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…

An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].
Read More

The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.

Read More

Applications of FTIR microspectroscopy in oenology: shedding light on Saccharomyces cerevisiae cell wall composition and autolytic capacity

Many microbial starters for the alcoholic and malolactic fermentation processes are commercially available, indicated for diverse wine styles and quality goals. The screening protocols cover a wide range of oenologically relevant features, although some characteristics could also be studied using underexplored powerful techniques. In this study, we applied Fourier Transform Infrared (FTIR) microspectroscopy [1,2] to compare the cell wall biochemical composition and monitor the autolytic process in several wine strains of Saccharomyces cerevisiae.

Read More

Proposal for the development of a framework for a globally relevant wine sector climate change adaptation strategy

Climate change is impacting wine production in all parts of the world in highly variable ways that may change the expression of terroir, from rapid loss of viability right through to highly beneficial aspects that increase suitability

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More