibility to meet market demand.
In Minnesota, MN1369 typically ripens first (late August to early September), followed by MN1296 (early September), and MN1325 (mid-September). All three cultivars are seedless with only minor seed traces, show moderate resistance to downy and powdery mildews, and are rated hardy to USDA Zone 4. These new releases expand options for cold-climate grape and fruit growers, offering diversification in color, flavor, and harvest timing.