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…

Evaluating alternatives to cold stabilization in wineries: the use of carboximethyl cellulose, potassium polyaspartate, electrodialysis and ion exchange resins – the results after one year in the bottle

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

Read More

Efecto de distintos ambientes sobre las características físico – químicas y sensoriales del Montepulciano d’Abruzzo DOC

La región de Abruzzo está situada entre los Apeninos y el mar Adriático, limitando al norte con el río Tronto y al sur con el Trigno. Desde un punto de vista físico se divide en dos franjas

Read More

Quality assessment of partially dealcoholized and dealcoholized red, rosé, and white wines: physicochemical, color, volatile, and sensory insights

The global non-alcoholic wine market is projected to grow from USD 2.7 billion in 2024 to USD 6.97 billion by 2034, driven by health awareness, lifestyle shifts, and religious factors [1-3]. Consequently, the removal of alcohol can significantly alter the key quality parameters of wine.

Read More

Revealing the aroma profile of Greek wines from indigenous grape cultivars

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.

Read More

Response of the plant: a chief element for the characterisation of wine-growing “terroirs”

Face au risque de banalisation des produits agroalimentaires, un intérêt toujours plus marqué se développe en faveur des produits du terroir.

Read More