GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 «Nektar» -the new red variety wine grape aromatic high quality

«Nektar» -the new red variety wine grape aromatic high quality

Abstract

Context and purpose of the study – The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal. This paper presents is the create, the study and amplographic description the new red variety “Nektar”. The new red variety “Nektar” was created at the Athens Vineyard Institute in 2012.  

Material and methods – The variety created by crossing by the method of hybridization of the newly Greek variety “Makedonas” (“Ksinomauro” x “Cabernet Sauvignon”) with the newly Greek variety “Tihi” (“Augoulato” with the pollen mix of varieties Cabernet-Sauvignon and Grenache noir).

Results – The “Nektar” is is a new red grape variety wine-making quality aromatic. The duration of the variety from budburst to maturity is 136-145 days. The variety is very strong with large shoots growth (2.1 – 3.0 m). The growth of shoots is higherover 95 %. The average mass of cluster is 360 g and the yield are high, 15-20 t / ha. The “Nektar” grape variety is medium, spheric,middle density, the diameter 15 mm, with anaverage weight of 1,9 g and a blue-black color.The flower is hermaphrodite. The pollen is fertile.The quantity of seeds in berry is3-4. The skin is thick with high strength. The flesh isnone or very weak, with a special flavor of the variety, green paper. The content of sugar in must is greater than 24 %. The “Nektar” variety, based on its ampelographic and natural characteristics, is classified in the group of varieties convarietasponticaNeqr. It is distinguishedfrom by its high resistance to drought and fungal diseases compared to other varieties of Vitis vinifera L. The variety is intended for the production of high-quality red wines, and very aromatic juices. Can be used in the genetic improvement of vitis vinifera varieties as a qualitydonor

Download the PDF

DOI:

Publication date: June 18, 2020

Issue: GiESCO 2019

Type: Poster

Authors

P. Zamanidis1, Ch. Paschalidis2, L. Papakonstantinou3, D. Taskos1 and E. Vavoulidou4

(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
(4) “ELGO DIMITRA” Athens Soil Science Institute. 1 Venizelou St., 14123 Lykovrysi, Attica

Contact the author

Keywords

Hybridization, variety, shoots, leaves, inflorescence, cluster, berry 

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Des enjeux individuels à l’action collective

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).
Read More

Switch genes as a key to understand the grapevine ripening disorder berry Shrivel?

The ripening of grapevine berries encompasses complex morphological and physiological processes, especially at veraison. Berry shrivel (BS) is a ripening physiological disorder affecting grape berries with visible symptoms appearing short after veraison. The main symptoms of BS are a strong reduction in sugar accumulation, inhibited anthocyanin biosynthesis and high pH values. The most popular red grape cultivar in Austria “Blauer Zweigelt” (Vitis vinifera L.) is specifically prone to develop the BS ripening disorder and up to date a no specific cause or causes could be identified. Recently omics approaches have identified and characterized key processes during grapevine ripening. Among them a small subset of genes, called SWITCH, have been described as markers for the onset of the ripening process in fruits.

Read More

The informative potential of remote and proximal sensing application on vertical- and overhead-trained vineyards in Northeast Italy

The application of remote and proximal sensing in viticulture have been demonstrated as a fast and efficient method to monitor vegetative and physiological parameters of grapevines. The collection of these parameters could be highly valuable to derive information on associated yield and quality traits in the vineyard. However, to leverage the informative potential of the sensing systems, a series of preliminary evaluations should be carried out to standardize working protocols for the specific features of a winegrowing area (e.g., pedoclimate, topography, cultivar, training system). This work aims at evaluating remote and proximal sensing systems for their performance and suitability to provide information on the vegetative, physiological, yield and qualitative aspects of vines and grapes as a function of different training systems in the Valpolicella wine region (Verona, Italy).

Read More

Toasted Vine-Shoots As An Alternative Enological Tool. Impact On The Sensory Profile Of Tempranillo Wines

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

Read More

The evolution of wine appellations in the United States

Le système des appellations d’origine aux Etats-Unis était adopté en 1978 et est entré en vigueur en 1983. Jusqu’à présent, 146 aires viticoles avaient été établies dans 26 états.

Read More