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
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
Coming up soon
Multi- and polyresistant grape PIWI and RESDUR species grown in Denmark and their ripening properties and sensoric maturity over the last 5 years
Carl-Henrik Brogren, enologist and biochemist, Denmark
Coming up soon
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.