GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 «Promitheus» the new greek red wine grape arromatic variety

«Promitheus» the new greek red wine grape arromatic variety

Abstract

Context and purpose of the study – This paper presents is the create, the study and amplographic description the newGreek aromatic variety of red wine grapes “Promitheus”, created in 2012 by Researcher P. Zamanidis at the Athens Vine Department of the Institute of Olive, Subtropical Plants and Vine.

Material and methods – The variety created by crossing with the method of hybridization was used as the female parent the native newly Greek variety “Porfyro” with the male parent the variety “Cabernet-sauvignon”.  

Results – The “Promitheus” is a red aromatic wine variety. The duration of the variety from budburst to maturity is 146-155 days.  The variety is very strong with large shoots growth (2.1 – 3.0 m). The growth of shoots is higherover 95%. The flowers are morphologically and physiologically hermaphrodite. The yield is very high (15-20 t of grapes /ha). The size of the cluster is medium with a length of 15 cm and a width of 14 cm, the shape is conical, loose density. The length of the peduncle of the grape is 3,5 cm and the length of the peduncle of the berry is 0.5 cm. The average weight of the grape is 180 gr. The size of the berry is small, oval in shape, , the length of 1,5mm and width 1,4mm with an average weight of 2,2g and a blue-black color. The numbers of seed are 3-4 per berry. The skin is  thick with highresistance. The flesh is hard and the juice has a particular flavor of the variety, green paper. The content of sugars is higher than 230 g / l. It has high resistance to drought and fungal diseases compared to most Vitis vinifera grapes wine varieties. The “Promitheus” variety, due to its morphological and physiological characteristics, is classified in the group of convarietas pontica Negr. And is intended for the production of dry red wines, but also for sparkling wines, aromatic juices and tsipouro or raki. 

Download the PDF

DOI:

Publication date: June 18, 2020

Issue: GiESCO 2019

Type: Poster

Authors

P. Zamanidis1, Ch. Paschalidis2, L. Papakonstantinou3, D. Taskos1, A. Karazoglou1 and Merkouropoulos1 G.

(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…

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

Successful technology transfer of the early defoliation technique in cv. Mandó, an autochthon variety from south-east Spain

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

Read More

Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Read More

Wine as cultural national heritage: 10 years of the “Vino Bebida Nacional” law in Argentina: review and lessons

Ten years have passed since the enactment and implementation of law no. 26,870 “national drink wine” in Argentina, a pioneering legislation worldwide that seeks to disseminate the cultural characteristics inherent in the production, elaboration, and consumption of wine, as well as its deep-rooted traditions.

Read More

Effects of the biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome

In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming is steadily increasing. This is in particular the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, berry or wine quality, or is more sustainable for the environment is still lacking although this issue has been addressed by several research teams worldwide.

Read More