GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 «Aztec» – the new white table grape resistant variety

«Aztec» – the new white table grape resistant variety

Abstract

Context and purpose of the study – This paper presents is the create, the study and amplographic description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

Material and methods – The variety created by crossing with the method of hybridization of the variety “Talisman” with the newly Greek variety “Ipirotis”. “Aztec” is a cross-breeding between American, European grapevine species and Far East varieties (V. Amurensis).

Results – The duration of the “Aztec” variety from budburst to maturity is146-155 days. The variety is very strong with large shoots growth(2,1 – 3,0 m). The growth of shoots is higher over 95%. The flowers are morphologically and physiologically hermaphrodite. The yield is moderate (30-40t grapes / ha). The size of the cluster is large with a length of 26 cm and a width 15 cm, the shape is conical, medium density. The length of the peduncle of the grape is 6 cm and the length of the peduncle of the berry is 0.9 cm. The average weight of the cluster is 600gr. The size of the berry is large,sort elliptical in shape, the berry is 25 mm long and 20 mm wide with weight 7 g, and green color. The number of seeds is 1-2 per berry. The skin is of thick and high strength. The flesh is without color with aromaticlight flavor Labrusca. The content of sugar in must is greater than 240 g /l. It has high resistance to fungal diseases, insects, high resistance to low temperatures, high resistance to drought and tolerant in Phylloxera.. The « Aztec » variety is suitable for table grape and tsipouro productionin areas withvery humidity.
Can be used as a resistance donor, in fungal diseases, low temperature andinsects, in the genetic improvement of vitisvenifera varieties.

Download the PDF

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Zamanidis1, Ch. Paschalidis2, L. Papakonstantinou3, D. Taskos1 ,G. Merkouropoulos1, Karazoglou1A.

1 Department of Viticulture of Athens. Institute of Olive Tree, Subtropical Cropsand Viticulture, Hellenic Agricultural Organization-DEMETER 1 S. Venizelou Str., 14123, Lykovrisi, Attiki, Greece
2 Technological Educational Institute of Peloponnese, School of Agricultural Technology, 24100 Antimalamos, Kalamata
3 Agricultural University of Athens, 75 IeraOdos str., 11855, Botanikos, Attica

Contact the author

Keywords

hybridization, variety, shoots, leaves, inflorescence, cluster, berry

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

The leaf area is of fundamental importance so that the plant can realize adequate levels of photosynthesis for the accumulation of reserves and to reach a suitable maturation of
the berries. In this sense, the objective was to evaluate the effect of different lengths of the stalks from the first support wire, in the must and in the wine of ‘Cabernet Sauvignon’.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Know thy enemy: oxygen or storage temperature?

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable

Read More

An overview of the impact of clone, environmental factors and viticultural techniques on rotundone concentration in red wines

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

Read More

Callinikos: the new white table grapeseedless variety for biological produce

This paper presents is the create, the study and amplographic description the new seedless grape variety «Callinicos» was created by P. Zamanidis at the Athens Vine Department

Read More