White technical variety of Platovsky grapes for quality ecological winemaking

A N Maistrenko ,N.a Duran ,L.a Maistrenko ,Н.в Матвеева

doi:10.1051/e3sconf/202127301010

Abstract

Аbstract. The agrobiological characteristic of Platovsky grape varietyhas been given. The variety was bred in ARRIV&W - a branch of the FSBSI FRARC as a result of crossbreeding of varieties Zala dyondye (Villar Blank × Csaba dyondye )× Podarok Magarach (Rkatsiteli × Magarach 2-57-72). The variety was included in the State Register of Breeding Achievements for Use in 2003. The technical purpose of use, very early maturation, the duration of the production period is on average 110 days with the sum of active temperatures of 2499 °C. The variety is character-ized by high winter hardiness and frost resistance. At the sum of negative temperatures 586 °C the opening of the buds was 86%, the fruit shoots - from 70 to 97. m The harvest of 1 bush is on average for 11 years 5,7 kg with the planting scheme of 3 × 1,5. Platovsky is distinguished by a good sugar-accumulation (up to 300 g/dm3) with moderate acidity and used for high quality dry and liquor wines. Resistance to mildew and oidium is very high, which allows to cultivate the variety with minimal protection from fungal diseases and use grapes for the production of bio wine.

Highlights

The world's vitivinicultural business has undergone significant transformations in recent years
In the conditions of changing climate, the work aimed at changing the domestic grape assortment, to create and include new varieties with increased resistance to frost, fungal diseases, with a fairly high quality of wine production are relevant all over the world
The study of agrobiological and phenotypic indicators of Platovsky grape variety was conducted on the territory of the Experimental Field of ARRIV&W - a branch of the FSBSI FRARC, Novocherkassk Rostov region

Summary

Introduction

The world's vitivinicultural business has undergone significant transformations in recent years. The need to translate viticulture into a new generation is due to the increasing instability of the climate, in which it is increasingly difficult to survive the pampered varieties of Vitis vinifera L., and the receipt of ecologically clean products [1, 2, 3, 4, 5]. Vitis vinifera L. grapes are used to produce wine, traditionally providing high quality finished products. Research is underway to study the adaptive potential of introduced varieties to new growing conditions [5, 8, 9, 10, 11], breeding work continues within the species Vitis vinifera L. In the conditions of changing climate, the work aimed at changing the domestic grape assortment, to create and include new varieties with increased resistance to frost, fungal diseases, with a fairly high quality of wine production are relevant all over the world. The need for joint research of breeders and technologists is determined by the wide possibilities of identification and selection in a huge variety of old and newly created varieties of those that contain the largest amount of substances with expressed antimicrobial, antiviral, antioxidant activity and cardioprotective effect

Methodology

Research results

Conclusion