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…

A multilayer interactive web map of the wine growing region carnuntum with emphasis on geochemical and mineralogical zoning

During a three-year study the vineyards of the wine-growing region Carnuntum have been investigated for their terroir characteristics (climate, soil, rocks) and major viticulture functions. As an outcome of the study, various thematic layers and geodata analyses describe the geo-environmental properties and variability of the wine growing region and delimit homogenous multilayer mapping units by using a Geographic Information System.

Read More

Study of the colour and phenolic evolution of three different tannin/anthocyanin ratios over time in a model wine

Phenolic compounds are important quality indicators in red wine. A large number of polyphenols play an important role in wine development, contributing to the colour and the sensory perception of the wines. Anthocyanins are the pigments responsible for the colour in young red wines while tannins are the principal contributors to the bitterness and the astringency of the wines. Wine polyphenols are considered more complex molecules than grape phenolics, due to the enormous number of chemical reactions which take place during the entire winemaking process and storage, forming more stable compounds.

Read More

Impact of defoliation on leaf and berry compounds of Vitis vinifera L. Cv. Riesling investigated using non-destructive methods)

Climate change has a strong impact on the earlier onset of important phenological stages and plant development in viticulture.

Read More

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).

Read More

The limonene-derived mint aroma compounds in red wines. Recent advances on analytical, chemical aspects and sensory aspects

In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals

Read More